Label
All
0
Clear all filters
Appears in

By Jeffrey Alford and Naomi Duguid

Published 1998

  • About

bash ful This is the name under which a good parboiled Bangladeshi rice is being sold in the United States. Bash ful is a medium-grain rice, beige-cream in color, and not completely polished. Some of the translucent grains have an opaque white dot; many still have some small flecks of red bran attached. Probably because of the bits of bran, when the rice is cooked in plenty of boiling water, the water foams pink. Because the rice is parboiled, it takes a little longer to cook than regular polished rice, but holds its shape well during cooking. When cooked, bash ful has separate grains (like most parboiled rices) that are soft and tender. Available from Kalustyan’s in New York City (see Mail-Order Sources) and sometimes at other specialty stores.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title