William Penn Life, 2014 (49. évfolyam, 1-12. szám)
2014-06-01 / 6. szám
Jó óttáffiot/ . F'ósza.i^O-OS D^a parboiled to remove surface starch, forcing nutrients from the bran into the endosperm. This allows for the retention of more nutrients than regularly milled rice without altering the flavor. This rice is not precooked or available in instant form. It cooks more slowly than regular rice. Instant or quick-cooking rice is available in most supermarkets and is used to save time in preparation. Instant rice is fully cooked then flash-frozen, removing all nutrients and flavor. Specific types of rice include: • Arborio - short-grain; used in Italian dishes, sucn as risotto; very sticky; white in color with a mild flavor. • Basmati - long-grain rice of fine quality; grown in the Himalayas; widely used for Indian cuisine; highly aromatic with a sweet, delicate flavor and creamy yellow color; aged to produce a better aromatic quality and should be washed before cooking to remove debris and excess surface starch. • Jasmine - aromatic, long-grain rice with qualities like Basmati; grown in Thailand and used all over Southeast Asia. • Brown - the whole natural grain with only the husk removed; has a nutty flavor and chewy texture caused by the high-fiber bran; absorbs more water when cooked and takes longer to cook than white rice. • Sticky - short-grain rice used in many Asian cuisines; high starch content and pearl-white in color; after cooking the grains stick together forming a mass; must be soaked before cooking; also known as sweet rice, this type may be ground into flour for other culinary preparations, such as dumplings, dough and pastries; fermenting this rice yields rice vinegar, sake, and mirin. • Wild pecan - neither wild nor made with pecans; long-grain rice grown only in the bayous of southern Louisiana; has a nutty flavor and hearty aroma. This leads us to Chef Wilmos' favorite, wild rice. Wild rice is prepared in the manner of traditional rice. It has a long grain and is dark brown to black color with a white inside. It comes from a certain reed-like aquatic plant, featuring a chewy texture and a nutty flavor. Three grades of wild rice are available: (1) giant offers the best quality with very long grains; (2) fancy is medium-grained suitable for all-purpose use; and (3) select is short-grained and used for soups, pancakes and baked goods. Wild rice is cultivated in the United States and generally served with game and poultry or is combined with white rice as a side dish. It is expensive, but can be used in many exotic applications or to improve classical entrées. I had planned to finish in our discussion of grain in two columns, but there is more information I want to share to increase your culinary knowledge. So, next month, we will finish our grain series with uncommon grains, mostly wheat, that may be enjoyed for breakfast or as side dishes with your favorproteins. Enjoy the recipes and stay healthy! Trivia Answers: One rice seed, when fully grown, will produce 3,000 grains of rice. The six states that produce all the rice consumed in the United States are Arkansas, Mississippi, Missouri, Texas, California and Louisiana. otos © Can Stock Photo Inc./ESchweitzer, PixelsAway
