Rice

easy. combine some raw white rice with the wild , put in oven proof dish , add the soup add chicken broth, add some canned green chiles, bake at 350 for one hour or until all liquid is absorbed. 1 cup rice will need 2 cups broth and so on.

One million grains of rice would add up to a pretty good sized pile. Try a Google images search for some pictures.

During growth some rice tillers (or stalks) break off during the liquid stage of growth which causes some of the rice to have a darker color when it matures. This color does not affect the taste or quality of the rice. Some mills cannot sort out these dark rices, others do have this capacity.

No.

What are the measurements for cooking rice for 100 peope

Yes. You an compost almost any organic substance.

rice has very little protein in it is a carb mostly. but slow releasing so its a good carb

it should be about 1 1/2 cups uncooked rice if i am correct

if you want to cook rice as how Filipinos eat rice, then the ratio is 1:1... turn down fire or heat to a minimum when you dont see water on top of cooked rice.... remaining water in below the surface will be enough to fully cook the grains.

2-4 cups to 1 cup of rice grains makes "lugaw"... that's a soup like consistency.

The brown rice in the United States is grown by farmers in Mississippi. Missouri, Texas, California, Arkansas and Louisiana. 85 percent of the rice that is consumed in the United States is grown in the US.

the same amount as you put in. measure the amount of rice in a jug and pour in the same amount of boiling water, add a pinch of salt and stir once until no water remains

Processed food is made from fresh (or other processed) food.

e.g. Peanut butter is processed food made from fresh peanuts.

Reese's peanut butter cups (a processed food) are made from chocolate and peanut butter.

According to the nutritional facts it depends on the kind of rice. For example: -cooked brown rice 1 cup is 195g so 200g is just over 1 cup. -cooked white rice 1 cup is 158g so 200g about 1 1/4 cup.

it really depends on what type of beans and the portion size

Rice and curry is the de facto national dish of Sri Lanka, and as a generic term for how curry is served in parts of India & South Asia. The banal name hides a range of delicately spiced dishes. A typical Sri Lankan rice and curry dinner will comprise the following: * A large bowl of rice, most often boiled, but frequently fried. Sometimes Kiribath, rice cooked in coconut milk, is served. * A curry of meat, most often chicken or fish but occasionally goat & lamb * Dahl, spiced lentils * A vegetable curry, perhaps of green beans, jackfruit or leeks. * Papadums, a thin crisp wafer made from legume or rice flour and served as a side dish. * Sambals, which are fresh chutney side dishes; they may include red onion, chili, grated coconut or lime juice, and are often the hottest part of the meal. Apart from the rice, each bowl contains small portions, but as in most of tropical Asia, if a bowl is emptied, it is immediately refilled. Although Sri Lankan food is similar to south Indian cuisine in its use of chilli, cardamom, cumin, coriander and other spices, it has a distinctive taste, and uses ingredients like dried Maldive fish which are local to the area. It is also much hotter than most south Indian cuisine, and many spicy Sri Lankan preparations are believed to be among the world's hottest in terms of chilli content (second only to Sylheti) . While native Sri Lankans are born into this cuisine and develop a healthy tolerance to spicy food, many visitors and tourists to the country often find the spiciness excessive. As a result, many local restaurants in developed and tourist areas offer special low-spice versions of local foods to cater to foreign palates, or have an alternative western menu for tourists.

Two and a half ounces of dry rice is equal to a single serving. Therefore, ten pounds of dry rice would make sixty-four servings.

Whole grains are any grains that have not been processed. This can include wheat, barley, rye, quinoa and even popcorn (bc it's the whole kernel). So, no, whole grain does not necessarily = whole grain wheat. But in breads and crackers, etc it often does. Look at the ingredients to be sure.

That depends on what brand of chicken you are eating, some sauces and marinades or even preservatives can have gluten in them and then of course breading does. but raw chicken before anything is done to it shouldn't have any gluten.

The Top 10 Producers of Wheat in the World are:

1. China (1/6 of the production)

2. India

3. United States

4. Russia

5. France

6. Canada

7. Australia

8. Germany

9. Pakistan

10. Turkey

The top 10 producers output equals to over 2/3 the total wheat available. While the actual quantities vary from year to year (based on weather, etc.) the order of this list rarely ever changes.

You have to place them in an airless, airtight container like a ziplock bag with all the extra air squeezed out. If not, they absorb the humidity in the air and become stale and chewy instead of crunchy. They can last a good time just in a airtight snap lid container like a butter bowl.

Saffron is the most expensive spice in the world.

Do you like to cook with saffron?

How long do you soak saffron before using it?

Rice harvester is a machine used to harvest rice crops. It is used by the farmers a lot.

Dry rice: will stay good for years if kept in the right conditions. Dry rice has gone bad if it begins to smell, feels moist when it should not, changes any color other than the original color, or contains a large quantity of obvious bugs (a small quantity could be removed safely)

Cooked rice: will stay good for a few days if properly contained and refrigerated. Cooked rice has gone bad if it begins to smell strange, changes colors, has obvious mold growth, or becomes slimy. If the cooked rice has merely become "dry" it is likely still safe to eat if rehydrated, though it may not recover its original texture (it tends to become mushy and tasteless when reheated from a dry state)

About 21-23 cups of rice equal a 10 lb bag of rice depending on long or short grain.