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arroz

Besides long-grain, there's medium- and short-grain rice, which has a shorter, fatter kernel. The shorter grains stick together when cooked, which is why they are used to make sushi. Some different varieties of rice are:

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arrozal
Agricultură; Ştiinţa orezului

1). Wetland rice. 2). Bunded and leveled field used for cultivation of rice. The original meaning of paddy (Malay padis) is threshed, unhulled rice.

arrozal
Agricultură; Ştiinţa orezului

1). The prepared irrigated ricefield with the bund that is puddled for wet rice growing. 2). Rough brown rice (caryopsis) is called paddy.

arroz integral
Alimente (altele); Grâne

This is the entire rice grain minus only the inedible husk. The nutritious, high-fiber bran coating gives it its distinctive light tan color and nut-like flavor. The presence of ...

arroz blanco
Alimente (altele); Grâne

Rice that has had the husk, bran, and germ removed. White rice is sometimes called polished rice.

avena
Alimente (altele); Grâne

Oat bran is created from the outer layer of oat groats and is usually sold as a hot cereal. Oat groats are whole-oat kernels, which are cooked like rice. Rolled oats are heated ...

gluten de trigo
Alimente (altele); Grâne

The protein remaining after wheat flour has been washed to remove starch. Gluten helps hold in the gas bubbles produced by leavening agents. This is why bread flours contain high ...

pasta
Alimente (altele); Grâne

Italian for little worms. Vermicelli is a very thin spaghetti-shaped pasta.

harina de trigo
Alimente (altele); Grâne

A flour produced by milling the endosperm portion of the wheat kernel. Whole wheat flour, which is more nutritious, is made by milling the entire kernel, including the outer ...

salvado de trigo
Alimente (altele); Grâne

The rough outer covering of the wheat kernel. Wheat bran is low in nutritional value but high in fiber. Wheat bran is sold separately and is used to add flavor and fiber to baked ...

trigo
Alimente (altele); Grâne

There are over 37,000 varieties of this ubiquitous grain. Cultivated for over 6,000 years, wheat is second only to rice as a grain staple. Wheat contains more gluten than other ...

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