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

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

   Fill a pot with water and add the rice—the rice should be covered by several inches of water and have enough room to bob up and down (about a 1:4 ratio of rice to water). If using, add at least ...

3. Cook Perfect Rice With These Foolproof Rice Cookers Small ...

   www.aol.com/lifestyle/cook-perfect-rice...

   Zojirushi 3-Cup Rice Cooker. With just one button, the Zojirushi 3-cup rice cooker makes cooking rice easy. "Love this thing," said one reviewer. "Cooks rice with the push of a button and I can ...

4. How to Cook Jasmine Rice - AOL

   www.aol.com/cook-jasmine-rice-213834611.html

   Most rice cookers will make a sound indicating that the rice is done. Once your rice cooker beeps, let the rice sit in the cooker for about 5-10 minutes. This step is crucial in order to let the ...

5. Cooked rice - Wikipedia

   en.wikipedia.org/wiki/Cooked_rice

   Cooked rice refers to rice that has been cooked either by steaming or boiling.The terms steamed rice or boiled rice are also commonly used. Any variant of Asian rice (both Indica and Japonica varieties), African rice or wild rice, glutinous or non-glutinous, long-, medium-, or short-grain, of any colour, can be used.

6. Risotto - Wikipedia

   en.wikipedia.org/wiki/Risotto

   The first recipe identifiable as risotto dates from 1809. It includes rice sautéed in butter, sausages, bone marrow, and onions with broth with saffron gradually added. [2] There is a recipe for a dish named as a risotto in the 1854 Trattato di cucina (Treatise on Cooking) by Giovanni Vialardi, assistant chief cook to kings. [7]

7. 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.