Rice dishes have virtually all the nations, and some of the national dishes (eg, Asian) without rice unthinkable. From this universal cereal can cook almost everything - from salads and soups to desserts. The main thing - to choose the appropriate variety of rice, the dish turned out delicious.

Each dish - a sort of

Rice - the most popular herb in the world. It is the basis of the diet in most Asian countries and takes pride of place in other national cuisines. There are many varieties of rice, and each of them has its own characteristics:

• Long-grain rice. Risinki length of about 6-8 mm. This figure is almost universal: it can be used for preparation of many dishes. Long-grain rice absorbs little water remains after cooking crumbly. Suitable for side dishes, rice, salads. But for sushi, risotto Risotto - rice porridge in Italian   or desserts should choose another type;
• Srednezerny. The length of the grain - 5-6 mm. This variety contains more starch than long grain, after boiling it becomes soft, risinki little stick. Srednezerny Fig perfectly absorbs the flavor of other foods. This grade is suitable for preparing risotto, paella, soups;
• Round Rice. Opaque almost round grains contain a lot of starch. Risinki absorb a lot of water and become creamy and stick together when cooked. This figure is perfect for sushi Sushi - Japanese delicacy Puddings, desserts, casseroles, cereals, cakes;
• Basmati - extremely fragrant white long-grain rice, which is grown at the foot of the Himalayas. Long grain rice such even longer when cooking. Ideal for use as a separate dish or side dish;
• Jasmine - long-grain rice of Thai origin. Traditionally, this fragrant rice is used to make exotic Thai dishes;
• Arborio - srednezerny Italian rice is very soft and gentle. Ideal for cooking risotto, soups and desserts;
• Valencia - this sort of reminds Arborio and is used for cooking Spanish paella;
• Camolino - a large round grain rice grown in Egypt. The grains do not stick together when cooked, but become a little sticky. Universal grade, which is suitable for the preparation of main dishes, side dishes, stuffings, soups and desserts;
• Red rice is popular in French cuisine. He cooked for a long time - about 45 minutes and has a pleasant nutty flavor. Suitable for salads and side dishes;
• Wild rice is very useful. Usually it is used in combination with a conventional white or steamed rice. Suitable for cooking side dishes, appetizers, soups;
• Tibetan Black rice - a rare and expensive variety of rice. It contains a lot of protein, has a subtle nutty flavor and an unusual aroma.

Side dishes and main dishes

Snow-white crumbly rice is a perfect side dish for a variety of steamed or fried dishes of meat, poultry and vegetables. Its delicate flavor perfectly emphasizes the taste and aroma of fried dishes and goes well with a variety of sauces. As a rule, for garnish use crisp variety. They may be made in kind, and various additives. For example, a chicken dish perfect boiled rice with parsley and almonds, complements the taste of meat boiled or fried rice with vegetables.

Pilaf - this is not a side dish, but a completely separate dish. Cooked rice with meat, poultry, vegetables or dried fruit, rice can become a real decoration of the table. Rice pilaf not simply boiled in water and cooked in a mixture of water and perekalennogo fat, which gives it a crumbly texture and pleasant taste.

Risotto - another well-known dish. It is made from Arborio rice varieties. Rice cooked in a strong broth with wine, thus acquires a special spicy flavor. There are many recipes for risotto with vegetables, meat, poultry, ham, mushrooms, fish and seafood. Typically, the risotto, as almost all the dishes of Italian origin, is also added to the cheese, giving the dish a delicious flavor.

Rice casserole extraordinarily diverse, but always satisfying. They can be prepared as a savory (with eggs, meat, chicken, fish, vegetables, mushrooms) and sweet (with apples, apricots and other fruits). To prepare the rice casseroles first boiled, then cooled and combine with beaten eggs. In such a mass layer is laid a layer of stuffing, then put the rice, and the dish is baked in the oven. The dish turns out very hearty, it is perfect for breakfast or dinner, and, if desired, may even replace lunch.

Perfect rice, and as a filling for pies. You can just cook the patties with rice, with rice and onions, with rice and eggs. Often rice stuffing combined with fish or chicken. Sometimes rice cakes made with sweet, adding to the stuffing of raisins or other dried fruits.

Dessert

Since the taste of the rice completely neutral, it could equally well be used for the preparation of both savory and sweet dishes. From sweets based on the most popular variety of rice puddings. Rice pudding - a sweet milk porridge, boiled rice starchy varieties, often crushed. Such prepared pudding with vanilla Vanilla: sweet tenderness   and cinnamon, nuts and fruit, lemon zest and chocolate, cream and beaten egg. Sometimes the cooled rice is cooked: baked puddings are particularly good with fruit sauces.

Rice pudding, especially if you cook it in the skim milk and no butter - nourishing meal, but rather caloric. His happy to choose, even those who are watching their figures. And if such a pudding whip with a blender and freeze - get a delicious ice cream with a delicate flavor.

Other dishes

Properly cooked rice taste is not only hot, but cold. Thus, crisp rice can be used as a basis nourishing salad.

Rice can be added in virtually any soups instead of other excipients such as potatoes or noodles. Also, rice cooked pancakes and rice flour noodles are doing, which is very popular in Asian countries.

Maria Bykov

Related Articles

Risotto - rice porridge in Italian

Figure: Saracen wheat