(14-ounce) package.

It requires a longer soak than white sticky rice but has a more complex texture, natural sweetness, and subtle fruit-and-pandan aroma.It's especially popular in the dessert preparations above, and makes a stunning visual contrast when cooked as a sweet pudding and layered with salted coconut cream.. Whole-grain rice.

White rices are polished to remove their cereal germ and coarse brain layer, leaving only the inner starchy endosperm.Whole-grain rice retains these nutrient-rich components, to different degrees.That means they have more fiber, vitamins, and minerals, and consequently require more time and water to cook through those dense layers.

Whole-grain rice demands more chewing power to eat, but rewards you with incomparable depth of flavor.Beyond making great table rice, whole-grain rice is ideal for salads or for stuffing vegetables.. Common.

is polished to remove.

of this good stuff, leaving a thin coating of bran for some fiber and a grainy, cereal flavor.. Himalayan red rice.For dessert, I shave it over cheese.

It adds texture and an almost indescribable fresh funk to everything.The following day, I soft-scramble the infused raw eggs for breakfast.

They taste like I cooked them in truffle oil.. Get the F&W Pro Newsletter.Learn more here.Brooklyn, New York.