Rice is a very versatile grain and  can therefore be used in many different dishes. Choosing the right rice is very important to me when making my recipes. However, one is free to use whatever type of grain that suits him or her. This article will demonstrate some of the rice basics and how to choose the best grains. 

For me, medium and short grain rice grains are good for making dishes that are creamier. For instance, risotto and desserts. Such grains are also perfect for  dishes where sticker rice is preferred such as  sushi or croquettes. For dishes which  you prefer to come out  separately, long grain rice is the ideal choice.

There are more than 40,00 different varieties of rice. As a cereal, it is the most widely consumed staple food by the  larger part of the world’s human population, especially in Asia. There are many varieties of rice and culinary preferences tend to vary regionally. In some areas such as the Far East or Spain, there is a preference for softer and stickier varieties.

Types of rice:

Short: Has a short almost round kernel. It is cooked  softly and cling together.

Medium: Has a longer and wider kernel than short grain rice. Cooked in less moisture and often tender. It has  less tendency to cling together than short grain.

Long: Has a long slender kernel. The grains are cooked  separately and are always  light and fluffy.

Aromatic: Aromatic rice has a flavor and aroma similar to that of roasted nuts and popcorn. Includes California basmati witch cooks into long, slander grains, which are dry, separate and fluffy and jasmine rice, which cooks moister and tends to cling together.

Wild: It is not rice but an aquatic grass native to North America. It has a nutty flavor and is often mixed with brown rice. Has a long cooking time (45-50 min.) Cooked with three parts liquids and one part of rice.

Arborio: It is a  large rice with a white center in the grain. It belongs to the category of medium grain rice variety. The grain  primarily uses risotto because develops a creamy texture around a chewy center and has an amazing ability to absorbs flavors.

Black rice: Also known as purple or forbidden rice. Black rice is high in nutritional value with nutrients such as  iron, vitamin E, and antioxidants. When cooked, it  tends to be more sticky. It has a mild and  nutty taste. Black rice has a deep black color and usually turns deep purple when cooked. It is suitable for making porridge, dessert and the traditional Chinese black rice cake or bread.

Brown rice: Kernel of rice form in which only the hull has been removed. It  has a slightly chewy texture and nut-like flavor when cooked.Brown rice  has more nutritional value that white rice.

How to cook rice:

Rice cooker: They are easy to use and keep rice warm until you are ready for use. They are very convenient and easy to use. The cooker never burns the rice. However, it is prudent that one  follow the directions from the  manufacturers. The cooker stops automatically when rice is ready.

Stovetop: Combine 1 C of rinse or soaked rice and 1-tablespoon olive oil in 3-quarter  saucepan. Heat to boiling before  stirring a couple of times. Reduce heat and the  cover to simmer. Cook according to the time specified on the chart (below). Fluff with fork.

Conventional oven: combine 1 C of rinse or soaked rice, boiling water (see on the chart below) in a baking dish; stir. Cover and bake at 350 F for 25-30 min, 1 hour for whole grain). Fluff with fork.

Tips for cooking rice:

*Be accurate with measurements

*Wash and rinse the rice really well; until the water is clear

*Set timer to prevent undercooking or overcooking.

*Keep the lid on the pot during cooking to prevent steam from escaping.

*Do not stir. Stirring releases the starch and consequently  results in rice that is sticky.

*When rice is cooked, fluff with a fork to allow steam to escape and keep the grains separate.

Turmeric rice recipe

1 ½ c short brown rice

3 cups of vegetable stock

2 tablespoons of ghee

2 shallots

2 tablespoons of avocado oil

2 tablespoons of fresh lemon juice

1 teaspoon of turmeric

1 tablespoon of minced garlic

zest of one lemon

Himalayan salt to taste

Fresh ground black pepper

Instructions:

1. In a large saucepan, melt the butter. Add the chopped shallot. Cook over moderate heat, stirring occasionally until softened,for  about 5 minutes. Add the rice to cook while stirring for 3 minutes. Add the stock, salt, turmeric, and pepper and bring to a boil. Cover and simmer over low heat until the broth is absorbed and the rice is tender. This should take about 45 minutes. Remove from the heat and let it stand covered for 10 minutes. Fluff with a fork.
2. In a skillet, heat the avocado oil and garlic over moderately low heat. Cook until garlic is just beginning to brown for  about 3 minutes.
3. Remove from heat and add lemon zest and juice. Season with salt and pepper.

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In Health,

Angie

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