03 Nov 2009

There are many types of this staple. The varieties include long, short and meduim grains. Other types include white, brown, parboiled and wild rice.

Use: It forms the base for hundreds of hot or cold savoury dishes including puddings and accompaniment to poultry, seafood and meat. Short grain rice is best for puddings because it clings together easily when cooked. Short or medium grains are also popular in chinese fried rice and other dishes because of it's tendency to cling, it works best when eating with chopsticks. Basmati rice which is from Pakistan and used in dishes like Pilaff or Biriani. The medium grain is mostly used for savoury dishes while the long grained ones are suitable for stuffings and rice salads.



Acidulated water

2009-11-03 11:55

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