Rice--Culinary Chameleon
by Judi Sandall
judi.sandall@chefschoolreview.com
Chef School Review Columnist
According to an old Chinese proverb, “the precious things are not pearls and jade but the five grains, of which rice is the first.” Most chefs would agree that without this little gem, the world’s culinary tapestry wouldn’t be quite as rich.
Universal Culinary Appeal
Rice is universal in its appeal, with almost every culture using it in their culinary endeavors— fried rice from China, sushi from Japan, biryani from India, arroz con pollo from Cuba, paella from Spain, nasi goreng from Indonesia, or classic French rice pudding. A good chef cannot survive without a variety of rice recipes—both plain and exotic—in his or her culinary repertoire. As a chef, you need to be able to prepare plain rice like that eaten almost daily in South or Central America or the steamed variety that goes so beautifully with stir-fry in Asian cultures. Or, add your own mix of spices, herbs, fruits, vegetables, or meat, and elevate rice to a culinary treasure fit for a king.
The Right Stuff
There are 40,000 varieties of rice, grown primarily in Africa and Asia. You’ll find long grain, medium grain, and short grain rice. It can be converted or enriched, brown, white, black, or red. Rice can be aromatic like Basmati or Jasmine rice or nutty in flavor like Louisiana Pecan rice. Wild rice, smoky and nutty in flavor, is not a type of rice but another grain—the only one native to North America.
Knowing which type of rice to use for pilaf and which to use for sushi, is a culinary talent that you need to cultivate to be a successful chef. For the perfect N’Awlins jambalaya or red beans and rice, use dry and fluffy long-grain rice. For that creamy parmesan and mushroom risotto, use Arborio rice instead, with its chewy center and ability to absorb other flavors.
Rice Rules
Rice, which contains protein easily processed by the human body, is one of the easiest grains to digest, which is only one of the reasons for its popularity worldwide. In fact, in many Asian cultures, rice is so prevalent in their diets that ‘rice’ and ‘food’ are the same word. If you plan to pursue a culinary career and realize your dream of becoming a chef, being able to select the perfect rice for your culinary creation—entrée, side dish, or dessert—is essential to your success.
Source
About the Author
Judi Sandall is a technical writer and a regular Chef School Review columnist. She is a graduate of the State University of New York with a BA in English Literature.
Posted on October 12, 2006 at 4:36 PM
Earlier: Personal Chef Jobs and Training
Later: Make a Culinary Statement
Go back to Daily Specials archives
