Rice is one of the most common ingredient that is used in many different meals. In order to prepare many different rice-based dishes, though, it is important to use the correct variety of rice for that particular dish. Rice varieties contain different amount of starch within the grains of the rice, and the length of the rice grains.
Long-grain rice varieties contain a high amount of the starch amylose, which dont allow the rice grains to stick to one another. Medium-grain rice varieties contains a moderate amount of starch. Finally, short-grain and glutinous rice varieties contain high amounts of the starch amylopectin, which cause the rice to become soft and sticky when cooked.
Types of Rice and How to Cook and Store Them
Basmati rice and jasmine rice are both varieties of long-grain rice. Someone ages Basmati rice prior to being sold, which allow the rice to become even longer and to contain a nutty aroma. Jasmine rice contains a floral aroma, and is often used in Thai curries and coconut rice dish.
Finally, regular long-grain white rice varieties do not contain a strong aroma to the rice, which makes it a common rice variety used in preparing fried rice. Lastly, brown rice is white rice that has not been stripped of its outer bran layer; the presence of the bran layer make brown rice varieties chewier, and requires more cooking time to fully cook the rice. Medium-grain rice varieties are often used in specific cooking techniques due to the way that the rice releases starch.
For instance, arborio rice slowly releases the starch into hot broth, enabling the rice to become the creamy texture that is characteristic of risotto. Bomba rice quickly absorb the cooking liquid, but remains firm throughout the cooking process, which enables bomba rice to develop a crust upon the bottom of the pan while cooking paella. Furthermore, japonica rice varieties become glossy and sticky when cooked; this stickiness is essential in recipes like sushi rolls.
Each of these medium-grain rice varieties have relatively high amounts of starch that enable them to be successful in there different cooking techniques. Short-grain and glutinous rice varieties contain high amounts of the starch amylopectin, which causes these rice varieties to become sticky when cooked. For instance, white glutinous rice varieties are the ingredient that create mochi and other steamed rice desserts.
Black glutinous rice is used in puddings and other snacks. Finally, pudding rice is a short-grain rice variety that breaks down during cooking in milk products. Each of these rice varieties contain high amounts of amylopectin, which enable them to successfully accomplish their required texture for those recipes.
The color of the rice varieties can indicate the nutritional content of that rice. For instance, the milling process has had the bran layer removed from white rice varieties, and contain mainly starch. Brown rice varieties contain the bran layer, and therefore contain more dietary fiber and minerals then white rice varieties.
Black rice and red rice varieties retain more of the compounds in the outer layer of the rice grain; these compounds contain the antioxidants that give black rice and red rice their color. Finally, wild rice is not a rice variety at all, but is grass seeds that contain high amounts of protein. Wild rice is often used in rice salads.
To prepare rice according to the requirements of different recipes, you must apply specific cooking techniques to the rice. One common technique is rinsing the rice prior to cooking; rinsing rice removes excess starch from the rice grains, which prevents long-grain rice varieties from becoming too sticky or gummy. Secondly, you should rest rice after it has been cooked; allowing cooked rice to rest enables the moisture to even out throughout the rice grains.
Thirdly, the ratio of water to rice vary according to the type of rice that is to be cooked; brown rice requires more water than white rice varieties, for instance, and glutinous rice requires less water than white rice. Finally, if these cooking techniques are skipped in the cooking of rice, the texture of the rice will change in a way that is not reversible through seasoning the rice. In order to ensure that cooked rice remains safe to eat and does not spoil, you should follow specific storage techniques.
White rice varieties contain little oil due to the milling process that removes the outer bran layer; for this reason, white rice can be stored within an airtight container in a pantry for extended periods of time. Rice that contains the bran layer, such as brown rice, does contain natural oils that can cause the rice to become rancid. For this reason, you should refrigerate brown rice within six month of milling.
Cooked rice should also be refrigerated; rice should be cooled quickly, and stored in the refrigerator within one hour of being cooked. Finally, re-heating cooked rice will require adding a small amount of water to soften the rice grains again. Following these storage techniques will ensure that rice does not go bad in the kitchen, and that its flavor is preserved.