81.   Traditionally, the raw rice is wok-fried, then cooked uncovered.

82.   Uncooked rice should be stored, tightly sealed.

83.   Until recently, basic long grain white, brown and quick-cooking or pre-seasoned convenience rices were all they had.

84.   When done, most of the stock will have been used and the rice will be tender but slightly firm to the bite.

85.   When I came the rice was pale green.

86.   When all of the broth has been absorbed, rice should be creamy but slightly firm to the bite.

87.   When rice is tender and there is still some broth left to make it slightly runny, season with salt and pepper, and serve.

88.   When golden rice is ready for open-air testing, institute officials will have to seek permission from their neighbors.

89.   When the rice is tender, remove the pan from the heat and allow the rice to cool.

90.   When this is almost cooked away, add half cup more broth and so on, until the rice is tender to the tooth.