4 1/2 ounces sugar.

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.

The 5 Best Rice Cookers, Tested and Reviewed.are the two big long-grain rices in town.

Broadly speaking, you can substitute one for the other and still obtain a mountain of fluffy grains.

Which one you prefer may be a matter of what you grew up with or where you shop.Try pairing this soup with a medium-bodied Tuscan red, like Camigliano Brunello di Montalcino.. Make ahead.

Store ribollita in an airtight container in the refrigerator for up to three days.Allow soup to cool completely before storing.

To reheat, warm ribollita in a large pot on the stove over medium until heated through.Serve immediately.. Cook Mode.