Rice
is the star dish when we are sick to our stomachs or when we have nothing else in the pantry, but it is also the
ideal accompaniment
to meat in sauce, fried eggs or sautéed vegetables.
It is definitely
one of the kitchen basics that you have to know how to prepare, because it can get you out of a lot of trouble.
Although it seems very easy to cook rice, there are always differences in the final result depending on who prepares it.
Sometimes
the type of rice or some small detail in its preparation can make this dish change a lot.
Are all kinds of rice cooked the same?
What dish is each variety used for?
Does it have to be washed before cooking?
Do you always have to remove the starch?
How is it done?
Some of the frequently asked questions that this note answers.
How to cook white rice, yamani rice and risotto rice
Although it seems easy to cook, rice has its tricks.
Photo: Unsplash
If our intention is to make rice, the first point is to choose the most suitable variety.
According to its shape and size, three large families of rice are recognized: long, medium and short.
Each one is associated with a different gastronomic use.
For example,
long rice works very well in salads or to accompany all kinds of meals
(such as the "gourmet" varieties called basmati and jasmine or -to save your pocket- the one that was always sold labeled as long grain rice).
On the other hand
, medium grain rice
, as it absorbs flavors very well and has a mild flavor,
is perfect for paellas and rice dishes with meat and vegetables
(such as bomba).
And
short-grain,
almost spherical rice
is ideal for creamy risotto-style rice
(such as arborio and carnaroli or the more accessible version: double Carolina).
Long rice works very well in salads or to accompany all kinds of meals.
Photo: Unsplash.
Whatever the variety and size of rice, it is a very nutritious food
, low in fat and rich in complex carbohydrates, which translates into a source of energy without spikes, for the proper functioning of the body.
Like the rest of cereals, rice grows wrapped in a husk.
When this shell is maintained, then we speak of
brown rice.
In this case, its
nutritional value is higher than that of white rice
, with a 50% greater contribution of minerals and 85% more vitamins.
Among the varieties of brown rice, yamaní stands out, which has a lot of fiber and is very nutritious
.
Its hard and round grain goes very well with sautéed vegetables and even to prepare vegetarian burgers.
Short grain rice, almost spherical, is ideal for creamy risotto-type rice.
Photo: Unsplash.
Its cooking is long
(it is important that it be fresh because otherwise it takes much longer): each cup of this rice is cooked in two and a half cups of cold salted water that is brought to a boil and then at a minimum for about 45 minutes.
If our intention is to make white rice,
it is essential not to make the mistake of throwing it into a sea of boiling water and then straining it.
and throw away the cooking water that will take away a large part of the flavor of the beans.
Therefore
it is vital to put the right amount of water.
Each type of rice has its indications.
For basmati or long rice, it is enough to put the same amount of water as rice, cook it for eight minutes covered, turn off the heat and let it rest -also covered- so that it finishes absorbing the remaining water.
Paella is made with bomba rice.
Photo: Unsplash.
In the case of
round rice, you have to put the same amount of water as rice, cook it for about 13 minutes and let it rest.
If our intention is to make a risotto, we must stir the rice so that it releases its starch and creates the paste that we want to achieve.
But if we want a white rice we have to let it cook quietly.
In this way, a looser grain is achieved and a more pleasant texture than the paste that sometimes results.
How to remove starch from rice
Starch is a very present component in this cereal.
Depending on the amount it contains, it will produce one effect or another in cooking.
A lot of starch,
results in
more sticky grains and more creaminess;
if it is little, the rice is looser and drier.
Starch is a very present component in rice.
Photo: Unsplash.
Since not all varieties of rice have the same amount, when deciding on a preparation, it will be necessary to consider what type is used.
Medium grain rice is distinguished because it has a kind of pearl inside that is whiter than the rest: that is its starch reserve.
It favors the absorption of water during cooking, and with it the flavors provided by meat or vegetables.
It is not very common to wash it before using it for a paella,
but it doesn't hurt either, because an excess of starch does not favor it.
But if you ask an Italian if you have to wash the rice before preparing a
risotto
, they will throw their hands to their heads, because if something is needed
to achieve its creamy texture, it is to keep all the starch it contains.
For the same reasons, rice should not be washed if you want to prepare a traditional rice pudding for dessert or any other recipe that requires creaminess.
In contrast, sushi rice requires a washing process that the Japanese have turned into a ritual.
It is not enough, they warn, to put it in a colander and let the water fall over it, because it would not clean all the grains.
Rice is the ideal accompaniment to meat in sauce, fried eggs or sautéed vegetables.
Photo: Unsplash.
The procedure consists of putting the rice in a bowl large enough so that the water covers it completely.
Then he gently passes his hand between the grains, as if caressing them, for a few seconds so that they release the starch.
Then drain, fill the bowl with water again and repeat the operation three, four or as many times as necessary until it comes out almost transparent.
Long rice is the one that needs less soaking
, because it contains less starch.
Although depending on its origin it is advisable to do so to clean it of possible impurities.
It is usually made simply boiled, for salads or as an accompaniment, because since it has little starch, it is very loose.
For that same reason
it is not worth cooking it together with
ingredients such as
meat or vegetables
, because
it has little absorption capacity and does not retain flavors.
It can be verified by trying to make a paella with this variety.
The result is most disappointing.
With information from La Vanguardia
The best recipes to prepare with rice
mushroom risotto
Mushroom risotto.
Look at the step by step of the Mushroom Risotto
Leek and burrata risotto
Leek and burrata risotto.
Look at the step by step of the Risotto of leeks and burrata
Black pudding risotto
Black pudding risotto.
Look at the step by step of the Black Pudding Risotto
Pumpkin and mascarpone risotto
Pumpkin risotto with mascarpone.
Look at the step by step of the pumpkin and mascarpone risotto
Rice pudding
Rice pudding by Juan Braceli.
Look at the step by step of the Rice pudding
easy rice pudding
Easy rice pudding.
Photo: Juan Manuel Foglia
Look at the step by step of easy rice pudding
Rice stew
Rice stew.
Photo: @unpimientodulce.
Look at the step by step of the Rice Stew
Chicken rice stew
Chicken rice stew.
Photo: Shutterstock.
Look at the step by step of Chicken Rice Stew
Yamani rice burgers
Yamani rice burgers.
Look at the step by step of the yamaní rice burgers
Stir-fried Yamani rice with vegetables
Stir-fried Yamani rice with vegetables.
Look at the step by step of the Yamaní rice stir-fry with vegetables
Rice croquettes
Rice croquettes.
Photo: @aldigutierrezcocina
Look at the step by step of the Rice Croquettes
Rice croquettes stuffed with ham and cheese
Rice croquettes stuffed with ham and cheese.
Look at the step by step of the Rice croquettes stuffed with ham and cheese
Rice and Tuna Salad
Rice and Tuna Salad.
Photo: Shutterstock.
Look at the step by step of the tuna rice salad
Stir-fried rice with kimchi
Stir-fried rice with kimchi.
Photo: Shutterstock.
Look at the step by step of Stir-fried rice with kimchi
Rice and vegetable fritters
Rice and vegetable fritters.
Photo @cocina.mona.
Look at the step by step of the Rice and vegetable fritters.
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