WAIE (whatamieating.com)
This is the searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
Just type in the word that you're looking for and press enter or click on search.
There are other types of search; see search help for more information.
The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011.
She will be greatly missed.
|
| riso integrale
Plural: risi integrali
Language: Italian
Description: Brown rice. Brown rice usually refers to medium or long-grain whole, unpolished, unmilled rice, with only its tough outer husk removed, leaving the bran, a brown papery coating, in place on the rice grains. This gives the rice its characteristic light tan colour and nutty flavour. It is chewier and higher in fibre than white rice and needs twice as much cooking. It goes off quickly. This is because the germ, the brown coating of the rice grains, contains fats which can go rancid.
Pronounced: REE-soh een-teh-GRAH-leh
Latin: Oryza sativa
Gender: m
Ethnicity: Italian
Most frequent country: Italy
Also known as: sbramato
See places: Italian food and cuisine
See foods and dishes: riso, arborio, ardisone, baldo, balilla, carnaroli, nano, ordinario, padano, Razza 77, riso a chicchi lunghi, riso per budino, riso a chicchi rotondi, riso comune, riso corallo, semifino, superfino, vialone, volano
|