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Al Dente
Is defined as being cooked, but with a firm texture. The final cooked texture of parboiled rice is desired to be al dente, similar to the way pasta is prepared.
Amazake

As a beverage or ingredient in Japanese cuisine, this thick fermented liquid is made from cooked rice. See Rice Milk.

Amylopectin

This is a type of starch found in highest amounts in medium, short, jasmine, and waxy rice. Makes rice more tender with a greater tendency to stick or cling together.

Amylose

This type of starch is found primarily in long grain rice, which makes long grain rice cook up fluffy and separate with a lesser tendency to stick or cling together. Raw or uncooked grains with a high content of amylose starch tend to look translucent. Uncooked grains of rice with a low content of amylose starch look opaque.

Arborio

Arborio rice is a large, bold rice with a characteristic white dot at the center of the grain. By the way of length/width ratio and starch characteristics, it is classified as a medium grain rice. Primarily used in risotto, this rice develops a creamy texture around a chewy center and has exceptional ability to absorb flavors.

Aromatic Rice

Brown or white rice with a natural aroma and flavor similar to that of roasted nuts or popcorn. Various types grown; cooks dry and separate or moist and tender.

Arroz con Leche

A popular Latin American dish: Rice with milk; Rice pudding.

Arroz con Pollo

A popular Latin American dish: Recipe for chicken and rice.