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Rice: Varieties, Consumption in India and Tips for Cooking Plain Rice

Rice: Varieties, Consumption in India and Tips for Cooking Plain Rice

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Published by MUTHUSAMY R
Rice is taking an integral part in most of the Indian households. Around 4000 rice varieties are grown in India. Cooking of plain rice varies from place to place and region to region. It is always useful to learn the art of cooking plain rice
Rice is taking an integral part in most of the Indian households. Around 4000 rice varieties are grown in India. Cooking of plain rice varies from place to place and region to region. It is always useful to learn the art of cooking plain rice

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Published by: MUTHUSAMY R on Jul 04, 2011
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12/26/2012

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Rice: Varieties, Consumption in India and Tips for CookingPlain Rice
Rice is taking an integral part in most of the Indian households. Around 4000 rice varietiesare grown in India. Cooking of plain rice varies from place to place and region to region. Itis always useful to learn the art of cooking plain riceRising consumption of Rice
Rice is taking an integral part in most of the Indian households. Around 87.37 million tones of rice are produced in 44.88 million hectares of land in India. The rice consumption is high inIndia and every year there is an upward trend. The world rice consumption has also increasedconsiderably.
Rice Varieties
 It is learned that there are around 4000 rice varieties grown in India. How to distinguish the ricevarieties? One way of distinguishing rice is by the size of the grain. The most distinct varietiesare two: long grained rice and medium grained rice. Indian Basmati is one such long grained ricevariety. The rice has long and slender grains, super fine texture and aromatic fragrance. The riceis recognized as one of the good quality rice and hence it is being exported and available (in
 
leading Indian grocery stores) at most of the cosmopolitan cities.
Tips for Cooking of Plain Rice
 1) Cooking of plain rice varies from house to house; place to place and region to region. Youmay cook the rice in a traditional way using the pot and cook it using your stove. The process of cooking involves boiling and or steaming. In the cooking process the rice absorbs water.Therefore the quantity of water added for cooking the rice makes variations.2) You can add as exactly the quantity of water as your rice absorbs. At the end of cookingthe entire water gets absorbed. You may call this as ‘absorption method.’ Another method iscalled ‘rapid boiling’ method. In this method you are adding extra quantity of water than thequantity of rice to be cooked. The rice is added to the boiling water and once cooked the extrawater drained through the sieve.3) The long grained rice like basmati rice needs 1 ½ cups of water for each cup of rice. Theshort grain rice on the other hand needs about two cups of water for each cup of rice.4) Take care to add exactly the required quantity of water. Some varieties may require morewater and some other may need less. The newly harvested rice needs less water than the ricewhich is old. The quantity of water and the rice variety determines the under cooking or overcooking. Under cooking keeps rice raw and over cooking will make it soft and sticky.5) Since stickiness is not favored in Indian recipes like kichidi, kheer, payasam, pongal,porridge, sweet pongal etc., medium grained sticky rice will be sufficient.6) People in northern India adds little oil or ghee along with water before cooking to removestickiness in rice. Some other will fry the rice with oil and then cook the rice and thus thestickiness is much removed.7) You may also soak the rice (Basmati rice variety requires this process) before your

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