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Easy-Cook

Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About
This rice may be either white or brown, short or long grained. It is parboiled before milling and is a non-sticky all-purpose rice. Because it is milled and has no bran or germ oil to go rancid, parboiled rice has better storage qualities. It can generally handle a wider range of cooking methods and still emerge intact. Not all cooking methods are recommended for parboiled rice, as it does not absorb water easily. It is less suitable for dishes where flavour absorption is important, such as risotto or paella.

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