"With out rice, even the cleverest housewife cannot cook." - Chinese Proverb
Over half the global inhabitants survives on it. It is the second most produced cereal grain within the world. There are over forty,000 types of it worldwide - and I have chosen for you, the three greatest ones to eat, santinorice.com before you die! Go forth ladies and gents, I highly suggest you to embark upon this culinary journey!
1. Basmati: Aged, long grain Basmati is considered one of India's most prised culinary items to the world. Not many people know that the name of the variety is derived from the Sanskrit time period vasmati, that means "aromatic". This fragrant selection with a nutty flavour can undergo extended cooking, a property that becomes helpful in the preparation of the famend dish, biryani. Basmati and tender meat/ moist seafood/ recent vegetables, richly flavoured with carefully selected herbs and spices, make a heavenly one-pot meal! Because the grains can withstand long, slow cooking, they soak up all of the flavours from the pan.
2. Arborio: Moving on to a brief grain variety - Italian Arborio is creamy, virtually as if coated in a sauce, when cooked! The creaminess is a results of the rice leaving its starch upon cooking. It's named after Comune di Arboro, the place it is grown. Like pasta, Italians cook it to al dente texture, that means "firm when bitten". Probably the most well-known preparation made with it's risotto. Arborio is cooked with meat/ seafood/ vegetables/ mushrooms, butter and wine to a smooth consistency! Cheese (Parmesan, unless it is a fusion/ trendy recipe.) is incorporated on the end. Now that's every connoisseur dream come true!
3. Jasmine: Thoughts about this one conjure up images of lengthy, slightly sticky, floral-scented (Akin to the flower of the same name.) rice grains being served with comforting Thai curries. It's not as lengthy or slender as the Basmati. Regardless that initially a Thai selection, it's grown in Vietnam, Cambodia and Laos too. One of the simplest ways to cook it is in less water, therefore absorption method. (It's the method of rice-cooking that uses a measured amount of water. This is in contrast to drainage method where plenty of water is used, and then discarded on the finish of the cooking process.) Jasmine is great plain boiled, however any leftovers are additionally good for fried rice. Soft grains are stir-fried with onions, garlic, chillies, soy sauce in a veg. or non veg. dish with bold, vibrant flavours!
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