On Food and Cooking

rices are medium-grain japonicas. Short-grain rice is only slightly longer than it is wide, and otherwise ...

Aromatic rices are a distinctive group of mainly long-and medium-grain varieties that accumulate unusually ...

has a chewy texture and a rich aroma, often described as nutty. Thanks to the oil in its bran and g ...

has a distinctive nutty flavor; the soaking activates enzymes that generate sugars and amino ac ...

North American grass; it is heated to dry it out and develop flavor, and this processing gives ...

The aroma of standard white rices has green, mushroomy, cucumber-like, and “fatty” components (from 6, 8, 9, ...

throughout the grains and heating them enough to gelate and soften the starch granules. Indian c ...

layering it with a variety of cooked meats, vegetables, dried fruits, and nuts, then gently steaming t ...

heating it up to the gelation temperature again. Rice is easily softened by reheating to 160ºF/70ºC or ...

antimicrobial mixture of rice vinegar and sugar. Rice salads should be similarly acidified with vine ...

gluten proteins, it can’t be used to make raised breads. But the same lack of gluten makes rice flour ...

rice until the liquid is absorbed, then repeating until the rice is soft but still has a kernel of ...

resilience than it would have if cooked fully and simply rewarmed. Then just before serving, the ch ...

pounding it to a paste, or by making a dough from sticky rice flour and kneading it for 30 minutes. ...

midwestern Great Lakes region of North America, where it grows in shallow lakes and marshes and was ...

then anneals the starch much as parboiling does for true rice. It takes longer to cook than mos ...

nutty character (from pyrazines). Different producers use different methods for curing (none, brief, extended) and ...

and among biologists as Zea mays, was domesticated in Mexico some 7,000 to 10,000 years ago from a large ...

Europe, and within a generation it was being grown throughout southern Europe. Corn is now the third largest hu ...

that a high-protein popcorn type was the first corn to be cultivated, but all five were known to native ...