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Hot Tips
What rice for what dish
Long grain rice has a long, slender kernel and cooked grains are separate, light and fluffy. Medium grain rice has a shorter, wider kernel than long grain rice. Cooked grains are more moist and tender, and have tend to cling together more than long grain. Short grain rice has a short, plump, almost round kernel. Cooked grains are soft and cling together.
Glossary
Champignon De Paris
Button mushrooms used raw in French cooking in salads and classic dishes like boeuf bourguignon.
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