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  2. Parboiled rice - Wikipedia

    en.wikipedia.org/wiki/Parboiled_rice

    Parboiled rice Woman preparing parboiled rice in Nigeria Prepared parboiled rice. Parboiled rice, also called converted rice, easy-cook rice, [1] sella rice, and miniket (as predominantly called in West Bengal and Odisha in India, and in Bangladesh) is rice that has been partially boiled in the husk.

  3. Orzo - Wikipedia

    en.wikipedia.org/wiki/Orzo

    Ptitim is a rice-grain-shaped pasta developed in the 1950s in Israel as a substitute for rice. [11] It is also part of the traditional cuisine of the east of France, from Lorraine to Provence, where orzo is called pépinettes or riewele depending on the region. In Alsace, orzo is typically served in a chicken broth. [12]

  4. Instant rice - Wikipedia

    en.wikipedia.org/wiki/Instant_rice

    Instant rice is a white rice that is partly precooked and then is dehydrated and packed in a dried form similar in appearance to that of regular white rice. That process allows the product to be later cooked as if it were normal rice but with a typical cooking time of 5 minutes, not the 20–30 minutes needed by white rice (or the still greater time required by brown rice).

  5. Congee - Wikipedia

    en.wikipedia.org/wiki/Congee

    The rice porridge is cooked in chicken broth, and when the chicken is cooked, the meat is sliced and layered on a bed of shredded raw cabbage and sliced scallions and drizzled with a vinegar-based sauce, to be eaten as a side dish.

  6. How Do I Cook Different Types of Rice? - AOL

    www.aol.com/news/food-how-do-i-cook-different...

    What's the difference between basmati and 'converted' rice? Can you use converted rice instead? There's actually a big difference! Basmati rice is a specific type of long-grain rice from India.

  7. Flattened rice - Wikipedia

    en.wikipedia.org/wiki/Flattened_rice

    Flattened rice is a preparation of rice made from raw, toasted, or parboiled rice grains pounded into flat flakes. [1] It is traditional to many rice-cultivating cultures in Southeast Asia and South Asia. [2] It is also known as rice flakes, [3] beaten rice, pounded rice, pressed rice [2] or chipped rice.

  8. Minute Rice - Wikipedia

    en.wikipedia.org/wiki/Minute_Rice

    General Foods first supplied this quick-cooking rice to the US Army, [2] and then released Minute Rice commercially in 1946. [3] An improved version of the product was released several years later. [1] Minute Rice was heavily marketed throughout the 1950s in magazines including Life and Better Homes and Gardens.

  9. Broth Simmered Rice Recipe - AOL

    homepage.aol.com/food/recipes/broth-simmered-rice

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