Rice: Everything You Need to Know About Rice
Rice is one of the most important foods on our tables. What do we know about the most commonly cooked rice in our kitchens?
Pilaf is mostly prepared from rice and bulgur in our country. Apart from these, couscous, barley vermicelli and firik wheat are also classified as rice.
Cereals should be stored under suitable conditions due to their starch and protein content. It is suitable to be stored in glass jars in a cool, sun-free place against insect and mildew.
Especially if rice is exposed to the sun and moisture, it will break and become infested. It is best to buy packaged grain products that are not sold in the open. The production date on the package is the biggest clue about how much water the rice absorbs.
Moisture rates are high as soon as the grains are produced. It absorbs less water. As they stand, their humidity decreases and they absorb more water. If very large portions of rice are to be prepared and the rice is fresh, it is the safest method to test how much water it draws from 1 glass.
Processed packaged products such as couscous, barley, noodle, bulgur, do not need to be washed and sorted. There is nothing wrong with doing it. It’s purely a matter of preference. Adding bulgur to boiling water or broth after washing it without soaking (not soaking in water) increases its nutritional value considerably compared to rice, especially preventing the loss of B group vitamins.
Although rice is rich in B vitamins, it does not have a single classification. It is divided into groups:
1) BROWN RICE
It takes longer to cook than white rice. It requires more chewing. Due to its chewing and pulp content, this rice saturates the mountain quickly, and using this rice is healthier than white rice.
2) WHITE RICE
The color of rice differs according to the type of paddy. Starch content is high.
3) LONG THIN RICE
It is one of the most distinguished rice types. Their length is 4-5 times their width. When they are cooked, they become soft and fall apart. They may have distinctive aromatic odors. It is good for offal and chicken dishes.
4) LONG AND chubby rice
Their bodies are slightly chubby. It is a type of rice that we call pilaf. When cooked, they become soft and fall apart; but it tends to stick.
5) LONG AND chubby short rice
The grains are so short that they are almost broken. Since it is soft when cooked, it is mostly used in stuffing and milk desserts.
Rice is rich in carbohydrates, vegetable protein, B vitamins (thiamine, niacin, etc.) and minerals (calcium, iron, etc.).
RICE COOKING TECHNIQUES
It has an important place in the diet kitchen. It is ideal for patients with diseases such as cardiovascular, stomach and diabetes. Although there is a decrease in the vitamin values of the rice cooked with this technique, it is easier to digest and lower in energy.
In this technique, which is not very preferred in cooking a good pilaf, the type and quality of the rice is very important. In this technique, the water absorbing property of rice must be tested.
It is our most preferred shape. When the processes are applied correctly, you have a very high chance of getting a good pilaf. However, because the rice is roasted, its nutritional value decreases. Health is adversely affected.
POINTS TO BE CONSIDERED IN COOKING RICE
It is not subjected to the soaking process. Its nutritional value is preserved. If it is in the source of bulgur in boiling water or broth, it is mixed lightly until it is cooked, closed the lid and cooked on low heat for 20 minutes. If desired, seasonal vegetables are sauteed and bulgur is added, sautéed for 1-2 more minutes, water is added and the grains are cooked until soft.
Good rice has absorbed all the water. If the rice is still hard during cooking, a little more water can be added.
Long grain rice absorbs more water as its starch ratio is high and they can leave some of their starch in the water during cooking.
They gelatinize at very high temperatures compared to medium and short grain rice.
It is more preferable to prepare the pilaf 1 hour before serving. Attention should be paid to the production date of the rice. When fresh rice is cooked, there is no grain because the mole ratio is high.
The volume of cooked rice naturally increases. 1 measure of RICE becomes 3 measures when cooked. In general, 40-45 grams of RICE should be used for 60-70 grams of side dishes for a main course.
The AMOUNT OF WATER to be added while cooking the rice differs according to the type and production time. In general, it would be appropriate to add 1.5-2 glasses of water for 1 measure of BALDO rice.
After adding WATER to the pilaf, it should first be boiled at medium heat and then the heat should be reduced. Of course, before all of them, the rice should be roasted in a mixture of butter and oil until they are well and separated from each other. Before the rice is cooked, the rice should be washed well, soaked in warm and salty water, and its starch should be poured. Rice without starch will make a mushy pilaf. After the rice is cooked, it must be infused. A paper towel or clean cloth should be laid and the lid should be closed.
If you want your rice not to be mushy, you should first wash the rice thoroughly until the white water, that is, the starch, runs out, and wait for a while in a warm water.
If you mix too much after adding rice water, it will break the rice, cause the starch in it to come out, and you will still get a mushy rice.
Let the water of the rice you wash by soaking in water drain well and fry it, stirring constantly, until the rice separates from each other.
If your rice is mushy , you can save it a bit by just aerating it without mixing it with a fork on low heat.
SUGGESTIONS FOR A BETTER RICE
- Identify a breed and a brand and use it regularly. Choose the butter carefully and add it from oils such as late burning oil, hazelnut oil to increase the burning temperature of the oil.
- If you are making a plain rice, 1 teaspoon of lemon juice added to the water will make your rice whiter.
- Add a few tablespoons of water to the rice you’ve made while heating it to consume it again the next day .
- Certainly the shallow rice cooker use.
- If you are going to use the remaining rice in soups, add your rice when you make the soup and turn off the heat, since it is cooked.
- The broth or chicken broth you use instead of regular water will make your rice more delicious.
- Be sure to add the salt you add to the rice when you add the water.