Chef at 16:33, 5 October 2024

2024-10-05T16:33:30Z

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{{#seo:
|title=Rice recipes: Cooking Wiki
|titlemode=replace
|keywords=Rice recipes: Wiki facts for this cookery ingredient
|description=This category hold many different rice recpipes from around the world. All photographed and tested
}}

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[[Image:Rice.jpg|300px|thumb|right|Uncooked brown rice]]
Rice is a cereal foodstuff which forms an important part of the diet of many people worldwide.
The seeds of the rice plant are first milled using a rice huller to remove the chaff (the outer husks of the grain). At this point in the process, the product is called brown rice. The milling may be continued, removing the 'bran' (i.e. the rest of the husk and the germ), thereby creating white rice. White rice keeps longer than brown rice.

Raw rice may be ground into flour for many uses, including making many kinds of beverages such as amazake, horchata, rice milk, and [[sake]]. Rice flour does not contain gluten and is suitable for people on a gluten-free diet. Rice may also be made into various types of noodles.

Processed rice seeds must be [[boiled]] or [[steamed]] before eating. Cooked rice may be further [[fried]] in [[oil]] or [[butter]].

Rice is a good source of protein and a staple food in many parts of the world, but it is not a complete protein: it does not contain all of the essential amino acids in sufficient amounts for good health, and should be combined with other sources of protein, such as [[nuts]], seeds, [[beans]] or [[meat]].

Rice, like other cereal grains, can be [[puffed]] (or [[popped]]).

==Rice types==

===Organic rice===

Organic rice is rice that has been grown without the use of pesticides or fertilisers. It can be long, short, medium, brown or white.

===Brown rice===

Brown rice or [[wholegrain]] rice is the rice grain, complete with the husk. It is popular in western countries as it is deemed to be healthier. It is not commonly consumed in countries where rice is a staple. Brown rice can be long or medium grain. It is not usual to find short grain brown rice apart from in specialist health food stores.

===Long grain rice===

Long grain rice is three or four times as long as it is wide.

White long grain rice is the most commonly available rice.

It is commonly used in savoury dishes.

The following rice types are long grained rice:
* American aromatic rice
* [[Basmati rice]]
* Dehra Dun rice
* Domsiah rice
* Indica rice
* Jasmine rice
* Patna rice
* Thai fragrant rice
* Xian rice

[[Image:Glutinous rice.jpg|300px|thumb|right|Sticky rice wrapped in a banana leaf]]

===Medium grain rice===

Medium grain rice is about twice as long as it is wide.

It is commonly used in [[paella]] dishes

The following rice types are medium grained rice:
* Bahia
* Bomba

See also: [[Arroz de Valencia|Valencia]], [[Calasparra rice|Calasparra]] and [[Arroz del Delta del Ebro]], [[Idli rice]]

===Short grain rice===

Short grain rice is almost as wide as it is long. It absorbs liquid very well and is often sticky once cooked.

It is commonly used in risottos and puddings.

The following rice types are short grained rice:
* ''Risotto rice''
** Aborio
** Carnaroli
** Vialone nano
* ''Japanese table rice''
** Moochi rice
===See also===
* [[Idli rice]]

[[Image:Red Camargue rice.jpg|300px|thumb|right|Red Camargue rice]]

===Red rice===

Grown in the Carmargue area of Southern France, it is a long grain rice that is good for savoury dishes. It can take almost twice the time to cook as a white long grain rice.

[[Image:Wild rice.jpg|300px|thumb|right|Wild rice]]

===Wild rice===

Wild rice is not a true rice, it's a form of grass that grows around America's Great Lakes. It is sometimes mixed with basmati rice. It has a nice nutty flavour but will take longer to cook.

===Quick / Easy cook / Boil-in-the-bag / etc...===

Don't bother, rice is so easy to cook that there really is no need to use these expensive ''time-saving'' products.
===Cooked rice and food safety===
Cooked rice is a primary source of [[bacillus cereus food poisoning]]. Once rice is cooked it should be promptly consumed or kept hot (over 60°C [140°F]) or refrigerated (below 4°C [40°F]). It must not be left at room temperature.

== How much does one cup of rice weigh? ==

''Estimated [[Generic_conversion_table#Volume|US cup]] to weight equivalents:''

<div class="wikitable-responsive">
{| class="wikitable"
|- style="vertical-align:top;"
!style="min-width: 20%;"|'''Ingredient'''
!style="min-width: 40%;"|'''US Cups'''
!style="min-width: 40%;"|'''Grams'''
!style="min-width: 40%;"|'''Ounces'''
|- style="vertical-align:top; text-align: center;"
|- style="background: #f8f2d7;"
|Uncooked Rice||1 Cup||225 g||8 oz
|- style="background: #e6e6fa;"
|Cooked Rice||1 Cup||250 g||9 oz
|}
</div>

'''Conversion notes:'''<br />

Every [[ingredient]] has a cups to ounces or grams conversion table. Search for the ingredient, cup to weight conversions are at the end of each ingredient page.

We also have a [[generic conversion table]] and a [[portions per person lookup]].
===Fried rice syndrome===
[[Food poisoning due to cooked rice being stored at room temperature]].

===How much cooked rice does dried rice make?===

Slightly more than double the weight. Eg: 100g uncooked rice makes about 220g cooked rice.

=RICE RECIPES=
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[[Category:Ingredients]]
[[Category:Nuts grains and seeds]]
[[Category:Recipes]]

Category:Rice recipes - Revision history

Chef at 16:33, 5 October 2024