| |
Rice is the most important grain with regard to human nutrition and caloric intake, providing more than one fifth of the calories consumed worldwide by
the human species.
there are more than 40,000 varieties of cultivated rice said to exist, although the exact figure is uncertain. the rice varieties can be divided into two basic groups: long grain/all purpose and speciality. all-purpose long grain rices are imported mainly from the usa, italy, spain, surinam, guyana and thailand and can be used for all styles of cooking. today most of the long grain rice is imported into the uk from america. long grain rice is a slim grain which is 4-5 times as long as it is wide. When it is harvested it is known as 'rough' or 'paddy' rice and it undergoes different milling techniques to give different types of rice.
Easy-Cook long grain White rice has a slightly fuller flavour. unlike regular white rice which is milled direct from the field, it is steamed under pressure before milling. this process hardens the grain, reducing the possibility of over-cooking. it also helps to retain much of the natural vitamin and mineral content present in the milled layers.
When raw the rice has a golden colour, but turns white upon cooking. it can be used in the same dishes as regular long grain, but is particularly good for rice salads.
- A delicious summer dish is cold chicken and pepper risotto (risotto freddo di pollo) by gino d'acampo. he adds strips of roasted red and yellow peppers, and strips of grilled chicken breast to easy cook long grain rice and dresses it with the juice of 2 lemons, some extra virgin olive oil and a handful of walnuts.
- Long grain rice is also a useful ingredient in preparing veggie burgers. blend 125g baked beans and 125g unsalted nuts in a processor. Fry 125g sliced carrots and a chopped onion until soft then add to the bean mixture. add 30ml tomato chutney and 175g cooked long grain rice. mix well and shape using a little flour. bake at 190℃ until golden brown.
- For a great side dish,try easy garlic rice. simply saute 1 finely chopped onion and 3 minced garlic cloves in olive oil then add a cup of long grain rice, 2 cups of chicken stock, 1/2 tsp dried thyme and a bay leaf and simmer for 25 minutes until the liquid is absorbed. garnish with half a cup of chopped fresh parsley.
- For rice pudding with a twist, try James Tanner's vanilla and orange rice pudding by simmering 200g long grain rice with 400ml milk, 1 tbsp caster sugar and 1 vanilla pod, split, seeds scraped out, for 10-12 minutes. remove the vanilla pod, then stir in the zest and juice of 1 orange and cook for a further 1-2 minutes. drizzle with golden syrup to serve.
- For a meal on a budget,try shoulder of lamb stuffed with rice and olives. season the lamb with crushed rosemary, salt and pepper. then mix 110g minced lamb with the 1 clove of crushed garlic, cooked rice, a chopped onion, 6 chopped olives, parsley and some beaten egg. Spread the stuffing over the meat, then roll the meat up as neatly as possible into a cylindrical shape and tie with string and roast.
|
|
|
|
|
|
|
