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No, but they're close. Both are short grain rices, and arborio is a cultivar of Japanese sushi rice, but they aren't phylogenically identical. Sushi rice is also prepared differently, although you probably could use arborio for this too.
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Is sweet rice the same as sticky rice?
no
Can long grain rice be substituted for arborio rice in risotto recipes?
You will not get the same consistency, but you should be able to do it. You can cook rice in the same manner regardless of the type. It shouldn't take as long to cook.
What nutrients does glutinous rice flour have?
Glutinous rice, also known as sticky rice, sweet rice or pearl rice, is a form of short-grain rice that has a higher starch content than its medium- or long-grain cousins. Manufacturers remove the husk, bran and germ of the rice grain to produce this sticky white rice that is a staple food in many Asian countries. Glutinous rice is relatively healthy, having an extremely low fat content, but it doesn't offer the nutritive value of brown or wild rice.Read more: http://www.livestrong.com/article/332586-nutrition-facts-for-glutinous-rice/#ixzz1aQtoFmyjA 1-cup serving of cooked glutinous white rice contains 169 calories, 36.7 g of carbohydrate, 3.5 g of protein, 1.7 g of fiber, 0.3 g of fat, 9 mg of sodium, a negligible amount of saturated fat and no cholesterol, according to the U.S. Department of Agriculture's National Nutrient Database. Carbohydrate accounts for roughly 90 percent of the calories, protein for 8 percent and fat for 2 percent.Read more: http://www.livestrong.com/article/332586-nutrition-facts-for-glutinous-rice/#ixzz1aQtrRm1GVitaminsThe same serving of rice offers 7 percent of the pantothenic acid; 3 percent of the thiamine, niacin and vitamin B-6; and 2 percent of the riboflavin that the Food and Nutrition Board of the Institute of Medicine advises adults to consume daily. These five vitamins are water-soluble B-complex vitamins that play vital roles in healthy skin and vision, hormone and red blood cell formation, and central nervous system and metabolic function. Glutinous white rice also contains trace amounts of other vitamins. MineralsA 1-cup serving of glutinous white rice also provides 18 percent of the selenium, 6 percent of the zinc and 2 percent of the magnesium and phosphorus that adults should consume each day. These four essential dietary minerals aid in muscle, nerve, thyroid and immune function; protein and DNA synthesis; wound healing; cell division; energy storage; heart rate and blood pressure regulation; and bone health and red blood cell oxygenation, according to the National Institutes of Heath Office of Dietary Supplements and the Linus Pauling Institute at Oregon State University. Glutinous white rice also contains smaller amounts of other minerals. ConsiderationsGlutinous white rice supplies considerably less fiber than other types of rice. While a 1-cup serving of glutinous white rice has only 1.7 g of fiber, similar servings of wild rice and brown rice offer 3 g and 3.5 g, respectively. Wild rice and brown rice also contain significantly higher amounts of essential vitamins and minerals than glutinous white rice does. Despite its name, glutinous white rice does not contain gluten. Serving SuggestionsAvoid using salt to flavor glutinous rice if you are watching your sodium intake. Because of its bland nature, this rice makes a natural filler in soups. Add lightly cooked vegetables to white rice for a healthy side dish, or serve lean meats or plant proteins like tofu over a bed of glutinous rice. Read more: http://www.livestrong.com/article/332586-nutrition-facts-for-glutinous-rice/#ixzz1aQuB5gBINutrition Facts for Glutinous Rice
What is two varieties of rice?
AKITA KOMACHI RICEOne of the two japonica (medium-grain) rice varieties favored by the Japanese for sushi, along with koshihikari. Both types are not limited to cultivation in Japan, and are grown in California and elsewhere. AMERICAN RICEThanks to technology that has eliminated the human labor factor in rice-growing, the U.S. is the world's 12th largest exporter of rice. Arkansas, northern California and Texas are leading growers, with mega-farms that use laser technology from scaling the fields to removing broken grains from the milled rice. As opposed to dozens of human laborers, fields are seeded by airplane, and harvested by a single combine operator, followed by a tractor alongside it that receives the harvested rice and delivers it to waiting trailers. Most domestic rice grown (60%) is consumed domestically as table rice, in restaurants or into food products: made into beer, rice mixes and pet food. Some is exported as well: California alone exports some 400,000 tons of rice to Japan, South Korea and Taiwan in Asia; Turkey, Syria and Jordan in the Middle East; and throughout the Pacific, South America and Europe. ARBORIO RICEThis medium-length, round-grained rice is named after the town of Arborio, in Italy's Po Valley, where it is grown. The grains have a more tan color with a characteristic white dot at the center of the grain. Primarily used in risotto, Arborio rice develops a creamy texture around a chewy center and has exceptional ability to absorb flavors. The creaminess comes from a high starch content. Arborio is a japonica cultivar, the same variety that produces the other "sticky rices," including mochi and sweet rice. See another photo of arborio rice in the group photo on the next page. See alsocarnaroli rice and vialone nano. Arborio rice. Photo by Davide Guglielmo | SXC.AROMATIC RICEAromatic rices have a flavor and aroma similar to that of roasted nuts or popcorn. The better-known aromatic rices are the long-grain rices basmati and jasmine but any size grain can be an aromatic. The natural compound that provides the aroma and flavor is present in all rice, but is present in much higher concentrations in the aromatic varieties. ASIAN RICEThis is an ambiguous term: Almost all of the rice we use today originated in Asia, although rice is now grown in most countries on earth. See specific listings for popular Asian varieties: basmati rice from India and Pakistan, jasmine rice from Thailand, kalijira rice from Bangladesh, etc. Also see japonica rice, which does not refer to Japanese rice but to all medium-grain rice. BALDO RICEA favorite rice in Turkish cuisine, baldo is a thick, short-grain rice that is used to make creamy risotto-type dishes; but it can be used in any recipe. The grains are stickier than other rice varieties that are used for risotto: arborio, carnaroli and vialone nano. A member of the Japonica family of rices, the species was created by crossing the Arborio rice with the Stirpe 136 rice variety. It is classified as superfine rice. Baldo is a favorite of professional chefs because it cooks faster than these other varieties. Its plump, crystalline grains keep their shape at high cooking temperatures and are suitable for any kind of rice recipe. Baldo rice. Photo courtesy TradeIndia.comBaldo is grown in Italy, Turkey, Vietnam and elsewhere, including small amounts in the U.S.BAMBOO RICEBamboo rice is a short-grain rice infused with fresh bamboo juice. It is moist and viscous when cooked, lending itself to sticky rice applications. (See photo on next page.) BASMATI RICEAn aromatic, long-grain, slender, non-glutinous rice from India and Pakistan. When cooked it swells only lengthwise, resulting in long slender grains that are very dry, light and separate-not sticky. Basmati has been cultivated for centuries at the foot of the Himalayan mountain ranges. The rice is long-grain and scented; literally translated from Hindi, it means "queen of scents" or "pearl of scents." For centuries, it has been exported to the Arab countries, where many traditional rice dishes are cooked with basmati rice. See another photo of basmati rice on the next page. Basmati rice. Photo by Brandon W. Mosley | SXC.BHUTANESE RED RICEA short-grain rice grown at 8,000 feet in the Himalayan Kingdom of Bhutan, and the chief rice in the Bhutanese diet. It is irrigated with a 1,000-year-old glacier rich in trace minerals, that provides a nutty/earthy flavor. It has a beautiful red russet color when harvested, that turns pinker when cooked; the cooked texture is soft. A long-grain red rice is also grown-see the photo in the chart on the next page. Photo courtesy of Jugalbandi.Info.BLACK RICE or FORBIDDEN RICEBlack in color when raw, deep purple when cooked, black rice was once reserved for the ancient Chinese emperors, earning it the name "forbidden rice." It has a deep, nutty taste-you can detect chocolate notes-and is high in fiber. It is rich in amino acids and high in vitamins and minerals such as iron, potassium and magnesium. It pairs beautifully with all cuisines and can be enjoyed steamed plain, in a pilaf, stir-fried or with salad. It makes a spectacular Thai rice pudding with coconut milk. Unlike other black rices from Asia, "forbidden rice" is not glutinous or rough. An organic variety is available from Lotus Foods and other purveyors. According to Lotus Foods, a specialist in exotic rices, Chinese scientific research indicates that black rice is beneficial to the kidneys, spleen, stomach, eyes and blood circulation. Black rice. Photo by Hannah Kaminsky | THE NIBBLE.BLACK JAPONICA® RICEBlack japonica rice is a spicy aromatic rice that was developed in California from Japanese seeds, by Lundberg Family Farms. It is actually a combination of two rices grown in the same field: an Asian black short-grain rice and a medium-grain, whole grain mahogany (brown) rice (you can see a photo in the chart on the next page). When cooked, the rice provides a juicy texture, a nutty, mushroom-like flavor and an exotic sweet spiciness. It pairs well with hearty meats and game, in stuffings, casseroles and with stir-fried foods. See photo of black japonica rice in the group photo on the next page. BOMBA RICEThe finer of the two types of rice grown around the town of Calasparra in the Murcia region of Spain. It is the perfect rice for Paella. The basic difference between Bomba rice and others from Calasparra that were bred from it is that Bomba expands in width like an accordion rather than longitudinally, as do other rice strains. It is very labor-intensive and had almost died out, but was saved by the interest of the world's best chefs. Bomba differs from Italian Arborio rice, which is bred to be creamy, and Asian rice, which is meant to be sticky. Like regular Calasparra rice, Bomba absorbs three times its volume in broth (rather than the normal two), yet the grains remain distinct. Bomba rice available from LaTienda.com.BOTAN RICEA brand of glutinous rice. BROWN RICE or HULLED RICE
What is the ratio of water to rice for arborio rice in a rice cooker?
The ratio of water to rice is simple if you use a mug (a normal size one at that). First, fill the mug with water and place in a frying pan. Boil. Once boiling, fill the mug with 3/4 of rice and place with the boiling water in the pan. Turn the heat down to 2 or 3 on the dial. Wait 8-10 minutes or until the water has completely evaporated into the rice and it is ready to serve.
Can you substitute short grain rice for long grain rice in sushi?
I tried once, it sticks together if you cook it in the proper way and make nice sushi rolls but the texture and taste is not the same, and of course you can only make the traditional (nori rice) roll. Try to use Arborio rice, they say it works fine for sushi or try any other short grain rice you can find, but Japonica is the best. Good luck!
Is American white rice the same as Japanese white rice?
Not entirely; while the plants are basically the same, the processing methods differ. Japanese white rice remains somewhat higher in gluten, which is part of what makes it so sticky compared to American-style rice.
Can you substitute quinoa for barley in a salad?
Barley is a grain grown throughout the world it is used in human food and animal feed. Barley can be substituted with Arborio rice, buckwheat groats, and scotch barley.
Is rice and rice cereal the same thing?
NO it is not.
Is rice cones the same as rice flour?
yes
Why are all grains of rice the same?
All grains of rice are NOT the same ! - There are literally thousands of different kinds of rice all with different tastes and properties.
How do you cook homemade Spanish rice?
Homemade Spanish rice is cooked depending on the variety of rice you choose. If you use the Rice cooker there are recipe books that come with the rice cooker. If you use white rice it is 2 cups of water for every 1 cup of rice. Using other varieties of rice will change the water and time permitted to cook the rice. There are certain types of rice you do not want to use for making Spanish rice. Do not use calrose rice because it is also called 'sticky rice' and is used for Sushi. Using the rice cooker you can add ingredients to the rice and cook it in the rice cooker. If you use the saucepan to cook the rice you will usually cook the rice separate. If you purchase a Spanish rice package from the store the rice is cooked in 2 cups of water and in the saucepan for 20 minute's.
