How to Make Fluffy Rice

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BROWN RICE
WHITE RICE
PARABOILED RICE

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IT LOSES MOST OF IT´S VITAMINS AND FIBER

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THE RESULT IS A WHITE GRAIN
RICH IN STARCH WITH SHORTER COOKING TIME

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THE GRAIN IS PRE-COOKED IN IT´S HULL

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YELLOWISH GRAIN
FIRMER
LONGER COOKING TIME THAN WHITE

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RICH IN FIBERS, VITAMINS AND MINERALS

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BECAUSE IT HAS MORE LAYERS, IT´S COOKING TIME IS LONGER

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OVER LOW HEAT ADD OLIVE OIL
ADD 1 CUP OF RICE

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BOILING WATER

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INCREASE THE HEAT TO MEDIUM AND STOP STIRRING

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DECREASE THE HEAT AND LEAVE THE POT HALF-COVERED

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THIS ALLOWS THE RICE TO FINISH COOKING IN IT´S OWN STEAM

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IT COMES OUT VERY FLUFFY!

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How to Make Fluffy Rice

BROWN RICE
WHITE RICE
PARABOILED RICE

BUT DO YOU KNOW THE DIFFERENCE BETWEEN THEM?

WHITE, PARABOILED AND BROWN RICE ARE THE MOST POPULAR

BRAZILIANS ARE SOME OF THE BIGGEST RICE CONSUMERS IN THE WORLD

IT LOSES MOST OF IT´S VITAMINS AND FIBER

THE GRAIN GOES THROUGH A PEELING AND POLISHING PROCESS

WHITE RICE

THE RESULT IS A WHITE GRAIN
RICH IN STARCH WITH SHORTER COOKING TIME

THE GRAIN IS PRE-COOKED IN IT´S HULL

PARBOILED MEANS "PARTIALLY RICE"

PARBOILED RICE

YELLOWISH GRAIN
FIRMER
LONGER COOKING TIME THAN WHITE

RICH IN FIBERS, VITAMINS AND MINERALS

IT DOES NOT GO THROUGH THE POLISHING PRCOESS

BROWN RICE
PEELED GRAIN

BECAUSE IT HAS MORE LAYERS, IT´S COOKING TIME IS LONGER

OVER LOW HEAT ADD OLIVE OIL
ADD 1 CUP OF RICE

BOILING WATER

THIS PROCESS HELPS MAKE THE RICE FLUFFIER

STIR TO COVER ALL THE GRAINS IN THE OIL

INCREASE THE HEAT TO MEDIUM AND STOP STIRRING

SALT

DECREASE THE HEAT AND LEAVE THE POT HALF-COVERED

WHEN THE WATER IS AT THE SAME LEVEL AS THE RICE

THIS ALLOWS THE RICE TO FINISH COOKING IN IT´S OWN STEAM

WHEN THE WATER HAS BEEN ABSORBED BY RICE TURN OFF THE HEAT
COVER THE POT
WHEN THE WATER HAS BEEN ABSORBED BY RICE AND LET IT SIT FOR 5 MINUTES

IT COMES OUT VERY FLUFFY!

How to Make Fluffy Rice

BROWN RICEWHITE RICEPARABOILED RICE

BUT DO YOU KNOW THE DIFFERENCE BETWEEN THEM?

WHITE, PARABOILED AND BROWN RICE ARE THE MOST POPULAR

BRAZILIANS ARE SOME OF THE BIGGEST RICE CONSUMERS IN THE WORLD

IT LOSES MOST OF IT´S VITAMINS AND FIBER

THE GRAIN GOES THROUGH A PEELING AND POLISHING PROCESS

WHITE RICE

THE RESULT IS A WHITE GRAINRICH IN STARCH WITH SHORTER COOKING TIME

THE GRAIN IS PRE-COOKED IN IT´S HULL

PARBOILED MEANS "PARTIALLY RICE"

PARBOILED RICE

YELLOWISH GRAINFIRMERLONGER COOKING TIME THAN WHITE

RICH IN FIBERS, VITAMINS AND MINERALS

IT DOES NOT GO THROUGH THE POLISHING PRCOESS

BROWN RICEPEELED GRAIN

BECAUSE IT HAS MORE LAYERS, IT´S COOKING TIME IS LONGER

OVER LOW HEAT ADD OLIVE OILADD 1 CUP OF RICE

BOILING WATER

THIS PROCESS HELPS MAKE THE RICE FLUFFIER

STIR TO COVER ALL THE GRAINS IN THE OIL

INCREASE THE HEAT TO MEDIUM AND STOP STIRRING

SALT

DECREASE THE HEAT AND LEAVE THE POT HALF-COVERED

WHEN THE WATER IS AT THE SAME LEVEL AS THE RICE

THIS ALLOWS THE RICE TO FINISH COOKING IN IT´S OWN STEAM

WHEN THE WATER HAS BEEN ABSORBED BY RICE TURN OFF THE HEAT COVER THE POTWHEN THE WATER HAS BEEN ABSORBED BY RICE AND LET IT SIT FOR 5 MINUTES

IT COMES OUT VERY FLUFFY!

BROWN RICE
WHITE RICE
PARABOILED RICE

THE RESULT IS A WHITE GRAIN
RICH IN STARCH WITH SHORTER COOKING TIME

YELLOWISH GRAIN
FIRMER
LONGER COOKING TIME THAN WHITE

BROWN RICE
PEELED GRAIN

OVER LOW HEAT ADD OLIVE OIL
ADD 1 CUP OF RICE

WHEN THE WATER HAS BEEN ABSORBED BY RICE TURN OFF THE HEAT
COVER THE POT
WHEN THE WATER HAS BEEN ABSORBED BY RICE AND LET IT SIT FOR 5 MINUTES