Glossary
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Bagwaigunahkoog
| A Native-American word, referring to 'Knocking Sticks' used in the production of wild rice. For more information, visit www.gourmethouserice.com. |
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bain-marie
(Also known as a double-boiler, Mary's Bath, or water bath) ... is a large pan containing hot water in which smaller pans may be set to cook food slowly or to keep food warm. It can be used on the top of the stove or in the oven. This method of cooking surrounds the food with very gentle heat and is used for cooking delicate dishes like custards, puddings or white sauces, or melting chocolates.
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Baldo Rice
| An arborio (short-grain) rice grown in Italy. |
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Basmati
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A very slender, long-grain, highly aromatic rice grown in India and Pakistan; it is aged for a year after harvesting to develop full flavor. Available in brown and white. |
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Benachin
| refers to an African “one-pot meal” related to Jollof Rice. It contains rice and whatever other ingredients the cook chooses. The most common preparation involves cooking everything in a large pot starting with whatever needs the longest cooking time, then adding the rice and any additional liquid needed and simmering until the rice is done. |
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Bhutanese Red Rice
| Refers to red rice imported from the Kingdom of Bhutan. |
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Biryani
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Black and Red
| Rare Asian grains with black and red husks and bran coverings; also cultivated in California. This exotic grain is normally added to commercial blends. |
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Black Forbidden Rice
| Short grain rice which changes color to indigo when cooked. |
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Black Japonica™
| A registered trademark. This type of rice is musky, spicy, and aromatic. The rice was developed from a black short-grain variety of Japanese rice, and a mahogany-colored medium grain type of rice both grown together in the same field. This rice is typically used for rice stuffing or other side dishes. |
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Black Rice
| Has a black-colored bran layer, popular in Asian cuisine, which sometimes lightens to a deep purple after cooking. There are many varieties of black rice from China, Thailand and Indonesia. |
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Boil-in-Bag Rice
| This type of rice is usually parboiled and pre-cooked. It is pre-packaged in a colander-style plastic bag. The product is pre-measured for quick, convenient cooking in 10-minutes. Success® Rice is the ORIGINAL brand of boil-in-bag rice, and offers boil-in-bag brown rice too! |
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Bomba Rice
| Refer to Calasparra rice -- one of two types of medium-grain rice grown in Spain. It is often marketed as short-grain rice. This rice is highly prized for its ability to absorb large amounts of liquid (about three times its volume) resulting in large, plump grains of rice. Bomba rice is typically used in paella and other Spanish rice dishes. |
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Bootaagan
| A Native-American word, referring to a 'Slanted sided barrel' used in the production of wild rice. For more information, visit www.gourmethouserice.com. |
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Bran
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See Rice Bran. |
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Brewer's Rice
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Are tiny particles of rice or rice chips which pass through a sieve with a 1.4 mm round perforation. Brewer's Rice is primarily used as an ingredient in brewing beer. |
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Brokens
| The U.S. Department of Agriculture standards state that: Brokens are kernels of rice, which are less than three-fourths of the whole kernel of rice. |
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Brown Rice
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Kernels of rice from which only the hull has been removed. The light brown color is caused by the presence of bran layers, which are rich in minerals and vitamins. Cooked brown rice has a slightly chewy texture and a nut-like flavor. Mahatma®, Carolina®, Gourmet House®, and River® Brown rice each cook in about 45 minutes. Success® Brown Rice offers boil-in-bag convenience, which cooks in just 10-minutes. Minute® Rice offers quick cooking brown rice ready in 10 minutes, with the same nutrition as long cooking brown rice. If you are looking for microwave convenience, try Minute® Ready To Serve Brown Rice, whole grain brown rice ready in only 60-seconds.
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