High temperature for starch gelatinization. Cooking quality of rice is mainly influenced by quality and quantity of starch and gelatinization temperature (range within which starch granules start to swell irreversibly in hot water, simultaneously losing their birefringence and crystallinity; 50 to79 degC for rice starch; low, 55 to 69 degC; intermediate, 70 to 74 degC; high, 75 to 7 degC). Gelatinization temperature is governed by interaction of two pairs of major genes having duplicate gene action with a cumulative effect (9 : 6 : 1). High gelatinization temperature is controlled by a single dominant gene, Gt.