RICE

RICE

Considered as a world crop, rice is one of the most used cereals along with wheat. It is the major food of people living in Asia. Since there are so many varieties of rice it becomes necessary to classify them. Most of the rice are classified on the size of the grain. Rice is not washed for some dishes such as Risotto before cooking, giving its unique character. Rice is also steamed, boiled .Soaking of rice aides cooking of Rice and makes the rice less sticky as, most of the starch is washed away.

LONG GRAIN RICE

This type of rice is three or four times as long as it wide and when cooked the individual grains separate. Specifically used for savory dishes.

Brown long grain rice:

This is equivalent of whole meal (whole wheat bread)-the whole of the grain complete with the bran, but almost without the husk. It has a pleasant texture and a nutty flavour.

White Long grain Rice:

This is the most commonly available white rice .White long grain rice has been fully milled – in other words all the outer bran and the outer coating have been removed. The Grains are white and slightly shiny (polished).

Basmati Rice

This Rice comes from the Punjab region of India, Adjacent parts of Pakistan in the Punjab area and also the foot hills of the Himalayas. The soil and the Climate of the region is thought to account For basmati unique flavour and texture. The Hindi word “basmati” means the fragrant one. The grains of the Basmati rice are long and slender and during cooking become even longer.

Thai Fragrant/Jasmine Rice

Cultivated in Thailand this rice has a fragrant almost milky aroma that goes very well with the spicy dishes. The rice cooks quite quickly .once cooked the Rice has a slightly sticky Texture and it is Excellent for both Savory and Sweet dishes.

Patna Rice

At one time most of the long grain rice sold in Europe came from Patna in India. It is a good all purpose rice. Patna Rice takes the Flavouring very well which makes it suitable for all kinds of Indian Dishes.

SHORT GRAIN RICE

Pudding Rice

Almost all the rice is white short and plump. It is suitable for slow cooked milk Puddings. The rice becomes soft and sticky, giving a deliciously smooth and creamy texture.

Italian Rice

Arborio: this is one of the best known Italian Risotto Rice.

Vialone Nano and Carnaroli are the other varieties of Rice.

Wild Rice

These are not real rice at all, but aquatic grasses that grow in marshy areas. Wild Rice needs to be Soaked for several hours and then cooked for about 30 minutes until the grain breaks through the husk, releasing its nutty aroma.

OTHER PRODUCTS OF RICE

It is commonly used in Asian Countries. In India it is a popular dish known as poha which is served for breakfast. The flakes are made from inexpensive rice, which has been husked, cleaned and par-boiled in hot water. The cooked rice is flattened with heavy rollers until wafer thin and the resulting flakes are then dried mechanically.

Rice Flour

This cleaned milled rice, usually broken grain that has been ground and sifted into flour. Used as a Thickening ingredient, also used in Indian dessets.etc.

Puffed Rice

Rice Paper: These are used in Vietnamese and Thai cooking .Rice paper is used for wrapping Vietnamese spring rolls .The sheets are dry and brittle so they need to be soaked in warm water for few seconds before use.

COOKING RICE

Mostly rice is boiled or steamed. The Proportion of liquid depends upon

Desired Moistness of the finished product

Variety, Age and moisture content of the Rice Used

Boiling Method: Method of cooking absorption or draining method

In drainage method, Rice and water is used in the proportion 1:5 and in absorption method the ratio 1:2

Pilaf Method: The rice is first sautéed in fat, then cooked in the liquid preferable in the oven or on the flame until the liquid is absorbed.

Risotto Rice: It is a classic Italian Preparation done by following a special procedure. After sautéing the rice, one adds the small amount of stock and stir until the liquid is absorbed. This is repeated until the rice is cooked Al –Dente.

Reference books: Food Production Operations-Parvinder Bali

                The World Encyclopedia of Cooking Ingredients-Christine Ingram