Author Archives: Augustin Caceres

Special Benefits of Evaporated Milk

Most people don’t know the exact difference between evaporated milk and condense milk. However, there is basically no difference between them, except when sweetener is involved. Evaporated milk that has been sweetened is automatically considered a condensed milk. When condensed milk is not sweetened it is known as evaporated milk. The process to make either […]

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Jollof Rice Recipe (using white rice)

Below are the best recipe for cooking Jollof Rice using White Rice: INGREDIENTS   2 cups LEGroup Best Rice rice (white long grained or medium variety) 1⁄4 cup groundnut oil or 1⁄4 cup olive oil 1⁄2 tablespoon butter 1 teaspoon dried thyme, if using fresh 2 tbsp would be perfect 1⁄4 teaspoon curry powder (optional) 1 […]

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Iraq Makes Huge Purchase of U.S. Rice Under the U.S.-Iraq Memorandum of Understanding 

Iraq Makes Huge Purchase of U.S. Rice Under the U.S.-Iraq Memorandum of Understanding  By Michael Klen ARLINGTON, VA — Six months after the first U.S. rice purchase by Iraq under the Memorandum of Understanding (MOU) between the two countries, Iraq has awarded a new 90,000 metric ton order for long grain milled rice to Archer Daniels […]

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How To Cook Rice

Rice cooing varies based on the variety of rice you are cooking. These are the generic instructions about how to cook these different options: Long grain rice cooks up most separate and fluffy if the grains are sautéed in a small bit of oil or butter until some of the grains start to look slightly […]

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The Different Rice Production Processes

White rice has the hull and bran removed during the polishing process, diminishing its nutritional content but refining its taste. In the USA, for example it is required that this rice to be generally enriched by law, with nutrients like riboflavin, calcium, niacin, and iron added. Brown rice has just the hull removed, so it […]

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The Different Varieties of Rice

There are several different varieties of rice. They differ in amounts of nutrition and the type of starch, which are amylase and amyl pectin. Amylase is a long type of starch, a straight starch molecule that does not gelatinize during cooking, so the rice variety which contains more of this starch tends to cook fluffy, […]

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