Text 1906, 88 rader
Skriven 2010-09-21 23:13:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: rice
============
-=> Quoting Glen Jamieson to Ruth Hanschka <=-

 RH> I've always wondered if anyone ever eats fresh rice; rice
 RH> as it's picked and before it's dried.

 GJ> Hmmm.  As far as I know rice, like wheat, is always allowed to
 GJ> dry in the rice-fields before harvesting.  Then it is husked
 GJ> and goes straight into the rice mill for polishing, then
 GJ> bagging.  I suppose it would be possible to reap the rice while
 GJ> it is still green, but husking would be a lot more difficult.

Rice is never harvested green. But as it ripens in the fall it dries
out while on the stalk. Wheat harvested in cool climates sometimes
has to be harvested early to avoid frost and requires additional
drying after harvesting to get the moisture level down to a level
where it will be preserved without molding. Rice, I don't know.

But I do now that freshly harvested rice is moister than aged rice.
Rice is harvested in the fall and the grains gradually lose their
moisture during the course of the year, so they are their driest at
the end of the next summer. When cooking rice, the Japanese use a
water-to-raw-rice ratio of 1:1 in the fall, 1.25:1 in the winter and
1.5:1 the following summer.

In my cold arid climate my rice (and flour) really dries out in the
winter (I go as high as 1.75:1) and re-absorbs some moisture in the
summer (and I back off to 1.5:1 again.)

In Japan new fall rice is highly esteemed. It is called Shinmai and
is said to be soft, smell wonderful and have a hint of sweetness
after you cook it. I've never had the opportunity to taste it; it
is never exported.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Creamy Fish Risotto
 Categories: Fish, Rice, Dairy
      Yield: 4 Servings
 
           FOR THE RISOTTO:
      2 tb Sunflower oil
      1    Onion; finely chopped
      1 ts Turmeric
      2 cl Garlic; finely chopped
    320 g  JS arborio risotto rice
      1 tb Fish sauce
    450 ml Hot water
    410 g  can evaporated milk
      7 g  fresh thyme; finely chopped
    1/2    Lemon; juice of
           Salt and freshly ground
           -black pepper
           FOR THE FISH:
    400 g  Coley fillets
     50 g  Butter
 
  For the risotto, heat the oil in a large pan, add the onion and
  cook until it is softened.
  
  Add the turmeric, garlic and rice and cook for 1-2 minutes.
  
  Pour in the fish sauce and water, cook gently until the liquid is
  absorbed, approximately 5-7 minutes.
  
  Add the evaporated milk, thyme, lemon juice and season to taste,
  cook for a further 5-7 minutes until the liquid is absorbed.
  
  Meanwhile panfry the fish fillets in the butter for approximately
  5 minutes on each side until golden brown. Serve on top of the
  risotto.
  
  Notes: Can be served with a herb salad.
  
  NOTES: The creamy risotto makes an ideal base on which to serve
  fillets of fish with herby toppings.
  
MMMMM

Cheers

YK Jim


... Lite beer: corn syrup & rice instead of barley, beer's main ingredient

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