It would take a lot of salt to have a large noticeable difference, but I like to believe it helps.
As a very loose and unreliable rule of thumb for every 5% salt you raise the water’s boiling point by about a degree, but anything more than 2500 mg is over your daily recommended value: each cup of water is 236,588 mg so 5% of 2 cups water would be 23,658 mg.
But it’s not wrong to say adding salt helps cook rice, just not by a noticeable amount.
I think it certainly helps with flavour if nothing else, but I don’t think the extra degree or so in temperature would make much difference.
Though saying that, I’m now wondering to what extent rice cooking would be affected by high altitudes — I had a friend who lived somewhere high altitude in South America for a while, and she said that the low atmospheric pressure meant cooking certain foods was difficult because the water boiled at a lower temperature (I wish I could remember more specifics)
5% salinity is inedibly salty. You will ruin your pasta or rice, flavor wise. The health effects are not relevant because nobody will actually finish eating an entire serving.
That seems wrong to me. Adding salt doesn’t increase the boiling temperature much
It would take a lot of salt to have a large noticeable difference, but I like to believe it helps.
As a very loose and unreliable rule of thumb for every 5% salt you raise the water’s boiling point by about a degree, but anything more than 2500 mg is over your daily recommended value: each cup of water is 236,588 mg so 5% of 2 cups water would be 23,658 mg.
But it’s not wrong to say adding salt helps cook rice, just not by a noticeable amount.
I think it certainly helps with flavour if nothing else, but I don’t think the extra degree or so in temperature would make much difference.
Though saying that, I’m now wondering to what extent rice cooking would be affected by high altitudes — I had a friend who lived somewhere high altitude in South America for a while, and she said that the low atmospheric pressure meant cooking certain foods was difficult because the water boiled at a lower temperature (I wish I could remember more specifics)
5% salinity is inedibly salty. You will ruin your pasta or rice, flavor wise. The health effects are not relevant because nobody will actually finish eating an entire serving.