When rice is boiling over, why do the bubbles immediately go down when you lift the lid?
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Because lifting the lid lets out heat and cools the whole thing down. Less heat, less steam, less boiling, less bubbles. Wash your rice before you cook it to get all the starch off and cook on a lower heat, then you won’t have to lift the lid, which is better because you want as much of that moisture to stay in to cook your rice
Turning boiling-temp water into steam takes a HUGE amount of energy. When the lid is on and the steam condenses and drops as back into the pot, this energy is kept in the system. The hot pot is only losing heat through its walls to the surrounding air.
When you lift the lid, you have the same amount of heat being added to the pot (from the stove below), but now suddenly WAY more heat leaving the pot. All the energy that went into turning the water into steam is now leaving the pot as the steam leaves.
The same amount of heat energy going in and much more heat energy going out means the temperature in the pot rapidly drops, which quickly slows or stops the boiling inside.
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