Generally, whether you use hot or cold water to cook rice is not the determining factor for its quality or nutritional value. Achieving delicious rice depends primarily on selecting quality rice, washing it properly, measuring the right amount of water, and using a functional rice cooker.

One noticeable advantage of using hot water is that it helps the rice cooker reach boiling temperature faster than cold water. This can shorten cooking time by a few minutes, especially with conventional rice cookers. However, this difference is minor and depends on the type of cooker, the amount of rice, and the water temperature.

When hot water is used, rice grains heat up quicker, and the process of water absorption and starch gelatinization begins sooner. If the water ratio is correct, the rice can cook evenly, swell well, and have a softer texture. Yet, rice quality still largely depends on the type of rice, the water-to-rice ratio, and how it is washed.

Many sources suggest that cooking rice with hot water helps retain more B vitamins. However, there is no clear scientific evidence that simply replacing cold water with hot water significantly preserves a greater amount of vitamins. In reality, the vitamin content in rice is more affected by over-washing, prolonged soaking, or using excessive water that is then drained after cooking.

Some believe hot water is more effective at removing chlorine from tap water. In practice, residual chlorine in tap water meeting drinking water standards is typically very low and strictly controlled. When water boils during cooking, any remaining chlorine will also evaporate. Therefore, the difference between using hot or cold water for "dechlorination" is negligible when standard tap water is used.

For soft, delicious rice, home cooks should choose a rice type that suits their taste, wash rice gently to avoid losing vitamins and minerals from excessive scrubbing. Measure the correct water-to-rice ratio for each type of rice. After the rice is cooked, allow it to steam in the pot for an additional 10-15 minutes before serving to ensure fluffy, separate grains. Regularly clean the inner pot and heating plate for even heat distribution.

Doctor Nguyen Trong Thuy

Former doctor for the Vietnam National and U23 football teams