All rice varieties contain two types of starch known as amylopectin and amylose. These starches dictate the texture of rice, with amylose being the long, firm compound associated with the light ...

Here's why using sushi rice for risotto won't deliver the creamy texture you're after, and what varieties to use instead for the best results.

Starch is a complex carbohydrate that has different proportions of two polysaccharides: amylose and amylopectin. Different starches – such as potato, corn or cassava – have their own ratio of ...

But having examined the mechanism of the action, we have reached the conclusion that this change in colour is not due to the synthesis of starch, but to the formation of amylose from amylopectin.