White Basmati Rice
Rice is one of the oldest cereal grown and is consumed by a large part of world’s population. There are around 40,000 varieties of rice known; however, it is broadly classified as long-grain, medium-grain, and short-grain.
Long-grain rice is four to five times longer than it is wide. Because of its low starch content, the grains remain separated and fluffy when cooked. This is best used for making fried rice, pulao and biryanis (popular rice dishes in South Asian and Middle Eastern countries), burritos and tacos, and as a side dish to complement stews and curried vegetables and meat dishes. It is also used for making desserts like rice pudding. Common varieties are usually labeled as Basmati, Jasmine, Carolina, and Texmati.
Medium-grain rice is two to three times longer than it is wide. It is moist and moderately sticky when cooked. It is used to make stir-fry recipes. Some people like their rice a little sticky and use medium-grain rice as side dish with stews and curried vegetable and meat dishes. It can also be used making desserts like rice pudding (kheer). Common varieties are Bomba, Carnaroli, Arborio, Vialone, Valencia or Thai sticky rice.
Short-grain rice is slightly longer than it is wide. It is chewy and sticky when cooked and is most popular in Japanese cuisine; especially for making sushi. Short-grain rice is usually labeled as Japanese Sushi Rice or Short Grain White or Short Grain Brown .
Most varieties of rice are sold as either white or brown. White rice used to be the favorite choice for eating; however, brown rice is becoming popular lately for its health benefits. Both white and brown rice have same calorie content. The main difference depends upon the way rice is milled.
Brown rice is un-milled; only outer inedible husk is removed. Therefore, it retains the whole seed, which is bran, germ, and endosperm. The whole seed of rice is the main source of nutrients, antioxidants, and fiber; hence brown rice is more nutritious. Brown rice takes longer to cook and has nutty taste.
White rice is milled to remove its bran and germ away. Removing the bran and germ makes the white rice less nutritious as about 25% of grain’s proteins and several nutrients are lost. White rice cooks faster and has relatively sweet taste.
For cooking rice, the standard rice to water ratio is 1:2, however, this ratio vary with cooking methods. Rice can be cooked in a pan, pressure cooker, rice cooker, or microwave, and each appliance requires different quantity of water and takes different time to cook.
The above methods needs to be followed for cooking rice with water for using as side dish or making fried rice, pulao or biryanis (rice dishes popular in South Asian and Middle Eastern countries); the dishes in which rice grains need to be fluffy and non sticky. However, rice can be cooked in different ways for making desserts such as rice pudding, in which rice is slowly cooked with milk and nuts.
If you are shopping for rice for the first time, try to find the rice of your choice at your grocery store or supermarket. If you cannot find one, you will find a wide range of rice varieties in Indian or South Asian grocery stores. It is also available at online grocery stores such as amazon.com. In the search field, type the kind of rice you want to buy and then sort by relevance. For example, type ‘long-grain basmati rice in grocery’ if you want to buy long-grain basmati rice.
Long-grain rice is four to five times longer than it is wide. Because of its low starch content, the grains remain separated and fluffy when cooked. This is best used for making fried rice, pulao and biryanis (popular rice dishes in South Asian and Middle Eastern countries), burritos and tacos, and as a side dish to complement stews and curried vegetables and meat dishes. It is also used for making desserts like rice pudding. Common varieties are usually labeled as Basmati, Jasmine, Carolina, and Texmati.
Medium-grain rice is two to three times longer than it is wide. It is moist and moderately sticky when cooked. It is used to make stir-fry recipes. Some people like their rice a little sticky and use medium-grain rice as side dish with stews and curried vegetable and meat dishes. It can also be used making desserts like rice pudding (kheer). Common varieties are Bomba, Carnaroli, Arborio, Vialone, Valencia or Thai sticky rice.
Short-grain rice is slightly longer than it is wide. It is chewy and sticky when cooked and is most popular in Japanese cuisine; especially for making sushi. Short-grain rice is usually labeled as Japanese Sushi Rice or Short Grain White or Short Grain Brown .
Most varieties of rice are sold as either white or brown. White rice used to be the favorite choice for eating; however, brown rice is becoming popular lately for its health benefits. Both white and brown rice have same calorie content. The main difference depends upon the way rice is milled.
Brown rice is un-milled; only outer inedible husk is removed. Therefore, it retains the whole seed, which is bran, germ, and endosperm. The whole seed of rice is the main source of nutrients, antioxidants, and fiber; hence brown rice is more nutritious. Brown rice takes longer to cook and has nutty taste.
White rice is milled to remove its bran and germ away. Removing the bran and germ makes the white rice less nutritious as about 25% of grain’s proteins and several nutrients are lost. White rice cooks faster and has relatively sweet taste.
For cooking rice, the standard rice to water ratio is 1:2, however, this ratio vary with cooking methods. Rice can be cooked in a pan, pressure cooker, rice cooker, or microwave, and each appliance requires different quantity of water and takes different time to cook.
- To cook 1 cup white basmati rice in a pan, add 2 cups of water (2 times the rice). Once the water comes to a boil on high heat, lower the heat and tightly cover the pan. It will take about 15 minutes to cook on low heat.
- To cook 1 cup white basmati rice in a pressure cooker, add 1 and 1/4 cups of water (just 1/4 cup more water than rice). The rice is cooked on 3 whistles on high heat. Remove the cooker from stove, and let the pressure inside the cooker release by itself before opening the lid. This is the fastest and my favorite method of cooking vegetable pulao.
- To cook 1 cup white basmati rice in a rice cooker, add 2 cups of water (2 times the rice). It takes about 30 minutes to cook.
- For cooking in microwave, follow your microwave specific instructions. Usually, to cook 1 cup white basmati rice, 3 cups of water (3 times the rice) is needed. It takes about 10 minutes to cook on high with rice uncovered and 15 minutes on medium/medium-low with rice uncovered.
The above methods needs to be followed for cooking rice with water for using as side dish or making fried rice, pulao or biryanis (rice dishes popular in South Asian and Middle Eastern countries); the dishes in which rice grains need to be fluffy and non sticky. However, rice can be cooked in different ways for making desserts such as rice pudding, in which rice is slowly cooked with milk and nuts.
If you are shopping for rice for the first time, try to find the rice of your choice at your grocery store or supermarket. If you cannot find one, you will find a wide range of rice varieties in Indian or South Asian grocery stores. It is also available at online grocery stores such as amazon.com. In the search field, type the kind of rice you want to buy and then sort by relevance. For example, type ‘long-grain basmati rice in grocery’ if you want to buy long-grain basmati rice.
Whole Garam Masala
An authentic garam masala is a collection of four spices either in whole or powdered form. The four spices, green cardamom, black cardamom, clove, and cinnamon stick added in the right proportion enhances the flavor and aroma of the dishes. The word ‘garam’ means warm or hot and ‘masala’ means spice; however, garam masala does not mean that the spices are hot. It means that the spices raise your body temperature by increasing the metabolism. The taste of garam masala in food is intense (not hot) yet pleasant.
Either in whole or powdered form, it is an essential ingredient in many Indian and South Asian cuisine. The whole garam masala is usually added to the hot oil before other ingredients to release its flavor to the oil. On the other hand, the garam masala powder is added to the dishes with other powdered spices while cooking or just for seasoning the dishes toward the end of the cooking. Garam masala is used to flavor a variety of curries, stews, and soups and marinades and rubs for barbecue. Green cardamom, cinnamon, and clove are used to flavor a wide range of desserts.
Store the whole or powdered garam masala in a tight lid jar in a cool, dark, and dry place. It will last for about six months at room temperature. If you do not use it often in your cooking then keep it in the freezer to last up to 2 years.
In addition to the adding wonderful flavor and aroma to the food, garam masala helps in boosting metabolism and promoting weight loss. It helps in absorbing nutrients and lowering blood sugar. It also helps in detoxification.
You can buy whole or powdered garam masala at any Indian or South Asian grocery store or gourmet markets.
Either in whole or powdered form, it is an essential ingredient in many Indian and South Asian cuisine. The whole garam masala is usually added to the hot oil before other ingredients to release its flavor to the oil. On the other hand, the garam masala powder is added to the dishes with other powdered spices while cooking or just for seasoning the dishes toward the end of the cooking. Garam masala is used to flavor a variety of curries, stews, and soups and marinades and rubs for barbecue. Green cardamom, cinnamon, and clove are used to flavor a wide range of desserts.
Store the whole or powdered garam masala in a tight lid jar in a cool, dark, and dry place. It will last for about six months at room temperature. If you do not use it often in your cooking then keep it in the freezer to last up to 2 years.
In addition to the adding wonderful flavor and aroma to the food, garam masala helps in boosting metabolism and promoting weight loss. It helps in absorbing nutrients and lowering blood sugar. It also helps in detoxification.
You can buy whole or powdered garam masala at any Indian or South Asian grocery store or gourmet markets.
Salt
Salt is a mineral composed of a chemical compound called sodium chloride. It is essential for human body to regulate fluid balance and to control function of nerves and muscles. Human body cannot produce its own salt and depends on various sources of salt in food for necessary daily intake.
In addition to being just a diet supplement, salt helps in extracting the real flavors of savory as well as sweet dishes. No other seasoning has been found so fulfilling to replace salt. However, the overuse of salt results into a lot of health problems, such as hypertension, heart disease, and strokes. Use salt mildly in your food to you can enjoy its goodness.
In addition to being just a diet supplement, salt helps in extracting the real flavors of savory as well as sweet dishes. No other seasoning has been found so fulfilling to replace salt. However, the overuse of salt results into a lot of health problems, such as hypertension, heart disease, and strokes. Use salt mildly in your food to you can enjoy its goodness.
Unsalted Butter
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