Grain
Variety
|
Grain:
Water
|
Cooking
Times
|
Description
|
|
White Rice, long grain:
Basmati,
Jasmine, Texmati
|
1 : 1 1/2 |
4
minutes |
Basmati
is an aged, aromatic
rice imported from India.
Jasmine
is aromatic
rice grown in Thailand
and is similar to basmati. Texmati
is basmati grown
in Texas. Cooked grains are separate, light and fluffy. |
|
White Rice, short grain:
|
1 : 1 1/2 |
8 minutes |
Short-grain white rice is characterized by round
grains,after cooking the rice is plump and
slightly sticky. It may be difficult to find in the US, but there are medium grain rices
that may work as`well. |
|
White Rice, medium grain:
|
1 : 1 1/2 |
7
minutes |
Medium grain rice has a shorter, wider kernel than long grain rice. Cooked grains are more moist and tender, and
have a greater tendency to cling together than long grain. |
|
Brown Rice, Short Grain:
Basmati
Texmati
Sweet
Brown
|
1 : 2 |
18
minutes |
Brown
rice has a chewier texture than
white rice. Long grain brown rice
remains separate and fluffy when
cooked. Medium grain cooks up stickier
than long grain. Both can be used
in pilafs, stir-fries, rice salads,
and paella, with curried vegetables,
or as a side dish with meat, seafood
or chicken. Sweet brown rice is
a very sticky and chewy rice, good
for sushi and puddings. |
|
Brown Rice:
Medium Grain
|
1 : 2 |
15
minutes |
Medium
grain brown rice yields a lighter,
fluffier dish than short grain .Brown
rice will keep for 6 months stored
in a cool, dry place. |
|
Brown Rice: Long Grain
|
1 : 2 |
15
minutes |
This
rice has a nutty flavor and cooks
up fluffier and drier than medium
or short grain rices. |
|
Wehani Rice
|
1 : 2 |
7
minutes |
This
long grain rice has a red bran layer.
Its aroma while cooking is similar
to hot buttered popcorn. Chewy and
sweet, similar to the flavor of
brown Basmati. Combine with a variety
of veggies and nuts to create colorful
hot dishes and cool salads. |
|
Wild Rice:
Manomen
"Water
Grass"
|
1 : 4 |
20-22
minutes. |
Not
a true rice but more closely related
to corn; indigenous to North America
and traditionally known as a staple
for the Ojibway, Chippewa and Winnebago
Indians of the Minnesota area. The
seed of aquatic grass. Low in fat
and high in B vitamins. Combine
with other grains, use with smoked
turkey as a salad, or with apples
and squash. |
|
Rice
is cooked for the times indicated.
Use the natural release method. |
