Serves: 5
Store rice in an airtight container in a cool, dark, dry place.
*White rice, sometimes called polished rice, has had the husk, bran and germ removed. It keeps almost indefinitely. Varieties of white rice include fragrant jasmine rice, available at Asian markets and specialty food shops basmati (or Texmati) rice, sold in supermarkets, Indian groceries and gourmet food stores and Arborio rice, a short-grain Italian rice used for risotto, available in Italian markets and specialty food shops.
*Brown rice is the whole grain with only the outer, inedible husk removed. Because the bran contains oil, use brown rice within 6 months to prevent it from becoming rancid. The high-fiber bran coating gives brown rice its tan color and nutty flavor. It takes about 45 minutes for brown rice to cook on the stovetop.
*Converted rice is white rice that has been parboiled, then dried. When cooked to completion, its kernels are fluffier and more separated than those of regular white rice. Cooking time is similar to that of white rice.
*Instant or quick rice has been partially cooked and dehydrated. Both white and brown varieties cook quickly, usually in about 5 minutes.
*Wild rice is actually a marsh grass seed, native to the northern Great Lakes, that has a nutty flavor when cooked. During cooking, which takes 45 to 60 minutes, the dark seeds burst, giving the cooked rice an attractive dark-and-light appearance.
This Cook's Note: Know Your Rice recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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