April 13, 2010
How To Prepare Rice
Rice has a very long time. It is known to have been cultivated over 5,000 years and is considered one of the first harvest. With more than 7000 varieties, rice was the staple food for half the global population. Most people have at least one bowl of rice in particular benefit.
Asia produces consume about 90% of world production of rice and Asians up to 300 kilos of rice per person per year. Americans eat a little more than 21 kilograms of rice per person per year, the French consume about 10 kg of rice per person per year. Despite its long history and worldwide popularity, many people today are sure to cook rice out of fear of inconsistent results. This article describes the benefits of including rice in healthy eating and offers a variety of tips and tricks for the successful preparation for the security and preservation of rice.
Advantages of rice in food … Rice is an excellent food to keep the body healthy. Rice has the following nutritional benefits: Rice is a good source of energy … Rice is an excellent source of carbohydrates. Carbohydrates are broken down into glucose, most of them use energy to move and as an essential fuel for the brain. Rice is low in fat, cholesterol and salt … Rice is an excellent food to include a balanced diet. And "low total fat and saturated fat, cholesterol-free (and excellent food in a diet to lower cholesterol are) and contains negligible amounts of sodium. … Rice is gluten-free Some people do not tolerate the proteins in wheat, rye, oats and barley, and, food, choose the gluten free.
All rice is gluten-free, so the choice is rice for those who are gluten-free diet is essential. Rice contains no additives or preservatives … Rice contains no additives or preservatives, making it an excellent inclusion in a healthy, balanced diet. A long grain, medium grain and short grain rice … contains two starches, amylose and amylopectin.
The ratio of this strength determines the texture of the rice. Rice is separated with a high amylose content, light and fluffy when cooked. low amylose rice cooks beans are moist and mild, with a greater tendency to clump together. Long grain rice – This is a generic classification for rice granary is at least three times longer than wide. It contains the highest percentage of amylose (about 23-26 percent), which is separate and fluffy.
Medium rice – This classification is the size of rice grains that are less than three times longer than wide. Medium grain is sometimes "short fibers", to distinguish it from long grain rice labeled. Cooked grains are soft and juicy, and are reunited. Contains amyloidosis percent of 15-19 years and is typically used in recipes that require a creamy consistency, such as using rice pudding and paella. Short grain rice – This rice is almost round (less than two times longer than wide). Once cooked, the rice tends to be more moist, soft and sticky medium grain size.
It is estimated that about 12-17 percent contain amylose and is often used for sushi. Washing and / or soaking the rice … What about rinsing rice before cooking? Modern production techniques are effective in removing impurities and producing clean, consistent rice, but many people still prefer to wash rice before cooking. Some believe that one of the advantages of washing to remove the starch in the mass and a softer, less sticky rice and cook evenly. To determine the experience with two techniques, what you like. What about soaking rice before cooking? Some varieties of rice (basmati, for instance) cook better after soaking. Soaking softens the grains for better texture and prevents breaking brittle varieties. "Punch" Most varieties of rice to cook properly without soaking. Make sure to soak the rice, if the recipe.
** Note: If the rice is washed or soaked before cooking, so I know that discharge to measure the liquid to be exact. basic methods of preparation of rice … Consumption Methodology The absorption method is the most popular method of cooking rice. With a lot of rice and plenty of water for a specified period. Currently, water is absorbed, the rice must be ready. It is also the method by which most rice cookers work, though some use a combination of Eastern and method of steam. Method of steam is usually the preferred method for cooking sticky rice varieties and tough.
Soaked and drained rice in a special pan or steaming basket in a pot or wok of boiling water and steam alone, without ever put the rice cooking liquid. Right proportions … Most methods of cooking rice requires a measured quantity of liquid to a well-cooked product is guaranteed. The general rule is 2 parts liquid to 1 part by volume of rice, but different varieties of rice may take a little "less or a little more" liquid.
Always check the label, the correct ratio of liquid and cooking time guaranteed. … Thank you, storing rice cooked rice to its low moisture content, properly stored white rice should be taken without loss of quality up to 3 years. Store rice in an airtight container in a place uncooked dry, cool and dark. When the rice should be already used when a glass container on the counter or open cupboard shelf in indirect light acceptable. Let the cooked rice with cooked rice to cool completely, then store in a sealed container or zip bag or storage place in the refrigerator. Stored cooked rice may breed disease-causing organisms and can cause food poisoning when eaten. A
lways keep cooked rice in the refrigerator and discard any remaining rice is not used in 2 or 3 days. Tips and techniques … Read the box or recipe for the desired results. Because different types of rice are best when they are cooked with a particular method, you need to follow the recipe for the best taste and texture of rice. Measure accurately the rice and water. With salt and butter is optional. Use a heavy pot when cooking rice so the heat is evenly distributed. Rice will be used in three volumes, to the right size pot with a tight lid seal. If the amount of uncooked rice in the pot is more than two inches deep, choose a dish that takes into account the amount of rice to cook.
Use a Ground Cover for steam left in the pot while the rice is cooked. Do not remove the lid until the end of cooking. If rice is not enough, you get the cover and cook another few minutes. The cooking time indicated on the label. Cooking at higher altitudes take longer and be responsible. Rice cooked in a microwave oven requires less time to cook. If properly used cooking oil, rice or steam to a safe process for the production of rice type. To cook the rice in a pot of rice, always follow the manufacturer’s instructions. You may find that you reduce the amount of water 1 / 4 cup (50 ml) 1 cup (250 ml) cooked rice like. Fluff rice with a fork before serving.
When the rice is cooked, stir again and set aside for 5 minutes. This allows some steam to escape and to separate grains of puffed rice. (Cooked rice will pack and sticky, if it does not move at this time. A little bit ") may be prepared in advance and reheated quickly before serving of rice. To reheat rice, add 1 tablespoon or 2 tablespoons (15 – 30 ml) of water per 1 cup (250 ml) of rice technologies. Cover for 4 or 5 minutes in the oven or 5 to 10 minutes in the oven. In microwave, heat on heat for 1 to 3 minutes. leftover rice in bags can or containers to be frozen and reheated in the microwave or oven.
Do not forget to add water to the above recommendations. If all else fails, follow the instructions exactly how … While rice cooks varies from species that is impossible not always good results, and people should not be afraid of cooking rice. … Remember to ensure you consistently good results, the best method for the production of rice is usually included in the package ..
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