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Rice: how many types do you know? Do you know how to use them in the kitchen? – Italian Cuisine


Rice is one of the alimony more complete in nature. Light cereal, full of all the necessary nutrients, low fat and many fibers, vitamins and mineral salts, free of gluten and therefore a precious and useful ingredient in the diet of celiac subjects and those with food allergies.

But how many types of this cereal exist? And how can they be used in the kitchen? Let's try to answer these questions and then we'll find out four recipes good and easy to prepare, each for each variant of rice, at least among the best known and most used in the kitchen.

Analyzing the Italian market, we can make a first big skimming and group it into 4 large ones categories, divided according to the size of the beans and the cooking methods.

The first is that "common"Or" original "with small and round grains, a 12-13 minute cooking time and – due to the large amount of starch it releases during cooking – perfect for soups in broth, soups and desserts. semifino, characterized by roundish grains and cooked around 15 minutes, it is used for appetizers, rice balls and timbales). Up (ribe type for example), the king of risottos, with long grains and a 16-minute cooking time. Superfino – the Carnaroli par excellence – with large grains, a cooking that is close to 20 minutes and ideal for risottos and side dishes.

To these types a note should be added for non-Italian varieties of rice, which are mainly used in ethnic dishes. Let's talk about the thai which goes well with meat, fish or vegetables and cooks in about 15 minutes. Of that Basmati, originating from India and Pakistan, with long and thin grain and the characteristic delicate and aromatic flavor. He was born in Tamanishiki: originating from Japan and perfect for preparing sushi.

There are also types of cereal divided by color, very fashionable in the most sophisticated and sought-after recipes because, in addition to nutritional properties, they give dishes colors and combinations that white rice, inevitably, cannot do.

The two best known variants, in this case, are the red rice and the black one. What are the main characteristics of these two types of cereal?

Red rice

Red rice – usually whole – has high fiber content and mineral salts. It is a source of carbohydrates but at the same time it also provides our bodies with protein vegetable, is rich in antioxidants and promotes the correct functioning of the intestine. Eating red rice helps reduce the risk of obesity and keep it low glycemia. Its flavor, since it is grown in clay soils, often in the state wild, it is very aromatic and difficult to confuse.

The times of cooking red rice is about 35-40 minutes but everything depends on the chosen variety and is perfect in combination with first courses, side dishes, as a filling for vegetables, for flans and timbales and for salads and cold dishes.

Black rice

Black rice (or venere rice) – also integral – has a higher fiber content and maintains a higher quantity of vitamins and mineral salts compared to the white one. The black color emphasizes the presence of substances antioxidants in the coating of rice grains that support the proper functioning of the body and help prevent aging and disease.

The cooking time of black rice is around 40 minutes and is perfect both hot and hot cold for pasta dishes, in combination with legumes and for the preparation of rice salads, less for i risotto.

Let's now discover 4 quick and easy recipes to make with 4 different rice variants. White rice, red rice, black rice and whole white rice.

Sauteed white rice with mushrooms and vegetables

Leaving aside the classic and countless recipes that you can do with the White rice, we propose you a light and interesting variant to prepare at home in a short time. You will need:

300 grams of white basmati rice
1 zucchini
1 eggplant
1 onion
1 large carrot
250 g of mushrooms (preferably porcini)
soy sauce

Boil the rice without turning it during cooking. Wash the zucchini and the aubergine with sticks and sliced ​​carrot. Chop the onion into very small cubes. Sliced ​​i mushrooms. In a frying pan (preferably a wok) fry the onion, add the courgettes and aubergines when golden. After about 10 minutes add the mushrooms and cook everything for another 5 minutes. At this point add the rice and a few tablespoons of it to the pan soy sauce and stir for 3 minutes over high heat. Serve and eat hot.

Spring salad with red rice, lettuce and pomegranate

In combination with red rice we have chosen a fresh and light salad of spring, ideal for a quick and nutritious lunch or a picnic outside. Just cook the rice and let it cool before adding the other ingredients. You can embellish your salad with avocado and ginger and season it with a yogurt sauce or simple soy sauce.

Roll of black rice with salmon and avocado

If you like sushi and Japanese cuisine this dish is for you. The black rice will give the dish an even more decisive taste and will be perfect for preparing i roll because it must not be rinsed after cooking, which allows it to be more easily molded. Here are the ingredients:

300 grams of black rice
rice vinegar, sugar and salt
1 slice of freshly cut salmon
1 avocado
1 cucumber
Spreadable cheese
Sesame seeds and soy sauce

Start by preparing the rice, boil it in salted water until cooked and prepare while the emulsion for the rice, boil 3 tablespoons of rice vinegar with 1 tablespoon of sugar and a pinch of salt. When the rice is ready, pour the emulsion over it and stir gently. Cover the rice with a wet cloth until you have to use it. Cut the salmon into strips, peel the avocado and cut it into pieces equal to those of the salmon, do the same with the cucumber. Take the classic sushi mat and spread the rice on it, make a layer of spreadable cheese and then put the ingredients on top stuffed, roll up, being careful not to break the roll. Then remove the mat and cut your roll into pieces. Season with soy sauce and enjoy it as soon as done.

Poke bowl with brown rice

We close this roundup of alternative recipes with rice with this fantastic poke bowl with brown rice with salmon, tuna, edamame and ginger. The famous Hawaiian salad has also conquered the cuisine of the Bel Paese and will do so also with your guests for a light and tasty meal, perfectly balanced from an energy point of view and caloric. You will need:

300 g of superfine brown rice
25 g of edamame
30 g of nori seaweed
100 g of fresh cut tuna
100 g of freshly cut salmon
soy sauce and extra virgin olive oil
fresh ginger flakes
sesame

Start, as always, from the preparation of rice. Cook it in slightly salted boiling water. Drain it and let it cool. Keep it under a wet cloth to prevent it from drying out. Cut the tuna and the salmon in small pieces and marinate them with a bit of oil and soy sauce. In a large enough container, create a bed with rice, season it as you did with the fish and add the edamame, the nori seaweed and flaked ginger. Complete the poke with salmon and tuna and crunchy to the plate with a sprinkling of sesame. Add (if necessary) some oil and soy and enjoy it cold!

Gluten-free meal with red rice – Italian Cuisine


The recipe of the pastiera, but without gluten, with oil pastry and a filling of red rice

Neapolitan dessert par excellence, typical of the Easter period, the pastiera has always been synonymous with celebration for its fragrance and its richness. However, between the pastry dough and the wheat filling, it is not suitable for coeliacs. Here then the recipe reworked by the pastry chef Maurizio De Pasquale evokes its appearance and consistency, but with the use of alternative ingredients.
To cook it, the Fibrepan mix (Farmo gluten-free mix for the preparation of bread, pizza, buns and cakes at home) and the use of sunflower oil make it delicate and with a unique crispness. The unusual touch in the filling is given by the choice of the red rice which gives a particular and decisive aroma that blends between the flavors of ricotta and raisins and is enhanced by chocolate. Red rice is also a good source of fiber, mineral salts, antioxidants; ideal for controlling blood cholesterol levels.

A dessert suitable for those who must follow a gluten-free diet, but also for all lovers of authentic and natural tastes.

The recipe for a gluten-free pastiera

Preparation and cooking time: 1.30 h

Ingredients for a cake

For the pastry

50 g of sunflower oil
110 g of wholemeal raw sugar cane
150 g of gluten-free flour
100 g of egg yolk

For the stuffing

150 g of red rice
220 g of wholemeal raw sugar cane 220 g
2 whole eggs
anise
250 g of fresh sheep's milk ricotta
250 g of raisins
1 vanilla pod
20 g of bitter cocoa
150 g of chocolate drops

Preparation

Cook the rice for about 1 hour then place it in a large bowl.

Add to the fresh ricotta rice and mix. Add raisins, anise, vanilla pod, and sugar. Mix.

Add the eggs. Mix
Spread the pastry in the molds with the edge and fill the molds with the dough until halfway
Oil and mold the 20 cm diameter mold with rice flour, bake at 180/190 ° and serve at room temperature

Rice Recipe with preboggion – Italian Cuisine – Italian Cuisine


  • 36 pcs of basil leaves
  • Sardinian pecorino
  • Parmigiano Reggiano Dop
  • 20 g shelled pine nuts
  • a clove of garlic
  • extra virgin olive oil
  • coarse salt
  • 1 L vegetable broth
  • 500 g mixed wild herbs called preboggion (herbs vary according to season)
  • 200 g Vialone nano rice
  • fine salt
  • extra virgin olive oil

For the rice recipe with preboggion, toast the pine nuts in a small, fat-free pan for a few minutes.
Gently wash the basil leaves, dry them without rubbing them and collect them in a mortar, marble if possible. Start crushing them along the walls of the mortar with a wooden pestle (according to tradition it should be boxwood) along with a clove of peeled garlic and a pinch of coarse salt, which helps keep the green color bright and increases the friction favoring the operation. Add the pine nuts and continue to pound. Stir in a generous spoonful of pecorino and one of grated Parmesan and continue to pound until the mixture is quite thick. Transfer it into a bowl and add about half a glass of oil, stirring with a spoon: you will need to obtain a cream.
For the rice: Peel and wash the wild herbs, then brown them briefly in a pan with a little oil.
Heat the vegetable stock, add the rice and cook it for about ten minutes, then add the browned herbs, season with salt and continue cooking for another 2-3 minutes. Dilute a generous spoonful of pesto with a ladle of boiling broth and pour it into the rice pan. Turn off after a couple of minutes. Remove from heat, add another tablespoon of pesto and serve hot.