Question

How can Rice be cooked without any flames?
Related to acids ,bases or salts only.
Not related to any variety of Rice.

Answer 1

Since this is with respect to acids and bases :

Heat is needed to cook rice. The cooking time of rice is determined by the temperature at which the crystalline structures of the starch begin to melt. This is called gelatinization temperature (GT) and it ranges from 55 to 85 °C in rice.

The starch on the surface of the grains becomes sticky when wet, causing the rice to congeal rather than nicely separating when prepared. However, adding a small amount of white vinegar to the water while the rice cooks easily solves this dilemma. The vinegar helps “rinse” the excess starch from the grains, leaving fluffy rice without affecting the taste.