On food and cooking the science and lore of the kitchen ( PDFDrive ) 901

rices are medium-grain japonicas Short-grain rice is only slightly longer than it is wide, and otherwise similar to medium-grain rice Short-and mediumgrain japonicas are the preferred types in north China, Japan, and Korea They’re ideal for sushi because they cling together in small masses and remain tender even when served at room temperature Sticky rice, also called waxy, glutinous, or sweet rice, is a short-grain type whose starch is practically all amylopectin It requires the least water (1 to 1 by weight, 0.8 to 1 by volume) and becomes very clingy and readily disintegrates when cooked (it’s often soaked and then steamed, not boiled) Despite its names, it contains no gluten and isn’t sweet, though it’s often used to make sweet dishes in Asia It’s the standard rice in Laos and northern Thailand Aromatic rices are a distinctive group of mainly long-and medium-grain varieties that accumulate unusually high concentrations of volatile compounds Indian and Pakistani basmati (Urdu for “fragrant,” accent on the first syllable), Thai jasmine (an unusual long-grain but low-amylose type), and U.S Della are well-known aromatic rices Pigmented rices have bran layers that are rich in anthocyanin pigments Red and purple-black colors are the most common The bran may be left intact, or partly milled away so that only traces of color are left Brown Rice Brown rice is unmilled, its bran, germ, and aleurone layers intact Any kind of rice, whether long-grain, short-grain, or aromatic, may be sold in its brown form It takes two to three times longer to cook than the milled version of the same variety, and ...Aromatic rices are a distinctive group of mainly long -and medium-grain varieties that accumulate unusually high concentrations of volatile compounds Indian and Pakistani basmati (Urdu for “fragrant,” accent on the first syllable),... Any kind of rice, whether long-grain, short-grain, or aromatic, may be sold in its brown form It takes two to three times longer to cook than the milled version of the same variety, and ... purple-black colors are the most common The bran may be left intact, or partly milled away so that only traces of color are left Brown Rice Brown rice is unmilled, its bran, germ, and aleurone layers intact