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Spice Descriptions and Uses

 

Rice

Arborio Rice is an Italian White Rice grown in the Piedmont and Lombardy regions of Italy and also in California. Arborio is a short, plump grain, when cooked, it has a creamy texture with the inner grain remaining firm. Arborio absorbs more liquid than other rices thus requiring additional liquid to be added throughout the cooking period. It is used primarily in the Italian dish, Risotto. Arborio is often considered the pasta of Northern Italy.
Suggested Use:
Arborio Rice is used primarily in Risotto dishes, which often reflect the seasons. In Spring use baby vegetables, in Summer Tomato and Basil, in Autumn Wild Mushrooms and in Winter Seafood. Serve as an entree or side dish.
Baby Basmati Rice is a nutty flavoured, aromatic Rice which is grown in India and Pakistan around the Himalayan Foothills, as well as in Iran. Basmati Rice is well known for its fragrance and delightful flavour. Basmati Rice is often served in Indian Restaurants and used in Asian cooking. The grains of this Rice cook up separate and fluffy. Basmati is similar to Jasmine Rice. Both have a sweet, nutty flavour, however, Basmati has a much more concentrated flavour. Baby Basmati Rice has a more delicate flavour and texture than regular Basmati.
Suggested Use:
Use Baby Basmati Rice in any dish calling for Basmati, such as Indian curries and stews.
Brown Basmati Rice is a thin, long grain that is light tan in color. Brown Basmati still retains the Bran Coating, that gives the rice a higher fibber content and a stronger aroma then White Basmati. This rice has a nutty, earthy flavour and cooks up to a firm texture. Brown Basmati is grown in the Himalayan Foothills of India and Pakistan. This Rice cooks up easily into separate, fluffy grains. Substitute Brown Basmati when a recipe calls for a Brown Rice.
Suggested Use:
Brown Basmati is an all purpose Rice. Traditionally served with South Asian Curries and Coconut Milk dishes. The rich, nutty flavour is delicious in Lentil dishes, casseroles, stir fry, fresh mushroom and vegetable soups.
White Basmati Rice is a nutty flavoured aromatic Rice which is grown in India and Pakistan around the Himalayan foothills, as well as in Iran. It is a long grain, thin, White Rice. Basmati Rice is well known for its fragrance and delightful flavour. Basmati Rice is often served in Indian restaurants and used in Asian cooking. The grains of this Rice cook up separate and fluffy. Basmati is similar to Jasmine Rice. Both have a sweet, nutty flavour, however, Basmati has a much more concentrated flavour.
Suggested Use:
Basmati can be used whenever a long grain White Rice is needed. It's most often used in South Asian cooking. The nutty flavour and firm texture go well with spicy curries and stir fry. A good choice for stews and soups.
Botan Rice is also known as Sushi Rice, because this is the type of sticky rice used in Sushi. Botan Rice is a small, round, ivory colored grain with a mildly sweet flavour. Botan Rice becomes sticky as it cooks and holds together well. Botan Rice is a Glutinous Rice which works well in Asian desserts.
Suggested Use:
Botan Rice is mostly commonly used as Sushi Rice, a combination of rice, vinegar, and sugar. Botan Rice can also be used as dessert rice in puddings and custard molds. In some countries Glutinous Rice is also cooked with Coconut Milk and sugar for sweet dishes.
Short Grain Brown Rice is a small almost round grain of Rice that contains a higher starch content than long or medium grain rice's. Thus the short grain brown rice tends to be moist causing the grains to stick together. Also known as Pearled Rice or Glutinous Rice (does not contain gluten). This type of rice is easy to handle with chopsticks thus preferred in the Orient. This rice cooks up like the Italian Arborio rice. They are similar in shape and texture. The Brown Short Grain still has the high fiber Bran coating giving it a nuttier flavour.
Suggested Use:
Use Short Grain Brown Rice in creamy rice dishes and stuffing's. Use as a substitute for Arborio or Mochi Rice. Use to make confections, crackers, rice balls, rice cakes and rice molds. Its starchy consistency makes it useful for rice puddings.
Carnaroli Rice is an Italian White Rice grown in the Piedmont and Lombardy regions of Italy. Considered to be one of the finest of the rice's used to make Risotto, Carnaroli is a short, plump grain. It's in the same family as Arborio Rice, however, the grain is larger. When cooked it has a creamy texture with the inner germ kernel remaining firm. This Rice can absorb much more liquid than other rice's. It is used primarily in the Italian Dish, Risotto. Risotto is often considered the pasta of Northern Italy.
Suggested Use:
Carnaroli Rice is used primarily in Risotto dishes, which often reflect the seasons. In Spring use Baby Vegetables, in Summer Tomato and Basil, in Autumn Wild Mushrooms and in Winter Seafood. Serve as an entree or side dish.
Chinese Black Rice is a short grain Rice with a high gluten content making it perfect for both sweet and savoury dishes. Chinese Black Rice is deep black in color prior to cooking and imparts a beautiful deep dark purple color after cooking. This Rice has a sweet flavour and a wonderful sticky texture. Traditionally served in Taiwan and mainland China as a dessert ingredient, in the West Black Rice is most often found served with main courses.
Suggested Use:
When cooked, Black Chinese Rice has a beautiful shiny, Indigo color. Use Black Rice alone or mix with White Rice for color and texture in stuffing's, desserts, rice molds pudding and Rice Balls.
Himalayan Red Rice has been grown in South Central Asia for many centuries. The Rice Paddies located in the Foothills of the Himalayan Mountains produce the most aromatic Red Rice. Himalayan Red Rice is also grown in France. Similar in shape to brown rice but with a deep rosy color, Red Rice contains more of the Natural Bran than does White Rice. For this reason it requires a longer cooking time and has a nuttier more complex flavour than processed White Rice's.
Suggested Use:
The firm and hearty texture of Red Rice is perfect for Rice Salads and Rice Pilaf dishes. The full shape and rosy color make it a wonderful choice for meals show casing rice. It goes remarkably well with steamed vegetables, grilled fish and light meats. Combine Red Rice with White Rice for textural and visual interest.
Jasmine Rice is fragrant and aromatic, with a very soft and delicate flavour. Prized for centuries in Thailand for its silky texture, and sweet nutty flavour. Jasmine Rice cooks up separate and fluffy. Jasmine Rice gives off a delicate fragrance reminiscent of Jasmine Tea. Although originally grown in Thailand, Jasmine Rice is now cultivated in India and the United States. Jasmine Rice is similar in flavour and texture to Basmati Rice and typically lower in price.
Suggested Use:
Excellent served with spicy dishes, its mild aromatic qualities help to balance hot foods. It's the favourite rice in Thai households.
Mochi Rice, is a hulled, short grain, Glutinous White Rice. It's flavour is mild and slightly sweet. ; This Rice has a very high starch content, which makes Mochi extremely sticky. A traditional Rice of Japan, Mochi is most frequently used to make Rice Cakes. To make the cakes, cooked Rice is pounded until it becomes sticky enough to hold together. It's then shaped into balls or cakes, then wrapped with Seaweed or filled with little pieces of meat or seafood. Mochiko Flour is made from this Rice and used to make Crackers and Rice Noodles.
Suggested Use:
Mochi is often used to make confections, Crackers, Rice Balls, Rice Cakes and Rice Molds. It's sweet flavour and starchy consistency make it a good choice for making California Rolls. Due to it's sweet, starchy nature, it also makes a wonderful Rice Pudding.
Purple Sticky Rice is native to Thailand, it is now also grown in California. It has a typical rice shape. Uncooked Purple Sticky Rice looks like burnt brown rice; it has a charred appearance. When cooked it imparts a beautiful shiny Indigo color. Purple Sticky Rice has a sweet flavour, sticky texture and cooks up to a shiny, Indigo color.
Suggested Use:
Purple Sticky Rice is often cooked as a dessert rice. This rice is commonly used as a dessert rice in Southeast Asia. Use it in stuffing's, puddings and rice balls.
 
Wild Pecan Rice Hailing from Louisiana, this aromatic rice is a hybrid (its parents have no relation to either wild rice or pecans) with a rich, nutty flavour and a cooked fragrance akin to popcorn.
Suggested Use:
Rinse the rice cover with 4 cups of water. Bring to a boil, reduce heat simmer, covered 45-50 minutes. Drain off excess water. The rice will burst when tender. Six ounces dry yields 3 cups cooked.

 
Wehani Red Rice: Rinse well. Cover with 4 cups of water. Bring to a boil, reduce heat simmer, covered 45-50 minutes. Drain off excess water. The rice will burst when tender. Six ounces dry yields 3 cups cooked.

 
Wild Rice (Zizania Aquatica) is not really a rice; it is a seed from an Aquatic Grass. Wild Rice was important to the survival of many tribes in the upper Midwest. The harsh winters of Minnesota made hunting and fishing difficult and Wild Rice was often the subsistence food for entire tribes. Wild Rice is very dark brown to black in color. Our jumbo size is the premium Wild Rice, each grain is close to one inch long.
Suggested Use:
The high price of Wild Rice usually makes it a featured part of a menu, the Rice has a chewy, nutty flavour. Wild Rice is often served with game, such as Venison or Pheasant. Wild Rice and Wild Mushrooms are also a great combination in soups or pilafs. Cooked with Cranberries, Wild Rice makes a great side dish.. Canada

Rice Fields

 

 

 
Source Woodland Foods