2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
White or brown, whole grain, blanched, with short or long grains… Basmati, gluten, Himalayan, dessert… And more, and more - from Asia, from Africa, from Europe and one that is grown in our lands. Rice exists in so many variations and varieties that it is unlikely that one will have time to list, read and remember them.
So here is a short selection of some of the types of rice that you should definitely try:
Rice Baldo
Baldo rice, although less well known, is rapidly gaining momentum due to the variety of its applications in the kitchen. It is extremely tasty and looks incredibly good after any method of preparation. This type of Italian rice is recommended not only for risotto, but also for various types of appetizers and foods cooked in the oven. Like other types of crystal rice, it can be used even in salads.
Its grains are large and translucent, rich in starch and have a large capacity to absorb liquids, which is a perfect quality of rice.
Baldo rice is best when boiled in a ratio of 1: 3.5 with water. Once cooked, it should stand for 5-10 minutes to absorb the aroma of the other ingredients.
You can store it under vacuum or in a glass or plastic container because it is very susceptible to moisture.
And keep in mind that in addition to liquids the rice it also absorbs aromas, as well as the smells of all its "roommates" in the refrigerator.
Arborio rice
Arborio rice is a rice with smaller grains that bears the name of the town of Arborio in Italy, where it originates. It has an amazing creamy texture that makes it extremely suitable for risotto and paella. But its taste is defiantly appetizing, so it can be served on its own. Of course, it is also part of many other dishes such as milk with rice.
For its optimal taste there is a special ratio between rice and water, which averages about 1: 2.5. For two servings, for example, half a cup of rice and one cup of water flavored with a teaspoon of butter and half a teaspoon of salt are enough. For four servings, the ratio is a cup of rice to two cups of water, 2 teaspoons of butter and a pinch of salt.
For 6 servings you will need a cup and a half of rice and three cups of water, a tablespoon of butter and a spoon and a half of salt.
To achieve the perfect taste, Arborio rice should be left on the fire for about 15-20 minutes until it absorbs the water.
Carolina's rice
Carolina rice has semicircular and semi-long grains. It has yellow highlights, but turns white when cooked and has the exceptional ability to absorb fat. This makes it very suitable for cooking in the oven, as well as sauerkraut. This type of rice is preferred by many masters of cooking and because of its incredible quality does not stick. Because of it, it is ideal for topping and salads.
Carolina rice does not need soaking, just rinsing is enough. Boil for no more than 10 minutes, and the ratio of water should be one cup of rice to two cups of water. It is best suited as a side dish to dishes.
To prepare four servings of it, you need to use 400 g of rice, one liter of water or broth, along with a little salt. Boil water or broth, add rice with salt. Bring to a boil over low heat until the liquid is absorbed.
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