A well-known cereal grass (Oryza sativa) and its seed. This plant is extensively cultivated in warm climates, and the grain forms a large portion of the food of the inhabitants. In America it grows chiefly on low, moist land, which can be overflowed.
to press food through the sievelike holes of a ricer.
Experiment with different varieties, including brown and white. Brown is nutty, delicious and more nutritious than white, while taking longer to cook. Basmati white is fragrant and lovely with curry dishes.
Oryza sativa The starchy seeds or grain of a grass, cultivated in warm climates and used for food.
Is a semi-aquatic member of the grass family. The edible seed is the staple grain for over half the world's population.
the most commonly available including medium grains of Botan, Kokubo or Takami brands. These are the types usable for Sushi. You can also find brown rice, purple rice, sweet rice (often used for desserts in the East and Southeast Asian cuisines) and black rice (black sweet rice).
grains used as food either unpolished or more often polished
annual or perennial rhizomatous marsh grasses; seed used for food; straw used for paper
sieve so that it becomes the consistency of rice; "rice the potatoes"
a kind of grass
an important food crop and a model plant for other cereal genomes
A cereal grass that is cultivated extensively in warm climates for its edible grain.
To push cooked food through a perforated kitchen tool called a ricer. The resulting food looks like rice.
Long-grain rice (including basmati rice) cooks in firm, dry kernels; short-grain or medium-grain, rice cooks up moist and slightly sticky, as its outer outer layer absorbs more liquid than long-grain rice.
To press food through a container with small holes (called a ricer).
Brown rice is a whole grain, as are the exotic red and black rices that have begun showing up in markets in recent years. Lundberg Family Farms markets several varieties. Taste: Earthy, starchy, tender. How to use: Make extra and stir-fry leftover brown rice with cooked vegetables and bits of chopped leftover meat. Add brown rice to a brothy vegetable soup. Brown rice takes about 40 minutes to steam. 1 cup cooked brown rice has 216 calories, 2g fat, 5g protein, 45g carbohydrates, 4g fiber.
(raw), Arva Chawal, Pacha Ari. There are dozens of varieties of rice available, even in the UK. For general cooking use long grained patna or whatever you normally use. Try different varieties of rice, they all have a different flavour. Plain boiled rice is a popular accompaniment to most dishes, so its worth shopping around for the rice you like the flavour of. On special occasions or when cooking Biriani use Basmati rice.
the starch seed of a semiaquatic grass (Oryza sativa), probably originating in Southeast Asia and now part of most cuisines; divided into three types based on seed size; long-grain, medium-grain and short-grain, each of which is available in different processed forms such as white rice and brown rice.
Rice is two species in the Poaceae ("true grass") family, Oryza sativa and Oryza glaberrima. These plants are native to tropical and subtropical southern and southeastern Asia and in Africa. Rice provides more than one fifth of the calories consumed by humans in their global diets.Smith, Bruce D.
Rice is a cooking term meaning to pass food through a device called, appropriately, a ricer or food mill, which comes in several forms. In the most basic, food is pushed or pressured through a metal or plastic plate with many small holes, resulting in a smoother result than mashing, but coarser than pureeing or passing through a sieve or tammy. Potatoes are the most commonly "riced" foods, as in the dish riced potatoes, essentially a smoother version of mashed potatoes.