Carbohydrates make up the majority of the dry weight of rice. Starch makes up the majority of the carbohydrates in rice. Long glucose chains known as amylose and amylopectin make up starch.
Different types of rice have varying amounts of these compounds, which affects the texture of the rice: Since basmati rice contains a lot of amylose, it does not stick together when cooked.
These compounds also affect how easily the body can digest the rice. Because amylose slows down starch digestion, the body takes longer to digest rice with high amylose content.
