Presentation, cooking, tips: how to cook our favorite rice

It would have been born in China, in the south of the country, near the Pearl River, if genetic experts are to be believed, before its cultivation spread to India, Korea, Japan, South Asia -East, in Persia, then soon in the Mediterranean and Africa. Cultivated for more than 8,000 years, rice, a symbol of abundance, longevity and fertility, is the second most consumed cereal in the world.

In France, we eat a little less than 5 kg per year per person. A straw compared to the Vietnamese (around 150 kg). If the world’s leading producers remain China and India, rice growing is also present in Europe, mainly in Italy and Spain which represent 80% of the continent’s production.

In France, we had to wait until the 13th century to see it appear in the south of the country. It was King Henri IV who ordered the establishment of rice cultivation in the Camargue, to combat famine. If the IGP Riz de Camargue label now represents 80% of cultivated areas in France, we are starting to see Breton rice appear! For several years, the Triskell Rouge estate has been experimenting with the dry planting method practiced in particular in Madagascar. And it works ! While waiting for the labeling of Breton rice, the multitude of rices around the world, with names more exotic than the others, continue to inspire us with countless recipes…

The different cooking of rice

Creole style : immerse the rice in a large volume of boiling salted water and let it cook for 10 to 15 minutes before draining it. If it is Thai rice, rinse it in water until it runs clear.

Pilaf : without rinsing them first, brown the rice grains in a little oil or butter until they are translucent, then add water or broth until they exceed about 1 cm the volume of the rice. Cover, bring to a boil, then simmer over low heat until absorbed.

In the oven : start as for cooking pilaf in a saucepan, but use a casserole dish. Once the water boils and without removing the lid, place in the oven at 180°/th. 6 for 15 minutes.

Steamed : gentler and healthier, this method also preserves nutrients. Unless you have a rice cooker, use a steamer. Rinse the rice until the water runs clear, then place the grains in the steamer. Pour a liter of water into the pot part, cover with the steamer and cook for around 30 minutes for white rice.

By absorption : this is the simplest way to cook successfully. Simply adapt the quantity of water to the type of rice. Allow one volume of water for one volume of white rice, four for brown rice. If cooking is done covered, you can reduce the volume of water.

Five things to know

Making up for overcooked rice : run it under cold water to stop the cooking and eliminate some starch. Drain it before drying the grains for a few minutes in the oven.

Season hot for a rice salad : Pour the vinaigrette before the rice cools, this allows it to better absorb the seasoning.

Reheat the rice without drying it out : pour it into a colander and place it over a pan of boiling water. Cover to better distribute the heat. If you reheat it in the microwave, slip a glass of cold water inside.

Easily recycle leftovers : you can brown it with onions, mushrooms, shrimp; use it to stuff tomatoes and peppers; brown it; shape it into pancakes or balls stuffed with cheese…

Reduce it to powder : raw rice (glutinous or Thai) can be dry roasted in a pan. Brown the grains over medium heat for 15 to 20 minutes, then they are crispy. Leave to cool before reducing them to powder in the blender. Sprinkle this powder with notes of rice and hazelnut on soups, to thicken sauces, on skewers, a fish carpaccio or a salad.

The different varieties of rice

Basmati rice : long, fine and dry rice, this variety from Punjab is prized for its good cooking properties. Quicker to prepare than other rices, it lends itself easily to dishes flavored with saffron, coconut milk, coriander or cardamom. It is also delicious baked crispy in the oven.

Thai rice : long grain variety, the one also called jasmine rice or fragrant rice prefers so-called absorption cooking. Cooking it in a large volume of water would give it a more sticky and pasty texture, as it is very rich in starch. To enjoy its delicate scent, rinse it with cool water until it runs clear. Then pour the grains into a saucepan, cover with cold water to the height, close with a lid, then bring to the boil. Then reduce the heat to low and simmer until completely absorbed. Remove from the heat, let rest for 10 minutes, covered, before serving.

Round rice : this shorter grain variety, also called japonica, is richer in starch. It is ideal for making desserts like rice pudding. It is also suitable for making sushi and maki or risotto. Camargue round rice is also excellent in paella although arroz de Valencia rice remains the most suitable.

Complete rice : these are grains of rice from which the husk has simply been removed but which have retained the bran and germ. Richer in fiber and nutrients, this variety however takes longer to cook, 45 to 50 minutes on average.

Venere black rice : naturally black, this brown rice originating from China, but grown today in the Po plain in northern Italy, is prized for its delicious smell of warm bread. It is cooked in boiling salted water (between 15 and 18 minutes) to accompany shellfish or fish, but it can also be prepared in risotto.

Wild rice : thin, elongated and black in color, this rice is not rice but an aquatic grass that grows near lakes. Originally from North America, rich in fiber, proteins, minerals and vitamins, it was for a long time the basis of the diet of certain Native American tribes. Its nutty-flavored grains, once shelled and dried, accompany a trout dish, for example. But it takes longer to cook than classic rice. Allow 50 minutes in four times its volume of boiling water, cover and simmer over low heat.