Rice is a favorite food of nations renowned for their health and longevity. Rice is one of the most widespread grain crops in the world today. There are a great many varieties of this culture with different properties. It is not easy for a beginner to figure out what kind of rice is needed for a certain dish, but if you follow simple rules, then it is quite within the power.
Instructions
Step 1
Choosing rice for sushi: The milky opaque whiteness and the round shape of the grains indicate that this variety contains a large amount of starch. Round rice absorbs the maximum amount of water, acquiring plasticity and creamy structure. A round grain with a high gluten content, ideal for sushi. Such rice is also good for making puddings, various casseroles (oh, how good a rice casserole with fruit is for breakfast) and other dishes.
Step 2
For pilaf: For pilaf, long grain rice is preferred (and preferably steamed). This variety is distinguished by elongated spindle-shaped rice, which absorbs little water during cooking and retains its shape. Parboiled rice, in addition to its characteristic shape, is not snow-white, but slightly yellowish or even amber in color. It is believed that steamed rice retains its nutrients as much as possible. Long-grain varieties of this crop are distinguished by a minimum gluten content. Only with this kind of rice the pilaf turns out to be crumbly - as they say, rice to rice.
Step 3
For soups, side dishes and other dishes: Medium-grain oval rice is the most common type of this plant. It is not surprising, because it is easier to handle than other varieties. In addition, this type of rice is ideal for preparing cereals (for example, milk rice), various side dishes and soups. It does not stick together like round grain and is not as "self-sufficient" as long grain rice. Oval-shaped rice goes well with a variety of ingredients, perfectly complements meat, fish and vegetable dishes.
Step 4
Rice also differs in the way it is processed. The polished grain is distinguished by a smooth texture, whiteness, while brown rice has a rather nondescript appearance, acquired by it due to a minimum of processing. The latter is believed to be more beneficial for health, although this fact seems to be rather controversial.
Step 5
There is also wild rice. Although this product is not rice at all, but a completely different plant. This type differs from the usual low sodium content and the incredible price, which the sellers of this type of "fodder" are trying to justify, presenting the product as a panacea for thousands of diseases. However, the same can be said about brown rice.
