---begin--- Cooking rice in where percolating cooking water is recycled through condensation Here all 41 samples of bought rice were cooked in a standard Soxh

---begin--- Cooking rice in where percolating cooking water is recycled through condensation Here all 41 samples of bought rice were cooked in a standard Soxhlet apparatus. Rice grain, fresh from the packet, was accurately weighed (2g) into a VWR Soxhlet thimble and was then placed into an 25cm long and 3.5cm diameter Quickfit Soxhlet which was attached to a 250ml receiving flask at one end and a dimpled Vigreux 25cm condensing tube (14 rows of 3 dimples = 42 dimples in total), with the receiving flask sitting within an electrically heated mantle and supported by a retort stand and clamps. At the start of the experiment the flask was filled with 200ml of double-distilled, deionized distilled water. Rice cooking was timed as per number of Soxhlet reflux cycles, with 3 cycles sufficient to fully cook the rice. At the end of the 3rd cycle the thimble containing rice was removed and rice freeze dried and milled as described for the cooking volume experiment. ---end---