Transcript Rice, and other grains, and how to cook them

Rice, and other grains, and
how to cook them
FACS I
rice
All rice starts out as brown rice. For white rice, the
fibrous bran layer and underlying germ are milled off - along
with nutrients and natural oils.
Less nutritious - yes, but it’s also more shelf stable than
brown rice because the oil contained
In the germ can become rancid.
Rice
SIZE MATTERS!
Long grain - It includes most generic supermarket rice, as
sell as Basmati(an aged extra-long rice from India,) and
fragrant Jasmine rice.
How it looks:
Slender, elongated, 4-5x longer
Than wide
Rice
Long Grain:
How it cooks: High amylose means a light, fluffy texture
with firm, distinct grains, making is especially good for
pilafs and salads.
Use the absorption method to cook.
Rice
Medium Grain - Includes rices for risotto, paella.
How it looks: Fat, chalky grain, 2-3 times longer than wide.
How it Cooks: Higher in amylopectin, medium-grain rice is
tender and a bit sticky, and resists turning hard and crunchy
as it cools.
Rice
Brown Rice
How it looks:
Light brown bran layer intact
How it cooks: The bran layer, valued for its fiber content,
slows down absorption and cooks unevenly on the stove top.
Brown rice takes 2x as long to cook as white rice.
rice
Short Grain Rice
How it looks: Opaque, almost round grains
How it cooks: The softest, stickiest grain of the bunch.
is ideal for sushi.
It
rice
Cooking Rice
Absorption Method: Grains are simmered slowly in a measured
amount of water until tender.
1. Combine rice, liquid and salt in a heavy-bottomed sauce
pan. 1 part rice to 2 parts water. Rice will double.
2.Bring to a boil, reduce to a simmer, cover and cook until
grains are tender.
3.Let stand off the heat covered 10-15 min. Fluff with
fork.
rice
Cooking Rice
Pasta Method:
colander.
Cook in a large amount of water and drain in a
What might be a disadvantage of this method?
Rice
Cooking
Rice
Oven Method:
1. Heat oven to 375 degrees
2.Combine grain and boiling water and salt in a baking dish
and cover with foil.
3.Bake until rice is tender. Let stand for 5 minutes and
fluff.
Rice
Keys to Success
1. Pick the right pot. Use a sturdy heavy-bottomed pot
with a tight-fitting lid, non-stick if you have it. Make
sure the pot is large enough to allow the rice to cook
evenly and expand. If the rice is more than 1 ½ inches
thick, pick a larger pot.
2.Go Low.
BTB-RTS
3.Don’t stir. Rice starch will release starch and grains
may break.
Rice
4. Keep a lid on it.
until near the end.
Don’t start checking for doneness
5. Give it a rest. Especially important with rice. Letting
it stand for 10-15 minutes covered, off heat allows the
starch granules to firm up so they won’t break.
quinoa
This spinach relative is sometimes called a “supergrain”
because it contains 8 of 9 essential amino acids.
The tiny seeds expand to 4x during cooking and
Turn out light and fluffy.
Wild Rice
Not really a rice, but the seed of river grass. Although
genetic research shows it has a lot in common with domestic
rice. It is expensive - $9/pound.
Cook at a bare simmer and check often.
minutes.
Takes about 40