Rice fermentation in ecuador |
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Authors: | Herbert C Herzfeld |
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Institution: | 1. Stanford University, USA
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Abstract: | Fermented rice, or “Sierra rice”, of Ecuador, is distributed and consumed exclusively in the Andean Sierra. Fermenting precooks the rice, thus reducing the cooking time in the Andean Highlands. “Sierra rice” is the only type used in preparation of “dry rice”, which is considered indispensable to all meals. |
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