, thinly sliced crosswise.
There are many forms of rice.Most — though not all — are varieties of Oryza sativa, the Asian rice grain originally domesticated during the Neolithic Revolution.
Today you have access to more kinds of rice than a Persian monarch, each with its own biochemistry and virtues in the pot.It pays to understand the differences between them.This is a guide to many of the most common varieties, with notes on how to cook them, so that you too can participate in this essential culinary tradition that stretches back to the earliest days of human civilization.. Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Margaret Monroe Dickey.
Long-grain rice.There are two principle starches in rice — amylose and amylopectin — that along with the processing method influence how a grain behaves when cooked.
Rice grains with a high proportion of amylopectin become sticky and soupy when cooked.
Most long- and medium-grain rices are richer in amylose, which leads to grains that tend toward fluffy and separate.The deep sides of this skillet also make it.
ideal for braising and frying.With 11 inches of space, you’ll be able to use it for just about anything.
We cooked so many dishes, including a delicate., a batch of pancakes, a filet of salmon, and even a pack of marshmallows.
(Editor: Electric Door Locks)