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  2. Germinated brown rice - Wikipedia

    en.wikipedia.org/wiki/Germinated_brown_rice

    Germinated brown rice is produced by soaking for 4–20 hours in warm 30–40 °C (86–104 °F) water (or longer at lower temperature), changing water a few times if some smell develops, and rinsing before cooking. This stimulates germination, which activates various enzymes in the rice.

  3. Parboiled rice - Wikipedia

    en.wikipedia.org/wiki/Parboiled_rice

    This increases the formation of type-3, resistant starch which can act as a prebiotic and benefit health in humans. [9] However, this also makes the kernels harder and glassier. Parboiled rice takes less time to cook and is firmer and less sticky. In North America parboiled rice is often partially or fully precooked before sale.

  4. Brown rice - Wikipedia

    en.wikipedia.org/wiki/Brown_rice

    This kind of rice sheds its outer hull or husk but the bran and germ layer remain on, constituting the brown or tan colour of rice. White rice is the same grain without the hull, the bran layer, and the cereal germ. Red rice, gold rice, and black rice (also called purple rice) are all whole rice with differently pigmented outer layers. [1]

  5. Rice production in South Korea - Wikipedia

    en.wikipedia.org/wiki/Rice_production_in_South_Korea

    This raises acidity, and causes bad smells so as to affect the taste of rice. In an experiment conducted by the Korea Rural Development Administration to examine changes in rice quality according to storage temperature, rice stored at 4 degrees Celsius was found to last the longest due to limited changes in rice taste, freshness, and color. [17]

  6. ‘Fried rice syndrome’: Dietitians warn against eating food ...

    www.aol.com/fried-rice-syndrome-dietitians-warn...

    Fried rice syndrome is a type of food ... recently after reports of 20 year old dying in 2008 from eating five-day-old pasta circulated on TikTok. ... leftovers within two hours of cooking the ...

  7. Carryover cooking - Wikipedia

    en.wikipedia.org/wiki/Carryover_cooking

    Carryover cooking (sometimes referred to as resting) is when foods are halted from actively cooking and allowed to equilibrate under their own retained heat.Because foods such as meats are typically measured for cooking temperature near the center of mass, stopping cooking at a given central temperature means that the outer layers of the food will be at higher temperature than that measured.

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  9. Effects of climate change on agriculture - Wikipedia

    en.wikipedia.org/wiki/Effects_of_climate_change...

    Predictions of climate change's effects on rice cultivation vary. Global rice yield has been projected to decrease by around 3.2% with each 1 °C increase in global average temperature [142] while another study predicts global rice cultivation will increase initially, plateauing at about 3 °C warming (2091–2100 relative to 1850–1900). [143]