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Rice Basics



Ingredients: 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
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