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When cooked, sticky rice is especially sticky and is often ground into rice flour.
Parboiled Rice - This “rough” rice has gone through a steam-pressure process before milling that gelatinizes the starch in the grain.
Known as the endosperm, this is the part of the rice that is most commonly consumed.
Germ - Found under the hull, the germ, or rice kernel, is nutrient-dense.
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Since the cooked grains are more moist and tender than long grain rice, the rice has a greater tendency to stick together.Rice is a staple in any kitchen, and with so many different types, it lends itself to a limitless number of recipes.Before you add the same type of rice to every recipe you prepare, however, think twice.This process produces a more separate grain that is light and fluffy when cooked.Converted rice is a type of parboiled rice that has been further pre-cooked, which ultimately allows you to whip up dishes of rice even faster.