SOLIS 821 Mode D'emploi page 36

AB OU T R IC E
Rice is a valuable source of low fat, complex carbohy drates and is abundant in thiamin, niacin and iron.
It is an essential ingredient for a healthy diet. There are many different varieties of rice available in
the market. Y our SOLIS Rice Cooker can cook any ty pe perfectly every time. The following are the most
commonly available varieties of rice and their characteristics:
L ong Grain R ice
Ty pically this rice is not starchy and has loose, individual grains after cooking. " Carolina" is fi rm, and
" Jasmine" is the fi rmest of the long grain variety and is fl avorful and aromatic.
S hort Grain R ice
Short grain is characteristically soft, sticky and chewy . This is the rice used to make sushi.
" California Rice" is soft; " Sweet Rice" , often called " pearl" rice for its round shape, is extra sticky and is
excellent for making rice pudding.
B rown R ice
Brown rice is often considered the most healthy variety . It has bran lay ers on the rice grains and contains
more B-complex vitamins, iron, calcium, and fi ber than polished (white) rice. The most popular brown
rice is long grain and has a chewy texture.
W ild R ice
Wild Rice comes in many delicious varieties and mixes. Often it is mixed with long grain rice for its fi rmer
texture and rich brown to black color. Wild rice makes wonderful stuffi ng for poultry when cooked with
both and mixed with y our favorite dried fruits.
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