Glossary
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Al Dente
| Is defined as being cooked, but a firm texture. The final cooked texture of parboiled rice is desired to be al dente, similar to the way pasta is prepared. |
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Al-raza
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Amazake
| As a beverage or ingredient in Japanese cuisine, this thick fermented liquid is made from cooked rice. See Rice Milk. |
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Amylopectin
| This is a type of starch found in highest amounts in medium, short, jasmine, and waxy rice. Makes rice more tender with a greater tendency to stick or cling together. |
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Amylose
| This type of starch in found primarily in long grain rice, which makes long grain rice cook up fluffy and separate with a lesser tendency to stick or cling together. Raw or uncooked grains with a high content of amylose starch tend to look translucent. Uncooked grains of rice with a low content of amylose starch look opaque. |
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Arborio
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A short-grain white rice originally found in the Po River Valley of Northern Italy; used for risotto; cooks up creamy, yet firm to the bite; similar to the California-grown short-grain variety Pearl. |
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Aromatic Rice
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Arroz
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Arroz con Leche
| A popular Latin American dish: Rice with milk; Rice pudding. |
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Arroz con Pollo
| A popular Latin American dish: Recipe for chicken and rice. |
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Arroz Fermentado (Sierra Rice)
| is consumed in the Andean highlands and is used exclusively there in the preparation of dry rice. |
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