1. RICE

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

3. 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)

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

5. 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

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

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

8. 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)

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

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

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

12. BASMATI RICE FROM TEXAS
TEXMATI
BASMATI RICE FROM TEXAS

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

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

15. 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

16. 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)

17. IN CONCLUSION
RICE IS NICE !