Converted rice

Parboiling rice is a technique that was invented in ancient India (and still preferred in the humid areas of southern India and Bangladesh). Rice is boiled still in its husk, which keeps it from swelling, kills the microscopic larva in … Read more

Chinese-style plain rice

Ancient Chinese cooks were given the same social rank as esteemed painters and poets, and one especially important dish they had to make was fan, or Chinese white rice, to be served alongside multiple savory dishes. Besides long-grain white rice, … Read more

American Long-Grain White Rice

The Japanese-made rice cooker was developed specifically to cook the rices most often cooked in their cuisine: medium- and short-grain white rices. So long-grain white rice is sometimes a bit of a challenge to get just right in the rice … Read more