Passage Maker - - @Rest -

BAS­MATI RICE: A long, slim grain that cooks up into sep­a­rate fluffy grains and has an enticing aroma. Used mostly for sa­vory dishes.

ARBORIO RICE: The per­fect rice for risot­tos. The grains are chubby and short and can take up to four times the orig­i­nal vol­ume of liq­uid. It is best cooked to an al dente state.

JAS­MINE RICE: A long-grain, aro­matic rice that cooks up into sep­a­rate fluffy grains. It is the first choice for Thai recipes.

WHITE LONG-GRAIN RICE: A milled rice that is the most com­mon for every­day use in west­ern cook­ing.

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