Gourmet rice
Due to the soaring popularity of Asian foods, rice consumption in Canada is growing. Beyond the ordinary long and short grain varieties we're all familiar with, new varieties are making their way into our cook pots.
Curious cooks are full of questions about these new ingredients. Not only do readers ask me how to use these foods, but many people want to know what differentiates these rices from the varieties they already have in their pantries and what, if any, special instructions there are for choosing, cooking and storing rice. Here is some information that will help you to get to know these new rices and successfully cook with them at home.
The so-called "new rices" fall into three categories:
Curious cooks are full of questions about these new ingredients. Not only do readers ask me how to use these foods, but many people want to know what differentiates these rices from the varieties they already have in their pantries and what, if any, special instructions there are for choosing, cooking and storing rice. Here is some information that will help you to get to know these new rices and successfully cook with them at home.
The so-called "new rices" fall into three categories:
1. Black Glutinous/Purple/Red Rice: Deceptively named, this rice contains no gluten but earns its name because after cooking it becomes sticky and sweet. Used mostly for desserts in Asia, North American chefs, smitten by it's distinctive colour, create savoury dishes from black (actually purple or dark red) glutinous rice. The colour comes from a layer of bran that is left intact over the naturally white grain. During cooking the colour from this layer leaches out and stains the grain so that the cooked dish is purple through and through. Try it in traditional rice pudding recipes for a new twist but be careful. Once overcooked it becomes quite mushy.
2. Sweet Rice/Sticky Rice is a polished short grain rice used in China and Japan to make wrapped items such as dim sum, sushi and mochi (rice cakes). Chinese and Japanese cooks prefer the short grain variety but long grain sticky rice is a dietary staple in Thailand, Vietnam and Cambodia. Serve it as a side-dish with stir-fries or use it in cabbage rolls, croquettes, molded rice dishes and homemade sushi.
3. Italian Rice/Arborio/Carnaroli/Superfino: Large, round grains used in the classic Italian rice dish risotto. This distinctive rice has a tender outer layer which, when stirred gently during cooking in broth, creates a creamy sauce around chewy grains. If possible, choose the superfino or carnaroli varieties to use in your favourite risotto since these are the highest quality varieties. Best used in its traditional application only since the texture of this rice is quite different from other varieties.
Storage Tips:
All types of rice should be stored in a cool dry place in the original packaging until it is opened and then it should be transferred to an airtight container. Use all types of rice within one year of purchase.
Refrigerate cooked rice after it has completely cooled. Tightly cover and use within 3 days or freeze in small batches to add to homemade soups or to make quick dinner entrees such as fried rice.
Preparation Tips:
All rice purchased from bulk bins should be rinsed well under cold running water and then drained before cooking as should any rice that comes packaged in a burlap or other non-hermetically sealed container.
If you are steaming or boiling rice to be used in a stir-fry, croquettes, or cabbage rolls, immediately after cooking transfer it from the pot to a large, wax paper lined tray. Excess moisture will evaporate from the rice, cooking will stop and the rice grains will remain separate.
Some rice recipes to try:
• Toasted Coconut Sticky Rice Pudding
• Rice pudding with cherries and almonds
• Fresh Pea Risotto
2. Sweet Rice/Sticky Rice is a polished short grain rice used in China and Japan to make wrapped items such as dim sum, sushi and mochi (rice cakes). Chinese and Japanese cooks prefer the short grain variety but long grain sticky rice is a dietary staple in Thailand, Vietnam and Cambodia. Serve it as a side-dish with stir-fries or use it in cabbage rolls, croquettes, molded rice dishes and homemade sushi.
3. Italian Rice/Arborio/Carnaroli/Superfino: Large, round grains used in the classic Italian rice dish risotto. This distinctive rice has a tender outer layer which, when stirred gently during cooking in broth, creates a creamy sauce around chewy grains. If possible, choose the superfino or carnaroli varieties to use in your favourite risotto since these are the highest quality varieties. Best used in its traditional application only since the texture of this rice is quite different from other varieties.
Storage Tips:
All types of rice should be stored in a cool dry place in the original packaging until it is opened and then it should be transferred to an airtight container. Use all types of rice within one year of purchase.
Refrigerate cooked rice after it has completely cooled. Tightly cover and use within 3 days or freeze in small batches to add to homemade soups or to make quick dinner entrees such as fried rice.
Preparation Tips:
All rice purchased from bulk bins should be rinsed well under cold running water and then drained before cooking as should any rice that comes packaged in a burlap or other non-hermetically sealed container.
If you are steaming or boiling rice to be used in a stir-fry, croquettes, or cabbage rolls, immediately after cooking transfer it from the pot to a large, wax paper lined tray. Excess moisture will evaporate from the rice, cooking will stop and the rice grains will remain separate.
Some rice recipes to try:
• Toasted Coconut Sticky Rice Pudding
• Rice pudding with cherries and almonds
• Fresh Pea Risotto
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tang wrote:
2009-09-22 10:48 AM
gryphon wrote:
2009-11-18 3:00 PM