RICE
Here you are several techniques to cook rice.
Risottos
Risottos are a form of rice cooking from Italy. The way the rice is cooked and the cooking point, al dente, provides the rice with a creamier consistency and giving the taste itself more rice protagonism that the cooking broth. It also tends to be fattier than the Spanish rice.
The technique used to prepare risotto consist of adding the broth slowly, stirring constantly, so grains release its soluble part and they bind the stock, separate usually add butter, cream or some cream cheese. The incorporation of bold and imaginative flavours from the new Italian chefs, being risottos posts of haute cuisine, using amazing combinations such as powder of licorice, coffee with capers, powdered cocoa and saffron, etc.They are dishes that support a wide range of combinations and flavors, and from the point of view of the restoration, they are more comfortable to work than to the paellas and rice national dishes.
“Soggy” Rice
The rice is cooked covered from the beginning to the end. It should be prepared in thick and deep casseroles, never in shallow pans as paella pans. The varieties recommended for this type of rice are those that contain a high percentage of amylopectin: Sénia, Bay, Carnaroli, Arborio. We should avoid rice varieties such as Bomba or Basmati. They hardly absorb the flavors, which are exact an olive-green rice.
Baked rice
Finishing a rice dish in the oven is a guarantee the grains will cook evenly. It will give us the opportunity to add a layer of cheese, eggs or cream, obtaining a delicious crispy crust.
Crispy rice
To get to have a recipe for rice crispy texture can be added to last minute of cooking a vegetable that has a taste neutral and very chopped, so we engañaremos to the palate and get that crunchy touch that would bring this vegetable, cauliflower Cous-cous.
Paella rice
The main feature of the paella rice is that we get a very thin layer of rice with which we get a dry and loose grain. It is very versatile and goes well with all kinds of ingredients, meats, fish, vegetables, but it is advisable that the cuts are small as the stock will not have much height at the time of cooking.
DIFFERENCE OF GRAIN AND BEHAVIORS AFTER COOKING (Amylose and Amylopectin)
All the rice grain varieties are composed of the same element, starch, and in equal quantity, but not all grains contain the same type of starch. There are two types of starch, amylose and amylopectin. Depending on the percentage of one and another that contains every variety of grain behave in one way or another, Greater % of amylase:
Greater % of amylopectin:
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