3 posts total
Basmati, jasmine, arborio, sushi, baldo, osmancık, jasmine, carnaroli. A guide to rice varieties by amylose-amylopectin ratio, grain length, and which dish suits them.
Five grains side by side: cooking time, glycemic index, protein and nutrition values, Turkish kitchen use. With USDA and Whole Grains Council data, a concrete guide to which grain fits which dish.
Same rice, same stove, completely different results. Why do some pilavs come out grain by grain while others clump? A practical guide on starch, water ratio, and resting.