What rice, what rice to cook

let's talk about rice. The reason for the sudden thought of rice, because last week a friend asked me a question: which country in the world rice is the most? It's a political and economic issue, not a food
...
From the point of view of supplying "affordable rice", is it probably Thailand? Never rice to the angle of rice to eat, probably American? From the point of view of finely crafted perfection, could it be Japan? Answer can not answer all good, go back to turn over the information, on the way to record the
...I know that there are about 40,000
of rice that can
the world now. In the eyes of rice growers, these 40,000 kinds of rice are divided into rice and dry rice, from the point of view of those who buy rice, can be divided into long grain rice (
long-grain
) and short grain rice (
short-grain
). From the outside, short grain rice is a small, full-faced rice, taste soft and sweet, cooked will be partially glued together, suitable for temperate areas of people's stomachs and eating habits; Slightly sticky), the length and width ratio of the general rice grain between
3:1
or
4:1
, eat it cool and hard, after cooking is not easy to stick to each other, stop in the vessel looks grainy without damage.The rice produced in the northeast, which is often eaten in northern China, is short grain rice, and also belongs to
medium-grain
, which is generally longer in the south, with the exception of
wild rice
, which is widely grown and eaten in North America.the following mention of these, are the sound of the world's long grain rice and short grain rice (given the daily eat of domestic rice or consulting mother is more reliable, here is not to talk).Jasmine Rice (Thai Scented Rice)
Khao Hom Mali/Thai Hom Mali
) is what we often call "Thai Scented Rice", although in fact Cambodia also produces this aromatic rice. Jasmine rice produced in Thailand is the most widely eaten, it also has a very academic abbreviation:
"KDML 105"
, is
1954
Thai Ministry of Agriculture officials gave the name.
KDML 105
m belongs to
long-grain
), long and thin (but not as thin as India's rice). The full particle length of jasmine rice is probably no less than
7mm
, with a length-to-width ratio of about
3.2:1
(see figure below). Due to sun, soil and other reasons, the
KDML
theoretically only produced in the northern provinces of Thailand.I ate a Thai rice rice
...Anyone who
KDML 105
can smell this special smell of rice. In fact, I don't think it's very much like jasmine, it's more like a complex taste of nuts mixing certain herbs. But it wasn't until a few months ago in Thailand, when I visited a farm with a teacher who taught me how to cook, that I really saw the source of the scent. The taste of jasmine rice originally came from some kind of banland leaf, whose exact name is
"Pandanus Amaryllifolius"
, also known as "Seven Orchids". Scientific experiments have found that there are more than
,200
substances that make up the aroma of jasmine rice, but the most important source of its aroma comes from the
"2-acetyl-1-pyrroline"
(
2-AP
),

which tastes very similar to banland leaves. So When Thais cook rice, they occasionally steam it with banland leaves wrapped in rice, steamed rice is more fragrant, but the steamed out taste does not feel conflicted. The scientists were more aggressive, finding that by adding the banland "scent gene" in rice, jasmine rice could be made more fragrant from the root (a practice that is said to have been patented).addition to white, jasmine rice also has brown "brown rice", which is left outside the rice, thin brown coat, is also considered to be more nutritional value. In Western countries where rice is not a staple food, many people also regard eating jasmine rice as some kind of "food therapy", white jasmine rice is thought to help prevent Alzheimer's disease, and brown rice is thought to prevent cholesterol. Jasmine rice is fragrant, but it is precisely because the fragrance is too outstanding, I also feel that it is really not suitable for Theton to eat. But I still make jasmine rice my favorite variety. When buying Thai rice, remember to see if the barcode
the beginning
885.Japanese white rice Japanese white rice (
Uruchi mai
,
Japonica Rice
) is the most common Japanese rice, is also used to make sushi rice, belong to the short and medium grains, and Chinese familiar to the Tohoku, Sunan rice is the same rice. Good Japanese white rice grain full, if it is compared with jasmine rice, you can see that it is obviously shorter, more rounded, and in the light can become very transparent
-
for a rounded traditional Japanese woman, in fact, can also use similar adjectives.for Chinese, this kind of rice is nothing unusual, it looks like the rice we eat every day. But rice has a special place in Japan, and in the words of
Sri Owen
, author of The Rice Book, "its significance is not only a staple food, but something close to the soul of the nation." The Japanese, on the one hand, have made great efforts to ensure that rice is self-sufficient, and on the other hand, they are enduring rice prices as high as
6-8
times more expensive than the same quality rice. Food made from rice is also very expensive, for example, I have seen a rice cake snack made from the Japanese white rice brother,
haiga mai
(available on Taobao), which can cost as much as rmb
60-80
.is the most appreciated way the Japanese cook rice. I don't know if rice is particularly precious in Japan, the Japanese cook rice also has a set. Take steaming a bowl of ordinary rice, light immersion is not possible, but also after cleaning, cooking before water control for a period of time, to ensure that the water content of rice grains is not much. There is an English blog dedicated to this process, surprised to find that there are good people have been translated in full, graphic and lush, interested please read:
.Lesotho ricea dish I've eaten in Lesotho
...It is actually suitable for making rice in Lesotho. Lesotho (
Risotto
) is the Italian seasoning. Once upon a time I thought only Orientals used to eat rice, but in fact northern Italy is also rich in rice, from long to short. Among them
Vialone Nano
(also known as
Nano Rice
) and
Arborio
should be the most commonly used rice species in Lesotho.
Nano
is relatively short, a bit like Japanese white rice but not so white, it can absorb a lot of water but does not become paste, the disadvantage is easy to burn.
Arborio
(Italian white rice) is also used to make Lesotho's common rice species, it is slightly cheaper than
Nano
because it contains more starchy taste milky, because lesotho, it would have to be manually stirred rice to create a sticky texture, so many people do not want to use
Arborio
to "add to the frost." Of course, there is no good or bad, but personal preferences are different. pailleami , referring to the rice that is suitable for
Paella
. Paillea, the "Spanish national dish" and "Valencia specialty", has several styles: the Valencian-style (often in bell-shaped high-mouthed pots) contains meat and vegetables, and more soup; then, in fact, several kinds of rice can be used to make Paella. But when you search for or buy "Payerami", most of them find
Bomba rice
(Bambami), one of the most widely used short grain rice (not very good to find in the country, sold in Spain is generally cloth bags, about
5kg
a bag).
,
, is native to Spain and is sometimes called "Valencia rice", and it's round and a bit like a pear. Because of its good water absorption (about
1.5
times the capacity of ordinary rice), it absorbs enough flavor without sticking to a clump, so it is adopted by local Spanish people and many chefs who make Payla. It
that
bomba rice is cooked in a different way than other rice. It does not crack directly from the middle, but bursts from the middle in a cross-shaped shape, eventually forming a state like an organ, three times the size of an unripe grain of rice. sometimes, the
Arborio
used to make Lesotho is also used to make Payla, because
Arborio
is easier to buy abroad than
Bomba
. However
Arborio
is not as water-absorbing as
Bomba
flexible, so it is often easy to be cooked into porridge, cooking need to remember to put less water than with
Bomba
. Now, there are some innovative chefs who boldly use sticky Japanese white rice as Paillea. Indian Champs- finally came back to talk about a long grain of rice, Indian-made
Basmati Rice
. In addition to eating in Indian restaurants (remember
16
yuan or so can only buy a small plate, feel quite expensive), rarely heard that someone took the initiative to buy home cooking.
"Basmati"
Sanskrit, which means "scent". The best
Basmati
fragrant rice is said to be produced only in a few areas at the foot of the Himalayas, and its aroma is described as a unique blend of aromas emitted by the sun when basking in wood and flowers; Indian scented rice also pays attention to the older and more fragrant, some incense rice from harvest to be eaten can take up to several years. If you can't compare
Basmati
with Thai rice, it's a little hard to tell the difference, whether it's in terms of rice grain size or aroma (
Basmati
which also contains jasmine rice
2-AP
). But you can still watch carefully: Thai scented rice still sticks to each other, while Indian scented rice is hardly the same, and the latter still looks very dry even when cooked rice grains. got here first today. It is
this
will provide a little reference for rice lovers when buying rice.