> > COOKERY RIce 60 Ways Cover.indd 1 3/13/06 13:16:38 rice Rice00 Prelims P1-7.indd 1 3/10/06 14:45:03 Rice00 Prelims P1-7.indd 2 3/10/06 14:45:08 rice Great recipe ideas with a classic ingredient >> 60 in ways Marshall Cavendish Cuisine Rice00 Prelims P1-7.indd 3 3/10/06 14:45:15 The publisher wishes to thank Lim’s Arts and Living for the loan and use Other Marshall Cavendish Offi ces: of their tableware. Marshall Cavendish Ltd. 119 Wardour Street, London W1F 0UW, UK • Marshall Cavendish Corporation. 99 White Plains Road, Tarrytown NY Design: Agnes Lim 10591-9001, USA • Marshall Cavendish International (Thailand) Co Ltd. Photography: Jambu Studio 253 Asoke, 12th Flr, Sukhumvit 21 Road, Klongtoey Nua, Wattana, Bangkok 10110, Thailand • Marshall Cavendish (Malaysia) Sdn Bhd, Times Subang, Copyright © 2006 Marshall Cavendish International (Asia) Private Limited Lot 46, Subang Hi-Tech Industrial Park, Batu Tiga, 40000 Shah Alam, Selangor Darul Ehsan, Malaysia Published by Marshall Cavendish Cuisine An imprint of Marshall Cavendish International Marshall Cavendish is a trademark of Times Publishing Limited 1 New Industrial Road, Singapore 536196 All rights reserved National Library Board Singapore Cataloguing in Publication Data No part of this publication may be reproduced, stored in a retrieval system Rice in 60 ways : great recipe ideas with a classic ingredient. – Singapore : or transmitted, in any form or by any means, electronic, mechanical, Marshall Cavendish Cuisine, 2006. photocopying, recording or otherwise, without the prior permission of the p. cm. – (In 60 ways) copyright owner. Request for permission should be addressed to the ISBN-13 : 978-981-261-2335 Publisher, Marshall Cavendish International (Asia) Private Limited, ISBN-10 : 981-261-233-5 1 New Industrial Road, Singapore 536196. Tel: (65) 6213 9300, Fax: (65) 6285 4871. E-mail: [email protected] 1. Cookery (Rice) I. Title: Rice in sixty ways II. Series: In 60 ways Limits of Liability/Disclaimer of Warranty: The Author and Publisher of this book have TX809.R5 used their best efforts in preparing this book. The Publisher makes no representation 641.6318 -- dc21 SLS2006006963 or warranties with respect to the contents of this book and is not responsible for the outcome of any recipe in this book. While the Publisher has reviewed each recipe carefully, the reader may not always achieve the results desired due to variations in Printed in Singapore by Times Graphics Pte Ltd ingredients, cooking temperatures and individual cooking abilities. The Publisher shall in no event be liable for any loss of profi t or any other commercial damage, including but not limited to special, incidental, consequential, or other damages. Rice00 Prelims P1-7.indd 4 3/10/06 14:45:18 contents >> introduction 7 vegetarian 9 seafood 39 poultry 65 meat 91 desserts 119 glossary 138 weights & measures 144 5 Rice00 Prelims P1-7.indd 5 3/10/06 14:45:23 Rice00 Prelims P1-7.indd 6 3/10/06 14:45:24 introduction >> Rice is a rich source of complex carbohydrates, or starch. Short-grain rice is generally starchier than long-grain Simple carbohydrates are also known as sugars. Although varieties. When cooked, the grains tend to cling together. both types become sugars upon breaking down in the body, Varieties of short-grain rice include Arborio, Japanese and complex carbohydrates take more time to digest than their glutinous rice. Arborio rice is ideal for risottos because the simple counterparts and, as a result, keep a person feeling grains are able to absorb large amounts of liquid during full for longer. The nutritional profi le of rice is made more cooking to develop a creamy texture without becoming attractive by the fact that it also contains only trace amounts mushy. Japanese rice is also known as sushi rice and the of fat and sodium and no cholesterol or gluten. Rice is grains become sticky when cooked, a quality similar to white relatively low in protein, but because it is often eaten with glutinous rice. White glutinous rice is commonly used in a soy products in the East, the defi ciency is overcome. variety of sweet and savoury Asian recipes. Black glutinous The earliest known historical records indicate that the rice is popularly used in desserts. It has a chewy texture and Chinese were the fi rst in the world to cultivate rice some nutty fl avour and turns a deep purple colour with cooking. 4,000 years ago. The Chinese later introduced the processes Wild rice (Zizania aquatica), known to some as Canadian/ to India, and the cultivation of rice began to fl ourish far and Indian rice or water oats, comes from an aquatic plant that wide in Asia. Today, rice is grown around the world—in Asia, belongs to the same generic family of grass (Graminae) as common Australia, Africa, Latin America, parts of Europe and the rice (oryza sativa), but is ultimately a different species altogether. United States. Asia, however, remains the largest cultivator Wild rice takes nearly twice as long to cook but its great and consumer of rice, at 90 per cent of world production. chewy texture is well worth the wait. Wild rice is also far less starchy and very fl avourful. Varieties of Rice: the Long and Short of it Within the single species of rice (oryza sativa), there are Storage thousands of varieties. Only a few hundred are cultivated If kept in an airtight container in a cool, dark place, rice will throughout the world, however, and the most common keep for up to a year. Brown rice will last between three and classifi cations to consumers are the length and colour of the grain. six months in the same conditions. This is because the bran Long-grain rice has long, slender kernels and when cooked, layer is more prone to spoiling. When storing cooked rice, the grains remain separate and are light and fl uffy. Long-grain leave to cool thoroughly before transferring to a covered rice comes in two main types: white and brown. Brown rice container and keep refrigerated. Cooked rice can keep for up to is more nutritious than its white counterpart because of its 1 week in the refrigerator, or for several months in the freezer. outer coating, the bran layer. Rice bran contains proteins and minerals, and is rich in dietary fi bre. White rice grains, or Cooking polished rice, have had both their husks and bran layers Rice grains generally increase 2½ to 3 times in volume removed through milling. As a result, white rice grains when cooked. To cook rice successfully, always follow the predominantly contain complex carbohydrates. The two manufacturer’s instructions and measure water and rice most common types of long-grain rice are jasmine rice and accurately. Rice can be cooked by boiling or steaming, and basmati rice. Jasmine rice is also known as Thai fragrant rice on the stove, in the microwave oven or using an electric for the aroma that it gives off when cooked. It is commonly rice cooker. When rice is cooked, allow it to stand for 5–10 used in Asian recipes. Basmati rice is also extremely aromatic, minutes, covered, so the cooking process can be completed but its fragrance is distinctively earthy and nuttier. It is with the residual heat and the moisture from the steam can commonly used in Indian and Middle Eastern recipes. be fully absorbed by the rice to become tender and fl uffy. 7 Rice00 Prelims P1-7.indd 7 3/10/06 14:45:29 Rice01 Veggie P10-41.indd 8 3/10/06 15:05:16 >> avgolemono (greek egg and lemon soup) 10 chinese-style vegetable fried rice 13 thai pineapple rice 14 nasi kunyit (malay turmeric rice) 17 one-dish turmeric rice 18 japanese mushroom soup with brown rice 21 khichri (indian rice with lentils) 22 italian green rice 25 vegetarian indian rice with aubergine and potatoes 26 pilaf with pineapple and cashew nuts 29 italian braised rice with mushrooms 30 italian braised rice with courgettes 33 spanish rice with mushrooms and capsicums 34 indian tomato rice 37 9 Rice01 Veggie P10-41.indd 9 3/10/06 15:05:21