How many times have you put a pot of rice on to simmer, and come back to it
20 minutes later to find a sticky, gluey mass of rice? Learn about the
different types of rice, and what happens inside the grains during different
cooking methods.
There are many different varieties of rice. They differ in amounts of
nutrition and, more importantly, the type of starch. There are two types of
starch in rice: amylose and amylopectin. Amylose is a long, straight starch
molecule that does not gelatinize during cooking (think of making gelatin),
so rice which contains more of this starch tends to cook fluffy, with
separate grains. Long grain white rice has the most amylose and the least
amylopectin, so it tends to be the fluffiest and least sticky. Amylose also
hardens more when cool, joining tightly together and forming crystals that
melt when the rice is reheated. Medium grain rice has more amylopectin,
making it a good candidate for risottos, salads and rice pudding, which are
served cold. And short grain rice has even more amylopectin, so it's used
most often for Asian cooking, when you want grains to be sticky so they are
easier to eat with chopsticks. Then there's glutinous rice, which is very
sticky when cooked, with!
the highest amount of amylopectin
White rice has the hull and bran removed, diminishing its nutritional
content. But in the U.S., rice is generally enriched, with nutrients like
calcium, riboflavin, iron, and niacin added. Brown rice has just the hull
removed, so it has more fiber and nutrition. And wild rice is not a grain,
but a seed of a grass native to North America.
Rice Types
Long Grain White Rice: Cooks up fluffy and separate. Less fiber, but usually
enriched with nutrients, vitamins and minerals.
Medium Grain Rice: More amylopectin in the grains and a softer outer layer,
so it releases starch during cooking and cooks up creamy.
Short Grain Rice: More amylopectin in the grains; releases lots of starch
during cooking; sticky and creamy when cooked.
Brown Rice: Only the hull is removed during processing; the bran is
retained, resulting in more fiber and nutrients. Takes longer to cook than
white rice because the outer layer is harder.
Basmati Rice: Long grain rice, aromatic (smells like popcorn when cooking),
cooks up fluffy and separate.
Wehani Rice: Long grain, unpolished brown rice, with a very sweet flavor.
Cooks up fluffy and separate.
Jasmine Rice: Long grain and aromatic, but with more amylopectin than
regular long grain rice, so it cooks up creamier than long grain.
Arborio Rice: Short grain rice usually used for risotto. It releases lots of
amylopectin during cooking, so the finished dish is creamy and has a great
soft mouth-feel.
Wild Rice: The seed of a native grass, this 'rice' takes longer to cook than
brown rice and has a nutty flavor and chewy texture. It cooks up fluffy and
separate, unless you cook it until it 'pops', or the outer covering
disintegrates. Then the rice is softer and less separate.
Converted Rice: This is rice that has been partially precooked, then dried,
so it cooks more quickly. It's a good choice if you aren't picky about your
rice quality; you are also guaranteed consistent results. Instant Rice is
even more processed; you just rehydrate it by adding it to hot water and
letting it stand, covered, until tender.
COOKING RICE
Long grain rice cooks up most separate and fluffy if the grains are sauteed
in a small bit of oil or butter until some of the grains start to look
slightly translucent. Then add cold water (not hot) in the ratio of 1-1/2
cups liquid to 1 cup of rice. Bring the mixture to a boil, then cover
tightly, reduce the heat, and simmer for 15 minutes, until the liquid is
absorbed. Keep the cover on the pan, remove the pan from the heat, and let
the rice stand for another 15 minutes to steam. Then fluff the rice with a
fork.
Brown rice is best cooked in more water, then drained if necessary when it's
tender. I cover it generously with cold water or other liquid, then cover
and bring to a boil. Reduce heat and simmer for 35-40 minutes, or until rice
is tender when you bite into it. If there is any liquid left over, drain it
off. Then return the pan to very low heat and cook for 2-3 minutes, fluffing
occasionally with a fork, to slightly steam the grains.
Basmati rice, if you can find true basmati, is really a treat. Many recipes
call for rinsing or soaking the rice before cooking to rinse off surface
starch, but I agree with America's Test Kitchen, in that unsoaked and
unrinsed rice has more flavor and better consistency. Saute the rice in a
bit of vegetable oil, then add water in the same ratio for long grain rice,
then bring to a boil, reduce heat, cover, and simmer for 17-18 minutes.
Remove pan from heat and let stand to steam 10 minutes longer.
Risotto is a special method of cooking rice. Short or medium grain rice is
first sauteed in oil or butter, then boiling liquid is added gradually,
while stirring the mixture very frequently. This stirring helps loosen the
outer surface of the rice, allowing more starch (amylopectin) to leak out
into the sauce, making a creamy and rich dish. The rice is cooked until it's
still firm but tender. I have made risotto with long grain white rice, with
good success, so you can certainly use that rice if you prefer.
Sticky rice, or short grain or glutinous rice, is pretty easy to cook
because it will naturally turn out sticky if cooked according to package
directions. The challenge is to cook rice so the grains are tender and
fluffy; sticky and creamy is easy!
Rice cookers are nice appliances that turn out whatever type of rice you
like with no skill on your part! If you cook a lot of rice, consider buying
a rice cooker.
----- Original Message -----
From: "Judy Hansen" <jmh...@bellsouth.net>
To: <cookinginthedark@acbradio.org>
Sent: Friday, March 26, 2010 12:14 PM
Subject: Re: [CnD] Types of Rice
This might have been done before, but probably a good while ago. I'm
interested in learning about the varieties of rice, and how to prepare
them.
I am very familiar with brown rice and minute rice, but the other ones in
between are still a mystery! Thanks.
-----Original Message-----
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Helen
Whitehead
Sent: Friday, March 26, 2010 1:01 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Company Casserole in the Crockpot
I'm not Jan, but I hope this is the recipe she wanted to post.
Company Casserole
1 1/4 cup raw converted rice
1/2 cup butter or margarine; melted
2 1/2 cup chicken broth (to 3 cups)
3 cup cut-up, cooked chicken; up to 4 cups
2 4-oz cans sliced mushrooms; drained
6 tablespoon soy sauce
8 green onions; chopped
2/3 cup slivered almonds
Mix rice with melted butter or margarine in crockpot. Stir to coat rice
thoroughly. Add all remaining ingredients, except slivered almonds and 2
tablespoons green onions. Stir well. Sprinkled reserved almonds and green
onions over top. Cover and cook on Low 7 to 9 hours, High 3 to 4 hours.
Later.
E-Mail: hwhiteh...@cogeco.ca
Windows Live Messenger: helenrolo1...@hotmail.com
Skype: honeybunny1958
----- Original Message -----
From: "Charlotte" <chark...@charterinternet.com>
To: <cookinginthedark@acbradio.org>; "Jan Bailey"
<jb021...@keycomputing.net>
Sent: Friday, March 26, 2010 8:07 AM
Subject: Re: [CnD] Company Casserole in the Crockpot
No recipe here.
Charlotte
----- Original Message -----
From: "Jan Bailey" <jb021...@keycomputing.net>
To: <cookinginthedark@acbradio.org>
Sent: Friday, March 26, 2010 3:16 AM
Subject: [CnD] Company Casserole in the Crockpot
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