There are thousands of varieties of rice whose cultivation dates back 10,000 – 14,000 years ago. Rice, (scientific name oryza sativa) has two subspecies call japonica and indica. Japonica varieties are cultivated in subtropical and Mediterranean climates that produce short and medium grain rice with higher levels of amylopectin; known as sticky starch.
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Cooking Rice 101
The key to cooking perfect rice lies in understanding how each variety absorbs water and how fast your heat source is cooking off water. Here are Hinode’s expanded cooking suggestions for making the perfect rice.
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