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Salt decreases the vapor pressure within the vessel of whatever you're trying to boil. Therefore more pressure is needed to overcome the atmospheric pressure and for your liquid to reach a boil.


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I can see why it may be misinterpreted that adding salt makes it boil 'faster'. One thing that the salt WILL do is introduce a surface (on the salt crystal) that helps the dissolved air to release from the water (looks like tiny bubbles). It can lead people to think that this is starting to boil. When water is actually boiling it is because liquid water is ...


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It would increase boiling speed by being a bubble nucleator. We are talking kinetics not thermodynamics. The slight boiling point elevation would make little difference.


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Yes it would be safer to discard the rice and water. Rice has a tendency to ferment. I would wash & drain the rice at least once, as there can be traces of husk, talc and any other unwanted dirt/impurities. If you soak the rice for long periods of time, depending on the humidity and temperature of where you are soaking your rice, you may place this in ...



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