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Rice is eaten with pleasure in almost every corner of the globe. Having a mild taste, it is perfectly combined with a variety of products. It is not surprising that specialties with rice are on the menu of any cuisine in the world. We offer to prepare them today together with the brand “National”.
Japanese Miracle
For the Japanese, rice is the most favorite food that they are able to eat day and night. Their passion for rolls is shared by many Russian gourmets. Soft white rice “Japanese” “National” is ideal for Japanese cuisine, in addition to the increased stickiness, it has no flavor — it is what you need for cooking Japanese dishes. Boil 150 g of rice in salted water, season with a mixture of 30 ml of rice vinegar, 1 tsp salt and 0.5 tsp sugar. Cut into long slices 300 g of lightly salted salmon fillet and 2 avocados. We put a sheet of nori seaweed on a bamboo mat, evenly distribute the rice and make a strip of fish and avocado in the middle. Roll up a tight roll, cool for 30 minutes and cut into portions. Serve the rolls, as expected, with soy sauce, pickled ginger or wasabi.
Legend of the East
Fans of oriental cuisine will enjoy Uzbek pilaf. Create the same unique flavor will help rice “For pilaf” “National”. This is a medium-sized variety of rice, the large translucent grains of which retain their shape and friability even after cooking. Ideal for making a really delicious and flavorful pilaf. Pre-fill with water 1 kg of rice. In a cauldron, heat 100 ml of vegetable oil and melt 200 g of chicken fat. Brown 1 kg of lamb, chop it into large pieces. Pour 3 onions into cubes and fry until golden brown. Next, we send 2 grated carrots to the meat and fry until softened. Season everything with 1 tbsp cumin, 1 tsp barberry and 0.5 tsp red pepper. Top with 4 heads of garlic without the husk. Now we lay the swollen rice and pour water on two fingers. Salt the pilaf to taste, cover with a lid and simmer until the liquid has completely evaporated.
Italian Perfection
The exquisite bianco risotto is the standard of taste in Italy. For its preparation, we will need rice “Giant” “National”. It is a large variety of rice that is traditionally used for risotto and paella. It perfectly absorbs the flavors of other ingredients and has a creamy taste. Passeruem in a frying pan with olive oil chopped onion until transparent. Pour out 300 g of rice and, stirring constantly with a wooden spatula, fry for 2-3 minutes. Pour in 100 ml of dry white wine and completely evaporate. Next, we begin to gradually pour 1 liter of hot broth. We introduce it in parts as it boils, without stopping stirring. Add salt and black pepper to taste, bring the risotto to the state of al dente and remove from the heat. Add a handful of grated parmesan, 50 g of butter cubes and mix gently.
Soup with Polish flavor
Polish tomato soup with rice will open the usual combination from a new side. You just need to add to it the rice “Kuban” “National”. White polished round-grain rice of soft varieties is well cooked and successfully harmonizes with juicy tomatoes. Rub through a sieve 700 g of tomatoes in their own juice. Fry the onion in butter cubes. Cut into thin slices 2 carrots and 100 g of celery root and parsley. Pour the raw vegetables into a saucepan with 3 liters of boiling meat broth. As soon as they soften, add the onion roast and mashed tomatoes. Then lay 100 g of rice and cook until tender. At the very end, mix 200 g of sour cream with 100 ml of soup, salt and spices to taste. We introduce the dressing into the soup and keep it on the fire for another 5 minutes.
Greek Carnival
Moussaka with rice and eggplant is a vegetable variation of Greece’s favorite casserole. White long-grain polished rice “Selected” “National” will give the dish a special sound. It is named the choicest for its high quality! In the finished form, the rice is crumbly and is perfect for preparing side dishes and independent rice dishes. Cut 4 eggplants into thick circles, brown in oil and spread on a paper towel. Chop 3 onions in half rings and fry until transparent. We spread 150 g of rice to them, fry for another couple of minutes, pour 400 ml of water and prisalivaem. Simmer the rice over low heat until it has absorbed all the liquid. The baking dish is greased with oil. Cover the bottom with circles of tomatoes, put slices of fried eggplant on top and hide them under a layer of rice. Repeat all the layers again, put the eggplant circles on the rice layer again, fill them with a mixture of 300 ml of milk, 3 eggs and 2 tbsp flour. Cook the moussaka in the oven at 180 °C for about 30 minutes.
A treat for an aristocrat
Rice desserts are a real treat. Try the English pudding and see for yourself. Rice “Krasnodar” “National” is created specifically for home baking. This white polished round-grain rice of soft varieties got its name in honor of the Krasnodar Territory, where round-grain rice is grown. Krasnodar rice is ideal for making rice porridge, puddings, casseroles. Melt 50 g of butter in a saucepan and lightly fry 100 g of rice. Add 350 ml of hot milk, lemon zest and a pinch of salt, continue to simmer on low heat. Rub 4 yolks with 2 tablespoons of sugar, combine with rice-milk mixture and remove the saucepan from the heat. We introduce 50 g of raisins, the juice of half a lemon and 4 remaining proteins, whipped into a thick foam. The baking dish is greased with butter, sprinkle with flour and spread the dough, press in a few slices of peeled orange. Send the pudding to a preheated 170 °C oven for 40 minutes. This dessert is good both hot and cold.
Rice can rightly be called a product of the world, because it turns out so many different dishes with a stunning national flavor. With “National” cereals, they will become even tastier and healthier. And most importantly, you will be able to diversify the usual family menu with new culinary creations.