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Rice - Coggle Diagram
Rice
Converted Rice
takes longer to cook and has more nutrients than white rice
steamed under pressure to save nutrients
Long-Grain Rice
most popular in the U.S.
The grains are fluffy and separated when cooked and hardens when it cools.
Enriched Rice
has bran and germ removed, leaving only the endosperm
loses some of the nutrients when it is proccessed
Medium-Grain Rice
plump, tender, and moist
works well for puddings and cold salads
Brown Rice
has lots of nutrients and dietary fiber
whole-grain, has a nut-like flavor and chewy texture
Short-Grain Rice
almost round and have the highest starch content of the three
grains are moist and stick together
Instant Rice
only takes a few minutes to prepare
precooked and dehydrated before packaging