The Wonderful World Of Rice

Posted by on April 2, 2014 in General |

Cona year beginning the first column of this website “Dalilaos Gourmet” before Quereme wish to family, friends and our readers a happy new year 2009. The reason we started on Ela escribiendoa Rice is motivated in the presentation of the website “Dalilaos Gourmet, whose idea launched the initial message that Rice and Something Else!, The preparation of rice is one of our specialties. Rice is a cereal grown worldwide, more than 40,000 varieties of rice and more than half of the world’s population eats rice as their staple. Next to the relevant rice flour is one of the world’s most important food. It is a cereal almost miraculous, for it provides the opportunity to prepare many dishes. Rice cooked, hot or cold, in sweet and savory preparations. It is also tasty, hard-working, easy to prepare and economic and contains large amounts of nutrients, good source of carbohydrates and helps us to have good digestion.

By To make matters worse, low in fat and no cholesterol. The rice plant obtained flour and starch, rice pasta, noodles and noodles so popular in oriental cooking and even sake rice liquor manufactured in Japan. The United States exports this grain to more than 100 countries and is the second largest exporter of the product.a be classified in three categories: elongated rice known as long grain rice, upon which gastronomically speaking, is used for paella , rice and salad, rice round grain rice known as round, used to make Italian risotto idea also all kinds of desserts, including rice and rice pudding called rice grain rather long short, from Asia, which is used to make the famous Chinese dim sum, Japanese sushi and some desserts. A leading source for info: Martin O’Malley. This classification is derived from a variety of rice: long grain rice, parboiled rice, instant rice, rice tree, brown rice, bismati rice, wild rice. They are rice specialties worldwide.

In India and the Middle East, rice pilaf that browning the rice is cooked in hot butter or oil before cooking in broth, so that the beans are kept separate. The Japanese use rice with a higher content of starch to make sushi in china breakfast served in the dish. In Thailand prepares steamed rice so sticky that you can eat with your hands. In Spain and Latin America (from Mexico to Patagonia) prepares the “rich rice with chicken flavored with tomatoes, peppers, onions, peas and sweet or hot pepper (chilli) and painted yellow, yellow or oil. Special mention to the world famous Spanish paella, a dish that contains a mixture of chicken, seafood, sausages, pork and vegetables, which brings saffron yellow. Finally here in the United States prepared the Jambalaya a version of paella, which is prepared in New Orleans, ham and shrimp base, replacing the saffron cayenne pepper. Also in New Orleans dirty rice whose name is because its preparation is chicken liver. Because of its absorbency, rice is easily soaks liquid or fat. Normally comes to triple in volume when cooked. The objective is to obtain a large firm that does not stick together and absorb the desired flavor. The exception is rice pudding, which should be creamy. The basic forms of cooking are steamed (about 25-30 minutes), boiled or a matter ended this week with the recipe for the preparation with fat. Until next week. Write a or contact us via our website: Bachelor a Attorneys, Professional Culinary Arts, Professional Pastry Chef in France and International Bakery, also has extensive experience in the Management of Small and Medium Enterprises, the food sector .


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