glutinous

呼吸

"glutinous"

三思

找到一篇介绍北美市场上米的文章，涵盖米种，特点，品牌。谁有工夫给翻译一下，发2000奖励。谢谢

: |2 z+ e# v7 a( _2 x% O8 mDishing rice
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( G) R7 l5 T. c* l: v7 K2 C7 ^. |, aLong grain  
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- B/ G+ B5 S5 F8 J% g  iBrown


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Wild
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2 R- N6 l8 m+ H4 Y7 U. c$ c$ AAromatic (basmati)


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There are more than 40,000 varieties of rice in the world--in shades of red, blue, and purple in addition to the usual white and brown. Ounce for ounce, all have similar calorie and carb counts, but they differ in other ways. Here, a primer on the distinctions, including the answer to the question asked by fans of Japanese food: Why doesn’t sushi rice fall apart?
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Long grain. Literally longer than others. It has a high proportion of the water-soluble starch amylose, which tends to make grains cook up dry, fluffy, and separate. Especially good for curries, pilaf, and salads.

  X6 }& J; }4 A/ D6 k5 }Medium and short grain. Both are tender and moist when cooked. They have a lot of amylopectin, a sticky starch that doesn’t wash off in water. Best suited for desserts and sushi, and explains why sushi rice stays together.
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Brown. After harvesting, the inedible outer hull is removed, but the rice germ and bran are left, lending color and crunch as well as fat, vitamins, minerals, and fiber. When brown rice is boiled, the bran layer protects the underlying white rice, adding about 15 to 20 minutes to cooking time.

7 a' n) e4 z# e, F$ yWhite. What remains when brown rice is further milled to remove bran and germ. The process removes nutrients, too. To compensate, iron, niacin, and thiamin are sprayed on most rice grown or processed in the U.S. Don’t rinse white rice before cooking; you could wash away those nutrients.

5 G# y7 s6 `: k  u7 j9 w& y4 G- Q7 jConverted (parboiled). Subjected to pressurized steam before it’s milled. That process saves most nutrients and results in extra-fluffy rice with separate grains.

8 C* ?( }4 B# {: f) G9 rInstant (precooked). Completely cooked and dried after milling, so you just let it sit in boiling water for a few minutes.
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2 h- T) {+ ~2 Z, o0 b9 t# \: ?Aromatic. Indigenous to Asia but grown in the U.S. as well, these rices tend to have distinct nutty, floral, popcornlike, or sweet flavors. Their grains elongate and curl when cooked. Top-selling aromatics include basmati, wehani, and jasmine.
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Wild. Not rice, but the seed of another aquatic grass native to North America. Contains more protein than either brown or white rice.

9 W6 n# j) r' B; F! c+ c0 x[ Last edited by 三思 on 2005-4-11 at 10:35 PM ]

六月茉莉

呵呵，我自己这么叫“长米，棕米，黑米”，最后一个看不清，是不是香米？还是糯米？

朱顺顺

三思思, 你偷懒! :cool:

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Originally posted by 三思 at 2005-4-11 10:29 PM:
( ^2 l) F% g; K  ?- F3 [谁有工夫给翻译一下，发2000奖励。谢谢

三思

Originally posted by liuyuemoli at 2005-4-11 11:01 PM:
8 X7 }# H$ s* |3 F6 M' _呵呵，我自己这么叫“长米，棕米，黑米”，最后一个看不清，是不是香米？还是糯米？

你翻译数目太少，我就给1块钱吧！
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# k- h% n- Z+ c! J# I应该是香米，糯米叫做sticky rice 还有个说法我忘了

朱顺顺

may be sweet rice! :D

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Originally posted by 三思 at 2005-4-11 11:18 PM:

糯米叫做sticky rice 还有个说法我忘了

三思

Originally posted by 子菲鱼 at 2005-4-11 11:21 PM:
5 c6 X! o9 Q5 e+ Y4 ~7 c, z5 Qmay be sweet rice! :D

不对，是一个单词。谁知道啊？lucky97卖的就是这么标的

老杨

这些米看着都不好吃

sindowa

呼吸

三思

谢谢呼吸，但是郁闷啊，合并错了，呵呵