Rice

Long Grain:
Hull and bran polished off. Cooks fluffy and dry. (Meats)

Short Grain:
Hull and bran polished off. Cooks tender and moist.

Converted:
Polished but retains vitamins. Substitute for regular rice but cooking time is longer.

Instant:
Pre-cooked, rinsed and dried. Good for quick meals.

Brown:
Only outer hull removed and is vitamin rich. (nutty flavor)

Wild:
Not rice at all but seed of marsh grass. (Game and Poultry)

Cooking: Never stir while cooking.

Regular- Heat rice, water and salt to boil. Stir 1 or 2 times. Reduce heat to simmer, cover and cook for 14 minutes. Remove from heat, fluff lightly, cover and let steam for 5 to 10 minutes.

Brown- Wash in strainer with cold water then cook like regular rice for 30 to 40 minutes.

Wild- Wash in strainer with cold water then cook like regular rice for 40 to 50 minutes.

Storage:
Cover tightly to prevent drying. Keeps 4 to 5 days. Will keep up to 6 months in freezer.

Return To:
Glossary

www.cajun-recipes.com

Cajun Country -- New Iberia, Louisiana