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Nutritional Information

Preparation Information

Specialty/Varieties Rice

Forms/Types of Rice

 

Specialty or Varieties of Rice
There are about 40,000 varieties of rice
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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
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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

  • Pilafs

  • Biryani

  • 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.

 

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

  • Puddings

  • Cakes

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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

  • Risotto

  • Stews

  • Soups

 

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

  • Pilafs

  • Paella

  • Stir fry

  • Salads

  • 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.

 

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

  • Gives a gourmet quality to a meal

  • Side dish

  • Casseroles

  • Minnesota hot dishes

  • Salads

  • Stuffing

 

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

  • Pilafs

  • Biryani

  • 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.

 

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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