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Fish with fragrant sauce
Nutritional information per 100g of product
| Val. en. (kcal / kJ) | 334 / 1420 |
| Carbohydrate | 77,5 |
| Lipids | 0,7 |
| Protein | 6,8 |
Rice types
Worldwide, there are more than 40,000 different varieties of rice. Often times, rice is categorized by its size as being either short grain, medium grain or long grain. Another way of classification is according to the degree of milling that it undergoes. This is what makes brown rice different from white rice.
Thus, the most important differences between varieties of rice are their cooking characteristics, shapes, colors and, in some cases, a subtle flavor difference.
Medium Grain Rice
Medium grain rice has a size and character between the other two types: it has a shorter, wider kernel than long grain rice and is generally not as starchy as short grain. Its length is roughly about two to three times the width of the grain. When cooked, medium grain rice is moist and tender and it is more likely to stick together. It has a starchy creamy surface, with a firm bite in the middle.
Cook medium grain rice for 15 to 18 minutes, adding 1½ - 2 cups of water to 1 cup of rice and steaming it for 5 minutes before serving. Suitable for creamed rice, rice puddings, rice soups and casseroles, it is also an excellent source of foliate, iron and vitamin B1.
