Difference between revisions of "Rice"

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'''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]] and/or [[parboiling]].
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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]].
  
 
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 14:16, 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.