“Rice is a beautiful food. It is beautiful when it grows, precision rows of sparkling green stalks shooting up to reach the hot summer sun. It is beautiful when harvested, autumn gold sheaves piled on diked, patchwork paddies. It is beautiful when, once threshed, it enters granary bins like a (flood) of tiny seed-pearls. It is beautiful when cooked by a practiced hand, pure white and sweetly fragrant.”**-Shizuo Tsuji, Japanese chef
While the world debates which is healthier – the polished White Rice or the unpolished Brown Rice, let us get to know more on the different varieties of this super grain – the aromatic basmati; nutritious parboiled rice; iron-loaded black rice; the healthy whole grain brown rice; the Thai jasmine rice, samba red rice from Tamil Nadu; and the parboiled red matta rice from Kerala.
Black rice has a deep black color and usually turns deep purple when cooked. It is suitable for making porridge, dessert, traditional Chinese black rice cake or bread. Noodles have been produced from black rice.
Thai black jasmine rice, while not as prevalent as the white and brown varieties, adds more vibrant color to meals, as well as providing additional health benefits.
The rice grain is boiled or cooked to give us an endless list of rice dishes – from the humble gruel (kanji) to the sumptuous biryani – and the in betweeners – fried rice, pulao, lemon rice, curd rice, payasam, kheer etc, etc, etc
The powdered form of this grain is also used in many cuisine. More on this later.
Check out these rice dishes from my blog
- Thayir Saadam (Curd Rice
- Lemon Rice
- Tomato Rice
- Ven Pongal
- Kuruveppilai Saadam (Curry Leaf Rice)
- Ulundham Paruppu Saadam (Urad Dal Rice)
- Coriander Rice
- Puliyodharai (Tamarind Rice)