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The taste is mild and neutral, so rice absorbs the flavors of sauces, vegetables and meat well. It is used as a staple food in many cuisines, especially in Asia, Africa and Latin America. Rice can be boiled, steamed, fried or used in dishes such as risotto, sushi and rice salads.
There are countless breeds and variants. White rice is peeled and polished, with a short cooking time and soft texture. Brown rice retains the bran and germ, which provides a fuller flavor, more fiber and higher nutritional value. Special varieties such as basmati from India and Pakistan have a distinctive nutty scent, while arborio rice's high starch content makes it ideal for creamy risotto. Jasmine rice from Thailand is slightly fragrant and sticky, perfect for Asian stir-fries. In addition, there are color variants such as red and black rice, which are rich in antioxidants.
