rice. introduction native to asia staple food low cost palatable easy to digest

INTRODUCTION NATIVE TO ASIA STAPLE FOOD LOW COST PALATABLE EASY TO DIGEST

RICE STRUCTURE INEDIBLE HUSK REMOVED = UNPOLISHED/BROWN RICE BRAN & GERM REMOVED = REFINED WHITE RICE (POLISHED) DIFFERENT TYPES WHITE RICE SWEET RICE WILD RICE

ADVANTAGES CHEAP CONVENIENT LITTLE PREPARATION STORED IN COOL, DRY PLACE GLUTEN FREE VERSERTILE HIGH STARCH CONTENT = FILLING SERVED AS AN ACCOMPANIMENT

MAIN TYPES BROWN RICE LONG GRAIN BASMATI JASMINE (THAILAND) MEDIUM GRAIN ARBORIO SHORT GRAIN SUSHI (JAPANESE) WILD RICE AQUATIC WILD GRASS MEALIE RICE

BROWN MINIMAL MILLING HUSK REMOVED BRAN LAYER RETAINED NUTTY FLAVOUR LONG, MEDIUM, SHORT GRAIN LONG GRAIN (BASMATI/JASMINE) VERSITILE & POPULAR WHITE GRAIN SLIM 4-5 TIMES LONGER IN LENGTH THAN WIDTH SUBTLE FLAVOUR GRAINS SEPARATE WHEN COOKED (FLUFFY) MILLED TO REMOVE HUSK & BRAN LAYER VERY LONG GRAIN FRAGRANT FLAVOUR & AROMA SOFT & SLIGHT STICKY TEXTURE WHEN COOKED OVERCOOKED OR STIRRED FREQUENTLY = STICKY

SHORT GRAIN (SUSHI) SHORT, TUBBY & CHALKY STARCHY CLING TOGETHER SMOOTH CREAMY TEXTURE & TENDER WHEN COOKED MEDIUM GRAIN WHEN COOKED BECOMES STICKY SERVED PIPING HOT ARBORIO RICE (MEDIUM GRAIN) ITALIAN RICE PLUMP ABSORBS SAUCE DISTINCTIVE WHITE SPOT IN KERNEL PROCESSED ROUGH RICE IS PROCESSED BY CLEANING THE WHOLE KERNEL CONVERTED (SOAKED, PRESSURED, STEAMED) REDUCE SURFACE STARCH COOKING THE INEDIBLE HUSK IS REMOVED, LEAVING BROWN RICE

WILD RICE NOT RICE AQUATIC GRASS LONG, SLIM GRAINS RANGE IN COLOUR DARK BROWN TO BLACK MEALIE-RICE MILLED INTO SMALL GRAINS CONVERTED RICE/PARBOILED RICE PROCESSED LONG GRAIN RICE PARTIALLY COOKED UNDER STEAM PRESSURE, RE-DRIED & POLISHED NUTRIENTS & VITAMINS IS ADDED TO ENRICH RETAINS MORE NUTRIENTS THAT REGULAR MILLED RICE

QUALITY POINTS NO TINY STONES OR HUSKS NO INSECT EGGS, THAT HATCH IN TRANSIT OR IN STORAGE SIGNS OF INFESTATION, SEAL AN RETURN TO SUPPLIER CHECK PACKAGING INTACT & NOT DAMAGED NO SIGNS OF DAMP TAKE INTO ACCOUNT RICE NEEDED FOR DISH BUY BEST QUALITY FOR GOOD END PRODUCT CHECK SELL-BY-DATE

PURCHASE & UNITS WEIGHT, DRY FORM PLAIN OR FLAVOURINGS ADDED MIX OF DIFFERENT TYPES OF RICE PLAIN RICE LESS EXPENSIVE

PREPARATION METHODS WASHING FOLLOW DIRECTIONS CERTAIN RICE SHOULD NOT BE WASHED (STICKY) PLACE IN LARGE BOWL FILLED WITH COLD WATER STIR THE RICE ONCE SETTLED POUR OFF CLOUDY WATER REPEAT UNTIL CLEAR DRAINING AFTER WASHING, DRAIN WITH FINE SIEVE/COLANDER MIXING USE FORK TO MIX COOKED RICE (LESS DAMAGE) RICE STIRRED WITH OTHER RECIPE INGREDIENTS MOULDING COOKED RICE PACKED INTO RING MOULDS/CUP-SHAPED MOULDS MOULD OILED

COOKING MOIST COOKING WATER STOCK STEAM BOIL 1 ST, THEN STIRFRY/SHALLOW FRY 10-15 MINUTES MOST VARIETIES BROWN RICE 40-45 MINUTES DO NOT OVERCOOK = MUSHY & DESTROY NUTRIENTS

BOILING LONG GRAIN/BROWN RICE LOTS OF WATER STIR AS IT AS IT IS ADDED, PREVENTS GRAINS FROM STICKING RICE DRAINED & SERVED RINSED UNDER COLD WATER NEEDS TO BE REHEATED REHEAT: MICROWAVE COLANDER OVER BOILING WATER BAIN MARIE STEAMER ABSORBTION METHOD EXACT AMOUNT OF WATER NO NUTRIENTS LOST FOLLOW INSTRUCTIONS ON PACKET TO COOK RICE: HEAVY BASED SAUCEPAN, TIGHT FITTING LID PLACE RICE, LIQUID & SALT AND BRING TO THE BOIL STIR ONCE & SIMMER COVER

BAKING COOKED IN OVENPROOF DISH IN MODERATE OVEN LONGER COOKING TIME STEAMING FOLLOW INSTRUCTIONS QUICKER COOKING USED TO REHEAT PLACE IN COLANDER OVER BOILING WATER STEAM HEATS THE RICE FLUFF GRAINS WITH A FORK

TESTING RICE LIGHTLY SQUEEZE GRAINS BETWEEN FINGERS FEEL TENDER KEEP SHAPE

PORTION CONTROL PORTION SIZE DEPENDS ON RECIPE & USAGE UNCOOKED RICE YIELDS 3 TIMES ITS VOLUME WHEN COOKED 1 CUP = 2CUPS COOKED 180g LONG/MEDIUM = 850g COOKED RICE 180g SHORT GRAIN = 750g COOKED RICE 45g 50g UNCOOKED RICE PER PORTION LONG, MEDIUM, WHITE, BROWN (4 pax) UNCOOKED 180g COOKED 850g SHORT GRAIN (3-4 pax) UNCOOKED 180g COOKED 750g

STORING RICE RAW OR COOKED FORM BACILLUS CEREUS FOOD POISONING BACTERIA STORE, HEAT & COOL PROPERLY RAW DRY AMBIENT TEMPERATURE TIGHTLY SEALED PREVENT DAMP, PEST DAMAGE, DRYING OUT COOKED HOT 70C, BACTERIA DOES NOT MULTIPLY COVER TO PREVENT DRYING OUT

COOKED COLD RAPIDLY COOLED 3 DAYS IN REFRIGERATOR REHEAT AS QUICK AS POSSIBLE FREEZING SOME FREEZE WELL BASMATI = MUSHY INDIVIDUALLY FREEZE

USES BASIS BREAKFAST CEREALS STUFFING SIDE DISH BASIS MAIN DISH MEAL ACCOMPANIMENT MEAL ON OWN INGREDIENT IN OTHER DISHES DESSERT BASE

TYPES OF RICE DISHES YELLOW RICE SERVED WITH MOST DISHES LOOKS ATTRACTIVE FLAVOUR NOT ALTERED PINCH OF TURMERIC BOILING RICE SAFFRON RICE SOAK A FEW STRANDS IN 3TBSP WATER 30 MINUTES RICE COOKED, POUR OVER SAFFRON & WATER PLACE ON LID (TO PREVENT AROMA & FLAVOUR FROM ESCAPING)

GLOSSARY BREYANI INDIAN RICE DISH CHICKEN OR OTHER MEAT OR VEGETARIAN PILAU/PILAF INDIAN DISH RICE BOILED WITH VEGETABLES, MEAT & SPICE RISOTTO ITALIAN SAVOURY RICE DISH COOKED IN STOCK PAELLA SPANISH DISH SAFFRON, CHICKEN, SEAFOOD SUSHI JAPANESE RICE FILLING

rice. introduction native to asia staple food low cost palatable easy to digest

Documents