Staples - about Rice
Rice - a basic food for a large part of the world, rice belongs in every larder.
It comes in lots of forms, these are the ones we know in this country.
White Rice - White rice has had its outer covering removed by a process called "polishing" that takes away many of the B vitamins as well; nonetheless, it remains more popular than unpolished rice. Long Grain White Rice, when it is cooked, tends to separate nicely into individual fluffy grains. Kernels of short-grain white rice cook up tender and moist, clinging together, they are best used in croquettes, puddings, and rice rings.
Converted Rice - Converted rice is hulled under moist conditions, steamed, and dried so that all the nutrients are incorporated back into the grain and not lost. It always tastes a little pasty and doesn't have the same good texture as plain long-grain rice.
Brown Rice - Brown rice is superior to white rice in nutrients because it retains its outer coating. Although it takes longer to cook than white rice, its good, nutty flavor and high food value are making it ever more popular.
Dehydrated, Precooked Rice, usually known as Instant or Minute Rice. Dehydrated, precooked rice, the sort you rehydrate by covering with boiling water and soaking for five minutes, is the least desirable kind of rice. The exterior has an unnaturall fluffiness when cooked and the center seems raw. It is at best a conveience food to be used when in a hurry
Wild Rice - Wild rice, also known as Indian rice or water oats, is not a rice at all, but the seed from a grass that grows wild along the edges of lakes in Minnesota, Wisconsin, and southern Canada. There it is harvested in the old time way by Indians who paddle along the water's edge, bending the grasses and beating the seeds into their boats. It is expensive, dark in color, strong, and intriguing in taste, well worth an occasional indulgence.
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