Examples:
- This new edition takes note of the whole-grain
revolution in U.S. kitchens and offers recipes for a host of new (and
rediscovered) grains, like quinoa, millet, couscous, kamut, and spelt,
whose popularity is rising fast. It focuses on a wider variety of rices,
too, with lots of ideas for red, black, basmati, jasmine, and Arborio
rices, as well as partially milled white rice, which looks and cooks like
white rice but has the nutritional value of brown rice. (from a rice cooker cookbook)
- In addition to deciding on white or brown rice, you have to choose among
short-, medium-, and long-grain rices. Although you can use these pretty
much interchangeably in recipes, you may be surprised at the differences
among them in taste and texture. Generally, the short-grain rices tend to
be a little more soft and moist and the grains will stick together
somewhat. (from a rice cookbook)