Rice, a stunning small grain!
In Asian countries rice is the basic food of choice. Rice makes us think of long-haul and tasty dishes. But also in our Western food culture rice is well regarded. Let us take a trip to the wonders of this special grain to get to know it better.
Rice is the cereal that is eaten most on our planet. The cultivation of rice was in many ways remarkable and diverse. There are many rice varieties, farming practices may be very different, and rice is grown in many countries and regions. In Asia, rice is grown and eaten for millennia, since rice is the basic food. With the evolution of the transport and since the explorers discovered the continent, rice has also begun a long journey. Thus, rice is currently in many countries around the world and cultivated and is integral part of the daily diet. Rice has become a prized product that fits well with many of our national dishes. More and more we are amazed how many flavours there are to make rice that can be combined with sweet and sour to spicy dishes earlier.
In addition, rice contains no gluten. Persons with a hypersensitivity to this substance can easily feast on the magical grain that is called rice!
Some types of rice we have in stock are:
*Jasmine rice, sometimes known as Thai fragrant rice, is a long-grain variety of rice. Jasmine rice is originally from Thailand. The grains will cling when cooked, though it is less sticky than other rices. It is also known as Thai Hom Mali.
* Pandan rice, the fragrant white rice from Thailand. Pandan Rice is a special rice variety with a special flavor and taste, from northeastern Thailand. The name comes from the pandan leaf, which the rice plant absorbs the smell through the roots during the growing process. This gentle fragrance comes free during cooking. In Asia Pandan rice is regarded as a delicacy and is always on the table at festive occasions. Pandan Rice is a nice, long, white, dry cooking rice grain.
*Basmati rice is a variety of long grain rice grown in India and Pakistan, notable for its fragrance and delicate, nuanced flavour. India is the largest cultivator and exporter of this rice, followed by Pakistan.The grains of basmati rice are longer than most other types of rice. Cooked grains of Basmati rice are characteristically free flowing rather than sticky, as with most long-grain rice. Cooked basmati rice can be uniquely identified by its fragrance. Basmati rice is available in two varieties: white and brown.
* Sushi rice. Sushi is made with white, short-grained, Japanese rice mixed with a dressing made of rice vinegar, sugar, salt, and occasionally kombu and sake. It has to be cooled to room temperature before being used for a filling in a sushi or else it will get too sticky while being seasoned. Sushi rice is prepared with short-grain Japanese rice, which has a consistency that differs from long-grain strains such as those from India, Pakistan, Thailand, and Vietnam. In some fusion cuisine restaurants, short grain brown rice and wild rice are also used.
* Sticky rice also called glutinous rice, sweet rice, waxy rice, botan rice, is a type of short-grained Asian rice that is especially sticky when cooked. It is called glutinous in the sense of being glue-like or sticky and not in the sense of containing gluten; on the other hand, it is called sticky but should not be confused with the other varieties of Asian rice that become sticky to one degree or another when cooked. Available in white and black.
* Brown rice or “hulled rice” is unmilled or partly milled rice, a kind of whole, natural grain. It has a mild nutty flavor, is chewier and more nutritious than white rice. Any rice, including long-grain, short-grain, or sticky rice, may be eaten as brown rice. In much of Asia, brown rice is associated with poverty and wartime shortages, and in the past was rarely eaten except by the sick, the elderly and as a cure for constipation.
A few years ago, noodle were monotous snacks for students. Now they get more and more a valuable place on the menu of restaurants. Even at home you can get started immediately with noodles. Especially the short cooking times are useful. Choice is more than enough. How to choose the best noodles?
Cellophane Noodles is one of mung beans with tapioca starch. You can fry them or soak a few minutes in boiling water. Rinse under cold water – to stop the cooking process – and drain.
As the name suggests, one of rice flour rice noodles. Fresh or dried, thin or thick, you can do anything with it .Dried rice noodles can be easily found in our Asian supermarket. They can be both uncut or as rice sheets or cut in various widths. Fresh rice noodles can not be kept in the refrigerator, they become hard. You have to quickly process. Place the noodles in boiling water and wash them gently. Drain and rinse off finally.
Dried rice noodles found in all widths and thicknesses. Rice vermicelli is the thinnest version. You can use it in soups, stir fries or fried. Let rice vermicelli six to seven minutes soak in boiling water. Thicker noodles need fifteen to twenty minutes to soak in warm water. Drain and add them to the course. Five minutes is enough for soups.
Egg Noodles is one of wheat flour and eggs. Again, you can choose between fresh or dried, and different thicknesses.
Fresh egg noodles can maximum be one week in the refrigerator. Let them boil one minute in boiling water, drain and rinse them off finally. Dried egg noodles can be kept indefinitely. Incorporate them into soups, they can be added directly. Otherwise, you boil them three minutes, then draining and rinsing them.
Flat and wide egg noodles are usually used for soups. Thin, round egg noodles are more used to stir-fry or fry, even if they are added to soups.
A special kind of egg noodles are the hokkien noodles. They are thick, fresh egg noodles that are cooked before packaging and slightly oiled. Usually we use a vacuum package. You can use these noodles for stir-fry dishes, soups and salads. One minute in boiling water is sufficient. Make the noodles and then gently rinse.
Wheat Noodles are made of wheat flour without eggs. They are available fresh or dried. In general, the fresh wheat noodles, which you only can store one week in the refrigerator, cook two minutes, the dried four minutes. Rinse in cold water to stop the cooking process.You can choose from a variety of thicknesses
An overview of the different species we have in stock are:
* Ramen Noodles: Japanese wheat flour noodles bound with egg. Fresh ramen noodles have to be cooked for two minutes, four minutes for the dried noodles.Instant noodles only need to be poured over with sufficient boiling water.
* Shanghai Noodles: Thick noodles floured round that need four or five minutes to cook.
* Soba noodles: Buckwheat or buckwheat flour noodles with a special cooking process. Cook the noodles and stir them loose. Bring to a boil and then add 2.5 cup cold water.Repeat this three times and conclude by pouring cold water over the noodles. Chasoba is even more special, soba noodles with green tea powder.
* Somen Noodles: Thin white noodles that you eat cold or broth. Two minutes in boiling water is sufficient, then rinse under cold water.
* Udon noodels: White noodles that only need one or two minutes to cook. Available in different widths tend to be used in soups or stew.
“When you cook pasta, always check the cooking times on the packaging. These may differ from the standard cooking time. ”
Vanida will also help if you have any questions on how to use noodles when creating your favourite dishes.