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RICE
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Chinese: Mi | Thai: Khao |
How to cook plain rice
Rice is the staple
grain of the whole of Asia, which is well over half of the population of the world. It is
true that wheat is grown in northern China and India, but its consumption is rather small in
comparison with rice.
The importance of
rice is underlined by the fact that there exists many words for 'rice'. The crop,
grain, raw rice and cooked rice are all referred to by different terms. The Chinese
character, fan, for cooked rice has acquired a much larger meaning in colloquial
speech; it is synonymous with nourishment and good health. When friends meet, instead of
asking "How do you do?", they will often greet each other with the words : "Have you eaten
rice?". An affirmative answer indicates that all is well.
Another common
Chinese word with more than one meaning is fan-wan (rice bowl). Apart from the
obvious, this also means a job or livelihood; so the expression "to loose one's rice bowl"
or "to have one's rice bowl broken", suggest that one has been given the sack; similarly,
someone described as having an "iron rice-bowl" has probably got a job for life!.
Paradoxically, the term fan-tong, which means a rice bucket (something which holds a
large amount of cooked rice) has become a derogatory expression to describe a person who
lacks refinement.
Since rice requires a
wet and warm climate for its cultivation, some ninety percent of the world production of
rice is grown and consumed in the monsoons regions of Asia. Rice has been cultivated in
southern Asia for over five thousand years and there are more than forty thousand different
strains grown in China alone.
Freshly harvested
rice has a unique aroma, and is greatly sought after in China and Japan, the rice from the
autumn harvest (usually in November) is reckoned to taste the best.
types
of rice..
Rice can be
classified into two broad categories that is Oryza sativa indica or Oryza sativa
japonica. Varieties of both types are cultivated in Asia. Long grain indica (xian) rices
- of which there are many strains - are the most common. Long grain white rice has had its
husk, bran and germ removed, taking most of the nutrients with them and leaving a
bland-flavored rice that is light and fluffy when cooked. Long grain brown rice has had only
its outer husk removed, leaving the bran and germ intact, which gives it a chewy, nutty
flavor. It takes longer to cook than white rice but contains more fiber, vitamins and
minerals.
Patna rice
gets its name from Patna in India. As one time, most of the rice sold in Europe came from
this region, the term was loosely used to mean any long grain rice.
Basmati rice
is a slender long grain rice that is grown in Northern India, in the Punjab, in parts of
Pakistan and in the foothills of the Himalayas. After harvesting, it is aged for a year,
which gives it a characteristic flavor and a light fluffy texture. The grains are long and
slender, and become even more during cooking. Widely used in Indian cuisine, basmati rice
has a cooling effect on hot and spicy curries.
Thai fragrant rice
has a delicate but distinctive scent of jasmine, and is particularly highly prized.
Short-grain
japonica (geng) rices are less fragrant, but tend to taste slightly sweeter than
indicas. this type of rice is cultivated in northern China, Japan, Korea and surrounding
areas. These rices are higher in amylopectin than long grains, and are therefore more
starchy. The grains clings together when cooked, which makes them ideal for sushi and
similar Japanese cuisines.
Glutinous rice
also known as sweet or waxy rice is even more sticky than Japanese and short grain rice.
This is favored by South-east Asian chefs, as the cooked rice can be shaped or rolled, and
is very easy to pick up with a pair of chopsticks. White glutinous rice, with its fat,
opaque grains, is the most common type but there is also a black glutinous rice, which
retains the husk and has a nutty flavor. A pinkish-red glutinous rice is cultivated on the
banks of the Yangtze River, and a purple black variety has been developed. All glutinous
rice have a high sugar content and is used in Japan for making rice crackers (senbei) and
rice cakes (mochi) as well as sweet rice wine.
culinary
uses..
It is impossible to
think of Asian food or cooking without rice. Asian everywhere regard rice as their staple
food, with wheaten foods as mere supplements. The most common way of serving rice throughout
Asia is simple boiled or steamed; fried rice do not normally form part of an everyday meal,
but rather served as a snack on its own or reserved for occasions such as a banquet. Unlike
the Indian pilau, Italian risotto or the Spanish paella, Asian fried rice dishes are never
based upon raw rice, but always cooked rice. For the best result, the rice should be cold
and firm, rather than soft. The universal breakfast in all Asian countries is a creamy,
moist rice dish known as congee or rice pudding. Considered to be highly nutritious,
it is usually given to babies and people with digestive problem as well as the elderly.
preparation
& cooking technique..
There can never be a
definitive recipe for cooking plain rice because each type requires a different treatment.
Some benefit from being rinsed in cold water first, while others should soaked before use.
Some rice need to be cooked longer than others, and the amount of liquid required varies
too. The general rule is to used double the amount of water by volume to dry rice. However
if the rice is had been washed or soaked first, less water will be needed otherwise, when
cooked, the rice will be soft and sticky instead of form and fluffy.
Asian cooks often add
a teaspoon of vegetable oil to the water to prevent the rice from sticking to the bottom of
the pan. Whether to add salt or not is a matter of choice. It is usually added when cooking
regular long grain rice, but not for Thai fragrant rice. The width, depth and material of
the pan used will also make a difference to the result. One of the best way to cook rice is
in an electric rice-cooker.
storage..
Raw rice should not
be kept for too long or their grains will loose their fragrance. Keep the rice is air tight
container in a dry, cool place, away from strong light, and should be consumed within 3 - 4
months of purchasing.
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