Rice

Depends on the eaters,the foods going with it ect. About 130cups

seaweed, sticky rice, and a type of raw fish. its not sushi without raw fish

not to much but a little bit

yes!!! it is tasty, and addictive. however, don't eat too much of it because it will make you become anemic..hehehehe...It happened to me, but I am still eating raw rice just because I like crunching and tasting it....

Basmati rice is a fantastic accompaniment for Indian food, but it can also be used as a side dish for any meal or in any entree that calls for rice. Basmati grains are longer than plain rice and lengthen further during the cooking process. It may be a little more complex than making that five-minute box rice, but the taste is much fresher. Instructions: 1 Basmati holds on to more starch than other rice. Because of this it should be rinsed several times and preferably soaked whether you have a couple of hours or, in the best of situations, overnight. The goal is to rinse the rice until the water is no longer cloudy. 2 Measure two-to-one with water (or stock if you prefer) and rice. For example, if you are cooking one cup of dry rice, use two cups of water. This will produce three cups of rice. 3 Cook until the water boils, turn down to a simmer and cover with a tight-fitting lid. 4 The rice will cook down until all of the water is gone. Do not stir during the cooking process. It will take 30 to 45 minutes, so when the half hour ends, check on the rice. Listen to the pot; the rice is done when you can know longer hear the sputter of water. 5 Let stand for several minutes. Fluff with a fork to finish.

Fried chicken is a very yummy crispy Food but not everyone likes it. It can be dipped/servered with Barbeque and other sauces. Fried Chicken sadly is made from chickens animals. If you wish to know more information, search up fried chicken on your search engine.

Well I don't think it is, but you may not be able to chew it well. :D

It is reaped, threshed and cleaned,then they haul it for field drying, (optional), then temporarily stack/pile it, (also optional) then they bag it.

A golden colour depending on how long u cook the rice for will depend on the final colour.

There are two types of rice, polished (white) and unpolished (brown) rice. The main difference between these two types of rice is that in polished rice the outer bran layer, which contain majority of vitamins such as B complex, is removed whereas it is present in the unpolished rice.

Its about 3-3,5 cooked depending on brand and size.

What is a native delicacy made of

The word 'granary' refers to a room or storehouse. In the Philippines something is needed to store all of the rice that is grown. The rice is stored in a rice granary.

8.5 tablespoons 8.5 tablespoons

About 11 cups of rice equal a 5 lb bag of rice.

One cup of cooked rice should yield about 21 ounces of cooked rice, so if you want a half pound of cooked rice, try cooking a half cup of rice. You'll have a bit left over, but better too much rather than too little.

There is no straight answer for this. It really depends what you are measuring with. If it was sand, the answer would vary as grains of sand are all different sizes because they are made naturally rather than in a factory where machinery is smashing it up and it would be more likely that each grain would be the same size as it is using the same method for each bit, like sugar. Sand is smashed up rock, and relys 100% on the sea and sea-creatures to smash it up, and they would not use the same method each time, therefore it is more likely that the grains of sand would be different sizes.

Basically man-made things PROBABLY have more grains of whatever it is in a table spoon than a natural thing...:D

Because it was used to make packages of rice, rather like tea bags are today. There are several different types of rice paper. See the link.

5/6 cup of white rice.

Regular white rice triples in volume when cooked. (5 x 1/2 cups) x 1/ 3 = 5/6 cups

Minute rice expands much less. Nine units of minute rice yield 16 units of cooked rice. (5 x 1/2 cup) x 9/16 = 45/32 cups ~ 1 1/2 cups

Black rice (aka forbidden rice) is rich in anthocyanins and so when cooked has a very strong purple colour. It DOES take a lot longer to cook than even brown rice. My first attempt to cook it was as risotto - disastrous. Edible, just, but it stained everything purple including chicken meat and peas. It also took 90 minutes to cook even asmall amount on ther stove.

Current effective technique - using a glass or ceramic dish, soak the rice for several hours (overnight is best). (Use glass or ceramic because the stuff stains plastic). Cover rice with water until the water is one index finger knuckle deep above the surface of the rice.


Before cooking - check the level of water, add a little more until it is one knuckle deep.


I cook it by absorption method in the microwave oven. Times vary according to the power of the microwave oven but the principle is - bring it to the boil, then let it simmer until all water is absorbed. For about a cup of rice (water to cover, one knuckle deep) it takes about 3-4 minutes on HIGH to bring it to the boil.
Then times are - white rice, 10 minutes on MED. Brown rice - 20 mins on MED. Red rice maybe slightly less on MED. Black rice - 25-30 mins on MED.


I tend to cook it for 20 mins on MED then I get it out to check its done-ness. It allows me to add a little more water if I feel it needs it.


When the cooking program is finished, I get the rice out and immediately fluff it up. I taste-test it for don-ness and if it's not quite done but all the liquid has been absorbed, I add a splash more and give it 3-4 minutes burst on HIGH. If you don't need to add more liquid but more cvooking is needed, give it 1 min to get it back to the boil, then 5-10 mins on MED.


Over time you learn your own microwave oven's quirks. I've gone to a fair bit of detail, but it is worth it to get the knack of doing this in the microwave. Absorbtion method means all nutrition (including soluble fibre) stays in the rice instead of being poured down the sink. Any uneaten cooked rice is stored in the fridge and we microwave a serve at a time as required. You can also use any of these rice types as a base for fried rice. If you're on a diet you can substitute brown rice where normally you would eat white rice. The added fibre means the rice in your diet is a lot more beneficial if it's brown, red or black.


For a special treat with black rice, cook as described above then when it's done fully and still hot, stir in some palm sugar (or dark brown sugar) and let it melt through evenly. Then pour in some coconut cream (I use a thick variety such as Kara). I store it in the fridge and use a small amount as a dessert base with freshly sliced mango.


If you don't soak the black rice first, it almost triples the cooking time.

Yes, You can either put them in a freezer bag or wrap them in plastic and aluminum foil. When you want them to defrost, just set them out for a few hours.

Yes

Not very much,but at least it could help just a tiny little bit and its better than nothing