Rice degree of milling effects on hydration, texture, sensory and energy characteristics. Part 2. Cooking using fixed, water-to-rice ratios

► Milling degree had little to no effect on cooking characteristics for all milled samples. ► Milled rice required less energy to be cooked than brown rice. ► Non-parboiled and parboiled brown rice required similar cooking energy. ► In general, using fixed water-to-rice ratios was more energy efficient than excess-water.