Changes leading to improved culinary properties of rice on storage.

Fresh rice. upon cooking, lost more solids into the cooking water than
stored rice; it cooked to a pasty consistency, yielding a viscous gruel.
Solutions of amylose and starch isolated from fresh rice had a slightly
higher spedfic viscosity than the corresponding constituents from old rice.
The amylose from the new rke also exhibited a lower iodine-combining
capacity when titrated potentiometrically with iodine. The water-imbibing
capacity of fresh rice was greater than that of stored rice.