When to use different types of rice
Posted by staff / February 3, 2016
Turns out, not all rice is created equal, and we’re not just talking about Uncle Ben’s versus everything else.
The Kitchn breaks down when to use what rice and discourages substitutions when following a recipe. If you are eating on the cheap, though, just grab a bag for what you make most, and file this information away for when you have to impress a rice snob (a type which we’ve never encountered, but no one enjoys looking the fool).
Here’s a quick peek at their advice:
More About Long-Grain Rice
True to its name, long-grain rice is slim and lengthy, nearly four to five times longer than it is wide. This type of rice includes American long-grain white and brown rices, Basmati rice, and Jasmine rice, and produces distinct firm grains that stay fluffy and separate after cooking. The grains have a firm, dry texture, and are best for side dishes, pilafs, and salads.
Full story at The Kitchn via Lifehacker.
Graphics credit: Canva
Uncle Ben’s and Minute rice are already fully cooked, add water and warm up. And if you try and fried it, it will burn. Asian rice is still raw and uncooked. Now a days everyone will use a rice cooker, faster and easy and you can not burn or even over cook