Rice Matters

The diversity of a common grain that sustains half the world’s people. The core staple at the heart of Asian cuisine with fragrant. The star of the meal can be transformed into the most flavorful and nourishing dishes. Most of us living in Asia rely on rice for daily sustenance. White rice is the most popular.

Rice is classified as long-grain, medium-grain, or short-grain. According to the length-to-width ratio of their kernels. Among the staple foods, some people think rice must be long-grain, fluffy, and separate, while others think it should be short-grain and stickier.

Your favorite style of rice might depend on the variety of rice you’re eating or your cooking preferences, which can vary by culture or even by family. Let’ take a closer look with our beloved short-grain rice and long-grain rice. it is the most well-known in Asian cuisine.

Short-grain rice

The most popular style of rice in Japan and Koran. Sometimes sold in the United States as sushi rice. It’s more starchy rice, which is cooked so it soft, sticks together slightly. Short grain rice can be either white or brown. There are a number of varieties that you will already know, Italian risotto rice, Japanese-style. They produce a delicious sticky texture rice. Traditionally used to make sushi, sticky rice.

Long-grain rice

Basmati rice and Jasmine rice are well-know. They’re less starchy than short-grain rice with grains that stay separate rather than sticking together and cook to produce firmer-texture rice. Jasmine rice is softer than most, it’s fluffy and it’s just a really great rice.

Jasmine rice: The fragrant medium to long grain variety that originated in Thailand but is now grow around the world. It’s one of the rice varieties of choice in much of Southeast Asian and part of China. In Thailand, the premier jasmine is called Thai Hom Malis, which the word that is “beautiful floral scent” because of the rice’s delicate floral aroma. They’re the premium variety of both white rice and brown rice.

Basmati rice: The delicious long-grain white rice. It is the longest grain of any rice. With its fragrant taste, makes it a rice to serve as a simple side that will go with virtually anything to your favorite saucy dishes. Basmati rice is traditionally grown in India, Nepal, and Pakistan. It is used a lot in South Asian cooking.

 A note on brown rice and white rice

Whole-grain rice is most often known as brown rice, and most of them is tan in color, any rice that is not polished is brown rice. The polishing process remove the bran layer. Brown rice still has its husks in place, so they it has a nuttier flavor, earthy, and robust. Their texture is chewer contain more fiber than white rice. It does take longer and add more water to cook.

Cook Perfect Jasmine Rice

Light, fluffy, and fragrant jasmine rice comes together just 30 minutes or less. It’s easy to cook on the stovetop, but the rice cooker method is easier as well.

The simple stovetop method. Use 1 ½ cup water to 1 cup dry rice. Every 1 cup of dry rice (220g/8oz) will make around 3 cups of cooked rice.

On the stovetop

1. Wash the rice by placing it in a fine mesh strainer set inside a large bowl. Fill the bowl with enough cold water to cover the rice by at least an inch. Swirl the rice with your hands then lift the stainer from the bowl. Repeat until the water is mostly clear, about 2 to 3 times. Drain the rice.
2. Put the washed rice and water in the large pot in a 1:1.5 water-to-rice ratio. Alternatively: My favorite way to add the rice first, then add enough cold water to cover the rice by ½ inch, placing the tip of your index finger on the rice, the water should come up to the first joint. Bring to a boil over high heat, reduce heat to low and simmer. Cover and cook 15 minutes.
3. Remove from the stove and rest, covered for 10 minutes then gently fluff with a spoon, then serve.

In rice cooker

1. After wash rice and drain off the water, place them in the inner port of the rice cooker.
2. Add water to rice ratio 1:1 for rice cooker.
3. Set the rice cooker setting.
4. One the rice cooker is done with cooking, rest 10 minutes before opening the lid. Because of the rice will still continue to absorb the water and transform into fluffy perfection. It is important to fluff the rice after they are cooked. Fluffing the rice helps to separate the rice grains so they won’t clump together. Use a rice paddle, rubble or silicone, or wooden spoon gently turn the rice around with your rice in a rice cooker.

Cook Brown Rice Perfect Every Time

It’s so fluffy and tender cooked brown rice in a pot. One cup of uncooked brown rice yields 2.5 cups of cooked rice. Cooking brown rice is a variety of different ways. Here’s 2 best ways: on the stovetop and rice cooker is my favorite way to achieve fluffy rice.

On the stovetop: Wash the rice by placing it in a fine mesh strainer set inside a large bowl. Fill the bowl with enough cold water to cover the rice by at least an inch. Swirl the rice with your hands then lift the stainer from the bowl. Repeat until the water is mostly clear, about 2 to 3 times. Drain the rice. Put the washed rice and water in the large pot in a 1:1.75 water-to-rice ratio. This ratio is ideal for steaming the rice on the stovetop over high heat. Bring to a boil. And reduce heat to low and simmer. Cover and cook 15 minutes. Remove from heat and let sit, covered for 10 minutes, then gently fluff with a spoon. If you stirring the bottom of the pot, there’s still water left, it needs more time. If it’s dry, the rice is ready.

For Rice Cooker: To add the rice first, then add enough cold water to cover the rice by ½ inch, placing the tip of your index finger on the rice, the water should come up to the ¾ of first joint. It’s the ideal of water-to-brown rice. Or 1 cup of rice to 1.75 cup of water.

 Note for the cookware

Heavy pot with tight-fitting lids for cooking rice on the stove, if the pot is too light weight your rice may burn on the bottom, and it must be large enough, when the rice has cooked it more than doubles.

Storing Cooked Rice

Always let the cooked rice cool completely, uncovered, before refrigerating it. The warm rice will trap a lot of moisture in the container and it will spoil faster. Cooked rice will keep about 5 days in the fridge. Just make sure it smells good and doesn’t show signs of mold before serving it. Big-batch rice that are convenient to use when you need them. Pick your favorite rice, white rice or brown rice, for enough cooked rice to go the distance all week long.

 Reheat cooked rice without drying it out

Place leftover rice in a microwave-safe bowl, add a splash of water to each cup of cooked rice, cover with a lid or damp paper towel, heat and let for about 1 to 2 minutes, the rice simmer until hot and fluffy.

Rice and Flavor of Asia

Now is ready to embark on a culinary journey the rich and diverse flavors of Asia. The rice dish is packed with flavorful and easy-to-flower recipes that are perfect for weeknight dines, family feasts, and special occasion. Each recipe is designed to highlight the hearty combination of meat, vegetable, and rice, a staple pairing in Asian cuisine that bring comfort, nourishment, and bold flavor to your table.

Spicy Coconut Chicken Soup

This popular Thai cuisine, the best known of Thai soup “Tom Kha Kai” is fresh, tasty, and exciting.

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Salmon Mushroom Fried Rice

Asian flavors add layers to this dish with an amazing umami flavor.

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Fried Rice with Panang Curry

Rich curry and aromatic jasmine rice give this version a real vibrancy.

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