Cooking ratio
1 Rice: 2 Water
Grain Type
Long grain, parboiled rice.
Ideal for
So versatile and stable, this grain when cooked will not get mushy, and may be kept warm for long periods of time. Great in soups, saucy dishes, and also as an accompanying side dish.
Aroma
Warm & comforting fragrance.
Texture
Separate, almost bouncy grains which never stick. Some say the grains can even squeak when chewed.
Visual
Long and almost translucent with a yellowish tint which becomes almost white when cooked.
What is it?
Parboiled rice is produced by steaming the rice in its husk, which causes the nutrients to migrate into the kernel. The rice is then dried and milled, with the polished grain retaining the vitamins driven into it by the parboiling process. The yellow tint of the uncooked rice occurs as a result of the trapped nutrients.
Source
Dainty's Conditioned rice is most commonly of US origin, from the Southern states bordering the Mississippi Delta.
