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This study aimed to determine the effects of different cooking methods on white, milled rice. Two methods were evaluated (the Excess, or American method, and the Pilaf method, also known as the Oriental, or calculated‐water method), which are commonly used, both domestically and in the catering industry. The effects of the two cooking methods were assessed on four varieties of rice, American Long Grain, American Long Grain Easy Cook, Basmati, and Thai Jasmine rice. The study used sensory evaluation techniques and terminology previously used in the field of rice research. The aim of the study was to assess potential differences in sensory attributes and overall acceptability. Affective testing techniques (hedonic and relative‐to‐ideal scales) were used to measure consumer preference. A consumer questionnaire also investigated the effects of rice eating, buying and cooking behaviour on the preferred cooking method. The subjects taking part in the study were taken from a typical student population at Bournemouth University. In general, the Pilaf method resulted in rice products that were stickier, firmer and drier in texture, with a more acceptable flavour. Overall acceptability and preference for the Pilaf method was higher, except in the case of Basmati rice. Models of acceptability accounted for up to half the variation so sensory attributes could not be used to predict the acceptability of rice products reliably.

This study aimed to determine the effects of different cooking methods on white, milled rice. Two methods were evaluated (the Excess, or American method, and the Pilaf method, also known as the Oriental, or calculated‐water method), which are commonly used, both domestically and in the catering industry. The effects of the two cooking methods were assessed on four varieties of rice, American Long Grain, American Long Grain Easy Cook, Basmati, and Thai Jasmine rice. The study used sensory evaluation techniques and terminology previously used in the field of rice research. The aim of the study was to assess potential differences in sensory attributes and overall acceptability. Affective testing techniques (hedonic and relative‐to‐ideal scales) were used to measure consumer preference. A consumer questionnaire also investigated the effects of rice eating, buying and cooking behaviour on the preferred cooking method. The subjects taking part in the study were taken from a typical student population at Bournemouth University. In general, the Pilaf method resulted in rice products that were stickier, firmer and drier in texture, with a more acceptable flavour. Overall acceptability and preference for the Pilaf method was higher, except in the case of Basmati rice. Models of acceptability accounted for up to half the variation so sensory attributes could not be used to predict the acceptability of rice products reliably.

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