@pantychest93
Active 5 years, 4 months ago
With regards to rice, it’s common to speak about either long-gran or medium-grain. The brown and customarily more nutritious long-grain rice includes a large amount of the polysaccharide amylopectin, and does not change much whenever you cook it. Other medium-grain rice has a tendency to acquire more sticky once you cook it. Despite the fact […] View