INFO - TYPES OF RICE:- A staple food around the world, rice is a nutritious complex carbohydrate and one of the most flexible foods ,which can be served as an accompaniment with curries and casseroles, or the main part of a dish, as in risottos, pilaffs or rice salads. It is cheap easy to buy and easy to store. You can get is fresh, dried or frozen , With rice in your store cupboard you always have the means to whip up a quick, tasty and cheap meal with only the addition of a few extra ingredients. LONG GRAIN or American long grain rice- this is the most commonly available rice. Generally sourced from the US, BASMATI :-aromatic and flavourful, basmati comes from the Punjab region of India JASMINE RICE:- long grain and fragrant , this is slightly stickier than basmati and is suitable for both sweet and savoury dishes. RISOTTO RICE:- Arborio and carnaroli are the most commonly known types of this short grained rice, developed especially for the creamy Italian risotto. PAELLA RICE :- medium grain rice such as Calasparra and Valencia are perfect for a true Spanish paella. SUSHI RICE :- a white short grained and sticky rice ,perfect for sushi. RED RICE :- also known as Carmargue rice, this is semi wild rice from that region of France. Similar to brown rice in that it has a earthy , nutty flavour. WILD RICE :- has a nutty flavour and a firm texture ***************************************************** BASMATI and LONG GRAIN rice are improved if they are washed before cooking. Simply put the rice in a large bowl and cover with cold water. Stir the rice with your fingers and the water will become cloudy. Let the rice settle and gently tip the bowl over to drain away the cloudy water, Repeat this two or three times until the water drains away clear. *******************************************************
Posted on: Sun, 24 Nov 2013 12:22:37 +0000
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