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说完电饭煲，说说市场上的米吧！
找到一篇介绍北美市场上米的文章，涵盖米种，特点，品牌。谁有工夫给翻译一下，发2000奖励。谢谢. b! g7 {9 B0 }- s9 x8 e0 u
2 l! p& O3 g! Z7 t7 A$ _+ L+ ZDishing rice& i' U: r" p+ {6 f: G5 |
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; `- o$ q& H' {- lLong grain $ ]* H: P/ ~/ Y1 _! G. \8 ]- `
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. P( J0 U9 E( Y( jBrown
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. f; M5 D6 {: s/ K( OAromatic (basmati) ( V9 x& W) \3 t* w
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' b+ X8 J- ^3 ?/ O0 x' r. N; G7 h5 rThere are more than 40,000 varieties of rice in the world--in shades of red, blue, and purple in addition to the usual white and brown. Ounce for ounce, all have similar calorie and carb counts, but they differ in other ways. Here, a primer on the distinctions, including the answer to the question asked by fans of Japanese food: Why doesn’t sushi rice fall apart?
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Long grain. Literally longer than others. It has a high proportion of the water-soluble starch amylose, which tends to make grains cook up dry, fluffy, and separate. Especially good for curries, pilaf, and salads.
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$ u0 m" x8 Y4 d8 e9 H$ AMedium and short grain. Both are tender and moist when cooked. They have a lot of amylopectin, a sticky starch that doesn’t wash off in water. Best suited for desserts and sushi, and explains why sushi rice stays together. ! }+ F Y8 [/ G1 [
( P Z$ S0 r! j/ LBrown. After harvesting, the inedible outer hull is removed, but the rice germ and bran are left, lending color and crunch as well as fat, vitamins, minerals, and fiber. When brown rice is boiled, the bran layer protects the underlying white rice, adding about 15 to 20 minutes to cooking time.
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- i6 N( i7 S' JWhite. What remains when brown rice is further milled to remove bran and germ. The process removes nutrients, too. To compensate, iron, niacin, and thiamin are sprayed on most rice grown or processed in the U.S. Don’t rinse white rice before cooking; you could wash away those nutrients.
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Converted (parboiled). Subjected to pressurized steam before it’s milled. That process saves most nutrients and results in extra-fluffy rice with separate grains. 7 k" s' }0 Y4 F$ ?+ `$ g- Z1 c
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Instant (precooked). Completely cooked and dried after milling, so you just let it sit in boiling water for a few minutes.
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6 p. u% k. c' f6 ]8 V7 _Aromatic. Indigenous to Asia but grown in the U.S. as well, these rices tend to have distinct nutty, floral, popcornlike, or sweet flavors. Their grains elongate and curl when cooked. Top-selling aromatics include basmati, wehani, and jasmine.- q Z8 v m9 k& h& n
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Wild. Not rice, but the seed of another aquatic grass native to North America. Contains more protein than either brown or white rice.
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) b' D E, w6 o1 m4 s, V3 v7 Z[ Last edited by 三思 on 2005-4-11 at 10:35 PM ] |
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发表于 2005-4-12 10:23
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发表于 2005-4-11 21:29
发表于 2005-4-11 22:40
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