Thursday, April 26, 2007


Is a white, short grain rice from Italy. It is almost round and contains much more starch than other rice. USES: Risotto, Soups, Puddings

Is a long grain rice from India with a nutty flavour and aroma. When it is cooked it is fluffy and separates. USES: Best used for Indian cooking.

Is a medium grain rice retaining it's bran layers. This gives it it's distinctive texture and flavour. Cooking time is about twice as long as white rice. Quick cook brown rice retains all the nutritional benefits of Brown rice, but it has been steamed to reduce cooking time by of that of Brown rice. USES: Casseroles, Meatloaves, Salads

Is White rice which has been steamed with the outer bran layers on. After removal, the golden colour from the bran is evident. Cooking produces more separate grains than other rices. USES: Fried Rice; Used in place of other types in recipes; Can be cooked in the fridge (see cooking Methods).

Is a long grain rice from Thailand with a beautiful fragrance. When it is cooked it is fluffy and separates. USES: Best with Thai food.

Is a medium grain rice produced in Australia. It is plumper and more moist than Long Grain Rice when cooked. USES: Desserts, Salads

Is distinguished by it's narrow kernel, longer than it is wide. It gives tender, fluffy, separate grains when cooked. USES: Traditional rice dishes of Asia, India & Spain; Salads

Is actually the seed of and aquatic grass. When cooked it is chewy and earthy in flavour. It takes up to an hour to cook. USES: Stuffings, with Game birds, Pilaf.

NOTE: All varieties of Rice should be stored in a dark, cool, dry place.


Absorption Method:

Bring 2 Cups of Water to the boil in a heavy based saucepan. Stir in 1 Cup of rice and salt to taste. Return to boil. Cover. Cook over low heat for 20 minutes or until rice is tender and all water absorbed. Remove lid. Fork lightly. Heat gently until any liquid evaporates. NOTE: Add 1 1/2 Cups of water for every extra cup of rice.

Exeptions: Brown rice requires about 55 minutes cooking time. Quick cook brown rice requires about 25 minutes cooking time. Golden Long grain rice requires only 1 1/2 cups of water. Wild Rice requires about 45 minutes cooking time.

Rapid Boil:

Bring 8 cups of water to the boil in a large saucepan. Stir in 1 cup of rice. Boil uncovered, 12-15 minutes. Drain well. Exeptions: Brown rice requires 30-40 minutes cooking time. Quick cook brain rice requires 15-18 minutes cooking time. Not advised for Wild Rice.


Place 1 cup rice in a deep casserole dish with 1 1/2 cups of water. Cover dish with lid or plate. Cook on HIGH (100%) for about 10-12 minutes, stirring once. Allow to stand covered for 5 minutes. Toss with fork. Exeptions: Brown rice requires 3 cups of boiling waer, 30 minutes cooking and 10 minutes standing. Quick cook Brown rice requires 2 1/3 cups boiling water, 15-78 minutes cooking and 10 minutes standing time. NOT recommended for Wild Rice.

Cook in Fridge:

Golden Long Grain Rice cooks in the fridge. Simply place 1 cup rice in a container with 1 cup boiling water. Cover. Refridgerate 1 hour or overnight. Quick cook Brown Rice requires 2 hours.

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