This article was in the making the minute someone asked me what type of rice should I cook for Mexican food. Foods like fried rice, Spanish rice, Chinese rice, East Indian can be made with different types of rice. Well I was surprised that they would ask. I knew that there are different rice’s for different cultures but I don’t make a lot of those, so I normally use short grain rice. After doing this research, I am going to try some different types.
One article from Japan stated that; Rice like flour may have more or less moisture in its makeup when you start to use it. In Japan they have a standard ratio, allowing 8 cups of water to 8 sups of rice for the first 6 weeks after harvest… The amount of water then rises steadily. And when the rice is 11 months old, 8 cups of rice needs 10 cups of water. Have you ever used old rice with the same amount of water as always and the rice is still a little hard? (I have) Well now we know why.
Not only does the moisture variability have to be dealt with, but the type must be also. Brown rice which retains its bran coat and germ is much slower to tenderize, its more valuable nutritionally than polished white rice. Unfortunately, it does not store well.
Use short grain types-which cook up tender and moist-in recipes calling for sauces. Long grain types are best for soups, molding or stuffing. Wild rice is not true rice. The seed comes from a strictly American plant and needs its own recipes here is one.
- Use 1 cup wild rice
- Wash well, rinse several times to remove any foreign particles from the top.
- Drain it. Stir it slowly into:
- 4 cups boiling water
- 1 teaspoon salt
- Cook it without stirring until tender, for about 40 minutes.
To keep rice white if you live in an area of hard water add 1 teaspoon lemon juice or 1 tablespoon vinegar to the cooking water.
One cup raw rice equals 31/2 cups when cooked. If you are using processed rice, the volume will be less. This is also true for recipes that the rice is browned in a skillet whether you use fat or not. But the browning helps to keep the granules separated and does contribute to the flavor.
Have you ever tried baked rice? It’s easy and can cook in the oven with the chicken or pork you have cooking.
- Preheat heat oven to 375 (if cooking separate)
- ½ onion sauté’
- In ¼ cup butter
- Add and stir until well coated 1 cup of long-grain rice
- 2 cups boiling chicken broth or salted boiling water
- Cover and bake for 35 to 45 minutes or until done.
- When done mix 2 tablespoons of melted butter, gently into rice and serve.
Try different types of rice and see what difference tastes and textures you.