Lakeplace.com Featured Listings (view all featured listings) 1  PICKEREL CT 1036 - LAC DU FLAMBEAU WI. 2  MINCH DR W 8957 - MINOCQUA WI. 3  DREAMCATCHER LN 11267 - MINOCQUA WI.  SHISHEBOGAMA DR 1181 - MINOCQUA 1  WI. BOULDER POINT DR LOT 5 - MINOCQUA 2  WI. POINTVIEW DR 11123 - MINOCQUA  WI. DUNER POINT LN 12785 - LAC DU FLAMBEAU WI.
Also, white rice has been polished and bleached, at times with chlorine containing chemicals. As you know, industrial processes leave residues behindâ¦son when eating white rice, we are eating part of the bleaching chemicalsâ¦some people claim it could be really toxic for the pancreas.
More than 40,000 varieties of rice generally fall into one of three categories: short-, medium-, and long-grain. The most important differences are in cooking properties and taste. All rice is composed of two types of starch--dry and sticky. The dry starch, amylose, is higher in long-grain (indica) rice and, when cooked, produces drier rice with separate grains. The sticky starch, amylopectin, is higher in short-grain (japonica) rice and, when cooked, produces soft rice with clinging grains. Long-grain varieties are four to five times longer than wide.