Question

A Read the following passage:
There are three types of American rice. Long grain is slender and the
grains remain separate when cooked. It is suited to main dishes, salads and
soups. Medium grain is plumper than long grain and more tender when
cooked, Short grain is almost round, the grains stick together when cooked
Rice is also classified according to the ways it is processed Brown
rice retains the bran and germ (and therefore more nutrient); Parboiled or
Converted rice is soaked, steamed, and dried before milling. It retains more
nutrients than white rice but takes 5 to 10 minutes longer to cook. Precooked
white rice is cooked and dehydrated after milling and needs little cooking
Now complete the notes :
Classification of American rice
a)
How it looks
b)
How it is processed:​

Answer 1

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