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Slightly chewy, but cooked properly.
Slightly chewy, nice crust, good level of salt.
Slightly chewy, slightly vegetal.
It should be soft but still slightly chewy.
The ideal texture, as far as I can tell, is yielding but still slightly chewy.
Cook rice until al dente (tender but slightly chewy), about 20 minutes.
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Actually, it tasted like a slightly chewier version of non-3-D-printed pizza.
That will yield a more distinctive rice pudding, creamier, more dense and slightly chewier.
This does make the buns lighter, but also slightly chewier, so I'm going to stick with the plain stuff.
A round cake pan will lightly steam the dough, yielding a slightly chewier, wedge-shaped shortbread; dough that's shaped on a baking sheet gives you classic crispy rectangles.
L'Apicio's waitstaff are rightly proud of its pastas, though they might consider using a word other than "toothsome" to praise the slightly-chewy-in-a-good-way texture — it's a false cognate for al dente.
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