Rice is the most important food crop of the developing world and a staple food for more than half of the world’s population. It is an excellent source of complex carbohydrates to sustain good health being rich in nutrients, vitamins and minerals. There are many different types of rice with several qualities, suiting different consumer preferences. Quality factors in rice relate to length of the grain, stickiness, aroma, texture and flavor.
Although cooked in several different ways, on their own, they are extensively used in a wide variety of food. The egg whites help give volume, thicken, bind mixtures, glaze surfaces and the egg yolks help to emulsify.
Oryza Sativa (Asian rice) – contains two groups: indica (long-grain) and japonica (short-grain). Other types of Asian rice include the glutinous rice and aromatic rice.
Oryza Glaberrima (African rice) – includes short and long grain varieties.Here are the different types of rice...
1. Long Grain Rice
The long-grain white rice is the most familiar rice used in kitchens. It is often cooked by the absorption method.
Sometimes called “popcorn rice” is a long-grain variety that is highly regarded for its fragrance, taste and slender shape. This rice is perfect for Indian cuisine and not sticky like the other varieties of rice.
This rice originates from Thailand and has a long and translucent grain. When cooked, it has a slightly floral aroma, soft and clingy texture.
2. Medium Grain Rice
This Japanese style sticky rice is used for sushi and could also be served plain. It is translucent when raw and is firm & sticky when cooked.
This choice of rice is used for the Spanish dish “Paella”. It absorbs twice as much liquid as compared to other medium-grain rice, but without getting sticky.
3. Short Grain Rice
It is the most widely used variety of Italian superfine rice and used to make Risotto.
Rice with the bran intact is chewier than the white short grain rice and like any other short-grained variety, when cooked, becomes sticky.
4. Specialty Rice
The only grain native to North America and actually an aquatic grass. It is often sold mixed with long-grain rice. This rice is gluten-free and high in fiber & protein.
This is the type of rice that has been hulled with the bran intact. It is higher in vitamins and minerals than white rice. The storage life of brown rice can last more than 6 months. It is great for making rice salads and healthy Asian dishes.
This aromatic rice with reddish-brown bran has a nutty flavor and a chewy consistency. Red rice is great with hearty ingredients like butternut squash.
This is a whole grain, reddish brown hybrid of basmati and long-grain brown rice. It is intense to chew and its deep color makes it popular for mixing with other rice in Pilaf.
Also known as forbidden rice, it is whole grain rice that cooks up firm, is non-sticky and tender. It has a dramatic color (deep purple) when cooked and is particularly striking as a side dish.
Rice Recipe of the Day - Paella
About Paella
This dish is believed to be a fusion between several cultures including Spanish, Roman and the Arabic, who introduced rice to Europe. The term ‘Paella’ actually refers to the pan in which it is cooked in and actually originates from the Arab word “baqiyah” meaning leftovers.
Many culinary experts believe that the dish was developed in the Spanish city of Valencia. Valencia is where the Romans introduced irrigation and then the Arab conquerors brought rice and perfected it. Today, many still say that the best authentic paella comes only from Valencia.
When cooking Paella there are 3 pillars to keep in mind: the rice, the pan and the soccarat.
Rice: There are several types of rice that are widely available in Spain, the best one that is often used to make Paella is the Bomba rice. However, Arborio is an acceptable substitute.
Pan: It is important that the rice be distributed over the pan in a layer no more than about 1/2 inch thick.
Soccarat: Soccarat is the caramelized crust of rice that will form between the rice and the pan. It has been called the “prize in well-made paella.” The flavor of the rice will change and improve dramatically once the soccarat has formed, as the rice should be al dente, not mushy and the texture should never be creamy.
To form the socarrat, you may need to increase the heat at the end of the cooking.
Paella are traditionally served in a family style setting in Spain, directly placed on the dinner table with the pan in the center and eaten straight from the pan, not plates.
This Dish
The delicious paella, is flavored with intense saffron spice, cooked together with seafood that adds an element of flavor & texture, along with a squeeze of the lemon wedge which brings a tang with sharpness & freshness to the dish.
Recipe Card (to serve 4 pax)
Method of Cooking:
Rice is the most important food crop of the developing world and a staple food for more than half of the world’s population. It is an excellent source of complex carbohydrates to sustain good health being rich in nutrients, vitamins and minerals. There are many different types of rice with several qualities, suiting different consumer preferences. Quality factors in rice relate to length of the grain, stickiness, aroma, texture and flavor.
Although cooked in several different ways, on their own, they are extensively used in a wide variety of food. The egg whites help give volume, thicken, bind mixtures, glaze surfaces and the egg yolks help to emulsify.
Oryza Sativa (Asian rice) – contains two groups: indica (long-grain) and japonica (short-grain). Other types of Asian rice include the glutinous rice and aromatic rice.
Oryza Glaberrima (African rice) – includes short and long grain varieties.Here are the different types of rice...
1. Long Grain Rice
The long-grain white rice is the most familiar rice used in kitchens. It is often cooked by the absorption method.
Sometimes called “popcorn rice” is a long-grain variety that is highly regarded for its fragrance, taste and slender shape. This rice is perfect for Indian cuisine and not sticky like the other varieties of rice.
This rice originates from Thailand and has a long and translucent grain. When cooked, it has a slightly floral aroma, soft and clingy texture.
2. Medium Grain Rice
This Japanese style sticky rice is used for sushi and could also be served plain. It is translucent when raw and is firm & sticky when cooked.
This choice of rice is used for the Spanish dish “Paella”. It absorbs twice as much liquid as compared to other medium-grain rice, but without getting sticky.
3. Short Grain Rice
It is the most widely used variety of Italian superfine rice and used to make Risotto.
Rice with the bran intact is chewier than the white short grain rice and like any other short-grained variety, when cooked, becomes sticky.
4. Specialty Rice
The only grain native to North America and actually an aquatic grass. It is often sold mixed with long-grain rice. This rice is gluten-free and high in fiber & protein.
This is the type of rice that has been hulled with the bran intact. It is higher in vitamins and minerals than white rice. The storage life of brown rice can last more than 6 months. It is great for making rice salads and healthy Asian dishes.
This aromatic rice with reddish-brown bran has a nutty flavor and a chewy consistency. Red rice is great with hearty ingredients like butternut squash.
This is a whole grain, reddish brown hybrid of basmati and long-grain brown rice. It is intense to chew and its deep color makes it popular for mixing with other rice in Pilaf.
Also known as forbidden rice, it is whole grain rice that cooks up firm, is non-sticky and tender. It has a dramatic color (deep purple) when cooked and is particularly striking as a side dish.
Rice Recipe of the Day - Paella
About Paella
This dish is believed to be a fusion between several cultures including Spanish, Roman and the Arabic, who introduced rice to Europe. The term ‘Paella’ actually refers to the pan in which it is cooked in and actually originates from the Arab word “baqiyah” meaning leftovers.
Many culinary experts believe that the dish was developed in the Spanish city of Valencia. Valencia is where the Romans introduced irrigation and then the Arab conquerors brought rice and perfected it. Today, many still say that the best authentic paella comes only from Valencia.
When cooking Paella there are 3 pillars to keep in mind: the rice, the pan and the soccarat.
Rice: There are several types of rice that are widely available in Spain, the best one that is often used to make Paella is the Bomba rice. However, Arborio is an acceptable substitute.
Pan: It is important that the rice be distributed over the pan in a layer no more than about 1/2 inch thick.
Soccarat: Soccarat is the caramelized crust of rice that will form between the rice and the pan. It has been called the “prize in well-made paella.” The flavor of the rice will change and improve dramatically once the soccarat has formed, as the rice should be al dente, not mushy and the texture should never be creamy.
To form the socarrat, you may need to increase the heat at the end of the cooking.
Paella are traditionally served in a family style setting in Spain, directly placed on the dinner table with the pan in the center and eaten straight from the pan, not plates.
This Dish
The delicious paella, is flavored with intense saffron spice, cooked together with seafood that adds an element of flavor & texture, along with a squeeze of the lemon wedge which brings a tang with sharpness & freshness to the dish.
Recipe Card (to serve 4 pax)
Method of Cooking: