resilience than it would have if cooked fully and simply rewarmed Then just before serving, the chilled rice is reheated and finished with hot broth and enrichments Rice Powder Rice powder is a condiment made in Vietnam and Thailand by roasting the grains, then grinding them; it’s sprinkled on a variety of dishes just before eating Rice Noodles and Rice Paper Despite rice’s lack of gluten, noodles and thin sheets can be made from rice-flour doughs (p 579) Rice paper is used as a wrapper to enclose meat and vegetable preparations, and can be eaten either simply moistened or fried Mochi Mochi is the Japanese name for a chewy, almost elastic preparation of sticky rice that may be formed into balls or into thin sheets for wrapping around a filling of some kind It’s made by steaming sticky rice, then pounding it to a paste, or by making a dough from sticky rice flour and kneading it for 30 minutes The pounding or kneading organizes the bushy amylopectin starch molecules into an intermeshed mass that resists changes in its structure Lao Chao Lao chao is a Chinese fermented rice made from sticky rice The rice is steamed, cooled, made into small cakes with a starter that includes the mold Aspergillus oryzae (p 755) and yeasts, and held at room temperature for two to three days until it becomes soft, sweet, and tart, with a fruity and alcoholic aroma Wild Rice Wild rice is not a species of the true tropical rice genus Oryza It’s a distant relative, a cool-climate water grass that produces unusually long grains, to threequarters of an inch (2 cm), with a dark seedcoat and a complex, distinctive flavor Zizania palustris is a native of the upper ... grass that produces unusually long grains, to threequarters of an inch (2 cm), with a dark seedcoat and a complex, distinctive flavor Zizania palustris is a native of the upper ... temperature for two to three days until it becomes soft, sweet, and tart, with a fruity and alcoholic aroma Wild Rice Wild rice is not a species of the true tropical rice genus Oryza It’s a distant... fermented rice made from sticky rice The rice is steamed, cooled, made into small cakes with a starter that includes the mold Aspergillus oryzae (p 755) and yeasts, and held at room temperature for