Rice is the most widely consumed staple food for a large part of the world’s population, especially in Asia and Africa.
In Arab cuisine, rice is an ingredient of many soups and dishes with fish, poultry, and other types of meat. It is used to stuff vegetables or is wrapped in grape leaves (dolma). When combined with milk, sugar, and honey, it is used to make desserts.
In some regions, such as Tabaristan, bread is made using rice flour.
Rice may be made into congee (also called rice porridge or rice gruel) by adding more water than usual, so that the cooked rice is saturated with water, usually to the point that it disintegrates. Rice porridge is commonly eaten as a breakfast food, and is a traditional food for the sick.
There are many varieties of rice and culinary preferences tend to vary regionally.
With this in mind, which rice should you use with which dish? Is this a question you have ever asked or which is your favourite rice with which dish?
Here a few recommendations from Fresh Living:
Arborio: A medium grain that absorbs a lot of liquid and becomes creamy. Perfect for risotto or paella.
Wild and brown rice: Long grains that retain their husk, making them high in fibre with a slight bite. In most cases you can use these as a replacement for white rice for a healthier meal.
Brown or white basmati: A firm texture and nutty fragrance. Brown basmati contains more fibre and will keep you fuller for longer. It is traditionally served with vegetable and meat dishes like curries.
White rice: The fibrous bran and germ are removed from gains by rubbing rice, giving it a smooth polished finish. Rinse away loose starch before cooking.
Jasmine rice: Fragrant rice with very soft texture once cooked. Rinse before and after boiling and finish by steaming slightly. Great with Asian food.