Cooking of rice

If the Riz constitutes the food base in certain areas of the world, its preparation varies from a culinary culture to another.

In the French kitchen, the rice been useful in accompaniment typically is thrown in salted ebullient water (let us note that by preoccupation with an energy saving and to save time, it is recommended to make boil water in a covered pan), cooked during 10 to 15 minutes, then drained (creole cooking). Rice should not stick; and for this reason, the majority of rices are drying ovens, i.e. pre-cooked then Re-dried.

Cooking pilaf consists in making return a volume of rice in fat contents (olive oil for example) until the grains are translucent. One adds then from 1,5 to 2,5 volumes of water (according to the type of rice). One lets cook with cover rice with soft fire until total absorption of the liquid. When there is no more water, it is that it is cooked! In the Asian kitchen, rice is mixed with 2-3 times its volume of water (not salted), is covered and put to heat until all water is absorbed or evaporated. It is of this sticking fact (what makes it possible to more easily eat it with rods). In order to facilitate its preparation much Asian hearths use a Cuiseur of rice or rice-cooker , apparatus heating (electric) including an extractable container in which one puts rice and water, a lid, and which automatically stops heating once water is dissipated. With the Meeting, where rice composes the base of the food, these apparatuses are also widespread.

Famous the Cantonese Riz is not the food base of Chinese, but simply a culinary preparation starting from rice (cooked beforehand) which one makes return in oil with Lard (or ham) and vegetables (for example of garden peas), and omelet. It is a complete dish.

In the Japanese Kitchen, rice is sometimes served vinegar, for example in accompaniment of Sushi S or makis.

External bonds

Receipts of rice (risotto, rice pilaf, creole rice)

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