I have an obsession with rice, especially different varieties of wholesome brown rice. My project at the moment is to come up with 'rice bowl' recipes where rice is the base of the recipe with added chicken, seafood, veggies, herbs and spices. Nutritionally, economically and time wise, this type of recipe makes the perfect one-pot wonder for midweek meals. It's no wonder that rice is the most widely eaten grain in the world! In simplified terms, rice is a kernel of protein surrounded by a starch with a fibrous outer husk. Brown rice is the unprocessed grain with the outer husk intact. With white rice, the outer husk has been removed and the rice has been polished. With 'quick cooking' rice, the rice has been par cooked or steamed then dried again in order to speed up the final cooking process for the consumer. Brown rice especially, is a highly nutritious food. Packed with fibre and B vitamins to support brain and nervous system health, it is the perfect energy food for modern stressful lifestyles.

The high fibre content keeps you fuller for longer and the slow release carbohydrates in brown rice makes it the perfect weight-loss food. Baby foods and cereals are often made with rice. One of the reasons being is that it is gluten free and has very few incidences of allergic reactions to it. Brown rice products are especially nutritious and ideal for keeping baby regular and providing essential nutrients. Arborio, Carnaroli, or Vialone Nano Risotto Rice These are the most widely used of several species of Italian risotto rice. This is a very unique rice that doesn't get rinsed as the starch creates a thick, naturally creamy sauce. When this medium grain rice is stirred continuously with liquid, the massaging of the grain by stirring releases its starches to create a thickened sauce. It takes about 25 minutes to cook a pot of risotto to al dente, which means a firm texture 'with bite'. Leftover rice is used to make arancini – balls of risotto which are fried until very crispy, often with a nugget of melting cheese inside.

I've made rice pudding using risotto rice with cream, vanilla, orange, and dried fruit which was delicious even if I say so myself. Basmati – Brown and White In Sanskrit, Basmati means "fragrant one" – cook using the absorption method for 20 minutes, and you'll see why. These long grains have a slightly sweeter aroma and taste than your standard white rice. It comes in both brown and white. For real rice connoisseurs, the best Basmatis are aged (some up to two years!) to concentrate their flavours. Aged, dehydrated rices like these expand more during the cooking process, creating a longer, fluffier end product. Some swear by soaking this rice first – let it sit for two hours in cold water, and cut the cooking time in half. Bomba rice is one of the types of rice used for the famous Spanish rice dish paella. Unlike other rice that expands in width, when it absorbs liquid it expands lengthwise. It can also absorb up to three times its volume in liquid, which makes it perfect for paella.

Most use the rice exclusively for paella. As it can absorb so much liquid, it's really hard to overcook. If you stir it, it will let off a creamy sauce like risotto. Brown rice is like the crunchy, hippie version of white rice. jiro dreams of sushi watch online youtubeIt's how white rice begins, as the original unrefined whole grain, before the bran and the germ are removed.sushi las condes descuento Because of this, it retains a lot more nutrients and a pleasantly nutty flavour, but also needs more cooking liquid and much longer cooking time. sushi grade fish refrigeratorLeave it to simmer on the stove for a full 40 minutes, and then use it for healthy fried rice, or to soak up curry and spicy dishes.sushi grade fish asda

The main difference here is texture: short grain is much chewier than its longer cousin. If you've been served a 'healthy' meal of the super virtuous sawdust variety, you've probably had a bad experience with short grain brown rice. sushi north york chowhoundI use it to make a delicious vegetarian paella, pilafs and Indian spiced rice puddings. yo sushi menu sohoSo do try it again!comprar comida online bucaramanga Sometimes confused with basmati rice, jasmine rice is quite distinctive. Jasmine rice, found in both white and brown varieties, is a long grain rice from Thailand that has a distinct, floral aroma. When cooked (about 20 minutes will do the trick), rice kernels stick together, making it a great choice for bulking up stir fries or lentil dishes.

Always be sure to rinse this variety before cooking to remove the extra starch. When it comes to rice, this is your workhorse it's a standby all-purpose dish for soaking up stews, stir-fries, and for stocking the sides of plates. If you don't have a bag in your pantry already, you'll recognise it by its distinct, long grains and mild flavour. When using the absorption method (cooking rice with a set amount of water until that water is absorbed) with a 2:1 ratio, cooking time takes about 15-20 minutes. Of all the rices, sushi rice must be cooked to set instructions. The short grain rice should always be rinsed for best results – until the water runs clear. After cooking, it is seasoned with a traditional mixture of sugar, salt, and rice vinegar. It's extremely sticky from its high starch content. Cool it down rapidly by spreading it out and fanning it. This is very important as warm sushi rice will breed bacteria if you mix it with raw fish. Wild rice comes in various shades of red, brown and black, but is actually not a rice at all.