Cooking Perfect White Rice
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Cooking Perfect White Rice
  Rice  
Last updated 6/12/2012 1:03:02 AM. Recipe ID 26744. Report a problem with this recipe.
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      Title: Cooking perfect white rice
 Categories: Info, Wok
      Yield: 1 Info
 
           No ingredients
 
  One of the chief obstacles of most beginning wok cooks is knowing how
  to make good edible rice. There isn't any real secret to it. A recipe
  developed for beginners is included. All one has to do is follow the
  recipe instructions EXACTLY. But first, some facts on rice will be
  discussed.
  
  CHINESE RICE: There are many species of rice, about 1,000 of them.
  Approximately 50 of these types are cultivated in China. The
  properties of each of these varies as to growth, resistance to
  disease, adaptation to climate, soil conditions, etc. These factors
  all contribute to the quality of the harvested rice.
  
  Most Chinese and other Orientals can readily distinguish the quality
  of rice by its texture and taste after it is cooked. There are three
  main grain types of rice, long, medium or oval, and short. The
  Chinese people generally use long grain rice while the Japanese
  people favour oval grain rice. Short grain rice is generally cooked
  by both peoples for special pastries or festive dishes.
  
  Both long and oval grain rice are cooked in identical manners. The
  only difference is in knowing how much water is to be used in cooking
  the rice. This knowledge can only be obtained through experience and
  personal preference.
 




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Recipe ID 26744 (Apr 03, 2005)

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