Repurpose feijoada draft for rice

app/food/rice/page.mdx

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+# Long Grain White Rice
+
+The type of rice depends on the degree of processing of its multiple layers:
+brown rice includes the bran, germ, and endosperm - the bran and germ are
+nutrient dense, but have tougher texture and a characteristic earthy color;
+white rice is generally just the endosperm - the chaff, bran, and germ removed -
+pretty much just the starch part of the whole grain.
+
+## Washing the Amylopectin Away
+
+Rice includes two main types of starch: amylose and amylopectin. Both are large
+carbohydrate units consisting of glucose molecules. Amylose is a straight chain,
+while amylopectin is highly branched. That structural difference leads to
+differences in the texture of cooked rice. Amylose is less soluble in water, and
+doesn't readily form a gel or produce a thickening effect in hot water; in
+contrast, amylopectin is more water soluble, and raises the viscosity of the
+surrounding water. Rice grain varieties that are relatively high in amylose tend
+to be more separate when cooked, with less sticking between grains, while rice
+with a higher relative amylopectin content tends to produce stickier rice with
+less separation between grains.
+
+## Doneness: Gelatinization vs Pasting
+
+Rice being mostly starch, is composed of semi crystalline granules. If exposed
+to enough heat and moisture, these starch granules swell and soften, loosening
+that hard, crystalline structure, a process known as **gelatinization**. When
+rice is fully gelatinized, it is soft and palatable; otherwise it feels crunchy
+(undercooked).
+
+After gelatinization, continued heating or agitation begins to break down those
+swollen starch granules, leaching amylose and increasing the viscosity of the
+surrounding liquid. This process known as pasting results in sticky and mushy
+rice (overcooked).
+