I can eat a whole bowl of plain rice without stew and be totally happy with myself. Rice is just fragranced aromatic and delicious on its own, especially Basmati rice! I love how coconut brings out the flavors in food, used mostly for desserts, but makes rice a dish you could eat everyday of your life without it becoming boring. This is a simple meal that you can whip up in minutes and eat with some left over beef, chicken or vegetables. Did you know: The varieties of rice are typically classified as long-, medium-,
and short-grained. The grains of long-grain rice (high in amylose) tend to
remain intact after cooking; medium-grain rice (high in amylopectin) becomes
more sticky. Medium-grain rice is used for sweet dishes, for risotto in Italy,
and many rice dishes, such as arròs negre, in Spain. Some varieties of
long-grain rice that are high in amylopectin, known as Thai Sticky rice, are
usually steamed. A stickier medium-grain rice is used for sushi; the stickiness
allows rice to hold its shape when molded. Medium-grain rice is used
extensively in Japan, including to accompany savoury dishes, where it is
usually served plain in a separate dish. Short-grain rice is often used for
rice pudding. Instant rice differs from parboiled rice in that it is fully
cooked and then dried, though there is a significant degradation in taste and
texture. Rice flour and starch often are used in batters and breadings to
increase crispiness. Now you know!
