I have a biology question and it's asking "Why is rice made in boiling water? Why can't it be 'cooked' in cold water?"
It has to do with osmosis or cells or turgor pressure or something! Any help at all would be great...even if it doesn't have to do with rice.
Okay Ang#1 that doesn't help at all.
It has to do with osmosis or cells or turgor pressure or something! Any help at all would be great...even if it doesn't have to do with rice.
Okay Ang#1 that doesn't help at all.