Rice is a starch, and starch loves to change its personality. When cooked and cooled, it undergoes retrogradation—fancy speak for “turning into a hard, sad puck.” But steam is your secret weapon. A little moisture, a little heat, and those starch molecules loosen right up.
Think of it like waking up a sleepy friend: you need a gentle nudge, not a slap. That’s why the best reheated rice doesn’t just survive—it tastes almost as fresh as the day you made it.
