|1. Life / Food & Drink / Breads, Cereals, Grains, Pulses & Pasta|
Rice is a complex subject as it is practically its own food group. Rice is a grain grown in damp conditions throughout the world. There are at least as many varieties of rice as there are countries. Almost every culture on Earth has some use for rice as a food product.
Each rice-producing country is sure that theirs is the most superior. Particularly in Asia, great pride is taken in rice production. Japan serves steamed rice for any meal (including breakfast, although normally as a savory). It is an integral part of Turkish cuisine, served with Ukrainian Borscht, Thai food, Malaysian dishes, Mexican, and the United States of America even produces a puffed version coated in sugar and served with milk for breakfast1.
Rice is a divine food product that can stand alone, or in addition to meats, vegetables and other dishes on top, mixed in with it, or underneath a fine white blanket of butter-kissed rice. There are a seemingly endless number of ways to serve rice:
The rice grain is generally ¼ to 2cm in length, covered with a husk (when brown) or polished (when white), and is an excellent source of starch. Risotto, short grain, long grain, curry, sushi, Anne4... Ah rice...
The term 'rice paper' is used for two different things:
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