Which of the following rice selections is often used in food-service establishments because the grains stay firm and separate?

Question

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Converted rice is often used in food-service establishments because it has been partially precooked and its grains stay firm and separate after cooking, making it ideal for dishes such as pilafs and salads. White rice and instant rice tend to become mushy when overcooked or stirred too much, while brown rice takes longer to cook and has a chewy texture that may not be ideal in certain dishes.

Which of the Following Rice Selections Is Often Used in Food-Service