Label
All
0
Clear all filters
Appears in

By Jeffrey Alford and Naomi Duguid

Published 1998

  • About

new-crop rice After harvest or parboiling, rice is dried so that it has no more than 14 percent moisture. Even though the grain has been dried (by machine or the sun), it can and does dry still more in the first months after harvest. New-crop rice is rice that has been harvested fairly recently. It tends to have a slightly higher moisture content (so it requires a little less water when cooked by the absorption technique) and it is a little more fragile than older rice. Those who like their rice very soft and perhaps even a little sticky prefer new-crop rice; those of us who don’t make sure that the bags of rice we buy in the post-harvest months (November through February) are not marked “new-crop rice.”

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