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| RICE; frugalfriendsinthelitchen | |
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| Tweet Topic Started: Jan 23 2005, 04:32 AM (51 Views) | |
| ed-gracetoday | Jan 23 2005, 04:32 AM Post #1 |
Elder
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RICE What Makes Rice Fluffy or Sticky? Rice contains two starches, amylose and amylopectin. The ratio of these starches determines the texture-from separate and fluffy to sticky and gummy. Rice with a higher amylose content are separate, light, and fluffy. Uncooked, those grains appear somewhat translucent. Rice with a lower amylose content cooks into grains that are more moist and tender, with a greater tendency to cling together. Uncooked, these grains appear more opaque. Long-grain rice contains the highest percentage of amylose, roughly 23 to 26 percent...so it's fluffy. Medium-grain rice kernels are two to three times longer than they are wide. The cooked grains are moist and tender, and they cling together. It contains approximately 15 to 19 percent amylose and is typically used in recipes that call for a creamy consistency, such as rice pudding and paella. Short-grain rice kernels are almost round. When cooked, this rice tends to be even more moist, tender, and sticky than medium grain. It is commonly used for sushi, is estimated to contain roughly 12 to 17 percent amylose...so it's very sticky. * Rinsing Though modern processing techniques are effective at removing impurities and producing clean, consistent rice, many people still prefer rinsing first. Proponents say another benefit is removing any loose starch, making it less sticky (fluffier) for more consistent cooking. Try it both ways and discover which you like best. * Soaking Some rices (Basmati, for example), cook better after soaking to soften the grains for better texture or to prevent breaking of brittle varieties. Most sticky rices will not cook properly without soaking, so if your recipe calls for soaking, do so. Reminder: If you rinsed or soaked your rice before cooking, Be sure to drain it thoroughly to be sure your water measurement will be accurate. * Preparation Rice cookers or steamers provide a no-risk method when used properly. Use a heavy-bottomed pot so the heat is distributed evenly. If the uncooked rice in the pot is more than two inches deep, choose a larger pot. Use a tight-fitting lid so the steam will stay in the pot while the rice cooks. When cooking large quantities, cook in two or three smaller batches. High altitude cooking requires more water and more time. Microwaving rice takes no less time than cooking on the stovetop. * Read the box or recipe for the desired results. Different varieties of rice are best when cooked using a particular method. Be sure to follow recipe instructions to get the best flavor and texture from your rice. Absorption Method This is the most popular method for cooking rice, using a set amount of rice and a set amount of water for a set amount of time. By the time the water is absorbed, the rice should be done. This is also the method by which most rice cookers work, though some employ a mixture of this and the following Steaming Method. Steaming Method To avoid sticking to the bottom of the pot, this is usually the preferred method for cooking sticky and clinging rices. Soaked and drained rice is put in a special steaming basket or pan over a pot or wok of boiling water and cooked with steam alone, without the rice ever touching the boiling liquid. * Storage Uncooked Rice Due to its low moisture content, properly stored rice should keep without losing quality for as long as one to three years. Store in a sealed container in a dry, dark, and cool place. If you use it fairly quickly, then a glass container on the counter or open cupboard shelf in indirect light is okay. Due to the bran, the shelf life of brown rice is much shorter-only one to six months. It can go rancid if kept longer or is stored in too warm an environment, so try storing in the refrigerator. Cooked Rice Allow to cool completely, then store, well sealed, in the refrigerator. Use within two or three days. Here's a trivia tidbit...There are thousands of varieties of rice grown all over the world, on every continent....except Antarctica! |
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| monkey143 | Jan 23 2005, 09:30 AM Post #2 |
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Deacon
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This is great info! I never had much luck with rice - now I know why! I have switched to brown rice recently, for the added fiber and nutrients -and it is never sticky! One more benefit I just realized as a result of this post! Thanks, Candy! |
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| ed-gracetoday | Jan 23 2005, 09:51 AM Post #3 |
Elder
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I use a rice cooker. But I remember in HS they made rice that stuck together and they would put a mound with an ice cream scooper on your plate. I loved it this way, and I still to this day have never been able to duplicate it. |
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