RICE

RICE: NEED TO KNOW 2 THINGS: 1. whether or not the bran and germ are still attached. 2. The length of the grain

If bran and germ are attached, the rice: IS HEALTHIER (more fiber, minerals, vitamins) TAKES LONGER TO COOK IS MORE PERISHABLE (refrigerate, use within a month)

If bran and germ are not attached then it is white rice that Has a year-long shelf life is relatively quick cooking

PARBOILED RICE Is parboiled before the bran is removed (retains more B vitamins) Is called converted rice Takes a little more liquid and a little longer to cook Still has long shelf life

INSTANT RICE Is cooked and dried again before packaging Is less flavorful Has softer kernels

LONG GRAIN RICE (3-5 times longer than it is wide): Cooked kernels are fluffy and separate easily

MEDIUM TO SHORT GRAIN (length is 2 times the width) (oval shape): Contains more amylopectin (waxy starch molecule) that makes cooked rice denser and kernels more apt to cohere (called glutinous BUT has no gluten)

TYPES OF RICE: BASMATI JASMINE TEXMATI SPANISH AND ITALIAN RICES RED, BLACK, BROWN, WHITE

BASMATI Long grain rice from India or Pakistan and now the U.S. (distinctive aroma, fluffy texture)

JASMINE Long grain rice from Thailand and now also the U.S. (subtle perfume, moist and tender but not fluffy)

BASMATI RICE FROM TEXAS TEXMATI BASMATI RICE FROM TEXAS

SPANISH AND ITALIAN RICES (valued for soft cooked texture) Used for paella and risotto

RED, BLACK, BROWN, AND WHITE RICES: Color generally indicates bran left on therefore longer cooking time

COOKING RICE: Do not lift lid on pan before end of cooking time Do not stir (except as directed): turns gummy Do not lift lid on pan before end of cooking time Measure very carefully

STORAGE After cooked can store up to 3 days (generally) Can reheat in microwave (Sprinkle with water, cover, cook on high for 1 1/2 minutes per cup)

IN CONCLUSION RICE IS NICE !