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.com

Baldo 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

There are many different ways to cook Puerto Rican rice. You have several ways of cooking rice. For example the main plate is white rice.My grandmother used to cook it this way: First you need to "set-up" the basic "oil" and "salt" ingredient. You need either a cast aluminum boiling pan or "caldero" or "olla". You can search for this online. Slice a few 1/4 sized pieces of salt pork or fat back and fry it. This will set the foundation for the desired taste. Then you place small to medium grain rice (2 cups) and 2 1/2 cups of water. Stir it initially to mix the oil and salt. Leave uncovered and bring this combination to a boil and do no stir again until the water has disappeared. It may be 20 minutes. Stir with a BBQ fork (leave the rice at the bottom of the "caldero" in tact for the famous "crunchy" pegaito. When I say stir, what I mean is a side to in motion, moving the bottom of the rice upward. Go around the "caldero" and cover for 10-15 minutes or until rice is soft. My grandmother used to leave the pieces of fat back or salt pork in, which I didn't care for. I liked it when she took the fried fat back out and after they cooled I would crunch one in my mouth, kind of like eating chicharron or "fried pork skin". You can even substitute the fat back for regular vegetable or canola oil 2-3 teaspoons and add 1 or 2 teaspoons of salt (to taste). Some people add ham pieces and you are done. In the more conscious world and nowadays, for the time it takes to "prepare" this, I have a rice cooker and I just eat plain white rice (medium grain); no salt, no oil and in 15 minutes I am done. I compensate the lack of taste in the rice for some good 'ole fashion Puerto Rican beans to put over my rice.

This is how you make a fantastic white rice!

Ingredients:

Canola Oil

Salt

White rice Short grain preferably Goya

Water

1st you put the stove on medium

2nd pour a generous amount of canola oil in your rice pot. (cover the bottom)

3rd wait till the oil is really bubbling then sprinkle a few grains of rice in.

4th when the grains are dancing like crazy pour your rice in. (3 cups for five people)

5th mix the rice and oil with a FORK until its all mixed then pour 3 cups of water and one and one half table spoon of salt and mix again with FORK.

6th Leave it until all the rice has soaked the water.

7th Mix the rice with the fork. . . or more like move it, put your stove on low close the pot and leave the rice for 20 mins.

8th open and move the rice with FORK.

9th Leave the rice for 10 mins.

10th uncap the rice and serve!

With these simple 10 steps you will have the best white rice ever!