Rice: Difference between revisions
From Cunnan
Jump to navigationJump to search
(started article) |
mNo edit summary |
||
| Line 1: | Line 1: | ||
'''Rice''' is a [[grain]] eaten widely in [[Asia]] and southeast Asia. |
'''Rice''' is a [[grain]] eaten widely in [[Asia]] and southeast Asia. |
||
It is prepared by hulling the dried rice grains to produce brown rice. Further hulling will remove the germ and bran of the rice grain producing white rice. Either variety can be [[cook]]ed by [[steaming]] |
It is prepared by hulling the dried rice grains to produce brown rice. Further hulling will remove the germ and bran of the rice grain producing white rice. Either variety can be [[cook]]ed by [[steaming]] or [[boiling]]. |
||
Brown rice or white rice may be ground to make rice [[flour]]. |
Brown rice or white rice may be ground to make rice [[flour]]. |
||
Revision as of 15:16, 28 August 2008
Rice is a grain eaten widely in Asia and southeast Asia.
It is prepared by hulling the dried rice grains to produce brown rice. Further hulling will remove the germ and bran of the rice grain producing white rice. Either variety can be cooked by steaming or boiling.
Brown rice or white rice may be ground to make rice flour.
