Cooking Techniques | Match the Type of Rice with the Proper Cooking Method
The three basic techniques for cooking rice with hot liquid are boiling, absorption, and steaming, which are perhaps the most popular methods for cooking all whole grains.
A flavoring typically in liquid form that is made from rum. Although the alcohol content is very small, if a non-alcohol based extract is desired for various tastes or traditions it is available in some food stores.
Descriptor of wine that is high in alcohol content and leaves a burning sensation on the palate. It is a characteristic that is accepted in fortified wines, but considered undesirable in light, fruity wine.