60 Ways Rice. Great Recipe Ideas with a Classic Ingredient

145 Pages·2011·4.06 MB·English

by  MCIA

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COOKERY
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rice
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rice
Great recipe ideas with a classic ingredient
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60
in
ways
Marshall Cavendish
Cuisine
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The publisher wishes to thank Lim’s Arts and Living for the loan and use Other Marshall Cavendish Offi ces:
of their tableware. Marshall Cavendish Ltd. 119 Wardour Street, London W1F 0UW, UK
• Marshall Cavendish Corporation. 99 White Plains Road, Tarrytown NY
Design: Agnes Lim 10591-9001, USA • Marshall Cavendish International (Thailand) Co Ltd.
Photography: Jambu Studio 253 Asoke, 12th Flr, Sukhumvit 21 Road, Klongtoey Nua, Wattana, Bangkok
10110, Thailand • Marshall Cavendish (Malaysia) Sdn Bhd, Times Subang,
Copyright © 2006 Marshall Cavendish International (Asia) Private Limited
Lot 46, Subang Hi-Tech Industrial Park, Batu Tiga, 40000 Shah Alam,
Selangor Darul Ehsan, Malaysia
Published by Marshall Cavendish Cuisine
An imprint of Marshall Cavendish International
Marshall Cavendish is a trademark of Times Publishing Limited
1 New Industrial Road, Singapore 536196
All rights reserved National Library Board Singapore Cataloguing in Publication Data
No part of this publication may be reproduced, stored in a retrieval system Rice in 60 ways : great recipe ideas with a classic ingredient. – Singapore :
or transmitted, in any form or by any means, electronic, mechanical, Marshall Cavendish Cuisine, 2006.
photocopying, recording or otherwise, without the prior permission of the p. cm. – (In 60 ways)
copyright owner. Request for permission should be addressed to the ISBN-13 : 978-981-261-2335
Publisher, Marshall Cavendish International (Asia) Private Limited, ISBN-10 : 981-261-233-5
1 New Industrial Road, Singapore 536196. Tel: [phone],
Fax: [phone]. E-mail: [email protected] 1. Cookery (Rice) I. Title: Rice in sixty ways II. Series: In 60 ways
Limits of Liability/Disclaimer of Warranty: The Author and Publisher of this book have TX809.R5
used their best efforts in preparing this book. The Publisher makes no representation 641.6318 -- dc21 SLS2006006963
or warranties with respect to the contents of this book and is not responsible for the
outcome of any recipe in this book. While the Publisher has reviewed each recipe
carefully, the reader may not always achieve the results desired due to variations in Printed in Singapore by Times Graphics Pte Ltd
ingredients, cooking temperatures and individual cooking abilities. The Publisher shall in
no event be liable for any loss of profi t or any other commercial damage, including but
not limited to special, incidental, consequential, or other damages.
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contents
>> introduction 7
vegetarian 9
seafood 39
poultry 65
meat 91
desserts 119
glossary 138
weights & measures 144
5
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introduction >>
Rice is a rich source of complex carbohydrates, or starch. Short-grain rice is generally starchier than long-grain
Simple carbohydrates are also known as sugars. Although varieties. When cooked, the grains tend to cling together.
both types become sugars upon breaking down in the body, Varieties of short-grain rice include Arborio, Japanese and
complex carbohydrates take more time to digest than their glutinous rice. Arborio rice is ideal for risottos because the
simple counterparts and, as a result, keep a person feeling grains are able to absorb large amounts of liquid during
full for longer. The nutritional profi le of rice is made more cooking to develop a creamy texture without becoming
attractive by the fact that it also contains only trace amounts mushy. Japanese rice is also known as sushi rice and the
of fat and sodium and no cholesterol or gluten. Rice is grains become sticky when cooked, a quality similar to white
relatively low in protein, but because it is often eaten with glutinous rice. White glutinous rice is commonly used in a
soy products in the East, the defi ciency is overcome. variety of sweet and savoury Asian recipes. Black glutinous
The earliest known historical records indicate that the rice is popularly used in desserts. It has a chewy texture and
Chinese were the fi rst in the world to cultivate rice some nutty fl avour and turns a deep purple colour with cooking.
4,000 years ago. The Chinese later introduced the processes Wild rice (Zizania aquatica), known to some as Canadian/
to India, and the cultivation of rice began to fl ourish far and Indian rice or water oats, comes from an aquatic plant that
wide in Asia. Today, rice is grown around the world—in Asia, belongs to the same generic family of grass (Graminae) as common
Australia, Africa, Latin America, parts of Europe and the rice (oryza sativa), but is ultimately a different species altogether.
United States. Asia, however, remains the largest cultivator Wild rice takes nearly twice as long to cook but its great
and consumer of rice, at 90 per cent of world production. chewy texture is well worth the wait. Wild rice is also far less
starchy and very fl avourful.
Varieties of Rice: the Long and Short of it
Within the single species of rice (oryza sativa), there are Storage
thousands of varieties. Only a few hundred are cultivated If kept in an airtight container in a cool, dark place, rice will
throughout the world, however, and the most common keep for up to a year. Brown rice will last between three and
classifi cations to consumers are the length and colour of the grain. six months in the same conditions. This is because the bran
Long-grain rice has long, slender kernels and when cooked, layer is more prone to spoiling. When storing cooked rice,
the grains remain separate and are light and fl uffy. Long-grain leave to cool thoroughly before transferring to a covered
rice comes in two main types: white and brown. Brown rice container and keep refrigerated. Cooked rice can keep for up to
is more nutritious than its white counterpart because of its 1 week in the refrigerator, or for several months in the freezer.
outer coating, the bran layer. Rice bran contains proteins and
minerals, and is rich in dietary fi bre. White rice grains, or Cooking
polished rice, have had both their husks and bran layers Rice grains generally increase 2½ to 3 times in volume
removed through milling. As a result, white rice grains when cooked. To cook rice successfully, always follow the
predominantly contain complex carbohydrates. The two manufacturer’s instructions and measure water and rice
most common types of long-grain rice are jasmine rice and accurately. Rice can be cooked by boiling or steaming, and
basmati rice. Jasmine rice is also known as Thai fragrant rice on the stove, in the microwave oven or using an electric
for the aroma that it gives off when cooked. It is commonly rice cooker. When rice is cooked, allow it to stand for 5–10
used in Asian recipes. Basmati rice is also extremely aromatic, minutes, covered, so the cooking process can be completed
but its fragrance is distinctively earthy and nuttier. It is with the residual heat and the moisture from the steam can
commonly used in Indian and Middle Eastern recipes. be fully absorbed by the rice to become tender and fl uffy.
7
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avgolemono (greek egg and lemon soup) 10
chinese-style vegetable fried rice 13
thai pineapple rice 14
nasi kunyit (malay turmeric rice) 17
one-dish turmeric rice 18
japanese mushroom soup with
brown rice 21
khichri (indian rice with lentils) 22
italian green rice 25
vegetarian
indian rice with aubergine and potatoes 26
pilaf with pineapple and cashew nuts 29
italian braised rice with mushrooms 30
italian braised rice with courgettes 33
spanish rice with mushrooms and
capsicums 34
indian tomato rice 37
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