After the rice cooked, the color of rice changes and smells, what should I do ?
It is Melanogenesis, the rice absorbs the remaining moisture into the rice, and it is designed to be a delicious rice because melanosis phenomenon which gives a unique smell and flavor of rice, this is particularly noticeable when long term pre-cooked or mixed rice or IH products with high temperature and pressure performance. To prevent this, it is recommended to wash the rice thoroughly to reduce starch content, stir rice after cooking and eat rice within 12 hours after cooking.