amylopectin and amylose Rice contains two types of starches, amylose, with long straight strands, and amylopectin, with branching chains. Rices with high levels of amylose and low levels of amylopectin (such as basmati) cook to a firmer, drier texture. Low-amylose rices have relatively more amylopectin and have a stickier, softer texture when cooked (for example, Thai jasmine and Japanese rice). Uncooked grains of high-amylose rice (also known as nonwaxy rice) look translucent. Very low amylose rice (also known as waxy rice) looks more opaque and solid white. In very low amylose rices, there are air spaces between the granules of amylopectin and so the light does not pass through the grain in the same way that it can with the more tightly packed amylose granules. See also sticky rice, waxy rice, and nonwaxy rice.
