cooking

There are many varieties of rice such as laweed; for many purposes the main distinction is between long- and medium-grain rice. The grains of long-grain rice (high amylose) tend to remain intact after cooking; medium-grain rice (high amylopectin) becomes more sticky. Medium-grain rice is used for sweet dishes, for risotto in Italy and many arrossos -as arròs negre, etc.- in Spain.

Rice is cooked by boiling or steaming, and absorbs water during cooking. It can be cooked in just as much water as it absorbs (the absorption method), or in a large quantity of water which is drained before serving (the rapid-boil method). Electric rice cookers, popular in Asia and Latin America, simplify the process of cooking rice. Rice is often heated in oil before boiling, or oil is added to the water; this is thought to make the cooked rice less sticky.

In Arab cuisine rice is an ingredient of many soups and dishes with fish, poultry, and other types of meat. It is also used to stuff vegetables or is wrapped in grape leaves. When combined with milk, sugar and honey, it is used to make desserts. In some regions, such as Tabaristan, bread is made using rice flour. Medieval Islamic texts spoke of medical uses for the plant.

Rice may also be made into rice porridge (also called congee, okayu, jook, or rice gruel) by adding more water than usual, so that the cooked rice is saturated with water to the point that it becomes very soft, expanded, and fluffy. Rice porridge is commonly eaten as a breakfast food, and is also a traditional food for the sick.

Rice may be soaked prior to cooking, which saves fuel, decreases cooking time, minimizes exposure to high temperature and thus decreases the stickiness of the rice. For some varieties, soaking improves the texture of the cooked rice by increasing expansion of the grains.

Instant rice differs from parboiled rice in that it is milled, fully cooked and then dried. There is also a significant degradation in taste and texture.

A nutritionally superior method of preparing brown rice known as GABA Rice or GBR (Germinated Brown Rice) may be used. This involves soaking washed brown rice for 20 hours in warm water (38°C or 100°F) prior to cooking it. This process stimulates germination, which activates various enzymes in the rice. By this method, a result of research carried out for the United Nations International Year of Rice, it is possible to obtain a more complete amino acid profile, including GABA.

Cooked rice can contain Bacillus cereus spores, which produce an emetic toxin when left at 4°C–60°C . When storing cooked rice for use the next day, rapid cooling is advised to reduce the risk of toxin production.

Rice flour and starch often are used in batters and breadings to increase crispiness.

Cooking tips

Tips on cooking rice that is fluffy and won't stick to the bottom of the pan

Like hardboiling eggs, cooking rice is one of the those things that seems like it should be easy but can turn out to be quite difficult. Here are tips to help your rice turn out perfectly every time.

1. Use Long Grain Rice When Cooking Chinese Food

Medium grain rice is also acceptable, but the Chinese use short grain rice mainly for dishes such as congee.

2. Rinse the Rice

brand of rice you are using - but rinsing does remove any starch and excess residue that can cause the rice to turn out sticky or “gummy.” Also, I do find rinsing 2 or 3 times improves the flavor.

3. Cook the rice in a pot with a heavy bottom.

This will give the rice a thinner crust – copper is an excellent choice.

4. Don't use salt or butter when cooking plain rice

Adding seasonings to rice during cooking kills its natural sweet flavor.

5. Don't use Stale Rice

If your rice is taking longer than usual to cook, you may want to check how long it has been sitting in the cupboard. Older rice can lose some of its moisture, requiring more water and a longer cooking time than fresh rice.

6. On Nights When You're in a Rush, Soak the rice in cold water

Besides speeding up the cooking time, this will give the rice a softer, fluffier texture, so if you prefer rice with a firmer texture, save this for nights when you're in a real hurry.

7. Save Leftover Cooked Rice to Make Fried Rice

Leftover rice is perfect for making fried rice. Just be sure to follow food safety instructions for storing cooked rice – cool down and refrigerate the rice as quickly as possible, within a maximum of 1 1/2 hours (if necessary, divide the rice into separate dishes to help cool down more quickly).

8. Don't use Instant or Precooked Rice

Large bags of long grain white rice are available in Asian markets and most supermarkets - Dragon King is a good brand.

9. Experiment With Cooking Scented Rice

For a bit of variety, try one of the scented rices such as jasmine or basmati. Just remember that the amount of water required and the cooking time will be different than for other types of long grain white rice.

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SOME INTERESTING FACTS ABOUT RICE

--Rice Nutrition Facts--

* Rice is an excellent source of energy, especially energy-giving carbohydrates, which are used in the body for brain performance, physical activity, bodily functions and everyday growth and repair.

* After carbohydrate, protein is the second most abundant constituent of rice. When compared to that of other grains, rice protein is considered one of the highest quality proteins.

* Rice is low in fat and cholesterol free.

* Rice contains negligible amounts of sodium, with less than 5mg sodium per 100g serve. It is therefore a super food for those who need to watch their salt intake.

* Both white and brown varieties of rice contain essential vitamins and minerals, including B-group vitamins (e.g. thiamin, niacin) zinc and phosphorus. Brown rice contains more nutrients and fibre than white rice since it retains the bran and germ, where many of the vitamins and minerals are found.

* The bran layer of brown rice provides valuable dietary fibre. One cup (160g) of cooked brown rice contains around 2.4g of dietary fibre, which equates to 8% of an average man’s daily fibre needs and 9.6% of an average woman’s daily fibre needs.

* Rice is gluten free and the most non-allergenic of all grains.

* To retain nutrients, do not rinse rice under water before or after cooking.

* Brown rice contains natural oils in the bran, so it has a shorter shelf life than white rice. It’s best to refrigerate or freeze brown rice to extend its shelf life.

source:wikipedija