Rice
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Akita Komachi Rice
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This is one of two Japonica medium-grain rice, which is favoured for making sushi and other dishes which include sticky rice. It is not only cultivated in Japan, but also in California, and many other American States.
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Arborio Rice
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Arborio rice was named after the town in Italy where it is grown, Arborio which is located in the Po Valley. This round-grain medium length rice is actually more of a tan colour than pure white, it also has a distinctive white dot in the center of the grain. This grain has the ability to absorb great amounts of liquid and in doing so absorb and take on loads of flavour. Once cooked it has a creamy texture (this is due to its high starch content) with a chewy center (al dente), and is mostly used for risotto. I was told my Chef at College that a good risotto should not take more or less than 20 minutes.
Arborio is also of the Japonica rice variety |
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Baldo Rice
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The Baldo rice is in fact a rice which was created by crossing of the Arborio rice and the Strirpe 136 rice variety. This made the Baldo rice high in starch (which made it stickier than most other rice varieties used for risotto) and it also cooks faster and keeps its plump shape at high cooking temperatures. These characteristics made it popular amongst chefs, using it instead of the traditional Arborio. It is also the favourite rice used in Turkish Cuisine, included in risotto like dishes, but can also be used in other applications.
It is also of the Japonica variety, and is classified as a super fine rice. It is mainly grown in Turkey, Italy as well as Vietnam |
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Basmati Rice
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This centuries old long-grain, slender rice has been cultivated at the foot of the Himalayas in Pakistan and India. The word basmati in Hindi when literally translated means " pearl of scents" or "queen of scents" due to its aromatic aroma when cooked. This rice is non-glutinous and separate once cooked. When it is cooked it also only swells length wise, its been exported to Arab countries for centuries, where it is used in rich aromatic dishes.
When cooking this rice the ratio of rice to water is 1 part rice - 2 parts water. Always wash off the rice, then place on a high heat with the water. Once it starts to boil, time it for 5 minutes then cover with tight fitting lid and turn off the heat completely. Leaf covered for 20 minutes, perfect rice every time. |
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Bhutanese Red Rice
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This beautiful rusty brown red coloured rice is also grown in the Himalayas, but it is grown 8,000 feet above sea level ( 2438.4 meters). The name is some what named ofter the place where it is cultivated, which is the Himalaya Kingdom of Bhudan. It is said that the rice is irrigated (watered) by a 1,000 year old glacier which is rich in trace minerals, which gives it its earthy and nutty flavour. Once cooked, it has a soft texture and has a slightly pinker appearance. Bhatanese red rice is the staple of the Kingdom.
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Black Rice (Forbidden rice)
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The name forbidden rice comes from when the Chinese Emperors where the only ones allowed to consume this unique black rice. It is a non-glutinous rice unlike other varieties from Asia. It has a deep nutty taste as well as hints of chocolate in there, making this the perfect rice to cook on valentines day. This rice is not just special because of its black appearance when raw and deep purple once cooked, but because it high in fiber as well as high in amino acids and vitamins and minerals such as magnesium, potassium and iron.
Research has also shown that it benefits your eyes, kidneys spleen and stomach. |
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Black Japonica
® Rice |
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Bomba Rice
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Brown Rice
(Hulled Rice) |
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