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There is something uniquely disappointing about opening the refrigerator, finding yesterday’s perfectly cooked rice and discovering that it has turned into a dry, clumpy mass. Reheating it often seems to make things worse. The reason is not simply that the rice has “lost moisture”. A natural process called starch retrogradation changes the texture of cooked rice as it cools, making it firmer and less fluffy. The good news is that refrigerated rice can usually be revived with the right combination of moisture and heat. Scroll down to read more.