Rice: Difference between revisions
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'''Rice''' is a [[grain]] eaten widely in [[Asia]] |
'''Rice''' is a [[grain]] eaten widely in [[Asia]], particularly southeast Asia. |
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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]]. |
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]]. |
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Rice was probably brought to Europe first in the Muslim areas of the Iberian Penninsula during the [[10th century]]. It had become more widespread by the [[15th century]] and can be found in a number of period recipes. |
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Brown rice or white rice may be ground to make rice [[flour]]. |
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[[category:food]] |
[[category:food]] |
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Latest revision as of 14:12, 30 November 2011
Rice is a grain eaten widely in Asia, particularly 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.
Rice was probably brought to Europe first in the Muslim areas of the Iberian Penninsula during the 10th century. It had become more widespread by the 15th century and can be found in a number of period recipes.
