The two major subcategories of rice are known as indica and japonica, although within this there are over 40,000 different varieties grown around the world. Popular japonica varieties include arborio and Nishiki, most commonly used to make risotto and sushi respectively, while long grain indica rice includes basmati and jasmine. This collection of rice recipes includes tasty dishes made with both japonica and indica rice, although whichever variety you plump for reading up on how to cook rice is a great place to start.Rice is an incredibly versatile ingredient, working equally well as a humble side, main meal, breakfast or even pudding. Alfred Prasad's pilau rice recipe and Nisha Thomas' Coconut rice would both pair perfectly with curry, or try Sumayya Usmani's Beef biryani recipe for a meal in itself. Marcus Wareing's risotto recipe is packed with mushrooms, pancetta and peas, or try Georgina Fuggle's Sushi rice bowl for a healthy vegetarian meal. If it's rice pudding you're after try Andrew MacKenzie's White chocolate rice pudding recipe with poached fruits or Jacqueline Meldrum's Spiced rice pudding for a delicious vegan dessert.

Using an electric or stove-top pressure cooker to prepare rice dishes will save you a lot of time. sushi tei jakarta promo 2013Most types of rice cook in less than 10 minutes in a high-powdered pressure cooker, and even the tougher types – such as Sweet Brown, Short-Grain Brown, Forbidden Black and wild Rice – will usually be ready in less than 25 minutes. sushi online groningenIn case the User Guide that came with your pressure cooker doesn't include a recommended approximate cooking time for your favorite type of rice, you can use the following tables as general guidelines. gry online gotowanie sushiNote, though, that the times shown in the charts are rough estimates only – many different factors, including the rice cultivar, storage time and the model of your pressure cooker – can influence the ideal cooking time for rice.where to get sushi grade fish in chicago

The approximate cooking times shown in the charts below are ideal for machines that can be programmed to operate at 13 or 15 PSI (in many, but not all pressure cookers this is the 'high pressure' setting). The third column in each table shows the approximate amount of liquid you should pour to the bottom of the cooker before adding the thoroughly-rinsed rice. The amounts are shown in US cups of liquid per 1 U.S. cup of dried rice. Water is the most common liquid used, but you can also use chicken stock, beef stock, bouillon, or diluted tomato juice. Regardless of the type of liquid you use, be sure to add a tablespoon of oil or butter to the cooker pot as well – this will help reduce foaming during the cooking process. Adding salt to the cooking liquid is optional. Important Note: When adding the dried rice and liquid to the pot, it is important not fill the cooker beyond the halfway mark, as overfilling may clog up the steam vent and/or cause excess pressure to develop in the pot.

After placing the liquid and uncooked rice in the pressure cooker, close the lid securely, and bring the cooker to high pressure. Begin timing as soon as the pressure regulator begins to rock gently. If you are using a manual stove-top pressure cooker, adjust the heat to the level needed to maintain high pressure. After the recommended cooking time, let the pressure (and temperature) drop naturally – this is called the Natural Release Method and can take anywhere from 10 to 30 minutes, depending on the type and model of your cooker. Once the pressure has subsided, open the lid and check if the food is done. If it's not, add water if necessary and bring the cooker back up to pressure, and cook the food a minute or two longer. *Per every cup of uncooked rice Note: The recommended cooking times are affected by external pressure. It is generally recommended that those who live at higher altitudes increase the standard cooking time by 5% for every 1,000 feet above 2,000.

So, for example, if your kitchen is at 3,000 feet above sea level, you should cook wild rice for approximately 21 to 16 minutes, instead of 20 to 25 minutes. You Might Also Like Book You May Like In this bestselling cookbook for pressure cooker owners, the pressure cookery guru Bob Warden delivers over 100 irresistible recipes, many of which are accompanied with mouthwatering full-color pictures of the finished dish. A must-have for pressure cooker novices and pros alike, this gem of a book is available from both Sponsored Links / Ads There could be arsenic in your rice. Here’s how to avoid itdescription The requested resource is not available.Welcome to Dacsa Atlantic. At Dacsa Atlantic we dedicate ourselves to drying, storage and milling of rice and corn of superior quality. We select the best fields of crops and better seeds to ensure the quality and safety of our products. Atlantic Le Chef: Flavors of the World The Atlantic Le Chef has a wide range of world rice icons, such as basmati rice, sushi rice, thai jasmine rice, Italian Risotto or wild rice coming from the great lakes of Canada.

Atlantic Le Chef Basmati Rice One of the icons of world cuisine, this rice is grown in the Punjab region, near the Himalayas. It presents delicate, homogeneous, long grains and releases a distinctive natural flavor. It is loose after perfectly cooked and accompanies both Asian cuisine as your day to day dishes. Atlantic Le Chef Thai Jasmin Rice Produced in the northern Thailand, this type of rice is perhaps the most beautiful in the world. It presents a natural and delicate jasmin perfume. It looks loose after cooking and accompanies all dishes of modern European cuisine, Asian dishes and salads. Atlantic Le Chef Risotto Rice For risotto lovers, we offer a variety of reference in Italy, the Carnaroli. Originally from northern Italy, this rice grain has a pearl tone, an exquisite flavor and maintains its structure after cooking. Its creamy texture is unique in the world of rice. Atlantic Le Chef Wild Mix Rice Cultivated in rivers and lakes of North America, this aquatic plant has dark, very long and delicate grain.