An ancient grain that has been cultivated for centuries. Rice is commercially classified by size: long, medium or short grain. Long-grain rice is 4-5 times its width and is available in white and brown varieties, which are light, dry grains that separate easily when cooked. Basmati rice is a perfumy East Indian variety of long-grain rice.
Short-grain rice has fat, almost round grains that have a higher starch content. When cooked, it tends to be quite moist and viscous, causing the grains to stick together. Also called pearl rice or glutinous rice (although it's gluten-free). Other varieties of short-grain rice are Arborio and Mochi.
Medium-grain rice has a size and character in between the other two.
Rice can be further divided into two other broad categoriess: brown and white. Brown rice is the entire grain with only the inedible outer husk removed. The nutritious, high-fiber bran coating gives it a light tan color, nutlike flavor and chewy texture. Brown rice takes slightly longer to cook. White rice has had the husk, bran and germ removed. Regular white rice is sometimes referred to as polished rice. For converted or parboiled white rice, the unhulled grain has been soaked, pressure-steamed and dried. Converted rice has a pale beige cast and takes slightly longer to cook than regular white rice. Instant or quick white rice has been fully or partially cooked before being dehydrated and packaged.
Read more: <a href="http://www.food.com/library/rice-160?oc=linkback">http://www.food.com/library/rice-160?oc=linkback</a>
Short-grain rice has fat, almost round grains that have a higher starch content. When cooked, it tends to be quite moist and viscous, causing the grains to stick together. Also called pearl rice or glutinous rice (although it's gluten-free). Other varieties of short-grain rice are Arborio and Mochi.
Medium-grain rice has a size and character in between the other two.
Rice can be further divided into two other broad categoriess: brown and white. Brown rice is the entire grain with only the inedible outer husk removed. The nutritious, high-fiber bran coating gives it a light tan color, nutlike flavor and chewy texture. Brown rice takes slightly longer to cook. White rice has had the husk, bran and germ removed. Regular white rice is sometimes referred to as polished rice. For converted or parboiled white rice, the unhulled grain has been soaked, pressure-steamed and dried. Converted rice has a pale beige cast and takes slightly longer to cook than regular white rice. Instant or quick white rice has been fully or partially cooked before being dehydrated and packaged.
Read more: <a href="http://www.food.com/library/rice-160?oc=linkback">http://www.food.com/library/rice-160?oc=linkback</a>
Rice noodles are noodles that are made from rice. Their principal ingredients are rice flour and water. However, sometimes other ingredients such as tapioca or corn starch are also added in order to improve the transparency or increase the gelatinous and chewy texture of the noodles.
Rice noodles are most commonly used in the cuisines of East and Southeast Asia, and are available fresh, frozen, or dried, in various shapes and thicknesses. In Tamil Nadu and parts of Kerala, Sri Lanka, Laos, Singapore, Malaysia, idiyappam, a type of rice noodle, is usually freshly made at home and tends to be tender with distinctive texture. A variation of Idiappam, known as sevai in Tamil Nadu, is used as the base in savoury preparations; it is also called santhakai or sandhavai in the Coimbatore region of Tamil Nadu. A similar mode of preparation called savige is popular in Karnataka. Pasta made from brown rice flour is also available in health food stores in Western nations, as an alternative to wheat flour-based noodles for individuals who are allergic to wheat or gluten. |
- 1 cup cooked jasmine rice, day old (a bit dry) is best
- 1/4 cup sliced onion
- 1 1/2 teaspoons finely chopped garlic
- 2 tablespoons chopped scallions (both white and green parts)
- 1/3 cup diced tomato
- 1/3 cup small slices of chicken meat
- 1/2 teaspoon salt
- 1/2 teaspoon white soy sauce
- 1/4 teaspoon white sugar
- 1/4 teaspoon golden mountain soy sauce *optional
- 1 egg
- 1/8 teaspoon white pepper powder
- garnish with coriander, lime wedge andcucumber slices
- Prepare all your ingredients: chop the tomato into medium-sized pieces, slice the onion into thin strips, finely chop the garlic and chop the scallions. Slice the cucumbers and chicken.
- Heat the oil on high until hot. Add the onion. Stir well and when it’s softened add the garlic. When the garlic is slightly browned add the chicken. Stir well. Keep flipping the chicken until it’s white on all sides.
- Add the rice and stir well. Add the tomatoes and mix.
- Push the rice to the side of the pan and add a bit more oil. Crack an egg on the oil and mix in the pan. Let set. When solid, flip the rice on top and mix well.
- Add the soy sauces, sugar and salt. Turn off heat.
- Add 1/2 of the scallions and white pepper powder and mix well. Turn onto a plate and garnish with the rest of the scallions, coriander, a piece of lime and the cucumber slices.
- Serve with a small bowl of fish sauce with sliced chilies (prik naam plaa).