In the kitchen - Ente Nazionale Risi

In the kitchen - Ente Nazionale Risi

IN THE KITCHEN

The rice reaches the consumer sealed in boxes or bags of transparent material. The containers are well specified, the commodity group, the variety, the recommendations for use.
The conservation of rice is simple: it must be kept in cool, aerated so that oxygenation is normal.
In cooking, split into groups of common merchandise, semithin, fine and superfine has its weight.
 
- The municipalities are preferred for soups, stews, desserts.
- The semithin for appetizers, white rice, stews, croquettes, timbales, sartù.
- The purpose for rice and side dishes.
- The superfine, like its predecessors, for rice and side dishes.

 
The portions

The ideal portion per person ranges between 50 and 100 grams. Naturally depends on the dish you want to prepare. In this regard, but here are a useful outline for the application:
- 50 grams per person for soups.
- 70 grams for side dishes or, as in the East and in Anglo-Saxon countries, to substitute rice with bread or crackers.
- 100 grams for the first dishes and for stews.
A pound of rice provides 350 calories.
 

The cooking

A shell of protein surrounding the granule and in the inner part is the starch.
The degree of resistance to cooking depends on the intrinsic qualities of the varieties and processing, which, if not accurate, as a result gives a percentage
higher kernels routes.
The law forbids still breaks in percentages higher than 5%.
These notions are essential in the kitchen.
Use, in fact, rice is not bad and comply with applicable law, will mean having to cook unevenly, so bad meals.
To cook the rice should be plenty of water.
Filtering through the cracks of microscopic shell of proteins, water moves into the part where the substance is nestled amilacea and editing,
gelatinizzandola. No raw rice was more than six months in storage before processing, grains offers more settled and, therefore, more resistant to cooking. The Indians, who know this property for thousands of years, distinguished guests to reserve the rice made from "raw" ripened in a cool place.
The ratio of rice to be cooked and water is still not constant and depends on the dish you will prepare, by the variety used, the planned portions.
Taking as a base 100 grams of rice to boil, it can be said that in order to cook well indicatively have need for about half a liter of water.
The amount of water decreases to the soups to be moderately liquid and creamy.
Finally, for risotto should have at least a third of a liter of broth per 100 grams of rice. It is in this context, the relationship classic 400 gr. rice 1 liter and a half of broth.

How many minutes?

Cooking times depend on the variety and processing. A plate of rice is considered ready when the substance of his amilacea grains is gelatinized to 75%. The modification is performed between 13 and 20 minutes.
Indicatively apply the average:
- The municipalities have cooking times of 12 to 13 minutes.
- The semithin bake between 13 and 15 minutes.
- Goals are ready between 14 and 16 minutes.
- The superfine bake between 16 to 18 minutes.
- If the rice is al dente times are slightly reduced.

If English or prepare rice as a side dish you want to be more resistant grains and without distortion, just add boiling water to the juice of a lemon slice. The citric acid will promote the coagulation of proteins.
 
Similar effect is obtained with / salt that is a good idea to always add more cold water.
 

Parboiled rice

Preparation times are significantly reduced by using the pressure cooker, which halves the cooking, or parboiled / ed. In particular, the parboiled rice / and (from English to parboil: Boil partially semiriscaldare) is a treatment, today on a large industrial scale, practiced since ancient times in India, Pakistan, Burma and again in the forties in Italy, United States United, England.

The technique of parboiling, also applied for special processing of the paddy rice seed oil, or brown rice, is based on the passage, urged by the heat and water, vitamins from the outside to the inside of the grain, not going so lost.

The parboiled rice / and takes this a beautiful amber color.

The treatment starts, moreover, the gelatinization and stabilization of the starch which, at the desired time, will allow a more rapid cooking and without drawbacks. Not scuocendo, parboiled rice / and is suitable for the preparation of dishes rapid cooling and storage.
 

The main Italian varieties of rice

Group Variety Preferential use *
Common Balilla, Elio, Selenio, Rio. Soups, timbales, desserts
Half-fine

Lido, Rosa Marchetti.

Alfa, Argo, Cripto, Italico, Lomellina, Maratelli, Monticelli, Padano, Piemonte, Romeo, Rubino.

Vialone Nano

Soups, pasta, pies, sartù, rice rolls, side dishes.
Fine Ribe, Ringo. Ariete, Bonnet Bell, Europa, Giara Molo, Pierina Marchetti, Riva. Salads, soups and dry, side dishes, main dishes
Super-fine Smeraldo, Veneria, Zenit.
Belgioioso, S. Andrea.
Arborio, Redi, Volano.
Superflno Baldo, Roma.
Carnarali.
Gritna, Koral, Onda, Silla,Strella.
Miara, Indio.
Appetizers, salads, risottos, pies, sartù, side dishes, main dishes.
* The preferential use is not strictly correlated to each of the varieties listed and is, therefore, largely indicative. Some selection criteria adopted for individual dishes are targets, while others related to the subjective and gastronomic traditions.
 
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