Why Is Some Rice Sticky and Some Fluffy?The secret to perfect texture is in its chemistry.

From the show

Science Around You

The stickiness of your rice isn't about your cooking skills; it's about its starch molecules. Rice contains two starches: amylose and amylopectin. Their ratio determines the final texture. Long-grain rice is high in amylose, which keeps the grains separate and fluffy. Short-grain rice is rich in amylopectin, whose branched molecules tangle to create stickiness. By understanding this, you can choose the right rice variety at the store to achieve your desired dish, from sticky rice to fluffy pilaf.