- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
About Rice
Present in every meal, rice in Asia is like daily bread for us. Two fundamental factors, taste and digestibility, make it a food with great potential even if bleached and stripped of its husk. Certainly, the most prized of all remains wild rice, even though it is not a true rice but part of the Gramineae like cereals. Rice types can be medium, long, and rounded. Within these three types, there are sticky and non-sticky varieties based on the starch concentration. To be clear, if rice is served as a side dish, the sticky type should be steamed like in northern Thailand or Burma. For risottos, we generally use the sticky ones that create a creaminess thanks to the starch along with the cooking water.
Present in every meal, rice in Asia is like daily bread for us. Two fundamental factors, taste and digestibility, make it a food with great potential even if bleached and stripped of its husk. Certainly, the most prized of all remains wild rice, even though it is not a true rice but part of the Gramineae like cereals. Rice types can be medium, long, and rounded. Within these three types, there are sticky and non-sticky varieties based on the starch concentration. To be clear, if rice is served as a side dish, the sticky type should be steamed like in northern Thailand or Burma. For risottos, we generally use the sticky ones that create a creaminess thanks to the starch along with the cooking water.
