Vinegar makes rice fluffier and last longer

Adding a small amount of vinegar to cooking rice is recommended to achieve fluffier grains and extend its shelf life. The vinegar's acetic acid prevents clumping. The acetic acid in vinegar interacts with the starch in rice, preventing the grains from sticking together during cooking, resulting in a lighter texture. It also acts as a natural preservative. This technique, common in Japanese cuisine, also helps with even cooking and nutrient absorption. Experts suggest using 1-2 teaspoons of vinegar per cup of uncooked rice.