White short-grained rice are round rices with the bran coat completely removed. Very flavourful, it yields a stickier, softer product. It is especially good when a creamy texture or stickiness is desired. Also called pudding rice. This rice needs to be soaked for 20 minutes to relax the grain. Use one part rice to one and 1/8 part of water. Bring water to a boil, then reduce heat and cook, covered, for 10 minutes or until done.
Pronounced ‘keen wa’, these are tiny discs of grain girded by a small band of bran. A staple of the Andes, this pseudo-cereal has a high concentration of…
Rice is a cereal grain that is one of the most popular foods in the world; its versatility is unsurpassed by any other food. Rice is the principal energy…
Mixed brown and wild rice are both chewy textured and nutty flavoured, usually combined to extend the more expensive wild rice. Used in pilafs, stuffings and…
Arborio rice, graded superfino, is a plump, large, short-grained, Italian rice valued for its high starch content and the subsequent creaminess it brings…