What You Need to Know
The initial sauté of onions, garlic, ginger, and tomatoes initiates Maillard reactions and caramelization at ~150‑160 °C, forming melanoidins and flavor aldehydes. Adding rice and simmering at ~90‑95 °C triggers starch gelatinization between 60‑70 °C, allowing the grains to absorb liquid and swell. A gentle simmer for 15‑20 minutes brings the internal temperature to ~100 °C, ensuring safety while preserving texture. Acidic components lower the pH to ~4.5‑5.0, inhibiting bacterial growth and enhancing flavor balance.
The Science
Primary Reaction
Maillard reaction, caramelization, starch gelatinization