We recommend
Tunisian rice chicken
Nutritional information per 100g of product
| Val. en. (kcal / kJ) | 355 / 1509 |
| Carbohydrate | 80,5 |
| Lipids | 0,9 |
| Protein | 6,4 |
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.
Round Grain Rice
This type of rice has a short, almost round grain. It has a high starch content, which keeps it moist and viscous and causes the rice to stick together, if cooked to more than a just-done consistency. It cooks to a denser, chewier texture than long grain, with a slightly sweeter taste as well. It is grown in cold weather areas, in Europe, Japan, Northern China, being the main type of rice used in Japanese cooking.
Cook it best for 15 minutes, adding 2 cups of water to one cup of rice. After cooking, the rice is plump and slightly sticky. Other than being eaten plain, short grain rice can be mixed with vegetables, chicken and beans. This rice can be flavored with seasoned rice vinegar and be used for sushi. It is especially good when a creamy texture or stickiness is desired and is very suitable for pilaf and rice pudding.
