How do grains grow while cooking?
How should I describe grain food? Does curried rice have a capacity to swell when it’s cooked? Especially when it has more capacity when compared with others (varities) of its’ kind on the same measure in its’ form before being cooked.
I am hoping there could be a shorter way used by native English speakers to express such situation if I live longer than my native English speaker. When I leave my home city I can’t speak my language. But I know it’s my foreign language. I researched on reverse dictionary at.www.onelook. This is a very old online dictionary. What are some examples of a website I can type into com, it gives me some words i.e. What are expansive, expansible, multiplicative, versatile, etc.? I am not satisfied with life so far. Why did I ask for help?
I am not sure this is what you want.
What is a fluffy name? How do you describe the grain A, if you use it in a formulation like “Brand X rice cooks up fluffier than Brand Z’s rice”?
“Cajun rice makes large portions but is tough to cook. It should be dusted only. Based on the concept e.b. In White’s The Elements, this sentence is prefered because it is concise, clear, and direct. Will it really happen if rice actually doubles in volume when cooked? Was used just for purposes of illustration.
