Rice: Types, Parts, and Cooking

The tough outer layer of every kind of rice, that must be removed before being consumed is?

• Bran

• Hull

• Germ

This is the layer under the Hull, and is not removed in all rice types.

• Bran

• Hull

• Germ

Also, known as the Endosperm, this is the part of the rice that is most commonly consumed.

• Germ

• Medium Grain

• White Rice

Which fact is not true about the Germ.

• Found under the hull

• Nutrient Dense

• Full of vitamins and minerals

• All of the above are true about the Germ.

Rice is often characterized as one of three varieties, which one is it?

• long Grain

• Medium Grain

• Short Grain

• All of the above

This rice has milled grains that are at least 3 to 4 times as long as they are wide.

• long Grain

• Medium Grain

• Short Grain

Grains that are less than twice as longa s they are wide. It is best for sushi.

• long Grain

• Medium Grain

• Short Grain

The cooked grains are most moist and tender and have a greater tendency to stick together.

• long Grain

• Medium Grain

• Short Grain

Rice is naturally brown after harvesting.

• True

• False

Rice becomes white after it is bleached.

• True

• False