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  2. 72 Tasty Brown Rice Recipes That Outshine White Rice - AOL

    www.aol.com/72-tasty-brown-rice-recipes...

    Get the recipe: Perfectly Fluffy Brown Rice. Cooking Canuck. If you don't believe that brown rice recipes can be the best part of the meal, I dare you to try this toasted brown rice with mushrooms ...

  3. Brown Rice Will Be Your Stand-By Weeknight Staple - AOL

    www.aol.com/brown-rice-stand-weeknight-staple...

    long-grain brown rice. 1/2 tsp. kosher salt. Directions. Pour rice into a fine-mesh sieve. Holding sieve in the sink, run cold tap water over rice, gently stirring with a clean hand until water ...

  4. My Secret To Making Perfect Rice Without a Recipe - AOL

    www.aol.com/secret-making-perfect-rice-without...

    This method makes rice with distinct, individual grains and a fluffy texture, best eaten with a spoon or fork. My technique works best with long-grain white rice , like basmati, Texmati, jasmine ...

  5. Arabic rice - Wikipedia

    en.wikipedia.org/wiki/Arabic_rice

    The rice cooking method is known as pilaf, [1] by which the rice is fluffy, light and does not stick. Traditionally, a long-grain rice, such as basmati or jasmine, is used, [1] although short-grain rice, such as bomba or Misri ("Egyptian"), can be used perfectly. Brown rice can also be used. [2]

  6. Brown rice - Wikipedia

    en.wikipedia.org/wiki/Brown_rice

    This kind of rice sheds its outer hull or husk but the bran and germ layer remain on, constituting the brown or tan colour of rice. White rice is the same grain without the hull, the bran layer, and the cereal germ. Red rice, gold rice, and black rice (also called purple rice) are all whole rices with differently pigmented outer layers.

  7. Our Test Kitchen’s Favorite Instant Rice Brands - AOL

    www.aol.com/test-kitchen-favorite-instant-rice...

    For that perfect texture, try Minute White Rice. This rice got high marks for its fluffy texture—in fact, every tester used the term fluffy to describe Minute rice. And it wasn’t mushy or too ...

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