Why does minute rice only double in volume when cooked, whereas ...

[Caiter2013]

Why does minute rice only double in volume when cooked, whereas long grain rice triples in volume?
 
  What will be an ideal response?

Question 2

Sensory or subjective evaluation of food consists of
 
  (1) relating tests by objective means with human sensory judgments, (2) testing foods so that objective printouts of information are available (3) Use of instrumentation to detect differences in foods (4) using human sensory organs to judge appearance and flavor of foods, (5) 1 and 4.

[lkoler]

Answer to Question 1

Minute rice has been pregelatinized, cooked, and swollen once. So it only partially swells a second time. Long grain rice has not been cooked and swells to three times its original volume.

Answer to Question 2

4

[Caiter2013]

Thanks for the timely response, appreciate it

[Dinolord]

Gracias!