Scientific reason to stir rice immediately after cooking

Physics expert Prof. Dr. Eng. Mikrajuddin Abdullah from the Bandung Institute of Technology (ITB) has provided a scientific explanation for the tradition of stirring rice immediately after it finishes cooking.

According to Abdullah, water droplets remain trapped within the rice grains after the cooking process. If the rice is not stirred, this trapped moisture can lead to the rice spoiling more quickly. Stirring creates small gaps between the grains, allowing excess water to escape more efficiently through evaporation and diffusion. This process also helps release excess steam as the appliance transitions from cooking to warming mode.