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Rice can come in many shapes, colours and sizes. This is a list of rice cultivars, also known as rice varieties.There are several species of grain called rice. [1] Asian rice (Oryza sativa) is most widely known and most widely grown, with two major subspecies (indica and japonica) and over 40,000 varieties. [2]
Diagonal- and stepped-cut rift-sawing is intermediate to flat-sawn and radial cut lumber. The angle of the bastard grain may differ along the width of the board or between opposing sides, and enhances the appearance of ray fleck. Flat-sawing is the quickest method, producing the least wood waste and largest possible boards from a log.
It’s dark brown and has all of the vitamins, minerals and antioxidants of other whole grain rice. One cup of cooked wild rice has: 160 calories. 6.5 grams protein. 0.5 grams fat.
Thai Jasmine rice is aromatic, and unusually for a long-grain rice has some stickiness, with a soft texture. Indian Basmati rice is very long-grained and aromatic. Italian Arborio rice, used for risotto, is of medium length, oval, and quite sticky. Japanese sushi rice is a sticky short-grain variety. [51]
Here’s everything you need to know about brown vs. white rice, and whether it’s really worth fighting that internal battle at Chipotle. The Grain-ular Breakdown
When boards are cut from a log, they are usually rip cut along the length (axis) of the log. This can be done in three ways: plain-sawing (most common, also known as flat-sawn, bastard-sawn, through and through, and tangent-sawn), quarter-sawing (less common), or rift sawing (rare).
Any time that boards are cut from a log they are cut along the length (axis) of the log. This can be done in three ways: flat- or plain-sawing (most common), quarter-sawing (less common), or rift sawing (very rare.) The process indicated in the US as "quarter sawing" yields a few boards that are quartersawn, but mostly riftsawn boards.
Medium-grain rice is used for sweet dishes, for risotto in Italy, and many rice dishes, such as arròs negre, in Spain. Some varieties of long-grain rice that are high in amylopectin, known as Thai Sticky rice, are usually steamed. [2] A stickier short-grain rice is used for sushi; [3] the stickiness allows rice to hold its shape when cooked. [4]