Assertion: rice's grain | /r/CapableOf | remain intact
Facets:
value: after cooking
type: TEMPORAL
value: after medium-grain rice
type: OTHER
Source sentences:
text: The grains of long-grain rice tend to remain intact after cooking; medium-grain rice becomes more sticky.
text: The grains of long-grain rice (high in amylose) tend to remain intact after cooking; medium-grain rice (high in amylopectin) becomes more sticky.
text: The grains of long-grain rice (high in amylose) tend to remain intact after cooking; medium-grain rice (high in amylopectin) becomes more sticky.