Types of rice, by color or scent
Rice is rich in starch uncerealmuy that can be used in a lot of recipes and is present in almost every culture in its different variants. A wide variety of types of rice, and they can be classified according to their shape or by color or aroma. The latter is the one I want to talk today:
- Aromatic rice: it is a kind of rice long or media that differ from the rest by being flavored with different flavorings can be cooking like jasmine, walnut, etc. They are especially used in Southeast Asia lacocinadel as in India or Pakistan. Some of these rices are basmati Indian, Pakistani and Thai jasmine della American.
- Pigmented Rice: This is a type of rice bran which has overlying as anthocyanins pigments which give a colored appearance quite striking as with purple or red rice. If the bran covering these grains of rice is removed, the pigmentation and the color had acquired disappear leaving a white grain.
- Brown rice: color is darker and toasted white rices, and requires a lot more cooking time to rest.
- Sweet rice: These types of rice are also called glutinous rice or waxy, and are characterized by being united their grain after cooking because of its high starch content and easily undone if cooked more than necessary. This type of rice is used in Asia.
- Aromatic rice: it is a kind of rice long or media that differ from the rest by being flavored with different flavorings can be cooking like jasmine, walnut, etc. They are especially used in Southeast Asia lacocinadel as in India or Pakistan. Some of these rices are basmati Indian, Pakistani and Thai jasmine della American.
- Pigmented Rice: This is a type of rice bran which has overlying as anthocyanins pigments which give a colored appearance quite striking as with purple or red rice. If the bran covering these grains of rice is removed, the pigmentation and the color had acquired disappear leaving a white grain.
- Brown rice: color is darker and toasted white rices, and requires a lot more cooking time to rest.
- Sweet rice: These types of rice are also called glutinous rice or waxy, and are characterized by being united their grain after cooking because of its high starch content and easily undone if cooked more than necessary. This type of rice is used in Asia.
Types of rice, according to their form
Uncerealmuy Rice is used in every corner of the world, from Asia to America from Europe of course. He stars in the culinary art of many cultures but in every area and every recipe you use a different type of rice. The different types of rice are usually classified by the appearance and shape of the grain:
Short-grain rice: This type of rice is characterized by a rather rounded almost spherical. It is widely used in Asia in areas such as Japan and China. This type of rice is used for sushi cook.
-Medium grain rice: rice is a more elongated in shape than granocortoy has a long two or three times its thickness. Rice is the most used in Italy and Spain, where it is called bomba rice. It is also imperative in some South American countries. This type of rice is used for cooking paella both like Italian risottos.
-Long Grain Rice: This type of rice is much longer than the previous two, hence its name, can be a long four to five times its thickness and cacaracteriza also have a high amount of amylose making during the cooking process needs a larger amount of water than the rest of rice. This type of rice is best used in areas such as China and India, and inside we can find varieties of Basmati or Patna.
Short-grain rice: This type of rice is characterized by a rather rounded almost spherical. It is widely used in Asia in areas such as Japan and China. This type of rice is used for sushi cook.
-Medium grain rice: rice is a more elongated in shape than granocortoy has a long two or three times its thickness. Rice is the most used in Italy and Spain, where it is called bomba rice. It is also imperative in some South American countries. This type of rice is used for cooking paella both like Italian risottos.
-Long Grain Rice: This type of rice is much longer than the previous two, hence its name, can be a long four to five times its thickness and cacaracteriza also have a high amount of amylose making during the cooking process needs a larger amount of water than the rest of rice. This type of rice is best used in areas such as China and India, and inside we can find varieties of Basmati or Patna.
Basmati Rice, power extension cord run.
Basmati rice, grown in the foothills of the Himalayas in northern India and Pakistan, is considered one of the best varieties worldwide. When cooked exudes an unmistakable aroma that awakens all our senses and makes it irresistible to the palate.
Carbohydrates are the main component of basmati rice and macronutrient that our bodies need in greater proportion. This variety provides energy more constant and gradual, such as white rice bomb. This benefit helps prolong their satiating effect and keeps us safe from the energy fluctuations.
This food is a good book devitaminasdel group B, a vitamin that, in addition to increasing the utilization of nutrients, promotes relaxation of the nerves. With this objective, it prepares it with raisins or nuts.
Few foods are as easy to digest as basmati rice. Mixed with opescadoblanco meat or grilled and a salad, you get a very full plate gives the digestive system a break.
Once cooked, rice basmati long grain and fine remains totally loose. As no cakes, rice is more suitable to the preparation of fittings and salads. Its flavor, soft and delicate, contrasts nicely with spicy sauces.
To get basmati rice not alter bowel habits. People prone to constipation can mix with wild rice, laxative effect.
If you add to the cooking water a tablespoon of lemon juice, potenciarás the whiteness of the rice.
Carbohydrates are the main component of basmati rice and macronutrient that our bodies need in greater proportion. This variety provides energy more constant and gradual, such as white rice bomb. This benefit helps prolong their satiating effect and keeps us safe from the energy fluctuations.
This food is a good book devitaminasdel group B, a vitamin that, in addition to increasing the utilization of nutrients, promotes relaxation of the nerves. With this objective, it prepares it with raisins or nuts.
Few foods are as easy to digest as basmati rice. Mixed with opescadoblanco meat or grilled and a salad, you get a very full plate gives the digestive system a break.
Once cooked, rice basmati long grain and fine remains totally loose. As no cakes, rice is more suitable to the preparation of fittings and salads. Its flavor, soft and delicate, contrasts nicely with spicy sauces.
To get basmati rice not alter bowel habits. People prone to constipation can mix with wild rice, laxative effect.
If you add to the cooking water a tablespoon of lemon juice, potenciarás the whiteness of the rice.
Cooking rice, cooking technique
Before proceeding with the proposal today I invite you to reread the first part of rice cooking techniques. A shared earlier forms, add now three methods.
Baked Rice
In this case all the ingredients of the recipe that includes rice, must rehogarse deaceiteque the indicated type. Broth is added and finally the rice, stirring to evenly distribute. Then bring the oven at 200 ° C.
Rice in clay pot (or metal)
The ratio should be 100g of rice for each 3/4 liter of broth. First sauté all ingredients except the rice, then bathe broth should boil before adding the rice. Then continue cooking for about 15 minutes.
Creamy rice or risotto
You must use round grain rice. First you saute onion in butter until it is transparent. Then add the rice and keep stirring and añadesvinoblanco. Then add hot stock, always stirring slowly during the 20 minutes it takes cooking. The creamy texture remaining rice.
Baked Rice
In this case all the ingredients of the recipe that includes rice, must rehogarse deaceiteque the indicated type. Broth is added and finally the rice, stirring to evenly distribute. Then bring the oven at 200 ° C.
Rice in clay pot (or metal)
The ratio should be 100g of rice for each 3/4 liter of broth. First sauté all ingredients except the rice, then bathe broth should boil before adding the rice. Then continue cooking for about 15 minutes.
Creamy rice or risotto
You must use round grain rice. First you saute onion in butter until it is transparent. Then add the rice and keep stirring and añadesvinoblanco. Then add hot stock, always stirring slowly during the 20 minutes it takes cooking. The creamy texture remaining rice.
There are various forms of uncooked rice. Surely more than once mentioned these different modalities in recipes and have not always clear what the differences between each, so that step by step we will learn from this post.
Cooking white rice
It is the most traditional and simplest of all. This in turn, can be performed in two different ways to discriminate spent whose differences below.
Spanish white rice
In a large saucepan, heat a tablespoon many diners deaceitecomo browning garlic has to be removed before placing the rice is poured at the rate of one cup per person. Stir and add double quantity of water cups regarding rice and salt to taste. Holding the cooking for ten minutes, then lower the flame and leaves eight minutes.
Eastern white rice
In a pot, boil water breaks sal.Cuando boil add the rice (1 cup small per person) for about 12-18 minutes (you have to keep trying, depends on the size of the grain of rice). Remove, drain in colander, pass through cold water and let it drain well
Cooking white rice
It is the most traditional and simplest of all. This in turn, can be performed in two different ways to discriminate spent whose differences below.
Spanish white rice
In a large saucepan, heat a tablespoon many diners deaceitecomo browning garlic has to be removed before placing the rice is poured at the rate of one cup per person. Stir and add double quantity of water cups regarding rice and salt to taste. Holding the cooking for ten minutes, then lower the flame and leaves eight minutes.
Eastern white rice
In a pot, boil water breaks sal.Cuando boil add the rice (1 cup small per person) for about 12-18 minutes (you have to keep trying, depends on the size of the grain of rice). Remove, drain in colander, pass through cold water and let it drain well
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