Why the texture of rice quatre-quarts changes when it cools

The main ingredient of Nanan's Quatre-quarts is rice, and the key component of rice flour is starch.

Raw starch, in its natural form, is hard and not enjoyable to eat. However, when combined with water and heat, it transforms into alpha-starch, creating a delightful chewy texture.
That said, when alpha-starch is cooled—such as in a refrigerator—or left to sit over time, it undergoes beta-conversion, reverting to its original raw starch state. This is why rice becomes hard when it cools.

Rice starch transitions to beta-starch most rapidly when the moisture content is between 30-60% and the temperature is around 0-4°C.
Since Quatre-quarts have a high moisture content, storing them in a refrigerator or exposing them to cold winter temperatures can cause beta-conversion to occur quickly, resulting in a change in texture similar to that of cold rice.

The solution? Simply reheat it.
If your Quatre-quarts feel a bit firm, gently warm them up. You’ll rediscover their moist, smooth texture, along with the natural sweetness and delicate aroma of rice confections.

Nanan’s Rice Confectioneries

• Our rice sweets are crafted by skilled artisans who deeply understand the properties of rice flour. Through meticulous trial and error, they’ve refined techniques to bring out the best texture and flavor.
• Frozen treats are flash-frozen at -40°C immediately after baking. This rapid cooling process ensures they pass through the critical 0-4°C temperature range—where beta-conversion is most likely to occur—as quickly as possible. As a result, you can enjoy them at their best even after thawing.