has a distinctive nutty flavor; the soaking
activates enzymes that generate sugars and
amino acids that then participate in browning
reactions during drying; and partial
breakdown of lignin in the attached hull
provides vanillin and related compounds.
Parboiled rice takes longer to cook than
ordinary white rice, a third to half again the
time, and its texture is so firm that it can seem
coarse.
Different forms of rice. Brown rice includes
the outer fruit and seed coats that make up the
bran, and the embryo and oil-and enzyme-rich
aleurone layer. Polished rice is the central
mass of endosperm cells, freed from all other
parts of the grain; it’s mainly starch and
protein. Wild rice is the whole grain of a