Considering the effect of the cooking methods it is seen that the
morphology of the cooked rice obtained from boiling and electric
cooking methods was not clearly different at the inner areas, but
was slightly different at the external surface. The voids inside the
boiled-cooked rice shown in Fig. 2a appeared as a net-like structure,
but the porous structure of the cooked rice from the electric
cooker shown in Fig. 2b was slightly more deformed, indicating
that more starch leached out during cooking in the rice cooker than
in the case of boiling due to the longer cooking time. In addition,
the surface of the boiled-cooked rice exhibited more irregular
pattern.