Basmati rice is a long-grained rice with a nutty flavor and fragrance. Brown rice is the whole grain, with only the outer tough husk removed, and so takes longer to cook than white rice. It is rich in B vitamins, as well as calcium and iron. Buttermilk is smooth and quite thick, with a sour, tangy taste. It is low in fat and used as a substitute for cream in baked goods, pancakes, and soups.
Canola oil contains more mono-unsaturated fat than any other oil except olive.
It is best for stir-frying because the flavor is bland and it can withstand high heat. Good with bacon and salads. Cornmeal is made from dried corn kernel and is used for corn bread, corn cakes, and corn sticks. Yellow cornmeal has slightly more vitamin A than white. Cornstarch is made from the endosperm of the corn kernel.