THE INTERNET COOKING SCHOOL

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TABLE OF CONTENTS CATALOG CLEARANCE

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HOW TO COOK RICE BY VARIETY
Himilayan Red Rice
PREPARATION
Red Himalyan Rice is a long grain rice that has been cultivated in South Central Asia for centuries. This rice has a deep red color and nutty flavor. Due to the firm text6ure of this rice, it is ideal for salads and rice pilaf recipes.
Baby Basmati Rice
PREPARATION
Basmati rice is cultivated in the Punjab region of India and Pakistan and has been exported for centuries. The rice has a wonderful fragrance and a sweet, nutty, delightful flavor. Can be mixed with dried fruits, nuts, herbs and spices for added flavor.
Chinese Black Rice
PREPARATION Also known as Emperor's Rice, Chinese Black rice is a wonderful addition to anyone's cooking repertoire. When cooked the rice takes on a nutty flavor and subtle chewy texture. An excellent side dish just by itself, you can also add steamed, dried or sauted vegetables or mushrooms for a heartier dish.
Bamboo Rice
PREPARATION A short-grain rice from China. The light, almost green-tea flavor makes this rice a wonderful complement to summer salads, side dishes and any Asian-style cooking where a bright color and special flavor will enhance the dining experience. When cooked, it is very aromatic and the grain has a slightly sticky texture.