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  2. The Ideal Rice to Water Ratio For Making Perfect Rice ... - AOL

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  3. RICE chart - Wikipedia

    en.wikipedia.org/wiki/RICE_chart

    An ICE table or RICE box or RICE chart is a tabular system of keeping track of changing concentrations in an equilibrium reaction. ICE stands for initial, change, equilibrium . It is used in chemistry to keep track of the changes in amount of substance of the reactants and also organize a set of conditions that one wants to solve with. [ 1 ]

  4. Arabic rice - Wikipedia

    en.wikipedia.org/wiki/Arabic_rice

    A few minutes later, the water or chicken broth is added, at a ratio of 1:1, that is, the same liquid as rice. It is covered and when the water starts to boil, the heat is lowered. Depending on the altitude , the cooking time will vary between 15 and 30 minutes. [9] In case of using short grain, it is advisable to oil the rice again at the end ...

  5. Outline of food preparation - Wikipedia

    en.wikipedia.org/wiki/Outline_of_food_preparation

    Blanching – cooking technique which food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process.

  6. Japanese rice - Wikipedia

    en.wikipedia.org/wiki/Japanese_rice

    The rice is first washed to release excess starch. Then, before cooking it is usually soaked in water for between half an hour in summer, and two hours in winter. Soaking times also depend on the quality and freshness of the rice. The rice is then boiled using a ratio of about five parts of water to four parts of rice – though with fresher ...

  7. 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.

  8. Congee - Wikipedia

    en.wikipedia.org/wiki/Congee

    Kayu (粥), or often okayu (お粥) is the name for the type of congee eaten in Japan, [25] which typically uses water to rice ratios of 5:1 or 7:1 and is cooked for about 30 minutes. There are recipes that use a water to rice ratio of up to 20:1. [26] Kayu may be made with just rice and water, and is often seasoned with salt.

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