Steamed rice also called as new rice. In the processing of steam, up to 80% of vitamins and minerals contained in the rice shell moved into the grain of rice, and the grains become less brittle. Yellow color of the steamed rice disappears at preparation, and it becomes a snow-white, like polished white rice. However cooking time of the steamed rice is 20-25 minutes due the fact that the grains become harder and slower boiled comparing to conventional rice. Steamed grain rice never sticks together after boiling, it also remains the same tasty and crisp, even after re-heating meals.
