The English word for food is meal (or ground grain), while in Japanese the term for meal is gohan, which means cooked rice. It is the staple crop for over half the world's population.
Only the husk is removed before brown rice is offered to the consumer. In the manufacture of white rice, more than 2% of the protein and almost all of the fat and minerals contained in brown rice are lost. The most serious loss is that of the vitamin thiamine; a lack of this vitamin leads to the deficiency disease beriberi. Although there are several thousand varieties of rice, we distinguish them according to three types: long, medium and short grains, Long grains are fluffy and separate when cooked and are often preferred. Medium and short grains are a bit stickier and more moist and are used to make molds, stuffing, and rice puddings. Basmati rice is often described as delightfully similar in smell to popcorn.
HOW TO PREPARE:
For long and medium grain, use a ratio of 2½ parts water to one part rice. For short grain rice, use 2 parts water to I part rice. Remember to rinse the rice well before cooking. Bring the water to a boil; stir in the rice; return to a boil; lower the heat; then cover and simmer for 45 minutes.
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