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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Basmati - rinse in sieve before cooking; the delicate grains absorb water,
which prevents them from breaking
Brown basmati - good with chicken or fish
Long grain brown rice - chewy; great with stews, grilled meats, vegetable
soups
Short grain brown rice - somewhat sticky; goes well with asian foods;
briefly toast in dry pan to enhance flavor
Long grain white rice - most adaptable; dry, fluffy and separates easily
Sushi - sticky; better when rinsed with water before cooking
NOTE:
Most recipes call for 2 cup water to 1 cup rice; 1 1/2 cup water to 1 cup
rice produces lighter, fluffier results.
Contributor: Martha Stewart Living
Ingredients: |
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