# |  A |  B |  C |  D |  E |  F |  G |  H |  I |  J |  K |  L |  M |  N |  O |  P |  Q |  R |  S |  T |  U |  V |  W |  X |  Y |  Z  

Indian rice

Another name for WILD RICE.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

Comments
mary 
Aug. 22, 2009 12:43 pm
Can someone please tell me why some recipes say to 'saute' the rice before adding the liquid? Thank you.
 
Cathalene 
Aug. 31, 2009 6:58 am
When you saute' rice before adding the liquid, such as with rice pilaf; you are coating each grain with your choice of fat whether it be butter, olive oil or vegetable oil. This will decrease the swelling somewhat. The end product is rice that does not stick together and you can separate easily with a fork.
 
 

My Recipe Box (0)

view »

Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT

Most Popular Blogs

more »

Quick Links: Start a Blog | Read All Blogs

Recently Viewed Recipes

more »

Quick Links: Recipe Box | Shopping List

Top Searches

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?