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Rice; Basic Types

Long Grain
The biggest seller is American long-grain rice, this comes in four ways:

1. Regular long-grain milled white rice - see above (the milling removes the husk and bran layer).

2. Regular brown long-grain rice (wholegrain). This undergoes only minimal milling, removing the husk but retaining the bran layer.

3. Easy-cook. This has been par-cooked by being steamed under pressure before milling gelatinises the grain"s starch. This reduces the possibility of the rice being over-cooked. Strangely perhaps, the steaming also helps to retain much of the natural vitamin and mineral content in the milled layers.

4. Easy-cook brown. So called "Wild Rice" is also on the market - either sold on its own, or often blended with other long-grain rices. This, in fact, isn"t true rice, but another form of swamp grass growing in North America.

Short Grain:

This doesn"t hard its shape as well as Lon Grain, and comes from various countries - Italy growing types suitable for risotto; Spain, paella. India and various other countries, general short-grain rice (for puddings etc) - see picture to the right.

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