3 Rice Varieties To Attempt

3 Rice Varieties To Attempt

"Without rice, even the cleverest housewife can't cook." - Chinese Proverb

Over half the worldwide population survives on it. It's the second most produced cereal grain in the world. There are over forty,000 kinds of it worldwide - and I've chosen for you, the three finest ones to eat, earlier than you die! Go forth ladies and gentlemen, I highly recommend you to embark upon this culinary journey!

1. Basmati: Aged, long grain Basmati is certainly one of India's most prised culinary gifts to the world. Not many people know that the name of the variety is derived from the Sanskrit term vasmati, meaning "aromatic". This fragrant selection with a nutty flavour can endure prolonged cooking, a property that becomes helpful in the preparation of the famend dish, biryani. Basmati and tender meat/ moist seafood/ fresh vegetables, richly flavoured with caretotally chosen herbs and spices, make a heavenly one-pot meal! For the reason that grains can face up to long, slow cooking, they take in all the flavours from the pan.

2. Arborio: Moving on to a brief grain selection - Italian Arborio is creamy, virtually as if coated in a sauce, when cooked! The creaminess is a result of the rice leaving its starch upon cooking. It is named after Comune di Arboro, where it is grown. Like pasta, Italians cook it to al dente texture, meaning "firm when bitten". The most well-known preparation made with it is risotto. Arborio is cooked with meat/ seafood/ vegetables/ mushrooms, butter and wine to a smooth consistency! Cheese (Parmesan, unless it is a fusion/ trendy recipe.) is incorporated at the end. Now that's each connoisseur dream come true!

3. Jasmine: Ideas about this one conjure up images of long, slightly sticky, floral-scented (Akin to the flower of the identical name.) rice grains being served with comforting Thai curries. It isn't as long or slender because the Basmati. Though initially a Thai variety, it is grown in Vietnam, Cambodia and Laos too. One of the best ways to cook it's in less water, hence absorption method. (It's the method of rice-cooking that makes use of a measured quantity of water. This is unlike drainage method the place quite a lot of water is used, and then discarded on the finish of the cooking process.) Jasmine is nice plain boiled, however any leftovers are additionally good for fried santino rice. Soft grains are stir-fried with onions, garlic, chillies, soy sauce in a veg. or non veg. dish with bold, vibrant flavours!

من نحن

الجمعية العلمية الفلكية لولاية الجزائر ASA-ALGER

تأسست الجمعية العلمية الفلكية لولاية الجزائر عشية يوم العلم 16 أفريل لسنة 1991 من مجموعة من الشباب هواة للعلوم والتكنولوجيا ، اللذين كانوا يمارسون نشاطاتهم تحت إطار النوادي العلمية،والتي جاءت لتكون إطار يجمع الشباب الهواة للتعبير عن روح الابداع والابتكار لديهم ولنشر الثقافة العلمية في أوساط الشباب والأطفال محبي النشاط العلمي الهاوي .

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  • العنوان : المركز الثقافي شارع محمد العزوني الدويرة ولاية الجزائر

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