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Rice: one of the most widely consumed cereals in the world, they say its cradle was in Asia among the vast areas of water.
Associated with women and fertility, rice has always had a presence in every religious aspect, family event, and political occurrences in Asian cultures.
Rice cultivation moved slowly in its journey from East to the West. In the Ancient Greek and Roman world it was considered an expensive imported product appreciated mainly for its medicinal qualities, a luxury that only the wealthy could afford. It reaches Spain with the Arab conquest and then with time becomes known in all of Europe.
It is now the staple food which underpins most Asian cuisines and is present in traditional cooking all over the world: Joloff rice in Africa, the Spanish Paella, the Italian Risotto, Nasi Goreng in Indonesiaā¦
Its appetising and nutritional value can be increased by adding eggs, fat, milk and sugar and turning it into puddings, cakes, and fritters.
Popular types of rice are:
Calrose: ideal for sushi, soups,saladsā¦absorbs aromas from herbs and spices.
Jasmine: long grain, fragrant, excellent with chicken curriesā¦
Basmati: aromatic fluffy grain, perfect in Indian dishes.
Arborio: high in starch, good for risotto and starchy desserts.
Popular Cooking methods:
Steaming
Boiling
Pilaf
Risotto
For a chance to receive a Food Challenge Award for your profile Please share with us What is your favourite rice dish, What type of rice do you use and How do you cook and serve it?
Big thank you to all participants of the March challenge.
Congrats to:
@consumanon @Buzz3 @hitspacebar @BevT1 @Memsahib
You have been awarded a Food Champions Badge for the March challenge.