It’s also important to understand.

Today you have access to more kinds of rice than a Persian monarch, each with its own biochemistry and virtues in the pot.It pays to understand the differences between them.

This is a guide to many of the most common varieties, with notes on how to cook them, so that you too can participate in this essential culinary tradition that stretches back to the earliest days of human civilization.. Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Margaret Monroe Dickey.Long-grain rice.There are two principle starches in rice — amylose and amylopectin — that along with the processing method influence how a grain behaves when cooked.

Rice grains with a high proportion of amylopectin become sticky and soupy when cooked.Most long- and medium-grain rices are richer in amylose, which leads to grains that tend toward fluffy and separate.

Long-grain varieties are often the most aromatic forms of rice, with fragrances of roasted, uh, grain, tropical herbs, and wildflowers.

Long-grain rice makes great table rice, of course, and is also best for dishes where you don't want rice grains to stick together, such as biryani, pilaf, and.At the time of publishing, the price was $140.Ribollita is a rustic.

bread, bean, and greens soup with roots in Italian peasant cooking.The word ribollita translates to “reboiled” — the dish was traditionally made by adding day-old bread to leftover soup.

While it may have humble origins, this soup has become a comforting and delicious classic..The cubed bread, along with mashed beans, gives this recipe a creamy texture.