RICE VARIETIES: WHAT ARE THEY AND HOW USEFUL THEY ARE
In many countries, especially in Asia, rice has been the mainstay of the diet for millennia. Little has changed today, and judging by the number of centenarians, for example, in Japan, where rice is eaten daily several times a day, it is very good for health. Somewhat different traditions of rice consumption in Italy — a variety of varieties are also popular there, and local cuisine offers many masterpieces based on this product. What are only risotto and arancini worth! But about everything in order.
Short guide
Interesting fact: another, once common name for this cereal is "Saracen grain". Rice is classified according to its color, grain shape, and processing method. From a scientific point of view, there are 20 Botanical species and about 150 varieties.
The form is distinguished by:
round,
long-grain rice,
average.
Which one to choose depends solely on taste preferences, as well as on what exactly you are going to cook. For example, for a delicate children's porridge, the classic round grains will do as well as possible. For pilaf, long grains are needed, and it is better to add a handful of medium-grain rice to the soup to achieve optimal consistency. Each of the varieties has processing features, simple cooking rules, observing which you can always achieve the desired result and please your loved ones with a delicious and healthy dish!
Long grain rice
It is worth focusing more on the subtleties of "communication" with the most popular type of cereal. Long translucent seeds are familiar to all of us from childhood. Long-grain rice helps to diversify the diet with healthy and nutritious dishes. How to cook long-grain rice so that it is crumbly? Let's open a little secret that is used by Uzbek and Crimean Tatar chefs. Heat a small amount of vegetable oil in a frying pan, and fry the washed rice in it until it is Golden and has an unusual aroma.
Then add boiling water (without sparing) and cook the grits on a high heat for 10 minutes, then simmer for another 10 minutes under the lid on a low heat. Voila — fragrant crumbly rice is ready. This is a basic recipe, so you can cook pilaf with meat or seafood. If you are afraid that the grains will stick together, then buy cereals processed by steam. How to cook steamed long-grain rice? Using the same technology, but add 10 minutes to each process. Do not be afraid that the yellowish color will remain after cooking — the finished rice will be snow-white (if you do not add spices) and crumbly.
Another useful life hack for Housewives who are wondering how to cook long-grain rice. If your goal is a crumbly consistency, be sure to wash the cereal before cooking in cold water. Make sure that the water is clear — this is a 100% guarantee of success.
Attention, recipe!
The ideal option for steamed long – grain rice is cooking real Ferghana pilaf. It is so fragrant that guests will never forget this masterpiece. You will need: a kilogram of lamb or beef, vegetable oil, about 600 grams of rice, 3 large carrots, 2 onions, spices: cumin, cumin, a little ready-made spice mixture for pilaf (preferably with sour barberry seeds), a few heads of garlic.
First, we prepare zirvak: this is a mixture of meat and vegetables, the basis of the future pilaf. In a cauldron with a thick bottom, generously pour vegetable oil, heat up, put chopped onions, carrots in straws, fry until half cooked.
Then add the meat in chunks, fry over high heat. We add washed and dried rice to the zirvak, fry it together with a mixture of meat and vegetables. When the rice is soaked in fragrant juice, add the whole garlic – push it inside the pilaf. Pour boiling water, cook until tender, without stirring. It is customary to serve Ferghana pilaf on a common dish, without appliances, and always eat with your hands, licking your fingers with an appetite.
The intricacies of processing
According to the type of processing of rice grains, there is also a separate classification:
unpolished (brown, black),
white (polished),
steamed.
The first variety is traditionally, and quite naturally, considered the most useful, rich in minerals and trace elements. But it takes much longer to cook, so Ukrainian Housewives mostly choose white rice that can be industrially ground. Even though there are certain drawbacks: such a process deprives the rump of many useful substances. 70% of the composition of ground rice is ordinary starch. So nutritionists recommend that those who follow the figure, do not abuse this type of cereal.
Steamed rice is more useful. Thanks to steam treatment, most of the necessary substances contained in the shell are transferred directly to the grain. In addition, it gives the rice a refined taste.
Attention, recipe!
Unpolished rice is becoming increasingly popular – it is very fashionable to monitor the health and caloric content of the diet. We offer to prepare a dish with the "participation" of this interesting cereal, which will adequately decorate even a festive table. So, salad with unpolished rice.
You will need: 200 g of cereals, 400 g of beef tenderloin, large blue onion, cherry tomatoes (10 pieces). Rice should be boiled in advance, and add to the salad already chilled. Prepare the meat: cut into thin strips, season with spices to taste, fry in a hot grill pan. Chop the onion into thin half-rings, cut the cherry in half. Prepare the dressing (this sauce has every chance to become your "crown"!): mix lemon juice, soy sauce, honey, a couple of drops of Worcestershire sauce, for sharpness, you can add a garlic clove passed through the press, a teaspoon of grainy mustard. Mix all the ingredients, season with the sauce and serve immediately.
The most popular varieties in Ukraine
Thai rice — "basmati".
Asian rice — "Jasmine".
Arborio (Carnaroli) is an Italian rice variety.
Wild rice (in fact, it is not even a grain, but a unique marsh plant).
Camolino rice — grown on the banks of the Nile.
Red rice.
Let's try to understand the features of cooking some of them.
Jasmine rice is the king of gourmet dishes
"Jasmine" — white long-grain rice, which has a recognizable, very delicate, reminiscent of boiled milk flavor. This is an excellent option for cooking spicy dishes of Oriental cuisine. Thai variations with seafood, vegetables, spicy and rich pilaf — all this will turn out perfectly if you give preference to the "Jasmine" variety.
Rice "Camolino»
Another popular variety of noble grain. This is medium-grained rice, which, unlike its "brothers", does not stick together when cooking, which makes it a universal product. Porridge, puddings, risotto, pie filling, adding to meatballs or cabbage rolls — it is suitable for almost all culinary ideas. The secret is that before packing the grain is treated with vegetable oil with the same name — "Kamolino". This gives the rice a subtle amber hue, allows you to save useful substances even during prolonged heat treatment.
Rice "Arborio»
"Arborio" is rice for lovers of Italian cuisine. Its peculiarity is that when cooked, it becomes creamy — it does not stick together, but it acquires a gentle enveloping consistency. It is translucent and has the ability to absorb all the flavors: spices, fish, vegetables. Risotto from this rice will be a real masterpiece, with a rich creamy taste.
Also, another Italian dish is prepared from Arborio, which has not yet received special popularity in Ukraine. This is arancini — deep-fried rice balls. They were invented by diligent Italian Housewives who were puzzling over what to do with the remains of yesterday's rice.
Attention, recipe!
Arancini is a dish typical of the cuisine of Sicily (region of Italy). Boil 500 grams of Arborio rice until ready, so that the porridge has a characteristic creamy consistency. For more "stickiness" in a slightly warm rice, add 2 yolks, as well as a pinch of saffron, salt to taste. The base for arancini is ready! When it cools down, form round croquettes stuffed with a choice of fried minced meat, pickled cheese (mozzarella), seafood, smoked ham, vegetable mixture — everything that your imagination tells you will do! Breaded in whipped whites and breadcrumbs, and fry in oil until crisp. You can serve it with various sauces – tomato, cheese and garlic.
Short guide
Interesting fact: another, once common name for this cereal is "Saracen grain". Rice is classified according to its color, grain shape, and processing method. From a scientific point of view, there are 20 Botanical species and about 150 varieties.
The form is distinguished by:
round,
long-grain rice,
average.
Which one to choose depends solely on taste preferences, as well as on what exactly you are going to cook. For example, for a delicate children's porridge, the classic round grains will do as well as possible. For pilaf, long grains are needed, and it is better to add a handful of medium-grain rice to the soup to achieve optimal consistency. Each of the varieties has processing features, simple cooking rules, observing which you can always achieve the desired result and please your loved ones with a delicious and healthy dish!
Long grain rice
It is worth focusing more on the subtleties of "communication" with the most popular type of cereal. Long translucent seeds are familiar to all of us from childhood. Long-grain rice helps to diversify the diet with healthy and nutritious dishes. How to cook long-grain rice so that it is crumbly? Let's open a little secret that is used by Uzbek and Crimean Tatar chefs. Heat a small amount of vegetable oil in a frying pan, and fry the washed rice in it until it is Golden and has an unusual aroma.
Then add boiling water (without sparing) and cook the grits on a high heat for 10 minutes, then simmer for another 10 minutes under the lid on a low heat. Voila — fragrant crumbly rice is ready. This is a basic recipe, so you can cook pilaf with meat or seafood. If you are afraid that the grains will stick together, then buy cereals processed by steam. How to cook steamed long-grain rice? Using the same technology, but add 10 minutes to each process. Do not be afraid that the yellowish color will remain after cooking — the finished rice will be snow-white (if you do not add spices) and crumbly.
Another useful life hack for Housewives who are wondering how to cook long-grain rice. If your goal is a crumbly consistency, be sure to wash the cereal before cooking in cold water. Make sure that the water is clear — this is a 100% guarantee of success.
Attention, recipe!
The ideal option for steamed long – grain rice is cooking real Ferghana pilaf. It is so fragrant that guests will never forget this masterpiece. You will need: a kilogram of lamb or beef, vegetable oil, about 600 grams of rice, 3 large carrots, 2 onions, spices: cumin, cumin, a little ready-made spice mixture for pilaf (preferably with sour barberry seeds), a few heads of garlic.
First, we prepare zirvak: this is a mixture of meat and vegetables, the basis of the future pilaf. In a cauldron with a thick bottom, generously pour vegetable oil, heat up, put chopped onions, carrots in straws, fry until half cooked.
Then add the meat in chunks, fry over high heat. We add washed and dried rice to the zirvak, fry it together with a mixture of meat and vegetables. When the rice is soaked in fragrant juice, add the whole garlic – push it inside the pilaf. Pour boiling water, cook until tender, without stirring. It is customary to serve Ferghana pilaf on a common dish, without appliances, and always eat with your hands, licking your fingers with an appetite.
The intricacies of processing
According to the type of processing of rice grains, there is also a separate classification:
unpolished (brown, black),
white (polished),
steamed.
The first variety is traditionally, and quite naturally, considered the most useful, rich in minerals and trace elements. But it takes much longer to cook, so Ukrainian Housewives mostly choose white rice that can be industrially ground. Even though there are certain drawbacks: such a process deprives the rump of many useful substances. 70% of the composition of ground rice is ordinary starch. So nutritionists recommend that those who follow the figure, do not abuse this type of cereal.
Steamed rice is more useful. Thanks to steam treatment, most of the necessary substances contained in the shell are transferred directly to the grain. In addition, it gives the rice a refined taste.
Attention, recipe!
Unpolished rice is becoming increasingly popular – it is very fashionable to monitor the health and caloric content of the diet. We offer to prepare a dish with the "participation" of this interesting cereal, which will adequately decorate even a festive table. So, salad with unpolished rice.
You will need: 200 g of cereals, 400 g of beef tenderloin, large blue onion, cherry tomatoes (10 pieces). Rice should be boiled in advance, and add to the salad already chilled. Prepare the meat: cut into thin strips, season with spices to taste, fry in a hot grill pan. Chop the onion into thin half-rings, cut the cherry in half. Prepare the dressing (this sauce has every chance to become your "crown"!): mix lemon juice, soy sauce, honey, a couple of drops of Worcestershire sauce, for sharpness, you can add a garlic clove passed through the press, a teaspoon of grainy mustard. Mix all the ingredients, season with the sauce and serve immediately.
The most popular varieties in Ukraine
Thai rice — "basmati".
Asian rice — "Jasmine".
Arborio (Carnaroli) is an Italian rice variety.
Wild rice (in fact, it is not even a grain, but a unique marsh plant).
Camolino rice — grown on the banks of the Nile.
Red rice.
Let's try to understand the features of cooking some of them.
Jasmine rice is the king of gourmet dishes
"Jasmine" — white long-grain rice, which has a recognizable, very delicate, reminiscent of boiled milk flavor. This is an excellent option for cooking spicy dishes of Oriental cuisine. Thai variations with seafood, vegetables, spicy and rich pilaf — all this will turn out perfectly if you give preference to the "Jasmine" variety.
Rice "Camolino»
Another popular variety of noble grain. This is medium-grained rice, which, unlike its "brothers", does not stick together when cooking, which makes it a universal product. Porridge, puddings, risotto, pie filling, adding to meatballs or cabbage rolls — it is suitable for almost all culinary ideas. The secret is that before packing the grain is treated with vegetable oil with the same name — "Kamolino". This gives the rice a subtle amber hue, allows you to save useful substances even during prolonged heat treatment.
Rice "Arborio»
"Arborio" is rice for lovers of Italian cuisine. Its peculiarity is that when cooked, it becomes creamy — it does not stick together, but it acquires a gentle enveloping consistency. It is translucent and has the ability to absorb all the flavors: spices, fish, vegetables. Risotto from this rice will be a real masterpiece, with a rich creamy taste.
Also, another Italian dish is prepared from Arborio, which has not yet received special popularity in Ukraine. This is arancini — deep-fried rice balls. They were invented by diligent Italian Housewives who were puzzling over what to do with the remains of yesterday's rice.
Attention, recipe!
Arancini is a dish typical of the cuisine of Sicily (region of Italy). Boil 500 grams of Arborio rice until ready, so that the porridge has a characteristic creamy consistency. For more "stickiness" in a slightly warm rice, add 2 yolks, as well as a pinch of saffron, salt to taste. The base for arancini is ready! When it cools down, form round croquettes stuffed with a choice of fried minced meat, pickled cheese (mozzarella), seafood, smoked ham, vegetable mixture — everything that your imagination tells you will do! Breaded in whipped whites and breadcrumbs, and fry in oil until crisp. You can serve it with various sauces – tomato, cheese and garlic.