Kydd - Posh Rice: Over 70 recipes for all things rice

Publishing Director: Sarah Lavelle

Creative Director: Helen Lewis

Copy Editor: Corinne Masciocchi

Editorial Assistant: Harriet Butt

Series Designer: Gemma Hayden

Recipe Writer and Food Styling: Emily Kydd

Photographer: Alex Luck

Prop Stylist: Alexander Breeze

Production: Vincent Smith and Tom Moore

First published in 2017 by

Quadrille Publishing Limited

Pentagon House

5254 Southwark Street

London SE1 1UN

www.quadrille.co.uk

www.quadrille.com

Quadrille is an imprint of Hardie Grant

www.hardiegrant.com.au

Text Quadrille Publishing Limited 2017

Photography Alex Luck 2017

Design and layout Quadrille Publishing Limited 2017

The rights of the author have been asserted. All rights reserved. No part of the book may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, electrostatic, magnetic tape, mechanical, photocopying, recording or otherwise, without the prior permission in writing of the publisher.

Cataloguing in Publication Data: a catalogue record for this book is available from the British Library.

eISBN: 978 1 78713 025 8

CONTENTS

POSH RICE

Rice this simple grain is the staple diet of more than half the worlds population. And its no wonder, considering its combination of high nutritional value, low cost, ease of cooking and astonishing versatility.

Although it makes a great accompaniment to any meal, rice doesnt always have to play a supporting role. Its time to show that bag of rice in your cupboard some love and elevate it to star status. Whether its a tasty snack like crispy , this collection of over 70 delicious recipes shows off rices true potential.

There is a staggering number of different varieties of cultivated rice (the seed of a grass species), about 40,000 in total. In most supermarkets you will find three basic categories: short-grain, medium-grain and long-grain, although within these there are other variations, such as white, brown, red, sticky, and so on.

Long-grain rice includes basmati and jasmine rice. The grains are long and slender, and, once cooked, are light, fluffy and separate. Examples of medium-grain rice are arborio, carnaroli and paella. These grains are shorter and plumper, and absorb roughly twice as much liquid as long-grain rice, becoming slightly sticky once cooked. Finally, short-grain rices are the roundest and plumpest of all; they include pudding rice and sushi rices, which are moist and sticky once cooked.

The health benefits of rice are pretty impressive. Its low in calories and fat, and is a good source of essential nutrients. Some rices, predominantly the wholegrain varieties, are high in protein, fibre and antioxidants. Wholegrain rice is the least processed it has the outermost husk removed but still has all its layers of bran, which contributes to its high nutritional value. To get to white rice the bran is removed by milling.

Despite the best before dates on packets of rice stretching for months or years, in Asia the freshest rice is considered the best, and new season or new crop rice is highly prized. Its thought that the aromas dissipate over time, which affects the flavour of the rice. On the other hand, exceptional crops of basmati rice are aged to intensify the flavour and are sold as vintages, with an accompanying price tag.

The absorption method is considered the best way of cooking rice. You simply pour over boiling water so that the water level comes about 1cm/in above the rice, bring to the boil, pop on a lid and turn the heat down to its lowest setting, then cook until the water has been absorbed and the rice is almost cooked. Turn off the heat and leave the rice to finish cooking in the steam, making sure you keep the lid on the pan. Cooking rice in this way gives you fluffy, separate grains.

Unfortunately, there isnt a general rule for the ratio of water to rice or cooking times, but usually youll need about one and a half times water to rice. For wholegrain youll probably need more as it takes longer to cook, and for short grain slightly less. If in doubt use less water at the start as you can always add more you dont want to end up with stodgy mush. And add salt to the pot, as seasoning the rice brings out the flavour.

If you pre-soak your rice it will need less cooking time and less water. Soaking overnight is best (if you have time), but even just a 15-minute soak will make the grains more digestible.

There are a few food safety considerations to take note of. If cooked rice is left at room temperature for an extended period, the rice can harbour bacteria, which if consumed can make you ill. To avoid this, if youre not eating cooked rice straight away, cool it as quickly as possible: spreading it out on a tray in a thin layer is a good way of doing this, or running it under cold water. As soon as it has reached room temperature, cover and refrigerate. You can store it for up to two days and either eat it cold or reheat it. Alternatively, you can freeze cooked rice; make sure you defrost it thoroughly in the fridge, then reheat until piping hot all the way through before eating. And dont forget, never reheat rice more than once.

Pudding rice

This isnt really a specific type of rice, but is white short-grain rice sold under the name pudding rice. The term is rarely used outside the UK. When cooked with milk or water the rice becomes sticky and creamy. The grains are very absorbent and so a small amount of rice in proportion to liquid is used during cooking.

Thai sticky or glutinous rice

A medium-to-long-grain rice hailing from South East and East Asia. Glutinous rice does not actually contain gluten, but the name refers to the rices glue-like sticky quality, which easily binds it into rice balls and cakes. Its best soaked in cold water for at least three hours, or overnight if you can, before cooking steaming is the preferred method.

Thai black sticky or glutinous rice

Black sticky rice is a wholegrain rice (meaning the bran has not been removed), is purplish-black in colour and has a chewy texture. Pick up a bag in Asian supermarkets or order online. Like other unmilled rices, it takes longer to cook than white varieties.

Arborio rice

The most well-known of risotto rices (also used for making rice puddings), this plump, medium-grain rice from the Northern Italian region of Piedmont has a high starch content, which means its wonderfully creamy when cooked. For a risotto it has to be cooked al dente, or with the centre of the grains still firm to the bite, otherwise youre just not doing it justice. If overcooked it becomes stodgy and porridge-like.