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Arborio rice is a medium grain rice that is wider in size and has a characteristic white dot at the center of the grain. It is named after the town of Arborio in the Po Valley of Italy, where it is grown. Due to the high starch content of Arborio rice, it has a slightly chewy and sticky consistency and develops a creamy texture when cooked.
Length: Medium grain
Flavor Profile: Creamy
Ideal For: Risotto, rice pudding, soup
When cooked, basmati rice grains are long, dry, and separate. They impart a pleasant, nutty aroma and flavor in any dish. It is common in Indian and Asian cuisine, but it can be used in a variety of flavorful recipes. Serve it plain or with fresh herbs, green onions, coconut, or vegetables for a signature pilaf.
Length: Long grain
Flavor Profile: Nutty
Ideal For: Dal, curry, saffron rice
Brown rice grains have a chewy texture when cooked. They impart a pleasant, slightly nutty flavor in any dish. The nutritious bran layers are left on brown rice so it can retain its natural goodness and tan color. Rich in vitamins and minerals, brown rice is a 100% whole grain food. It is a versatile rice that becomes light and fluffy when cooked, ensuring it won't stick together.
Length: Long grain
Flavor Profile: Nutty
Ideal For: Stuffed peppers, casseroles, stir-fry dishes, rice pilaf
Cultivated in Thailand, jasmine rice will bring an exotic flair and flavorful accent to any dish. It develops a pleasant jasmine aroma while it is cooking. Use it when making a variety of traditional Asian dishes, including curries and stir-frys. The moist, soft texture is ideal for soaking up spices and flavors.
Length: Long grain
Flavor Profile: Floral, jasmine flavor and aroma
Ideal For: Curry, stir-fry dishes, and other Thai and Asian cuisine
Due to the starch composition of white long grain rice, it has a slightly sticky consistency that's useful in stuffing, casseroles, and stir-fry dishes. It is arguably the most familiar and easily recognizable rice in traditional American recipes, and it's also popular in Asian and Mexican cuisine. Compared to other varieties of rice, it has a mild flavor and light and fluffy texture when cooked.
Length: Long grain
Flavor Profile: Mild
Ideal For: Stuffing, casseroles, stir-fry dishes, rice pilaf
Milk Protein is a type of protein that is derived from filtered milk and Is formed from whey and casein proteins. Milk protein is generally treated in a way that will keep these proteins close to their natural state, but in a purer form. The gentle purification process Milk Protein goes through ensures any denaturing or changing of the proteins is minimized and the amino acid profile remains excellent. The Milk Protein yielded is an excellent source of calcium, high in branch chain amino acids and low in fat. In this article we will investigate exactly what Milk Protein is and what makes it such an effective, if sometimes overlooked, protein source.
Unsalted butter gives you, the cook, complete control of the overall flavor of your recipe. This is especially important in certain baked goods where the pure, sweet cream flavor of butter is key (like in butter cookies or pound cakes), or in cooking to let the real, natural flavor of your foods come through. butters are made of the very same Grade AA quality butter, but salted butter has salt added to it.
Full Cream Milk Powder is made from pure, fresh, homogenized and pasteurized cow's milk of prime quality. Water has been removed by a special spray process which ensures that all natural food elements are preserved.
DESCRIPTION
Powdered milk is, of course, less expensive than fresh milk and it's relatively non-perishable. And in terms of nutrients like calcium and protein, dried milk is comparable to fresh milk. ... They also claim that powdered milk is added to all lowfat and fat-free milk in order to give it more body.
Ghee is a product exclusively obtained from milk, cream or butter, by means of processes which result in almost total removal of water and non‑fat solids, with an especially developed flavour and physical structure. Anhydrous milk fat must contain at least 99.8 % milk fat and be made from fresh cream or butter.