Sentences with phrase «rice kernels»

It is the leftover fragment of rice kernel separated from the larger kernels of milled rice.

While milled rice kernels are only about one half to two thirds the original size of the whole kernel, brewer's rice grains are about one quarter the size.

The traditional method of making red yeast rice is to ferment the yeast naturally on a bed of cooked non-glutinous whole rice kernels, and this method has been industrialized for production in the United States.

The brewer's rice contains rice kernels that are white and is used for improving the digestion at the dog and providing more energy.

The secret to an authentic, great - tasting rice pilaf is sauteing the uncooked rice kernels in butter first, before adding the liquid — in this case chicken broth.

It is also known as ang - khak rice mold and the color it imparts to rice is known as rice kernel discoloration.

Rice flakes are partially precooked and flattened rice kernels, which are used in specific food applications like muesli and rice porridge.

By about 7,000 B.C., japonica was spread throughout the valley, including large amounts of rice kernels at Tong Xian, Luojiajiao and Hemuda.

Brown Rice is the entire rice kernel containing the nutrient - rich bran with only the rice hull removed.

Unless listed as brown rice, rice is the de-hulled rice kernel, without the bran.

It is made from the small milled fragments of rice kernels and is missing many of the nutrients contained in whole ground rice.

White rice — prepared by drying and milling rice kernels, a process that strips the outer bran containing most of the nutrients, including iron, manganese, potassium and zinc — provides up to 80 per cent of the total caloric intake for people in some regions of the world, such as South - East Asia.

Brown rice is the whole rice kernel, higher in fiber, vitamins and minerals than white rice.

Among the Sundanese there is a belief in Lady Sri, the personification of the rice kernel, for whom all kinds of things are done or avoided in order to insure a rich harvest.

While there are lots of different varieties of rice, the process that produces brown rice removes only the outermost layer of the rice kernel, which makes it the most nutritionally valuable type of rice — the milling of brown to white rice actually destroys nearly 80 % of the vitamins, as well as removing all of the dietary fibre and essential fatty acids!

At Valley Select, the rice kernel is sprouted until the flavor and nutritional benefits are maximized.

The rice kernels are fluffy, not at all sticky.

The bran is removed by abrasive action of the rice kernel passing between a moving abrasive surface and stationary screen.

The rice is genetically engineered to produce provitamin A carotenoids; and the rice kernels are yellowish in colour.

Rice is grown globally, but the bran and germ, the most nutritious and versatile part of the rice kernel, traditionally has been underutilized as a food source.

Remove from heat and let stand 15 minutes; drain any excess water — rice kernels will have opened and softened.

Like the Andean communities today that make chicha from maize, Chinese beverage - makers probably chewed up rice kernels and spit the mash into a communal pot to brew with fruit.

The process that produces brown rice removes only the outermost layer, the hull, of the rice kernel and is the least damaging to its nutritional value.

This is likely because rice bran, the outer layer of a rice kernel, can decrease skin inflammation, repair the skin barrier and lower skin irritation in eczema patients.

Brewer's Rice: Refers to rice sections that have been discarded from the rice kernel.

In essence, brewer's rice is the leftover material that would otherwise be thrown away — milled rice kernels are only about 50 % to 65 % the original size of the whole grain kernel, so brewer's rice is only about 25 % the size of the original.

Fiber: Brewers rice is made from small milled fragments of rice kernels.

Carbohydrates: Brewers rice corresponds to the small fragments of rice kernels.

Rice Bran is the outer coating of the rice kernel, with little or none of the starchy part of the germ.

Carbohydrates: Brewer's rice corresponds to the small fragments of rice kernels.

Brewers rice represents the small fragments of rice kernels.

Brewers rice is made from the small milled fragments of rice kernels and is lacking many of the nutrients contained in whole rice.

It's the small milled fragments of rice kernels that have been separated from the bigger kernels of milled rice.

Brewer's Rice: The AACFO defines brewer's rice as small fragments of rice kernels that have been separated from the larger kernels.

According to AAFCO it is «the small milled fragments of rice kernels that have been separated from the larger kernels of milled rice.»

Ground Brown Rice is the entire product obtained in grinding the rice kernels after the hulls have been removed.