3 Rice Varieties To Attempt

3 Rice Varieties To Attempt

"Without rice, even the cleverest housewife cannot cook." - Chinese Proverb

Over half the worldwide inhabitants survives on it. It's the second most produced cereal grain in the world. There are over 40,000 varieties of it worldwide - and I have selected for you, the three finest ones to eat, earlier than you die! Go forth ladies and gents, I highly suggest you to embark upon this culinary journey!

1. Basmati: Aged, lengthy grain Basmati is one in every of India's most prised culinary gifts to the world. Not many people know that the name of the range is derived from the Sanskrit time period vasmati, meaning "fragrant". This fragrant selection with a nutty flavour can endure prolonged cooking, a property that becomes useful in the preparation of the renowned dish, biryani. Basmati and tender meat/ moist seafood/ fresh vegetables, richly flavoured with caretotally chosen herbs and spices, make a heavenly one-pot meal! Because the grains can withstand long, slow cooking, they absorb all of the flavours from the pan.

2. Arborio: Moving on to a brief grain variety - Italian Arborio is creamy, nearly as if coated in a sauce, when cooked! The creaminess is a results of the rice leaving its starch upon cooking. It's named after Comune di Arboro, where it is grown. Like pasta, Italians cook it to al dente texture, which means "firm when bitten". The most famous preparation made with it is risotto. Arborio is cooked with meat/ seafood/ vegetables/ mushrooms, butter and wine to a smooth consistency! Cheese (Parmesan, unless it's a fusion/ modern recipe.) is incorporated on the end. Now that's each connoisseur dream come true!

3. Jasmine: Ideas about this one conjure up images of lengthy, slightly sticky, floral-scented (Akin to the flower of the same name.) rice grains being served with comforting Thai curries. It is not as lengthy or slender because the Basmati. Regardless that initially a Thai selection, it's grown in Vietnam, Cambodia and Laos too. One of the simplest ways to cook it is in less water, therefore absorption method. (It's the method of rice-cooking that uses a measured quantity of water. This is unlike drainage technique where a variety of water is used, after which discarded at the end of the cooking process.) Jasmine is nice plain boiled, however any leftovers are also good for santinorice fried rice. Soft grains are stir-fried with onions, garlic, chillies, soy sauce in a veg. or non veg. dish with bold, vibrant flavours!

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