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RICE

RICE. BROWN RICE. Whole grain rice, nothing is removed, has the most nutrients. Instant Rice. Is precooked and then dehydrated so it cooks quickly. Long Grain Rice. White rice, some parts removed during milling, stays dry and fluffy. Short Grain Rice.

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RICE

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  1. RICE

  2. BROWN RICE • Whole grain rice, nothing is removed, has the most nutrients

  3. Instant Rice • Is precooked and then dehydrated so it cooks quickly

  4. Long Grain Rice • White rice, some parts removed during milling, stays dry and fluffy

  5. Short Grain Rice • Sticks together when cooking, also known as sticky rice • Good For Eating with Chopsticks • The shorter the grain the more starch it contains.

  6. Wild Rice • Not a grain at all, wild rice is a marsh grass. It takes three times as long to cook as white rice. Wash wild rice thoroughly before cooking.

  7. Cooking Method • Bring the liquid to a boil • Liquid is usually water but can be broth, wine, milk • Add rice COVER and reduce to a simmer • DO NOT remove the lid while rice is cooking, this will let out the steam

  8. Doneness • Moist, tender but firm, no liquid left in the pot • Overcooked rice will be soft and sticky (only short grain rice should be sticky) • Undercooked rice will be hard and gritty

  9. Yield • Rice triples when cooking • Ratio of 1:3

  10. Pasta

  11. Cooking Method • Bring water to a boil • Slowly add pasta so the boiling does not stop • If the boiling stops, the pasta will stick together • Boiling helps circulate the pasta for even cooking • Cook UNCOVERED stirring occasionally

  12. Doneness • Cook until pasta is AL DENTE (firm to the tooth) • Overcooked pasta will be mushy • Undercooked pasta will be hard

  13. Yield • Pasta doubles when cooking • Ratio 1:2

  14. Storage • Store in a tightly covered container at room temperature • Pasta dishes are usually low cost entrees, pasta is very cheap to make or buy

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