Cookbook:Rice
This article is about Rice. You may be looking for Rice recipes.
uncooked brown basmati rice Cookbook | Index of Ingredients | Basic foodstuffs | Cereal
Rice is a staple food of many Asian countries. It may be either brown or white, depending on how it is processed. (Wild rice is not really rice.) Brown rice has a nutty taste and chewy texture. It is healthier than white rice, because it is higher in fiber. Some people prefer white rice, however, because it has a much longer shelf life, cooks faster, and produces fluffier grains.
Types of rice
There are several types of rice [1] (http://www.ricegourmet.com/About_RiceTypes.htm):
- Short-grain (white or brown)
- Medium-grain (white or brown)
- Long-grain (white or brown)
- Sticky (glutinous)
- Converted (parboiled)
- Enriched
- Instant (pre-cooked)
Cooking methods
Risalamande, a traditional Danish rice pudding There are several ways to cook rice [2] (http://www.chefnorm.com/cooking_rice.html) [3] (http://www.sagevfoods.com/MainPages/Rice101/Cooking.htm):
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