How can I choose the best long grain?
Your selection of long grain rice is first preference over aroma, taste and texture. There is a good degree of freedom with the replacement of any specific diversity. Different rice tribes are commonly grown in different places in the world and are connected to the region's kitchen. For the best authenticity of your kitchen creations, you may want to choose rice that is traditionally used for a particular meal. Some people also set up their selection on nutritional considerations.
After corn and wheat, rice is the most cultivated grain in the world. Gram for gram, it is the most concentrated source of carbohydrates with energy supply. Rice is the annual grass seed called sativa oryza , which is grown in the fields usually submerged in water called Paddies. There are thousands of different strains, but all are derived from two lines that are expected to come from the Asian continent - indica and japona . The latter is rice with short grain so you have to choosevarious oryza sativa indica .
The difference between long and short and medium grain. The last two are often called "sticky rice" and one of them is even called sticky rice. Although it is incorrectly named, because all rice does not contain gluten of chewing protein, its cooked cores will stick to each other and cluster. For comparison, most varieties of long grain rice complete cooking for individual, separate cores.
Most of the world's long grains come from Thailand and Vietnam. On your local markets there are small bags of special varieties grown elsewhere around the world, including the Mississippi River in the United States. Although there is not much excess for export exports, China and India are the largest rice growers in the world, so you can also find wrapped rice coming from here. If you are preparing ethnic food, you will do well to consider the origin of the rice.
An example is a spicy pilaf rice bowl called biryani popular in countries that borders on the Arabian sea, including Pakistan. It is best produced with a variety of long grain rice called Basmati, preferably grown in India. Basmati is part of a wide category of rice commonly called aromatics for their distinctive scents when they are cooked. Jasmine Rice of Thailand has a softer texture and carries a walnut, almost floral scent.
Most rice is milled, processed and polished down to an opaque white inner core of the seeds called endosperm. When the seeds are still partially processed, with a seed still enclosed in a harder hull called its bran, it is commonly referred to as brown rice. Both variants are usually available for almost all types of rice. In addition to the healthy digestion fiber, brown rice is preferred by many people because bran contains certain vitamins and other nutrients that are not absent in refined white rice. Must not be confused with the northern American "wild rice", existedIt also eats some exotic trunks with long grains of rice, which were kept for colors such as red and black.