Rice absorbs several times its own weight in water while cooking, which makes portions expand noticeably.

The longer version

Starch molecules in a grain of rice are packed into tight granules, and heat plus water makes those granules take up liquid and swell in a process called gelatinization. A dry grain can take up a substantial multiple of its own weight, so a small measure of raw rice yields a much larger volume once cooked.

Different varieties absorb different amounts, since the ratio of two starch components inside the grain controls how much water reaches the interior and how sticky the surface becomes. Rinsing removes loose surface starch, which changes how the finished grains separate from each other.

Where this entry sits

Everyday ingredients turn out to be full of quiet chemistry and long history. This collection gathers short, plain explanations of how bread rises, why onions sting, where common spices originate, and how coffee, tea, and chocolate reached the modern kitchen. The full list sits on the Food and Drink page, where every entry is listed in order.