Tag Archives: Rice

Rice is a cereal of the family Poaceae (formerly Gramineae) cultivated in tropical, subtropical and warm temperate for its fruit, or caryopsis, rich in starch.

Man began to grow rice there are nearly 10,000 years during the Neolithic Revolution. He first developed in China and elsewhere in the world. Oryza rufipogon, which is derived from cultivated rice, is less than 680,000 years.

Rice is a fundamental part of the diet of many populations of the world including South America, Africa and Asia. This is the first global cereal for human food

Nourishing and repairing, rice has many qualities. Whether white or brown, here are some tips for using it in all its forms and enjoy the benefits of rice. Rice has many nutritional benefits: Very energetic, rice contains proteins rich in essential amino acids and low in fat. The sound that envelops the rice, high fiber, contains most of its nutrients, potassium, magnesium, selenium, and manganese as well as fatty acids and vitamin PP in addition to a cocktail of vitamins B whose biotin and vitamin B1 essential to the nervous system. The fiber in rice stimulate transit. Contrary to popular belief, rice is a good food against constipation. Put the rice in your menus with other sources of fiber and fermented dairy products, and you harmoniserez your intestinal flora. Suitable to fragile intestines, white rice leaves little residue after digestion to remove which confirms the misconception that it causes constipation. Its starch helps fight diarrhea.

His treatment is a gluten-free diet for life in which, rice, gluten-free is with corn, a food valuable alternative. This plan must still be accompanied by a dietician and supervised by a physician based on regular checkups. Rice is often recommended for diabetics because it helps prevent a rapid rise in blood sugar. Rice has other virtues. From Asia, rice powder was once used as is or flavored. It is now used in many products for the face or body. Its starch absorbs oil and impurities, softens the skin and controls shine complexion. Another idea is the beauty of the rice oil. After the germ or bran, rice oil is soothing and antioxidant. Its fatty acids are moisturizers, vitamins and minerals help the reconstruction of the epidermis. Ideal for damaged skin or tired, it is used in cosmetics in the nourishing care or massage. Some institutes also use rice grains to gently massage and erase. To perfect your beauty, eat brown rice because its biotin slows hair loss and strengthens brittle nails.

If you suffer from indigestion or when, drink rice water, which has a calming and rehydrating. If a specific mode, the rice can be used for allergies to cow’s milk or in a lactose intolerance due to deficiency of an enzyme necessary for digestion. To recover the sensation of drinking milk, you can eat rice beverages adapted. Celiac disease is an intolerance to some of the proteins making up the gluten in wheat, barley and rye.

Butterfly shrimp – Feng Wei Xia

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Ingrédients :

  • 500 g of raw shrimp
  • 1 teaspoon of ground Sichuan pepper
  • 1 tablespoon of light soy sauce
  • 1 tablespoon of rice wine or dry sherry
  • 2 teaspoons of cornstarch mixed with a little water
  • Oil for frying
  • 2 eggs
  • 5 tablespoons of bread crumbs
  • 10 g of spring onions
  • a few lettuce leaves

Préparation :

Shell the prawns leaving the tails. Cut them into 2 in lengthwise on the belly, leaving the tails firmly attached.

In a bowl marinate the prawns with pepper, the soy sauce, the rice wine and cornstarch for 15 minutes.

Meanwhile, heat oil on medium heat in a deep fryer to a medium temperature.

Beat eggs slightly, dip except the tail, prawns one by one in the egg and then roll them in bread crumbs.

Gently place the prawns in oil and fry until nicely browned. Remove them and drain them on absorbent paper.

Place them on a bed of lettuce and garnish with scallions.

Serve hot with white rice and a spicy or sweet and sour sauce.

Tip : You can also replace the salad by the crispy seaweed (fried) and replace prawns with shrimps.

Ketupat – packaged rice

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Ingredients :

  • pandanus leaves or young coconut or Licuala
  • 3 cups of basmati rice or sticky rice

Preparation :

Make the packets of ketupat using the leaves as in the drawing.

Wash rice until water runs clear, then drain. Fill each ketupat rice and close by exerting pressure.

When all ketupat are pressed and closed, tie them together in packages of ten to cook them more easily.

Boil water in a large saucepan, then add them. Cook for 3 to 4 hours and not forgetting to add water several times to avoid burning the pan.

Once ketupat’s cooked, remove from saucepan and drain and serve.

Anecdotes : The ketupat is served at the lunch of Hari Raya and sold by peddlers or hawkers. It is known from ketupat nasi name and accompanies the satay during the festivities of Kedah. Specialy for the end to fast of Ramadan, people eat the ketupat, rice cooked in a braiding dried leaves pandanier of diamond shaped.
There are many varieties of ketupat, including two of most common which are the ketupat nasi and pulut ketupat. Nasi Ketupat is made of white rice and wrapped in a square shape with palm leaves and the coconut, the ketupat pulut is made from glutinous rice is usually wrapped in a triangular shape using leaves of Licuala. The pulut Ketupat is also called “ketupat daun palas” in Malaysia.

Nasi kuning – yellow rice

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Ingredients :

  • 2 cups of medium grain rice
  • 2 cups of coconut milk
  • 2 cups of water
  • 1/2 stalk lemongrass cut into 2
  • 1 cm of fresh turmeric, peeled and crushed
  • 1 teaspoon of salt
  • 7 kaffir leaves
  • 1 pandanus leaf
  • 1/2 teaspoon of ground turmeric

Preparation :

Rinse rice, then put it in a pot with coconut milk and water.

Add the leaves of kaffir, sticks of lemongrass, pandanus, turmeric pieces and salt.

Cook over medium heat, after 10 minutes add turmeric powder and stir.

When the mixture boils, reduce heat to low and cook for 5 minutes.

Turn off and cover, then let stand 15 minutes.

Stir to loosen the grains and put the rice in the steamer basket of the pot.

Fill the pot with cold water and put the basket on top to cook rice at the steamer .

Bake 30 minutes in the steamer basket and stir every 10 minutes so the rice does not stick.

Peel off the grains and serve.

Anecdotes : Rice looks like a pile of gold, so it is often served at parties and opening ceremonies as a symbol of good fortune, wealth and dignity.

Typical Chinese fried rice

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Ingredients :

  • 3 cups of white rice
  • 6 cups of water
  • 10 raw shrimp pink
  • 3 eggs
  • 1 carrot
  • 1 box of peas
  • 1 box of corn
  • 50 g of soy grows
  • 6 sprigs chives
  • 125 g of pork or ready lacquered Chinese sausages 4
  • 2 tablespoon of light soy sauce
  • 1 teaspoon of salt
  • oil

Preparation :

Wash 3 to 4 times the rice and cook in a rice-cooker, for 3 cups of rice put 6 cups of water.

Drain and rinse the corn and the little peas and the growth of soybeans. Chop the stems of chinese chives.

Peel and wash the carrots and cut the small dice.

Cut small dice of the pork lacquered, if you take the Chinese sausage cooked before around 15 minutes in boiling water, dry thoroughly and cut into small dice. Set aside.

Shell the shrimp and made ​​a small cut on the back of the shrimp and remove the black vein.

Break eggs and beat them to make an omelet.

Heat wok over high heat, put oil then pour the egg and well spread for much faster cooking, then cut it into pieces and place in a plate and set aside.

Add a little oil in the wok and add the shrimp and saute until they change color, then add carrots, peas, corn, lacquered pork or Chinese sausages and finally growth of soybean. Let cook 2 to 3 minutes, stirring occasionally.

Add rice, pieces of omelette, the chives and soy sauce and stir so that all is well blended and season with salt.

Tips : For the fried rice you can use cooked rice let from yesterday, and various ingredients such as chicken, beef or duck, mushrooms, onions.

Anecdotes : The cantonese rice is called fried rice in China, it is a very popular dish in the Chinese world, as it is tasty and nutritious and can be economic or refined depending on the choice of ingredients.

Com chien – roasted rice

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Ingredients :

  • 2 cups of round grain rice and medium
  • peanut oil
  • 1 3/4 cup of warm water

Preparation :
Wash the rice
Heat oil in a pressure cooker or a stove. Sauté the rice, stirring constantly with a metal spoon for 10 to 15 minutes it becomes opaque and golden.
Then add hot water, bring to a boil and cover.
Cook 20 minutes over low heat.
Serve with fish sauce and other dishes.

Tips : This recipe works well with a round grain rice or medium. The rice is light and airy. If you use long grain rice, count 2 1/2 cups of water because this variety has a greater absorbency.

khao niao – sticky rice

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Ingredients :

  • 1 cup of glutinous rice per serving
  • 1L of water

Material:

  • 1 rice cooker or a pressure cooker and 1 bamboo streamer basket

Preparation :

Rinse rice until water runs clear.
Soak the rice in a bowl of cold water for 8 hours or overnight or for 3 hours in hot water after rinsing. Drain the rice thoroughly.

Filled with a little water in a pressure cooker or rice cooker, water will boil andproduce steam throughout the cooking rice.

Place a towel on the bamboo steamer basket and then add the rice and place the basket on the pan (the bottom of the basket should not touch water). Cover and cook for 25-30 minutes.

Occasionally, stir the rice gently with a spatula without breaking the grains.

Serve.

Anecdotes: In Laos, sticky rice is called khao niao. It is prepared by soaking for several hours followed by a steaming in small containers bamboo. This gives a rice that is sticky but dry rather than wet and gelatinous as a non-glutinous varieties. It uses the fingers of the right hand for eating by stuffing rice into his palm. The khao niao is also eaten with desserts. The khao niao moon is made khao niao steamed with coconut milk, who can be served with a mango or a ripe durian. Finally the khao niao Kluay is made with banana and khao niao stewed together, usually with coconut milk. Thais use toasted glutinous rice (kao kua) to bring a touch of nutty flavor to many dishes. It’s the basis, in Isan, of the making traditional of sato, or rice wine.

 

Rice with ghee

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Ingredients :

  • 2 cups of basmati rice or other long grain rice
  • 2 1/2 tablespoons of ghee
  • 1 large onion chopped
  • 4 cloves
  • 6 capsules of cardamom crushed
  • 1 cinnamon stick
  • 3 1/2 cups of broth beef, chicken or lamb
  • 2 1/2 teaspoons of salt

Preparation :

Wash rice until water runs clear then drain and set aside.

Heat ghee in a pan and fry the onion and add the rice and spices, saute 5 minutes over medium heat, stirring.

Add broth and bring to a boil, cover and cook 20 minutes over low heat.
Remove the cloves, cinnamon and cardamom.

Serve hot with meat curry, vegetables or vegetables preserved in vinegar andsambals.

Anecdotes : In Malaysia, rice to ghee is served during the festivities of Kenduri. Today, we prefer the tomato rice due to a lighter taste. In India, it is called nei saadam (in Tamil) because it is seasoned with fried ingredients with the nei (ghee).

Ohn htamin – coconut rice

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Ingredients :

  • 2 1/2 cups long grain rice
  • 5 cups coconut milk
  • 2 1/2 teaspoons salt

Preparation :
Place rice, coconut milk and salt in a saucepan.
Bring to a boil, then lower the heat, stir well, cover and cook over very low heat for 20 to 30 minutes until the coconut milk is completely absorbed by the rice.
Serve hot, accompanied by a Burmese curry, shrimp or pork .

Nasi gurih – fragrant rice

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Ingredients :

  • 4 1/2 cups of coconut milk
  • 1/2 teaspoon of ground black pepper
  • 1 teaspoon of grated lemon peel or stalk fresh lemongrass
  • 1/2 teaspoon of nutmeg or mace grated
  • 1/4 teaspoon of powdered cloves
  • 1 daun salam or 3 curry leaves
  • 2 1/2 teaspoons of salt
  • 500 g of long grain rice

Preparation :

Put the coconut milk, salt and all spices and herbs in a large saucepan.
Bring to boil and when the mud, add the rice, cover and cook 25 minutes over low heat until the coconut milk is fully absorbed.
Serve hot with fried chicken, curry and spicy sambals.

htamin – Burmese rice or rice stewed

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Ingrédients :

  • 2 cups of long grain rice
  • 2 ½ cups of water

Préparation :

Rinse rice until water runs clear and drain it.
Place rice and water in a saucepan, stir and bring to boil.
Wrapped in a clean tissue the lid then cover and reduce heat and cook over low heat for ten minutes.

Turn off and leave covered for ten minutes before serving.

Tips: 1 cup of uncooked rice is enough for 2 or 3 people. For 1 cup of rice include
1 cups of water. For each cup of rice next takes 1 1/2 cup water.
1 cup rice … 1 cups water
2 cups of rice … 2 1/2 cups water
3 cups of rice … 4 cups water

Anecdote : Rice is present at every meal, unless there are noodles. This is long grain white rice has never heavy or tights. Pour the festive meal is served at times other types of rice such as rice with coconut milk, golden rice or dhan kitcheree htamin Bauk.

Mattar Pilau – Rice with peas

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Ingredients :

  • 1 tablespoon of ghee or oil
  • 4 cloves
  • 1 small cinnamon stick
  • 2 capsules of cardamom
  • 1 teaspoon of cumin seeds
  • 1/2 teaspoon of turmeric powder
  • 1 1/4 cup of long grain rice
  • 1 1/4 cup of peas
  • 2 teaspoons of salt
  • 2 1/2 cups of hot water

Preparation :

Heat ghee in a pan and fry the cloves, cinnamon, cardamom and cumin.

After one minute, add turmeric and rice, and cook, stirring. Add peas, salt andwater and bring to a boil over high heat. Cover and cook 25 minutes over low heat.

Remove lid, stir gently with a fork and remove the cloves, cinnamon stick andcardamom capsules.

Serve hot.

Namkin chawal – Indian white rice

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Ingredients :

  • 1 1/4 cup of long grain basmati rice
  • 2 teaspoons of ghee
  • 2 1/2 cups of hot water
  • 1 teaspoon of salt

Preparation :

Wash rice until water runs clear and drain with a colander.

Heat ghee in a pan, add rice and cook 2 minutes stirring constantly. Add hot water and salt, mix and bring to a boil quickly.

Cover and cook over very low heat for 20 minutes,  without discovering and do not mix. Remove the lid and allow steam to escape, separate grains with a fork. They should be well separated and well-cooked.

Serve with curries or other spicy dishes.