Entertain with passion
with Chef Marc Miron

Rice: A staple the world over

Together, China and India produce almost half of all the rice consumed in the World.

China produced more than 187 million metric tons of it in 2007; India, another 144 million metric tons. Between the two of them, they produce half of the world's supply of rice and it's worth more than $65.5 billion. And that's just half.
 
From France (riz pilaf), the Caribbean (rice and peas), Italy (risotto), Spain (paella) and Asia (fried rice) to Japan (sushi), Louisiana (dirty rice), India (pilau) and Indonesia (nasi goring), people the world over love their rice.
 
Here are three common types of rice you'll often see in Canadian kitchens.
 
Uncle Ben's -- Simply boiled, this long-grain rice is perfect for riz pilaf.
 
Jasmine -- Also a long-grain rice, this is an excellent choice for steamed or fried rice. Use a rice cooker if you can. Otherwise, simply soak the rice for 30 minutes then cook it in plenty of boiling water for four more minutes. Strain and enjoy.
 
Risotto -- A short-grain rice, you can get it in different varieties, the most common being Arborio. Italian risotto is usually made with Arborio rice that is cooked slowly, adding liquid (stock) a ladle at a time so the starch is released gradually, giving the risotto a beautiful creamy texture.
 
If you'd like to know more or experiment with rice, drop by the store. We carry a few specialty rices and I would love to share my passion about them with you.
 
Amitiée gourmande
Chef Marc
Cuisine & Passion
www.cuisinepassion.ca