1. Cooking Rice and Pasta

2. Rice Classified according to grain length Long grain-dry and fluffy

3. Short Grain Rice Short grain-short and sticky Often used for sushi

4. Other Rice Converted rice-soaked, steamed, drained, dried-improves nutrition and quality Instant rice-cooks in minutes Wild rice-seed of a grass

5. Cooking Rice Use 2 cups of water for every cup of rice Bring water to a boil Add rice Cover-bring back to a boil Reduce the heat and allow rice to simmer for 15- 20 minutes Do not stir!!! All water should be absorbed by the rice

6. As a rule, cooked rice yields triple the amount you started with.. For example, 1 cup dry rice will equal 3 cups of cooked rice!!

7. Pasta Dried shaped dough made from semolina flour and water Egg is added to make long noodles stable Pasta can be either dry or fresh

9. Cooking Pasta Fresh cooks faster than dry Use appropriate amount of water-check package-2 qts. water for every 8 oz. pasta Bring water to a rapid boil Add pasta slowly so water continues to boil Stir during cooking Cook until al dente (firm to the bite)

10. Drain pasta, but do not rinse!! Use light sauces with delicate pastas Use heavy sauces with thicker pastas