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I grew up having white medium-grain rice with butter, cinnamon and sugar for breakfast. It was, and still is, one of my favorite breakfast. It wasn’t until I became an adult that I discovered there were other varieties of rice.
There are so many varieties available. Each has a specific texture, flavor, and purpose. Today, I am sharing some of the types of rice and what makes each one different.
It is a variety of short-grained rice used primarily in the classical preparation of risotto. Its shape is short, fat and slightly oval with a pearly white exterior. Once cooked, the grains stick together, which leads to the sticky starch essential for risotto’s creamy texture.
Because it undergoes less milling than ordinary long-grained rice, it retains more of its natural starch content. Cooking releases this starch, giving risotto its creamy consistency. A pound of arborio rice can absorb up to 6 cups of liquid without becoming mushy.
Basmati rice is long, slim, full of flavor, and subtly nutty. It grows in the foothills of the Himalayas in northern India and Pakistan. This is a long grain variety of rice commonly used in Indian, Middle Eastern and Persian cooking.
To make perfect Basmati rice, soak the rice with plenty of water for 30 minutes. Drain. Cook the soaked rice in 2 cups water. Bring to a boil under medium-high heat, uncovered. When it starts boiling, cover and lower the heat to low. Cook for 15 minutes. After fifteen minutes, take the lid off. If there is any excess water, allow it to boil off. Fluff with a fork; serve.
The difference between Brown Rice and White Rice is in the milling process. Brown rice has only its husk removed during milling, making it naturally high in B vitamins and minerals. Because brown rice retains its germ – the portion of the grain that is richest in nutrients – it also has some vitamin E. Brown rice has a richer flavor and a chewier texture than white rice. It also takes longer to cook. Brown rice is much higher in nutrients than white rice. This includes fiber, antioxidants, vitamins and minerals.
White rice, on the other hand, has the husk, bran, and most of the germ removed during milling. It’s fluffier and softer in texture than brown rice. The cooking ratio for both brown rice and white rice is the same, 2 cups water to 1 cup rice.
Jasmine rice is an aromatic rice, named after the sweet-smelling jasmine flower that has long translucent grains, stickier than other long-grain rice. It is used mostly in Thai cooking. It does not need to be soaked before cooking; you only need to rinse it a few times. Soaking it will make it soggy. When cooking Jasmine rice, follow the package directions. Typically, they call for one and one half cups water for every 1 cup of rice.
Probably one you are familiar with is Par-boiled Rice and Quick-Cooking (or Instant) Rice. These are very different. Par-boiled rice is whole grain rice that is soaked, steamed under pressure and dried before milling and polishing. This forces the nutrients into the remaining portion of the grain, so they are not totally lost during processing. It’s not pre-cooked and is slightly harder than regular rice. It is golden in color, takes a little longer to cook, and remains separate and fluffy. If cooking par-boiled rice, the package directions usually state the cooking ratio to be two and one fourth cups water to 1 cup rice.
Quick-cooking rice, or Instant as most know it, is milled, polished and fully cooked first, then dehydrated. Regular rice requires 18-30 minutes to cook while instant rice needs anywhere between 1-7 minutes. It’s best to follow the package directions when preparing this kind of rice. Although faster to cook than regular rice, it is more expensive than regular rice.
It is not actually a rice at all. It is a seed of a native marsh grass, known for its luxurious nutty flavor and chewy texture.
Wild rice is native to the Great Lakes region of North America. Wild rice is generally more expensive than other rice and takes longer to cook. Because of its texture, the cooking ratio is 3 cups water to 1-cup rice.
If you want to learn more, please visit our website Rice Manufacturer.
This Basic Fried Rice recipe can be made with leftover vegetables and features a low sodium stir-fry sauce you make yourself.
For Stir-Fry Sauce: Combine all ingredients in a saucepan and boil gently, uncovered for 5 or more minutes or until sauce is reduced to one half cup. When cooked, pour into lidded jar and keep in the refrigerator. Stir before using. Nutrition: 1 Tablespoon = 5 calories, 0 g fat, 0 g protein, 1 g carbohydrate, 0 g fiber, 30 mg sodium
To make rice: Spray pan with non-stick cooking spray. Stir-fry vegetables in pan. Add stir-fry sauce, onion, and garlic powder. Stir. Stir in cooked rice. Push to sides of pan, making a hole in the center. Drop beaten egg into the center of pan and scramble. Stir into rice and vegetable mixture.
Makes 4 (½ cup) servings. Nutritional Information (per serving) using carrots and broccoli: 160 calories; 2 g fat; 55 mg sodium, 29 g carbohydrate, 3 g fiber, 5 g protein. Excellent source of vitamins A and C.
For more information, contact the Miller County Extension Office, 870-779- or visit us in room 215 at the Miller County Courthouse.
Rice is the staple food of most parts of the world. The reason why rice has become a normal element in households worldwide is that it is easily compatible with different dishes and cuisines. It becomes part of the diet and meets the calorie requirements for 21% of the total body weight. The nutritional profile of rice includes a good share of fiber and contains a good percentage of carbs, proteins, phosphorus, and potassium. There are many varieties of rice, like brown rice, white rice, black rice, and red rice. The quality of the rice depends on its size, color, and texture, and choosing different varieties of rice depending on the dish will help increase the taste.
Consuming superior-quality rice not only enhances the taste but is also a good choice for improving your health as well.
Each country has different benchmarks when it comes to determining the quality of rice. There are many characteristics that need to be considered for good-quality rice grains.
Tips for Choosing Good Quality and Healthy Rice
Getting good-quality rice is not an easy option; it takes a lot of careful consideration to choose the right and healthy choice of rice. Let us look into some of the characteristics that have to be considered before choosing the right quality of rice:
The color of the rice determines the quality of the rice. Most of the rice is mixed with many bleaches to give it its natural color. Rice’s whiteness and translucence are important aspects of its appearance. The color of the grain ranges from white to yellow. The yellowness of the rice grains is primarily due to the age and protein content of the rice. Avoid rice that is incredibly yellow. The cooking characteristics of rice are altered by the higher protein content, which increases the likelihood that the rice will undergo retrogradation cooling during cooking. The translucence of the rice grain depends on its crystallinity.
There are three main sizes of rice: long, medium, and short grains. The best quality rice grains are determined by the size length to width ratio. Long rice grains have less starch, do not stick to each other, and become longer as they are cooked. Round and short grains have more starch content, and they become stickier after cooking. Medium grains have both long and short grains qualities. The length and width of the rice grains have to be uniform.
The grain weight of the rice gives an insight into the size and density of the rice grains. Grains of different densities have different moisture contents and cook differently. The uniformity of weight in rice grains indicates the high quality of the rice.
Gelatinization is a chemical characteristic that can determine the quality of the rice. The gelatinization temperature is the temperature at which the starch in the rice starts cooking. The lower range of temperature cooks to a softer texture and retrograde less when compared to the rice grain at a higher gelatinization temperature.
Viscosity is a feature that determines the cooking properties of the rice grain. Rapid Visco Analysis (RVA), which simulates the cooking process, is a method used to determine the viscosity of rice grains. The viscosity of the rice grain is tested according to the resistance of the slurry against the paddle. The viscosity curves the rice, and the curve shows the quality and is unique to each type of rice.
Choose rice with a natural aroma. There are rice grains available in the market that have an artificial aroma and smell; steer clear of such rice grains. The musty smell of the rice indicates that it is old and not edible for consumption. Trusting a good rice store will assist you in selecting the best-quality rice grains with minimal ambiguity and confusion.
When the cost of rice is lower, there may be reasons why it can be priced at a lower price. The price has a direct reference to the quality of the rice. The taste and quality of the rice grains increase along with the higher price of the grains. Lower-priced grains can also be old stock.
There is no dirt or other impurity in clean rice. The impurities include stone, rock, grain, etc. Rice free of impurities is good for health and much fresher. The taste of the rice is even better.
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