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Specialty or Varieties of Rice
There are about 40,000 varieties of rice
.
Types
of Specialty Rice
Basmati Rice , Kalijira Rice, Para Rice,
Rissotto, Lousiana Rice, Red Rice, Black Rice, Carolina Rice, Jasmine Rice, Arboria
Rice, Della Rice, Texamati, Wehani
Rice Varieties
Brown Rice, White Rice, Short Grain Rice, Medium Grain Rice, Enriched Rice, Instant Rice,
Converted Rice
Other
Wild Rice (Actually a grain and not a rice)
We have given
all the information on different types of rice below
Visit our other website www.indianfoodsco.com
Specialty
Rice
Louisiana
Pecan/Wild Pecan
Description: This long-grain rice is grown only in the bayou country of southern
Louisiana. It's similar in flavor to Basmati, but the flavor suggests pecans. A nutty
flavor and rich aroma.
Nutrition Information: Excellent source of folate, and a good source of iron,
niacin and thiamin.
Easy Cooking: Rinse rice. Bring 1 part rice and 1 1/4 parts salted liquid to a
boil; cover and simmer for 15 minutes.
Best Uses: Delicious as a side dish, especially with Indian and Middle Eastern
meals, because the grains remain separate and firm even when cooked through and tender.
This rice needs to be soaked over night and then cooked with an equal weight of water for
12 minutes. Steam for 5 minutes before serving.
Recipe:
Basmati
Rice
Description - Basmati Rice is a non-glutinous rice that has been cultivated at the
foot of the Himalayan mountain ranges for centuries. The rivers Yamuna and Ganga feed the
fields. The rice is long-grain and scented and when literally translated from Hindi it
means ‘queen of scents’ or ‘pearl of scents’. It is the world’s
best rice one can use for cooking although, for variety one uses jasmine and parboiled
rice. For centuries it has been exported to the Arab countries and many of their
traditional rice dishes are cooked with long grained Basmati rice. It is an aromatic long
grain slender rice from India and Pakistan, is fragrant and has a nutty flavor.
Cooking Hints: – Boil it in water for perfumed rice dish or just add ghee to
the water to enhance its nutty aroma and double your rice dinning experience. Add some
whole spices, nuts, dried fruits, vegetables and beans (or meats) to the rice and make a
rice dish into a main meal.
Best Uses
Recipe:
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Black
Rice - Indonesia and Phillipines
Description: This is a sticky rice that is grown in Indonesia and the Philippines.
It has a nutty flavor.
Cooking hints: This rice needs to be soaked over night and then cooked with an
equal weight of water for 12 minutes. Steam for 5 minutes before serving.
Best Uses
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Carolina
Description: Long-grain white rice from South Carolina that becomes slightly sticky
when cooked .The story of this rice starts 2000 years ago when it made its journey from
Indonesia to Madagascar to the Carolina plantations. Carolina Gold was the first rice
variety commercially grown in what is now the United States. She and her sister variety,
Carolina White, came to the New World on a ship from Madagascar three centuries ago. This
rice was then exported the world over and it brought great fortune to the vast rice
plantations of the South. But the Carolina rice disappeared with the collapse of the
Carolina rice industry after the Civil War. The last commercial crop of Carolina Gold was
harvested in 1927. Carolina Gold is making a modest comeback, as a gourmet rice, along the
Gold Coast it once made wealthy.
Cooking hints: Add ghee or oil to the water to enhance this grain as it is slightly
sticky. This rice needs one part of rice to two parts of water. Add some whole spices,
nuts, dried fruits, vegetables and beans (or meats) to the rice and make a rice dish into
a main meal.
Best Uses
- Casseroles
- Pilafs
- Instead of Italian rice
Recipes: Casserole
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Della
Description: This is another variety of rice that was developed in America to mimic
the Basmati grain. It is considered a good rice However, the cooked kernels are not as
long and slender as Basmati because the grains, when cooking, swell both lengthwise and
widthwise, like regular long grain rice.
Cooking hints: Bring 1 part rice and 2 parts salted liquid to a boil; lower the
heat. Cook, covered, for 15 minutes.
Best Uses
- Casseroles
- Pilafs
- Instead of Italian rice
Recipe: Steamed Rice
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Jasmine
Description: This is an excellent
white rice can be interchanged with white Basmati rice for variety. This rice has a slight
jasmine aroma after cooking and cooks to nice firm rice. It is just slightly sticky when
compared to Basmati, which is not sticky at all. Jasmine rice is grown in Thailand.
Cooking hints: Bring 1 part rice, 3 parts liquid to a boil; Simmer, covered for 20
- 25 minutes, or until rice has absorbed the liquid.
Best Uses
Pilafs
Side dishes
Plain boiled
white rice
Not very good
for puddings, burgers or any dish where the rice is not displayed whole. For such dishes
parboiled rice or short grained rice is preferred.
Excellent
choice when cooking Thai curries and Vietnamese dishes
Recipe -Classic
Thai Fried Rice
Ingredients
2 tablespoons olive oil
2 tablespoons chopped onion
1/4 cup green peas
1 bay leaf
1 1/2 cups dry jasmine rice
3 cups water
salt to taste
Directions
1 In a large saucepan over a medium-low heat, warm the oil. Add onion and saute for 3 to 5
minutes. Mix in green peas, bay leaf, and jasmine rice. Stir to coat the rice.
2 Pour 3 cups water into the saucepan and add the salt. Increase the heat to medium and
let the rice come to a quick simmer. Reduce heat to low and let rice simmer lightly and
sit uncovered until all of the liquid is absorbed. Cover the rice and remove from heat,
let sit approximately 10 minutes. Serve with curry, steamed vegetables and side dish of
fresh tomato salsa.
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Arborio
Description: This is the rice that makes the famous risotto dish. Small polished
kernels that develop a creamy consistency. It is a medium rice with a characteristic white
dot at the center of the grain. This rice develops a creamy texture around a chewy center
and has exceptional ability to absorb flavors.
Cooking hints: Don't rinse. Simmer 1 part rice with a little butter, reduced wine,
and chopped onion; then, stirring constantly, slowly add to the simmering mixture 2 1/2 to
3 parts hot water or stock until the rice is cooked, about 25 minutes. When cooked
properly, the center of the grain should be hard while the rest of the grain is soft and
creamy.
Best Uses
Recipe -Italian
Risotto
Ingredients
I cup white wine
½ cup dried wild mushrooms
4 cups chicken stock or vegetable stock for vegans and vegetarians (water will also do -
just add some garlic paste and fresh herbs of your choice)
1 T Olive oil
½ cup(s) onions, chopped
2 Roma tomatoes chopped
1 cup Arborio rice
Sea salt to taste if using chicken stock less will be required.
Freshly ground black pepper to taste
1/8 cup Freshly grated Parmesan cheese (optional)
1 T butter or clarified butter (ghee) or sesame oil for vegans
Preparation
Heat ½ cup
of wine in a small saucepan. Add the mushrooms; remove from heat and set aside to soak.
Heat the
stock until it reaches a low simmer, then adjust the heat so that it stays just at the
simmering point.
Heat the
olive oil over low heat in a wide, heavy pot. Add the onions, sauté‚ until they
begin to soften, 3-4 minutes. Add tomatoes and sauté for 2 minutes.
Add the rice
and stir well to coat the grains. Add one cup of the hot stock and stir. When the stock
has absorbed, add another cup of stock and continue stirring, adding more as the stock is
absorbed.
When half the
stock has been used, add the mushrooms its soaking liquid, and remaining wine.
Continue
adding the remaining stock, in smaller portions, stirring constantly until the rice is
creamy and just tender. This stirring process should take about 25minutes.
Season with
salt and pepper, stir in butter and Parmesan cheese.
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Texmati
Description: This rice was created in the United States to mimic Basmati Rice. It
is a good rice but has failed to have all the characteristics of Basmati. It is a
wonderful long grain rice with a dry, fluffy texture when cooked.
Cooking hints: Bring 1 part rice and 1 3/4 parts salted liquid to a boil; lower the
heat. Cook, covered for 15 minutes.
Best Uses
Recipe:
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Wehani This is a long grained rice which is aromatic with a musky
smoky nutty flavor. Use as any long grained rice.
Wild
Rice
Description: Wild rice has been the staple food of the Sioux and Chippawa . Wild
rice is not a rice it is a grain. Wild rice are seeds of a water grass. They are long and
dark brown with black colorings. Just a wonderful smoky, nutty flavor and chewy in
texture. Wild rice from lakes are the best choice as they are far superior than cultivated
wild rice. Although, cultivated paddies provide excellent breeding ground for waterfowl
and other wildlife.
Botanical Name: Zizania aquatica. Wild rice is the only grain native to North
America.
Cooking hints: 1 cup of raw wild rice makes 3 to 4 cups cooked wild rice.. This
rice needs to be soaked for 15 minutes and then cooked with three parts to one part wild
rice of water for 40 minutes. Steam for 5 minutes before serving.
Storage: Indefinitely in an airtight container.
Best Uses
Nutrition
Information: Wild rice is high in protein. It's a good source of a number of
nutrients such as copper, fiber, folate, magnesium, niacin, phosphorus, vitamin B6 and
zinc.
Recipe: Minnesota Wild Rice Pilaf
4 ½ cups of chicken or vegetable stock or water
4 t of fresh minced garlic
1 small white onion diced
1 ¾ cup of lake harvested wild rice (not cultivated)
¼ t white pepper
Salt to taste
1 bay leaf
1 sprig Thyme
2 T toasted chopped almonds
- Preheat oven to 350 degrees F. In a large ovenproof saucepan add all ingredients
except almonds, cover the pan and bake for 40 to 50 minutes.
- Continue to bake until the grains are done and fluffy.
- Garnish with toasted almonds
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China
Black Rice
It cooks very much like a non-glutinous rice. It has excellent texture,
color and flavor. It has a nutty taste, soft texture, and beautiful rich
deep purple color.
Uses
As a Pilaf
Steamed and plain and served with a stir fry dish or a curry
Recipe
1 cup black Chinese rice
3 tablespoons butter or ghee or oil
1 medium yellow onion, diced fine
2 cloves garlic, minced or 1 whole red dry chili or 1/2 small green pepper
minced (optional)
Water to cover plus 1 inch of water
1 tablespoon toasted sesame oil
Sauté the onion in the butter till clear; add the garlic, Add rice, water
and bring to a boil. Reduce to a simmer, cover the pot tightly and cook for
approximately 30 to 45 minutes or till the rice is soft but firm. Add more
liquid if rice dries out during cooking. Fluff rice when done and add sesame
oil.
Enjoy with a curry, sweet and sour dish of stir fry.
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Small
Basmati – Kalijira from
Bangladesh-This is a miniature basmati and can be cooked like basmati. This is a small
rice which is non-glutinous rice
Cooking Hints: – Boil it in water for an excellent rice dish or just add ghee
to the water to enhance its nutty aroma and double your rice dinning experience. Add some
whole spices, nuts, dried fruits, vegetables and beans (or meats) to the rice and make a
rice dish into a main meal.
Best Uses
Pilaw or
pilafs, as this rice-based dish is known in some parts of the world, are made in different
ways in different regions. A plain pilaw makes a pleasant change from boiled rice and this
is a traditional way to prepare it.
2 cups of
uncooked Kalijira Rice
1 tablespoon
vegetable or corn oil
3 cups water
1/2 cupped
diced onion
1/4 teaspoon
turmeric powder
3 whole
cloves
3 cardamon
pods
1 cinnamon
stick
1 teaspoon
salt
A bay leaf is optional
Rinse the rice
1 to 2 times. Drain well. Heat the oil in a large heavy saucepan over medium heat. Cook
the onions until soft and translucent but not brown, about 3 minutes. Stir in the rice and
cook for 1 minute, or until all the grains are shiny. o Add 3 cups water, the turmeric,
cloves, cardamon pods, cinnamon stick and salt; stir. Bring to a boil, cover and simmer on
low heat for 15 minutes. Allow rice to sit covered for 5 minutes. For special occasions,
pilaw was always served with a generous sprinkling of almonds and raisins on the top.
First, blanch and fry slivered almonds in oil, set aside and using the same oil, fry the
raisins until they plump up. Drain and sprinkle on the pilaw.
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