I invented a salad.: "
The inspiration came from my stomach: after making a BLT for dinner (an awesome BLT, inspired by Nancy Silverton's sandwich book, with avocado instead of tomato and tarragon in the mayonnaise) i was still hungry. I opened my fridge and saw fresh cut pineapple I'd bought earlier in the day. So I removed that, I removed the tarragon, I dug in and found a big leftover chunk of ricotta salata, half a Vidalia onion, and--most notably--the jar of June Taylor's Meyer Lemon & Rosemary Marmalade which I purchased at the San Francisco Ferry Building:
I sliced the pineapple uniformly, I diced the onion into a small dice, and shredded the tarragon. Then I tossed them all on a plate with some olive oil, salt and pepper, crumbled over the ricotta salata and--in a move inspired by David Chang's use of lychee gele in the glorious apple salad I had at Ssam bar--spooned the Meyer Lemon marmalade on top.
The result was surprising and exciting. The tartness of the lemon balanced the sweetness of the pineapple, offset by the cr"
Saturday, May 12, 2007
Magic Of Basmati -Pure Basmati rice the Real Thing Kitchen King
The magic of Basmati! OR "Making Basmati - 101" :)
Many may have heard of the phrase, "Basmati - the queen of rice!" And all those who have had a perfect bowl of Basmati know what I'm talking about.Basmati literally means, "Queen of fragrance" in hindi. And thats what is. Lovely long grained rice, with a beautiful fragrance and delectable flavour..... if cooked to perfection, it can be an awesome companion to any gravy, curry, soup and superb just by itself!Today I share with you some well known and some *may be* not so well known tips and tricks to get your basmati the best!Before CookingBasmati rice has a lot of starch stuck to the grains and so it needs to be cleaned thoroughly before cooking or you'll end up with sticky grains.Try washing it 2-3 times with your hands rubbing the grains to get the starch off, till the water stops becoming milky/pearly and instead stays clear. And when you think you're done - wash it one more time!Cooking BasmatiWe all make rice in lots of ways. Four most common ways are -
In a pressure cooker.
In a rice cooker.
In a microwave.
In a deep covered pot.
Preparation tips =>
Add a teaspoon of ghee / butter / olive oil / vegetable oil while cooking to ensure that the grains don't stick.
If making rice for savouries (not sweets),
add 2 teaspoons of lemon juice to the water and rice, that way the grains cook longer!
try adding a teaspoon of cumin seeds (raw) if making rice to accompany curries. Boiled/steamed cumin tastes yumm.
try adding inch long strips of ginger (raw) when making rice for Rajma/Chhole, if you're a ginger lover - the crunchy ginger will taste divine when cooked.
Always consider whether you're cooking just rice or adding vegetables as well, becuase that will increase the quantity of water and spices/garnish.Some tips for each method of rice preparation =>
Pressure Cooker -
When measuring water for the rice, dip your finger till your finger tip just touches the rice and if the water just reaches over the first line on the finger (eg out of the three lines that we have on each finger! :P) - then thats enough.
Usually 2 whistles should be enough if rice has been pre-soaked the rice for an hour. Or 3-4 if not.
Rice Cooker/Microwave -
Usually equal quantities of rice and water are used. Please read the instructions from the manufacturer - incase the power of the instrument requires a different measurement.
Make sure to stir the rice half way through the cooking to ensure that the grains cook evenly.
Deep covered pot(The oldest way, and also one with many variations)-
Start with equal quantities of rice and water and you can add warm water as the cooking goes on if you think the rice have become too dry.
Stir occasionally to ensure rice dosen't stick to the sides. If it does and rice is still uncooked then that will indicate that more water is required.For Savoury Rice Dishes -Two choices -
Stir-fry/Add rice to the fried spices + vegetables after cooking rice separately.
Fry the spices + vegetables and then add them to the rice and water thats ready waiting to be cooked.And both methods are just as good, the only deciding factor may be time (cooking together can be faster), and choice of taste (rice cooked seperately is less likely to turn sticky/over cook).
So the choice is upto you! =)Try fried rice or yogurt rice. And hopefully I'll have more rice delicacies for you in the future!
Vaangi Bhaat - Indian style
Vaangi Bhaat
(serves 3-4; prep and cooking time: approximately 1 hour)
Vaangi Bhaat
Ingredients:
1 cup long-grained rice such as Kitchen King Basmati
8 small eggplants
For tempering
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tbsp oil
1 medium onion, finely sliced
1 bayleaf
1/2 tsp turmeric powder
salt to taste
For masala paste
1/2 cup onion, coarsely chopped
1/2 cup fresh/frozen grated coconut
1/2 tsp peppercorns
1/2 tsp ginger-garlic paste
3-4 cloves
1 small piece of cinnamom stick
2 cardamom pods
salt to taste
2-3 dried red chillies
1 tbsp oil
Garnish
4 tbsp minced cilantro
Method:
1. Wash the eggplants, trim away the stems, slit part-way into quarters.
2. To make the masala paste, heat the oil, saute all the masala ingredients and grind into a fine paste.
3. Stuff the masala paste into the eggplants and set aside.
4. Heat 1 tbsp oil, saute the bayleaf and onions. Add the salt and turmeric and then the rice. Add 2 1/4 cups of water and let it come to a boil.
5. Simmer the rice for 2 minutes, then add the eggplants, placing them in the pot gently. Simmer the mixture till the rice is tender. By then, the eggplants should also be tender to the fork.
6. Garnish with cilantro and serve hot.
Notes:
1. The eggplants do not cook by the time the rice is tender. Usually make this rice in the pressure cooker and have no problem with the eggplants getting cooked. If making it on the stove-top, you might want to partially cook the stuffed eggplants either in a pan or in the microwave before proceeding to cook them with the rice.
2. To make this dish with eggplant cubes, simply saute the masala paste and the cubes with the rice and proceed.
3. To make "masale bhaat", substitute mixed veggies (cauliflower, green pepper, green peas, carrot, potato, eggplant) for the eggplants.
4. Make sure the heat is low and that you watch it often so as not to overcook the eggplants (they fall apart).
5. Serve with a generous dollop of ghee, some papads and yogurt for a complete meal.
(serves 3-4; prep and cooking time: approximately 1 hour)
Vaangi Bhaat
Ingredients:
1 cup long-grained rice such as Kitchen King Basmati
8 small eggplants
For tempering
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tbsp oil
1 medium onion, finely sliced
1 bayleaf
1/2 tsp turmeric powder
salt to taste
For masala paste
1/2 cup onion, coarsely chopped
1/2 cup fresh/frozen grated coconut
1/2 tsp peppercorns
1/2 tsp ginger-garlic paste
3-4 cloves
1 small piece of cinnamom stick
2 cardamom pods
salt to taste
2-3 dried red chillies
1 tbsp oil
Garnish
4 tbsp minced cilantro
Method:
1. Wash the eggplants, trim away the stems, slit part-way into quarters.
2. To make the masala paste, heat the oil, saute all the masala ingredients and grind into a fine paste.
3. Stuff the masala paste into the eggplants and set aside.
4. Heat 1 tbsp oil, saute the bayleaf and onions. Add the salt and turmeric and then the rice. Add 2 1/4 cups of water and let it come to a boil.
5. Simmer the rice for 2 minutes, then add the eggplants, placing them in the pot gently. Simmer the mixture till the rice is tender. By then, the eggplants should also be tender to the fork.
6. Garnish with cilantro and serve hot.
Notes:
1. The eggplants do not cook by the time the rice is tender. Usually make this rice in the pressure cooker and have no problem with the eggplants getting cooked. If making it on the stove-top, you might want to partially cook the stuffed eggplants either in a pan or in the microwave before proceeding to cook them with the rice.
2. To make this dish with eggplant cubes, simply saute the masala paste and the cubes with the rice and proceed.
3. To make "masale bhaat", substitute mixed veggies (cauliflower, green pepper, green peas, carrot, potato, eggplant) for the eggplants.
4. Make sure the heat is low and that you watch it often so as not to overcook the eggplants (they fall apart).
5. Serve with a generous dollop of ghee, some papads and yogurt for a complete meal.
Baghali Polo -Lima Bean Persian Recipe
Baghali Polo- Chicken Lima Bean Dill Rice
Ingredients
500 g (1 lb) Kitchen King Basmati long grain rice
500 g (1 lb) Chicken
375 g (12 oz) dill
150 g (5 oz) Dried lima beans (or a 16 oz can)
1 Medium onion 1/3 cup oil
1/4 tsp Ground saffron
Salt and pepper
Directions:
After washing the rice thoroughly, soak the rice in salted lukewarm water to cover by 2 inches for 3 to 4 hours. Trim the meat of all fat, cut into small pieces (2 inch cubes), wash and drain. Slice the onion and fry in a little oil until it turns golden brown. Add the meat, salt and pepper and cook over low heat until the meat is well done, 45 minutes to an hour.
Clean and wash the dill cutting out coarse stems, dry and chop finely. If you use dried beans, then cook them until they are soft. In a large saucepan, bring 8 to 12 cups of water to a rapid boil. Pour off excess water from rice and pour into boiling water. Bring back to boil for 2 to 3 minutes. Test to see if the rice is ready. The grains should be firm in the center and rather soft on the outside. Add the beans right before you strain the rice. Strain and rinse with lukewarm water. Toss gently in the strainer.
Bring 1/4 cup water and 2 to 3 tbs oil to rapid boil. Add layers of rice and dill interchangeably and pieces of the meat randomly while building the rice and dill layers up to a dome shape. Poke 5 or 6 holes through the rice to the bottom with the handle of a spoon. Close the lid. Keep on medium-high heat for 2 to 3 minutes until rice is steaming. Heat up 1/4 cup of water and 2 tbs oil and pour over the rice. Wrap the saucepan lid in a clean tablecloth and cover the pan firmly. Reduce heat to low and cook for 45 minutes to an hour. After removing from heat, place the saucepan in the sink and run cold water under it to cool down.
Add 1/4 tsp saffron to 1 tbs hot water. Lightly mix 2 to 3 tbs of rice with the liquid saffron in a small bowl. Set it aside for garnish. To dish up, gently toss the rice and sprinkle lightly in a dish in a symmetrical mound. Garnish with the saffron rice. Remove the crusty bottom and serve in a separate plate.
Ingredients
500 g (1 lb) Kitchen King Basmati long grain rice
500 g (1 lb) Chicken
375 g (12 oz) dill
150 g (5 oz) Dried lima beans (or a 16 oz can)
1 Medium onion 1/3 cup oil
1/4 tsp Ground saffron
Salt and pepper
Directions:
After washing the rice thoroughly, soak the rice in salted lukewarm water to cover by 2 inches for 3 to 4 hours. Trim the meat of all fat, cut into small pieces (2 inch cubes), wash and drain. Slice the onion and fry in a little oil until it turns golden brown. Add the meat, salt and pepper and cook over low heat until the meat is well done, 45 minutes to an hour.
Clean and wash the dill cutting out coarse stems, dry and chop finely. If you use dried beans, then cook them until they are soft. In a large saucepan, bring 8 to 12 cups of water to a rapid boil. Pour off excess water from rice and pour into boiling water. Bring back to boil for 2 to 3 minutes. Test to see if the rice is ready. The grains should be firm in the center and rather soft on the outside. Add the beans right before you strain the rice. Strain and rinse with lukewarm water. Toss gently in the strainer.
Bring 1/4 cup water and 2 to 3 tbs oil to rapid boil. Add layers of rice and dill interchangeably and pieces of the meat randomly while building the rice and dill layers up to a dome shape. Poke 5 or 6 holes through the rice to the bottom with the handle of a spoon. Close the lid. Keep on medium-high heat for 2 to 3 minutes until rice is steaming. Heat up 1/4 cup of water and 2 tbs oil and pour over the rice. Wrap the saucepan lid in a clean tablecloth and cover the pan firmly. Reduce heat to low and cook for 45 minutes to an hour. After removing from heat, place the saucepan in the sink and run cold water under it to cool down.
Add 1/4 tsp saffron to 1 tbs hot water. Lightly mix 2 to 3 tbs of rice with the liquid saffron in a small bowl. Set it aside for garnish. To dish up, gently toss the rice and sprinkle lightly in a dish in a symmetrical mound. Garnish with the saffron rice. Remove the crusty bottom and serve in a separate plate.
Friday, May 11, 2007
ALBALU POLO -SOUR CHERRY RICE
Albalu Polo - Sour Cherry Rice
Ingredients: (4 servings)
KITCHEN KING basmati rice, 500 grams
chicken, one medium-size
black cherry (or sour cherry), 1kg
sugar, 1 kg
onions, 2 medium
saffron, 1/2 teaspoon
cooking oil
salt and pepper
Directions:
Sour and sweet tastes are very predominant in Persian cooking. For this recipes, try and find real sour cherries. Wash and remove the stones. Add sugar. If you are using cherries rather than black (sour) cherries, less sugar can be used. Bring to boil. Cook over medium heat for 15-20 minutes. Remove from heat and allow to cool down completely. Remove the extra syrup.
Peel and thinly slice onions. Wash chicken. Add onions, salt, black pepper, and a glass of hot water, and cook over medium heat for 20-25 minutes. Allow to cool, then remove bones. Filter the chicken juice and save for later use.
Follow instructions for preparing Polow until rice is rinsed. Pour 2 spoonfuls of cooking oil and half a glass of hot water in a pot. Follow with half of the rinsed rice and the black cherries (or cherries), and mix well. Cover with half of remaining rice. Spread chicken over the rice, and cover with the remaining rice. Shape into a cone. Mix 2-3 spoonfuls of cooking oil with black cherry (or cherry) syrup and chicken juice. Pour the mix over rice. Cover the pot and cook in an oven or over low heat for about one hour. When cooked, remove some of the rice and mix with saffron dissolved in a bit of hot water. You may serve with some saffron rice.
Ingredients: (4 servings)
KITCHEN KING basmati rice, 500 grams
chicken, one medium-size
black cherry (or sour cherry), 1kg
sugar, 1 kg
onions, 2 medium
saffron, 1/2 teaspoon
cooking oil
salt and pepper
Directions:
Sour and sweet tastes are very predominant in Persian cooking. For this recipes, try and find real sour cherries. Wash and remove the stones. Add sugar. If you are using cherries rather than black (sour) cherries, less sugar can be used. Bring to boil. Cook over medium heat for 15-20 minutes. Remove from heat and allow to cool down completely. Remove the extra syrup.
Peel and thinly slice onions. Wash chicken. Add onions, salt, black pepper, and a glass of hot water, and cook over medium heat for 20-25 minutes. Allow to cool, then remove bones. Filter the chicken juice and save for later use.
Follow instructions for preparing Polow until rice is rinsed. Pour 2 spoonfuls of cooking oil and half a glass of hot water in a pot. Follow with half of the rinsed rice and the black cherries (or cherries), and mix well. Cover with half of remaining rice. Spread chicken over the rice, and cover with the remaining rice. Shape into a cone. Mix 2-3 spoonfuls of cooking oil with black cherry (or cherry) syrup and chicken juice. Pour the mix over rice. Cover the pot and cook in an oven or over low heat for about one hour. When cooked, remove some of the rice and mix with saffron dissolved in a bit of hot water. You may serve with some saffron rice.
LUBIYA POLO - PERSIAN STYLE
Lubiya Polo - Green Bean Rice
Ingredients: (4 servings)
Kitchen King Basmati 500 grams
Lamb , 400 grams
Green beans, 400 grams
Medium onions, 3
Tomato paste, 1-2 spoonfuls
Cooking oil, 100 grams
Salt and black
Directions:
Peel and slice onions and fry in oil until slightly golden. Cut meat into small pieces and add to onions. Fry over medium heat until colour changes.
Wash green beans and cut into 2-3 cm pieces. Add to meat with 1-2 glasses of hot water and cook for about 30 minutes on medium heat, adding more hot water if necessary. Add tomato paste, salt and black pepper and cook for another 15 minutes on medium heat.
Prepare rice as described in the recipe for polow but after rice is half-cooked and rinsed, add the meat-mix and mix well. Cover and cook over low heat for about 30 minutes.
Ingredients: (4 servings)
Kitchen King Basmati 500 grams
Lamb , 400 grams
Green beans, 400 grams
Medium onions, 3
Tomato paste, 1-2 spoonfuls
Cooking oil, 100 grams
Salt and black
Directions:
Peel and slice onions and fry in oil until slightly golden. Cut meat into small pieces and add to onions. Fry over medium heat until colour changes.
Wash green beans and cut into 2-3 cm pieces. Add to meat with 1-2 glasses of hot water and cook for about 30 minutes on medium heat, adding more hot water if necessary. Add tomato paste, salt and black pepper and cook for another 15 minutes on medium heat.
Prepare rice as described in the recipe for polow but after rice is half-cooked and rinsed, add the meat-mix and mix well. Cover and cook over low heat for about 30 minutes.
Sabzi Polo - Persian Style
Sabzi Polo - Fresh Herb Rice
Ingredients: (4 servings)
4 cups (32 Oz) of Kitchen King Basmati Rice
4 table spoons of cooking oil.
1/2 cup (4 Oz) chopped Chives/Scallion stems (tarreh/piAzcheh).
1-1/2 cups (12 Oz) Parsely (jafaree).
1 cup (8 Oz) coriander (gheshneez).
1-1/2 cups (12 Oz) fresh Dill Weed (sheveed).
A few large, outer leaves of lettuce.
4 Oz of water.
Directions:
Soak rice for a few hours in hot water and salt before cooking. Wash and drain the vegetables. Using a cutting board and while repeatedly bunching up the vegetables, finely chop them.
In a pot, bring some water to a boil and add the rice (and the water it was soaking in), and let it cook for a few minutes until it starts boiling. Stir the rice a few times during the boiling process. Near the end of boiling, add the fresh chopped vegetables. Stir the rice one last time and then take it out and drain it in a kitchen stringer. Wash out excess salt.
Pour the oil in the pot, add 4 Oz of water, lay the lettuce leaves in the bottom of the pot and add a bit of extra oil if necessary.
With the back of a spoon, make five holes, one in the center and four around it so that the rice can breath in the cooking process. Spread a little water on top and close the lid. Let it cook for a few minutes on high heat. When steam starts to rise, change the setting to medium heat and let it cook for another 15-20 minutes. Then turn the heat to medium-low, sprinkle some cooking oil to prevent drying, and let it cook for about another 10-15 minutes before serving.
Ingredients: (4 servings)
4 cups (32 Oz) of Kitchen King Basmati Rice
4 table spoons of cooking oil.
1/2 cup (4 Oz) chopped Chives/Scallion stems (tarreh/piAzcheh).
1-1/2 cups (12 Oz) Parsely (jafaree).
1 cup (8 Oz) coriander (gheshneez).
1-1/2 cups (12 Oz) fresh Dill Weed (sheveed).
A few large, outer leaves of lettuce.
4 Oz of water.
Directions:
Soak rice for a few hours in hot water and salt before cooking. Wash and drain the vegetables. Using a cutting board and while repeatedly bunching up the vegetables, finely chop them.
In a pot, bring some water to a boil and add the rice (and the water it was soaking in), and let it cook for a few minutes until it starts boiling. Stir the rice a few times during the boiling process. Near the end of boiling, add the fresh chopped vegetables. Stir the rice one last time and then take it out and drain it in a kitchen stringer. Wash out excess salt.
Pour the oil in the pot, add 4 Oz of water, lay the lettuce leaves in the bottom of the pot and add a bit of extra oil if necessary.
With the back of a spoon, make five holes, one in the center and four around it so that the rice can breath in the cooking process. Spread a little water on top and close the lid. Let it cook for a few minutes on high heat. When steam starts to rise, change the setting to medium heat and let it cook for another 15-20 minutes. Then turn the heat to medium-low, sprinkle some cooking oil to prevent drying, and let it cook for about another 10-15 minutes before serving.
Lentil Adas Polo -Persian Recipe
Adas Polo - Lentil Rice
Ingredients: (4 servings)
Kitchen King basmati rice, 500 grams
lentils, 400 grams
Lamb, 400 grams
Dates (pitted), 100 grams
Raisins, 120 grams
Saffron, 1/2 teaspoon
Onions, 2 large
Cooking oil
Salt and pepper
Directions:
Soak rice in water for 3-4 hours, then cook in salted water for 10-15 minutes using a non-stick pot until it just softens. Drain water and empty the pot.
Bring 2-3 cups of water to boil. Wash lentil and add to water with a bit of salt. Cook over medium heat for about 15-20 minutes until tender.
Peel and thinly slice onions. Fry in oil until slightly golden. Add lamb, salt and black pepper, and fry over medium heat for about 10 minutes. Add one cup of hot water and cook until water has been mostly absorbed.
Wash raisins and dates. Pour 1/2 cup of water and some oil in the non-stick pot. Pour in half of the rice. Follow with meat, lentil, raisins, dates and raisins. Then add in remainder of rice. Cook over low heat for about 20 minutes. Dissolve saffron in 1/3 cup of hot water and pour over the rice. Mix well before serving.
Ingredients: (4 servings)
Kitchen King basmati rice, 500 grams
lentils, 400 grams
Lamb, 400 grams
Dates (pitted), 100 grams
Raisins, 120 grams
Saffron, 1/2 teaspoon
Onions, 2 large
Cooking oil
Salt and pepper
Directions:
Soak rice in water for 3-4 hours, then cook in salted water for 10-15 minutes using a non-stick pot until it just softens. Drain water and empty the pot.
Bring 2-3 cups of water to boil. Wash lentil and add to water with a bit of salt. Cook over medium heat for about 15-20 minutes until tender.
Peel and thinly slice onions. Fry in oil until slightly golden. Add lamb, salt and black pepper, and fry over medium heat for about 10 minutes. Add one cup of hot water and cook until water has been mostly absorbed.
Wash raisins and dates. Pour 1/2 cup of water and some oil in the non-stick pot. Pour in half of the rice. Follow with meat, lentil, raisins, dates and raisins. Then add in remainder of rice. Cook over low heat for about 20 minutes. Dissolve saffron in 1/3 cup of hot water and pour over the rice. Mix well before serving.
Shirin Polo - Persian recipe
Shirin Polo - Sweet Rice
Ingredients: (4 servings)
Kitchen King basmati Rice 500 grams
chicken, 800 grams
cooking oil
butter, 2 spoons
almonds, 50 grams
pistachios, 50 grams
orange peel, 100 grams
large onions, two
sugar, 500 grams
saffron, 1/2 teaspoon
salt and pepper
Directions:
Soak rice in warm water for 2 hours. Wash chicken. Peel and thinly slice onions. Fry in oil until slightly golden. Add chicken pieces and fry until color changes. Add a glass of hot water, salt and pepper and cook over medium heat for about 20 minutes. Add more hot water during cooking if necessary. About 1/2 glass of water should be left at the end. Remove chicken bones.
Save 2-3 spoons of sugar for later use. Add remaining sugar to a glass of hot water and bring to a boil. Add chicken juice, 2-3 spoons of oil and saffron, and mix well.
Thinly slice almonds and pistachios. Soak almonds in cold water for an hour. Thinly slice orange peels. Boil for a few minutes, drain and repeat. Soak in cold water for an hour, drain, and repeat. Finally boil for a few minutes with three spoons of sugar, and drain.
Prepare rice using the recipe for polow. When rice is rinsed, pour a bit of oil, butter and hot water in a pot, and add 1/2 of rice. Spread chicken pieces over the rice, and cover with 1/2 of remaining rice. Spread half of almonds and orange peel over rice and cover with remaining rice. Pour sugar and chicken-juice mix prepared earlier over rice. Cover and cook over low heat for about 30 minutes. Add remainder of almonds, orange peel, and pistachios, and mix well.
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Ingredients: (4 servings)
Kitchen King basmati Rice 500 grams
chicken, 800 grams
cooking oil
butter, 2 spoons
almonds, 50 grams
pistachios, 50 grams
orange peel, 100 grams
large onions, two
sugar, 500 grams
saffron, 1/2 teaspoon
salt and pepper
Directions:
Soak rice in warm water for 2 hours. Wash chicken. Peel and thinly slice onions. Fry in oil until slightly golden. Add chicken pieces and fry until color changes. Add a glass of hot water, salt and pepper and cook over medium heat for about 20 minutes. Add more hot water during cooking if necessary. About 1/2 glass of water should be left at the end. Remove chicken bones.
Save 2-3 spoons of sugar for later use. Add remaining sugar to a glass of hot water and bring to a boil. Add chicken juice, 2-3 spoons of oil and saffron, and mix well.
Thinly slice almonds and pistachios. Soak almonds in cold water for an hour. Thinly slice orange peels. Boil for a few minutes, drain and repeat. Soak in cold water for an hour, drain, and repeat. Finally boil for a few minutes with three spoons of sugar, and drain.
Prepare rice using the recipe for polow. When rice is rinsed, pour a bit of oil, butter and hot water in a pot, and add 1/2 of rice. Spread chicken pieces over the rice, and cover with 1/2 of remaining rice. Spread half of almonds and orange peel over rice and cover with remaining rice. Pour sugar and chicken-juice mix prepared earlier over rice. Cover and cook over low heat for about 30 minutes. Add remainder of almonds, orange peel, and pistachios, and mix well.
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Zereshk Polo - Burberry Rice -Persian Recipe
Zereshk Polo - Burberry Rice
Ingredients: (4 servings)
Kitchen King basmati 500 grams
chicken, 800 grams
cooking oil
butter
barberries (dried), four spoons
sugar, one spoon
onions, two large
saffron, 1/2 teaspoon
salt and pepper
Directions:
Remove the skin from chicken pieces. Marinate chicken in grated onions, salt and pepper for 4-5 hours.
Cook rice using the recipe given for polow or kateh.
Wash barberries twice with cold water and drain the water. Add sugar and fry in butter over medium heat for about five minutes.
Pour saffron in a small bowl. Pour in 2-3 spoons of hot water and mix. Fill the bowl with rice and mix well. Add saffron-rice and barberries to the rest of the rice and mix well.
Cook chicken under grill for 15-20 minutes turning each piece a few times during cooking. Serve with barberry-rice.
Tadig - Chelow Polo
Polo - Simple Persian Rice
Ingredients: (4 servings)
Kitchen King Basmati 500 grams
cooking oil
salt
Prepration :
The preparation of polo (or chelow) is more elaborate than normal and results in a delicious non-sticky rice.
Persians consider making rice that is non-sticky an art form and a good cook should know how to do this as it is the staple of Persian Cuisine.
Polo is normally served with kababs or any of the main dishes in this collection, unless rice is already used as one of the ingredients.
Wash rice twice and soak in salted warm water for 3-4 hours, then drain the water. Pour water in a large non-stick pan until it is half-full and bring it to a boil.
Add rice and a spoonful of salt and continue boiling until rice slightly softens. Pour rice into a drain and wash it with slightly warm water.
Pour a few spoonfuls of cooking oil into the pan and add rice.
Pour a few more spoonfuls of oil over rice. Cover the pan and cook over low heat for about half an hour.
If cooking time is increased, a delicious crispy layer of rice (called ta-dig or tah-dig) will form at the bottom of the pan.
Ingredients: (4 servings)
Kitchen King Basmati 500 grams
cooking oil
salt
Prepration :
The preparation of polo (or chelow) is more elaborate than normal and results in a delicious non-sticky rice.
Persians consider making rice that is non-sticky an art form and a good cook should know how to do this as it is the staple of Persian Cuisine.
Polo is normally served with kababs or any of the main dishes in this collection, unless rice is already used as one of the ingredients.
Wash rice twice and soak in salted warm water for 3-4 hours, then drain the water. Pour water in a large non-stick pan until it is half-full and bring it to a boil.
Add rice and a spoonful of salt and continue boiling until rice slightly softens. Pour rice into a drain and wash it with slightly warm water.
Pour a few spoonfuls of cooking oil into the pan and add rice.
Pour a few more spoonfuls of oil over rice. Cover the pan and cook over low heat for about half an hour.
If cooking time is increased, a delicious crispy layer of rice (called ta-dig or tah-dig) will form at the bottom of the pan.
Basmati rice - Indian Recipe
Creamy Chicken Curry With Lemon Basmati Rice
Kitchen King Pure Basmati absorbs the zesty lemon in this recipe to complement the rich sweetness of the coconut chicken
Preparation Time: 15 minutes | Cooking Time: 30-35 minutes | Serves 4
Preperation:
1. For the curry, heat the oil in a large saucepan over a low
heat, add the onion and fry for 10 minutes until golden. Turn up the heat to medium, add the curry paste, chicken and turmeric and stir-fry for 6-8 minutes, until chicken is lightly browned.
2. Heat the chicken stock over a low heat until simmering,
add the creamed coconut, roughly chopped, and stir until
melted. Pour the stock mixture over the chicken and onions
and bring to the boil. Reduce heat, cover, and cook gently for 20-25 minutes, until the chicken is tender and cooked through.
3. Meanwhile, for the lemon basmati, bring a large pan
of water to the boil and add the turmeric and lemon zest.
Add the rice and cook following pack instructions. Drain,
then gently stir through the butter, lemon juice and coriander.
Cover and keep warm until ready to serve.
4. Just before serving the curry, stir in the lemon juice and coriander and season to taste.
Serve immediately with the lemon basmati rice, scattered with the diced tomato, cucumber and red onion.
Ingredients:
for the curry:
2 tbsp vegetable oil
1 onion, finely chopped
3 tbsp mild or medium curry paste
600g Chicken breast, cut into
bite-sized pieces
11⁄2 tsp turmeric
250ml chicken stock
(made with 1⁄2 stock cube)
1⁄2 x 200g block creamed coconut
juice 1⁄2 lemon
1 tbsp fresh coriander, chopped
salt and freshly ground black pepper
For the lemon basmati rice:
250g Kitchen King Pure Basmati Rice
1 tsp turmeric
Grated zest 1 lemon
1 tbsp butter
Juice 1⁄2 lemon
1 tbsp fresh coriander, chopped
Diced tomato, cucumber and red
onion to serve
Kitchen King Pure Basmati absorbs the zesty lemon in this recipe to complement the rich sweetness of the coconut chicken
Preparation Time: 15 minutes | Cooking Time: 30-35 minutes | Serves 4
Preperation:
1. For the curry, heat the oil in a large saucepan over a low
heat, add the onion and fry for 10 minutes until golden. Turn up the heat to medium, add the curry paste, chicken and turmeric and stir-fry for 6-8 minutes, until chicken is lightly browned.
2. Heat the chicken stock over a low heat until simmering,
add the creamed coconut, roughly chopped, and stir until
melted. Pour the stock mixture over the chicken and onions
and bring to the boil. Reduce heat, cover, and cook gently for 20-25 minutes, until the chicken is tender and cooked through.
3. Meanwhile, for the lemon basmati, bring a large pan
of water to the boil and add the turmeric and lemon zest.
Add the rice and cook following pack instructions. Drain,
then gently stir through the butter, lemon juice and coriander.
Cover and keep warm until ready to serve.
4. Just before serving the curry, stir in the lemon juice and coriander and season to taste.
Serve immediately with the lemon basmati rice, scattered with the diced tomato, cucumber and red onion.
Ingredients:
for the curry:
2 tbsp vegetable oil
1 onion, finely chopped
3 tbsp mild or medium curry paste
600g Chicken breast, cut into
bite-sized pieces
11⁄2 tsp turmeric
250ml chicken stock
(made with 1⁄2 stock cube)
1⁄2 x 200g block creamed coconut
juice 1⁄2 lemon
1 tbsp fresh coriander, chopped
salt and freshly ground black pepper
For the lemon basmati rice:
250g Kitchen King Pure Basmati Rice
1 tsp turmeric
Grated zest 1 lemon
1 tbsp butter
Juice 1⁄2 lemon
1 tbsp fresh coriander, chopped
Diced tomato, cucumber and red
onion to serve
Brown Basmati Rice - Continental Recipe
Sicilian Cauliflower, Caramelized Onion & Kitchen King Brown Basmati Rice with Rosemary & Pine nuts
Preparation Time: 15 minutes | Cooking Time: 30 minutes | Serves 4-6
Nutritional Information (per 60 g serving) 325calories | Total fat: 16g Of which saturated: 2g
The sweet smokiness of the caramelized onions is great with
the spicy savoury flavour of cauliflower. Sultanas and pine
nuts are a very Sicilian combination as is cloves. All in all this
is a really soul warming dish for the winter months and
just as lovely cold, or at room temperature, as a salad in the
Summer.
Ingredients
300g Kitchen King Brown Basmati rice
6 tbsp extra virgin olive oil
2 onions, thinly sliced
700g cauliflower, broken into 3cm florets
2 garlic cloves, sliced
7 cloves
1 large carrot, peeled and diced 1cm cubes
4 sprigs rosemary, roughly broken up
50g pine nuts, lightly toasted
50g sultanas
Method
1. Place the rice into a large saucepan of boiling salted water. Simmer
over a medium heat for 25 minutes until tender, then drain.
2. While it’s cooking, heat half of the oil in a large frying pan and
add the onion. Cook over a very low heat with the lid on for 10
minutes, stirring occasionally, until really soft and beginning to turn
a light golden colour. Add the garlic, cloves, carrot and rosemary
and continue to cook for another 10 minutes until the onions are a
lovely amber colour.
3. Meanwhile, cook the cauliflower in a saucepan of salted, boiling
water for 7 minutes until really tender. Drain really well in a
colander.
4. Tip the Kitchen King Brown Basmati rice into a large serving bowl and
add the cauliflower and onions. Drizzle over the remaining olive oil
and scatter over the nuts and sultanas. Season generously with
lots of salt and freshly ground black pepper and toss thoroughly.
Serve warm or cold the next day.
Preparation Time: 15 minutes | Cooking Time: 30 minutes | Serves 4-6
Nutritional Information (per 60 g serving) 325calories | Total fat: 16g Of which saturated: 2g
The sweet smokiness of the caramelized onions is great with
the spicy savoury flavour of cauliflower. Sultanas and pine
nuts are a very Sicilian combination as is cloves. All in all this
is a really soul warming dish for the winter months and
just as lovely cold, or at room temperature, as a salad in the
Summer.
Ingredients
300g Kitchen King Brown Basmati rice
6 tbsp extra virgin olive oil
2 onions, thinly sliced
700g cauliflower, broken into 3cm florets
2 garlic cloves, sliced
7 cloves
1 large carrot, peeled and diced 1cm cubes
4 sprigs rosemary, roughly broken up
50g pine nuts, lightly toasted
50g sultanas
Method
1. Place the rice into a large saucepan of boiling salted water. Simmer
over a medium heat for 25 minutes until tender, then drain.
2. While it’s cooking, heat half of the oil in a large frying pan and
add the onion. Cook over a very low heat with the lid on for 10
minutes, stirring occasionally, until really soft and beginning to turn
a light golden colour. Add the garlic, cloves, carrot and rosemary
and continue to cook for another 10 minutes until the onions are a
lovely amber colour.
3. Meanwhile, cook the cauliflower in a saucepan of salted, boiling
water for 7 minutes until really tender. Drain really well in a
colander.
4. Tip the Kitchen King Brown Basmati rice into a large serving bowl and
add the cauliflower and onions. Drizzle over the remaining olive oil
and scatter over the nuts and sultanas. Season generously with
lots of salt and freshly ground black pepper and toss thoroughly.
Serve warm or cold the next day.
Thursday, May 10, 2007
WORLD OF RICE
Rice
Equivalents: 1 C whole grain rice = 1/2 pound = 1 quart of cooked rice
Rice is the most important food crop in Asia. It can be cooked whole and served with stir-fries, sauces, and curries, or made into flour, wine, cakes, vinegar, milk, flakes, noodles, paper, and tea.
Rice is classified mostly by the size of the grain. Long-grain rice is long and slender. The grains stay separate and fluffy after cooking, so this is the best choice if you want to serve rice as a side dish, or as a bed for sauces. Medium-grain rice is shorter and plumper, and works well in paella and risotto. Short-grain rice is almost round, with moist grains that stick together when cooked. It's the best choice for rice pudding and molded salads. Other specialty varieties include Spanish rice for paella, glutinous rice for sushi and rice balls, and risotto rice for risotto. Most varieties are sold as either brown or white rice, depending upon how they are milled. Brown rice retains the bran that surrounds the kernel, making it chewier, nuttier, and richer in nutrients. White rice lacks the bran and germ, but is more tender and delicate. It's less nutritious than brown rice, but you can partially compensate for that by getting enriched white rice. Brown rice takes about twice as long to cook as white rice. Converted rice is beige. It tastes a lot like white rice, but it has more nutrients. Instant rice is white rice that's been precooked and dehydrated. It's convenient, but expensive and bland.
American basmati
American long-grain rice
arborio rice
Baldo rice
basmati rice Pronunciation: bahs-MAH-tee Notes: This aromatic, long-grain rice is grown in the foothills of the Himalayas and is especially popular in India. The cooked grains are dry and fluffy, so they make a nice bed for curries and sauces. Basmati is available as either white or brown rice. Brown basmati has more fiber and a stronger flavor, but it takes twice as long to cook. Aged basmati rice is better, but more expensive. Equivalents: One cup dried rice yields three cups cooked rice. Substitutes: popcorn rice (slightly milder than basmati) OR jasmine rice ( has shorter grain than basmati, somewhat stickier; cooks slightly faster) OR long-grain rice (less expensive) OR wild pecan rice
Bhutanese red rice Notes: This red short-grain rice is a staple in rural areas of Bhutan, a small kingdom nestled high in the Himalayas. It has a strong, nutty flavor and is best served with other assertive ingredients. It cooks much faster than brown rice. Substitutes: Wehani rice OR brown rice
black japonica rice
black forbidden rice Notes: This has short grains which turn a beautiful indigo when cooked. Substitutes: risotto rice
botan rice
brown rice = whole grain rice Notes: Many rice varieties come as either brown rice or white rice. Brown rice isn't milled as much as white, so it retains the bran and germ. That makes brown rice more fiber-rich, nutritious, and chewy. Unfortunately, it doesn't perform as well as white rice in many recipes. Long grains of brown rice aren't as fluffy and tender, and short grains aren't as sticky. Brown rice also takes about twice as long to cook and has a much shorter shelf life (because of the oil in the germ). Keep it in a cool, dark place for not more than three months. Refrigeration can extend shelf life. Substitutes: converted rice (less chewy, takes less time to cook) OR wild pecan rice OR white rice (Enriched white rich has less fiber, but many of the same nutrients.)
Calrose rice
Carnaroli rice
Carolina rice
Chinese sweet rice
converted rice = parboiled rice Notes: This is a good compromise between nutritious brown rice and tender, fast-cooking white rice. Converted rice is steamed before it's husked, a process that causes the grains to absorb many of the nutrients from the husk. When cooked, the grains are more nutritious, firmer, and less clingy than white rice grains. Uncle Ben's is a well-known brand. Substitutes: brown rice (more nutritious, takes longer to cook) OR white rice (less nutritious, stickier, takes less time to cook)
cream of rice
della rice
glutinous rice = sticky rice = sushi rice = sweet rice = Chinese sweet rice = waxy rice = botan rice = mochi rice = Japanese rice = pearl rice Equivalents: One cup dried rice yields two cups cooked rice. Notes: Despite its name, this rice isn't sweet and it doesn't contain gluten. Instead, it's a very sticky, short-grain rice that is widely used by Asians, who use it to make sushi and various desserts. You can buy this as either white or black (actually a rust color) rice. Substitutes: risotto rice (works well in sushi) OR short-grain rice (This also works well in sushi, as long as you use white rice. Brown short-grain rice doesn't stick together as well.) OR medium-grain rice (Also good for sushi)
Granza rice
Himalayan red rice Notes: This is a Himalayan version of our long-grain brown rice, only the bran is red, not brown. Substitutes: long-grain rice
Indian rice
instant rice
instant rice = precooked rice Notes: This is white rice that's been precooked and dehydrated so that it cooks quickly. It's relatively expensive, though, and you sacrifice both flavor and texture. White instant rice cooks in about five minutes, brown in about ten. Minute Rice is a well-known brand. Substitutes: long-grain rice (less expensive, more nutritious, takes longer to cook)
jasmine rice = Thai basmati rice = Thai jasmine rice Equivalents: One cup dried rice yields three cups cooked rice. Notes: Jasmine rice is a long-grain rice produced in Thailand that's sometimes used as a cheap substitute for basmati rice. It has a subtle floral aroma. It's sold as both a brown and white rice. Substitutes: basmati rice (Basmati rice has a longer grain, isn't as sticky, and takes slightly longer to cook.) OR popcorn rice OR patna rice OR other long-grain rice
Japanese rice
kalijira rice = baby basmati rice Notes: This tiny aromatic rice is grown in Bangladesh. It cooks fast and is especially good in rice puddings. Substitutes: basmati rice
Kokuho Rose
long-grain rice Notes: Long-grain rice has slender grains that stay separate and fluffy after cooking, so this is the best choice if you want to serve rice as a side dish, or as a bed for sauces. American long-grain rice (which includes Carolina rice) has a somewhat bland flavor, and is what cookbooks usually have in mind when they call for long-grain rice. Patna rice is a mild rice grown in India. Basmati rice, another Indian import, has a nutty taste and goes well with many Indian and Middle Eastern dishes. Jasmine rice is also aromatic, and usually less expensive than Basmati. It often accompanies Thai and Vietnamese dishes. Americans have crossed Basmati with American long-grain rice to get popcorn rice, which is milder and less expensive than basmati. Another hybrid is wild pecan rice, which retain most of the bran for a nutty, chewy flavor. Substitutes: medium-grain rice (less fluffy, stickier)
medium-grain rice Notes: Medium-grain rice is shorter and stickier than long-grain rice. It's great for making paella and risotto. Substitutes: risotto rice (for making risotto) OR Spanish rice (for making paella) OR short-grain rice (for making puddings, rice balls, or sushi)
nano rice
paella rice
parboiled rice
Patna rice Shopping hints: This is a long-grain rice grown in India. Substitutes: basmati rice (nuttier flavor, consider better) OR long-grain rice
pearled rice
pearl rice
pecan rice
Piedmont rice
pinipig = pounded dried rice = young rice flakes Notes: Filipino cooks use these glutinous rice flakes to make desserts and drinks.
polished rice
popcorn rice = American basmati = della rice Notes: This rice is a cross between basmati and American long-grain. Common brands include Texmati, Delta Rose, and Cajun Country Popcorn Rice. Substitutes: basmati rice (nuttier) OR long-grain rice (blander)
precooked rice
puffed rice Notes: Look for this in Indian markets. Substitutes: Rice Krispies
rialone rice
risotto rice = Piedmont rice Varieties: This plump white rice can absorb lots of water without getting mushy, so it's perfect for making risotto. The best comes from Italy. Arborio is very well-regarded, but Carnaroli, Roma, Baldo, Padano, and vialone nano = nano are also good. The highest Italian risotto rice grade is superfino. Lesser grades are (in descending order) fino, semi-fino, and commune. You can sometimes find brown risotto rice, which has more fiber and nutrients, but it isn't nearly as creamy as white risotto rice. Never rinse risotto rice--you'll wash off the starch that gives it such a creamy consistency. Substitutes: Granza rice (shorter grain, works fine in risottos or paellas) OR short-grain white rice OR pearl barley (works well for risotto, but gives it a chewier texture) OR medium-grain white rice (may make risotto mushy)
Roma
round grain rice
short-grain rice = round grain rice = pearl rice Notes: This is sticky, though not as much as glutinous rice. It's a good choice if you're making sushi or rice pudding, and it also works pretty well in a risotto or paella. Brown short-grain rice isn't as sticky. Substitutes: medium-grain rice (fluffier, less sticky) OR long-grain rice (even fluffier, even less sticky)
Spanish rice = paella rice Notes: This is a medium-grain rice that's perfectly suited to making paella. Varieties include include Granza rice, and the highly regarded (but difficult to find) Valencia rice. Substitutes: risotto rice (This is very similar and is a good choice for making paella.) OR short-grain rice
sticky rice
sushi rice
sweet rice
Texmati rice
Thai basmati rice
Thai purple sticky rice = Thai black sticky rice = Thai black glutinous rice Equivalents: One cup dried rice yields two cups cooked rice. Notes: This turns a rich dark purple when cooked. The color bleeds, so it's best to pair it with other dark ingredients. Thai cooks often use it in desserts. Substitutes: glutinous rice
Valencia rice
vialone nano = nano rice
waxy rice
Wehani rice Notes: This russet-colored rice is derived from basmati rice. Substitutes: brown rice OR wild pecan rice OR basmati rice
white arborio rice
white rice = polished rice = pearled rice Notes: Most varieties of rice are processed into white rice at the mill, where the grains are scoured to remove the husk, bran, and part of the germ. This processing strips some of the nutrients, but make the rice tender and fast-cooking. Many producers sell enriched white rice, which restores some of the nutrients. If well-sealed, white rice can be stored almost indefinitely in a cool, dry place. Substitutes: converted rice (more nutritious, takes longer to cook) OR brown rice (nuttier flavor, chewier, less fluffy, more fiber and nutrients, takes longer to cook)
wild pecan rice = pecan rice Shopping hints: This chewy, nutty-tasting hybrid contains neither wild rice nor pecans. It's only partially milled, so it retains some of the bran and has a nutty flavor. Substitutes: popcorn rice OR Wehani rice OR basmati rice OR brown rice
wild rice = Indian rice Shopping hints: This isn't a rice, but rather a grass seed. Compared to rice, it's richer in protein and other nutrients and has a more distinctive, nutty flavor. The downside is that it's more expensive than rice and takes longer to cook. It's especially good with poultry and game. Cultivated wild rice isn't as expensive--nor as flavorful--as "wild" wild rice. Substitutes: wild pecan rice OR brown rice (not as chewy or flavorful)
Equivalents: 1 C whole grain rice = 1/2 pound = 1 quart of cooked rice
Rice is the most important food crop in Asia. It can be cooked whole and served with stir-fries, sauces, and curries, or made into flour, wine, cakes, vinegar, milk, flakes, noodles, paper, and tea.
Rice is classified mostly by the size of the grain. Long-grain rice is long and slender. The grains stay separate and fluffy after cooking, so this is the best choice if you want to serve rice as a side dish, or as a bed for sauces. Medium-grain rice is shorter and plumper, and works well in paella and risotto. Short-grain rice is almost round, with moist grains that stick together when cooked. It's the best choice for rice pudding and molded salads. Other specialty varieties include Spanish rice for paella, glutinous rice for sushi and rice balls, and risotto rice for risotto. Most varieties are sold as either brown or white rice, depending upon how they are milled. Brown rice retains the bran that surrounds the kernel, making it chewier, nuttier, and richer in nutrients. White rice lacks the bran and germ, but is more tender and delicate. It's less nutritious than brown rice, but you can partially compensate for that by getting enriched white rice. Brown rice takes about twice as long to cook as white rice. Converted rice is beige. It tastes a lot like white rice, but it has more nutrients. Instant rice is white rice that's been precooked and dehydrated. It's convenient, but expensive and bland.
American basmati
American long-grain rice
arborio rice
Baldo rice
basmati rice Pronunciation: bahs-MAH-tee Notes: This aromatic, long-grain rice is grown in the foothills of the Himalayas and is especially popular in India. The cooked grains are dry and fluffy, so they make a nice bed for curries and sauces. Basmati is available as either white or brown rice. Brown basmati has more fiber and a stronger flavor, but it takes twice as long to cook. Aged basmati rice is better, but more expensive. Equivalents: One cup dried rice yields three cups cooked rice. Substitutes: popcorn rice (slightly milder than basmati) OR jasmine rice ( has shorter grain than basmati, somewhat stickier; cooks slightly faster) OR long-grain rice (less expensive) OR wild pecan rice
Bhutanese red rice Notes: This red short-grain rice is a staple in rural areas of Bhutan, a small kingdom nestled high in the Himalayas. It has a strong, nutty flavor and is best served with other assertive ingredients. It cooks much faster than brown rice. Substitutes: Wehani rice OR brown rice
black japonica rice
black forbidden rice Notes: This has short grains which turn a beautiful indigo when cooked. Substitutes: risotto rice
botan rice
brown rice = whole grain rice Notes: Many rice varieties come as either brown rice or white rice. Brown rice isn't milled as much as white, so it retains the bran and germ. That makes brown rice more fiber-rich, nutritious, and chewy. Unfortunately, it doesn't perform as well as white rice in many recipes. Long grains of brown rice aren't as fluffy and tender, and short grains aren't as sticky. Brown rice also takes about twice as long to cook and has a much shorter shelf life (because of the oil in the germ). Keep it in a cool, dark place for not more than three months. Refrigeration can extend shelf life. Substitutes: converted rice (less chewy, takes less time to cook) OR wild pecan rice OR white rice (Enriched white rich has less fiber, but many of the same nutrients.)
Calrose rice
Carnaroli rice
Carolina rice
Chinese sweet rice
converted rice = parboiled rice Notes: This is a good compromise between nutritious brown rice and tender, fast-cooking white rice. Converted rice is steamed before it's husked, a process that causes the grains to absorb many of the nutrients from the husk. When cooked, the grains are more nutritious, firmer, and less clingy than white rice grains. Uncle Ben's is a well-known brand. Substitutes: brown rice (more nutritious, takes longer to cook) OR white rice (less nutritious, stickier, takes less time to cook)
cream of rice
della rice
glutinous rice = sticky rice = sushi rice = sweet rice = Chinese sweet rice = waxy rice = botan rice = mochi rice = Japanese rice = pearl rice Equivalents: One cup dried rice yields two cups cooked rice. Notes: Despite its name, this rice isn't sweet and it doesn't contain gluten. Instead, it's a very sticky, short-grain rice that is widely used by Asians, who use it to make sushi and various desserts. You can buy this as either white or black (actually a rust color) rice. Substitutes: risotto rice (works well in sushi) OR short-grain rice (This also works well in sushi, as long as you use white rice. Brown short-grain rice doesn't stick together as well.) OR medium-grain rice (Also good for sushi)
Granza rice
Himalayan red rice Notes: This is a Himalayan version of our long-grain brown rice, only the bran is red, not brown. Substitutes: long-grain rice
Indian rice
instant rice
instant rice = precooked rice Notes: This is white rice that's been precooked and dehydrated so that it cooks quickly. It's relatively expensive, though, and you sacrifice both flavor and texture. White instant rice cooks in about five minutes, brown in about ten. Minute Rice is a well-known brand. Substitutes: long-grain rice (less expensive, more nutritious, takes longer to cook)
jasmine rice = Thai basmati rice = Thai jasmine rice Equivalents: One cup dried rice yields three cups cooked rice. Notes: Jasmine rice is a long-grain rice produced in Thailand that's sometimes used as a cheap substitute for basmati rice. It has a subtle floral aroma. It's sold as both a brown and white rice. Substitutes: basmati rice (Basmati rice has a longer grain, isn't as sticky, and takes slightly longer to cook.) OR popcorn rice OR patna rice OR other long-grain rice
Japanese rice
kalijira rice = baby basmati rice Notes: This tiny aromatic rice is grown in Bangladesh. It cooks fast and is especially good in rice puddings. Substitutes: basmati rice
Kokuho Rose
long-grain rice Notes: Long-grain rice has slender grains that stay separate and fluffy after cooking, so this is the best choice if you want to serve rice as a side dish, or as a bed for sauces. American long-grain rice (which includes Carolina rice) has a somewhat bland flavor, and is what cookbooks usually have in mind when they call for long-grain rice. Patna rice is a mild rice grown in India. Basmati rice, another Indian import, has a nutty taste and goes well with many Indian and Middle Eastern dishes. Jasmine rice is also aromatic, and usually less expensive than Basmati. It often accompanies Thai and Vietnamese dishes. Americans have crossed Basmati with American long-grain rice to get popcorn rice, which is milder and less expensive than basmati. Another hybrid is wild pecan rice, which retain most of the bran for a nutty, chewy flavor. Substitutes: medium-grain rice (less fluffy, stickier)
medium-grain rice Notes: Medium-grain rice is shorter and stickier than long-grain rice. It's great for making paella and risotto. Substitutes: risotto rice (for making risotto) OR Spanish rice (for making paella) OR short-grain rice (for making puddings, rice balls, or sushi)
nano rice
paella rice
parboiled rice
Patna rice Shopping hints: This is a long-grain rice grown in India. Substitutes: basmati rice (nuttier flavor, consider better) OR long-grain rice
pearled rice
pearl rice
pecan rice
Piedmont rice
pinipig = pounded dried rice = young rice flakes Notes: Filipino cooks use these glutinous rice flakes to make desserts and drinks.
polished rice
popcorn rice = American basmati = della rice Notes: This rice is a cross between basmati and American long-grain. Common brands include Texmati, Delta Rose, and Cajun Country Popcorn Rice. Substitutes: basmati rice (nuttier) OR long-grain rice (blander)
precooked rice
puffed rice Notes: Look for this in Indian markets. Substitutes: Rice Krispies
rialone rice
risotto rice = Piedmont rice Varieties: This plump white rice can absorb lots of water without getting mushy, so it's perfect for making risotto. The best comes from Italy. Arborio is very well-regarded, but Carnaroli, Roma, Baldo, Padano, and vialone nano = nano are also good. The highest Italian risotto rice grade is superfino. Lesser grades are (in descending order) fino, semi-fino, and commune. You can sometimes find brown risotto rice, which has more fiber and nutrients, but it isn't nearly as creamy as white risotto rice. Never rinse risotto rice--you'll wash off the starch that gives it such a creamy consistency. Substitutes: Granza rice (shorter grain, works fine in risottos or paellas) OR short-grain white rice OR pearl barley (works well for risotto, but gives it a chewier texture) OR medium-grain white rice (may make risotto mushy)
Roma
round grain rice
short-grain rice = round grain rice = pearl rice Notes: This is sticky, though not as much as glutinous rice. It's a good choice if you're making sushi or rice pudding, and it also works pretty well in a risotto or paella. Brown short-grain rice isn't as sticky. Substitutes: medium-grain rice (fluffier, less sticky) OR long-grain rice (even fluffier, even less sticky)
Spanish rice = paella rice Notes: This is a medium-grain rice that's perfectly suited to making paella. Varieties include include Granza rice, and the highly regarded (but difficult to find) Valencia rice. Substitutes: risotto rice (This is very similar and is a good choice for making paella.) OR short-grain rice
sticky rice
sushi rice
sweet rice
Texmati rice
Thai basmati rice
Thai purple sticky rice = Thai black sticky rice = Thai black glutinous rice Equivalents: One cup dried rice yields two cups cooked rice. Notes: This turns a rich dark purple when cooked. The color bleeds, so it's best to pair it with other dark ingredients. Thai cooks often use it in desserts. Substitutes: glutinous rice
Valencia rice
vialone nano = nano rice
waxy rice
Wehani rice Notes: This russet-colored rice is derived from basmati rice. Substitutes: brown rice OR wild pecan rice OR basmati rice
white arborio rice
white rice = polished rice = pearled rice Notes: Most varieties of rice are processed into white rice at the mill, where the grains are scoured to remove the husk, bran, and part of the germ. This processing strips some of the nutrients, but make the rice tender and fast-cooking. Many producers sell enriched white rice, which restores some of the nutrients. If well-sealed, white rice can be stored almost indefinitely in a cool, dry place. Substitutes: converted rice (more nutritious, takes longer to cook) OR brown rice (nuttier flavor, chewier, less fluffy, more fiber and nutrients, takes longer to cook)
wild pecan rice = pecan rice Shopping hints: This chewy, nutty-tasting hybrid contains neither wild rice nor pecans. It's only partially milled, so it retains some of the bran and has a nutty flavor. Substitutes: popcorn rice OR Wehani rice OR basmati rice OR brown rice
wild rice = Indian rice Shopping hints: This isn't a rice, but rather a grass seed. Compared to rice, it's richer in protein and other nutrients and has a more distinctive, nutty flavor. The downside is that it's more expensive than rice and takes longer to cook. It's especially good with poultry and game. Cultivated wild rice isn't as expensive--nor as flavorful--as "wild" wild rice. Substitutes: wild pecan rice OR brown rice (not as chewy or flavorful)
Persian recipe -Zereshk Polow
Zereshk Polow (Iranian Chicken and Rice with Barberries)
* 2 cups Kitchen King basmati rice
* 8 boneless, skinless chicken thighs
* 2 onions, thinly sliced
* 2 tablespoons butter
* 1 teaspoon turmeric
* 1/2 teaspoon saffron
* Milk for soaking the saffron
* 1/2 cup plain yogurt
* 1 egg
* 2 ounces barberries
Instructions
1. Soak 2 cups basmati rice in cold salted water for several hours.
2. Season 8 boneless, skinless chicken thighs with salt and pepper. In a large frying pan, fry 2 thinly sliced onions in 1 tablespoon butter until lightly colored. Remove onions from pan and reserve. Add 1 more tablespoon butter and sprinkle the chicken with 1 teaspoon turmeric. Brown the chicken gently on both sides. Add 1 cup water and simmer, uncovered, for 20 minutes, or until the chicken is tender and the liquid is syrupy.
3. Remove the chicken from the pot and cool, separately reserving the cooking liquid and onions.
4. Soak 1/2 teaspoon saffron in a little milk until brightly colored, then whisk in 1/2 cup plain yogurt, 1 egg, and the chicken meat. Set aside.
5. Wash 2 ounces barberries well, drain, and cook in a small pan with 2 tablespoons butter and 1 tablespoon sugar for several minutes, stirring, or until plump.
6. Drain the soaked rice and rinse under cold water. Bring 6 cups salted water to a boil, add the rice, and cook for 5 minutes. Drain and rinse with cold water.
7. Preheat the oven to 300 Degree F. Brush a large casserole with 2 tablespoons butter and spread in half the rice. Arrange the chicken mixture over the rice. Combine the barberry mixture with the remaining rice and spread over the chicken. Spoon the reserved onions with liquid over the rice. Cover tightly and bake for 1 hour, or until the rice is fluffy. Remove from oven. Rest the casserole for 15 minutes before serving.
Persian recipe -SAFFRON BASMATI WITH LENTILS
Persian-Style Basmati Rice with Saffron and Lentils
This recipe elevates rice to a new level, yet it’s simple to make. In Persian households, this is a dish that each cook personalizes to make his or her own. The best part is that the rice, potatoes, and yogurt form a crust, called tadeeg in Farsi, that is so good you’ll be fighting over the last forkfuls. This version is layered with lentils and onions for an understated twist.
Special equipment: A heavy-bottomed pot, such as this cast-iron Dutch oven by Le Creuset, helps the tadeeg develop well.
Game plan: Once you have all the ingredients layered in the pot, you can’t see the crust, so use your nose to discern the smell of the rice as it cooks. If you smell something that resembles burning, turn down the heat!
Time/Servings
Total Time: 1 hr
Active Time: 25 mins
Makes: 8 to 10 servings
Ingredients
* 4 tablespoons salt
* 1 cup green lentils (lentilles du Puy)
* 1/2 medium white onion, fine dice
* 4 cups Kitchen King basmati RICE
* 5 tablespoons vegetable oil
* 1 medium russet potato
* 1 cup plain whole milk yogurt
* 1/4 teaspoon ground saffron (optional)
Instructions
1. Fill a large pot with water, add the salt, and bring to a boil over high heat.
2. Rinse lentils in a colander and set aside. Combine 2 cups water with lentils and onion in a medium saucepan, and bring to a boil over high heat. Once it’s boiling, lower heat to medium-low, cover, and let until simmer 10 minutes. Drain, season well with salt and freshly ground black pepper, and set aside.
3. Place the rice in a large bowl and fill it with water. Rub the rice between your hands until the water is clear. Drain the rice into a colander and set aside.
4. Once the water boils, add the rice and let boil until it is half cooked, about 5–7 minutes (the grain will be translucent yet still starchy). Remove from heat and drain the rice.
5. Slice the potato into 1/4-inch rounds and set aside. Mix together the yogurt and half of the saffron. Add 3 cups drained rice and mix. Mix the remaining rice with 2 tablespoons oil and the remaining saffron, and reserve.
6. Return the pot to the stove over medium-high heat and add 3 tablespoons oil. Spread the potato rounds evenly to cover the bottom of the pot (overlap if necessary) and cook until just beginning to color, about 5 minutes. Top the potatoes with the rice and yogurt mixture, and spread it evenly over the bottom of the pot. Let it cook until the rice begins to form a crust, about 7 to 10 minutes.
7. Lower heat to medium and add 1/3 of the reserved rice. Top the rice with half of the lentil mixture, and alternately layer the rice and lentils (ending with the rice).
8. Place the lid on the pot and continue steaming the rice until it is just cooked, about 7–10 minutes. It is done once the rice is al dente but fully cooked when you bite into it (there is no starchy taste). Remove the rice from the heat and flip it onto the serving dish, so that the crunchy part (the tadeeg) is on top
This recipe elevates rice to a new level, yet it’s simple to make. In Persian households, this is a dish that each cook personalizes to make his or her own. The best part is that the rice, potatoes, and yogurt form a crust, called tadeeg in Farsi, that is so good you’ll be fighting over the last forkfuls. This version is layered with lentils and onions for an understated twist.
Special equipment: A heavy-bottomed pot, such as this cast-iron Dutch oven by Le Creuset, helps the tadeeg develop well.
Game plan: Once you have all the ingredients layered in the pot, you can’t see the crust, so use your nose to discern the smell of the rice as it cooks. If you smell something that resembles burning, turn down the heat!
Time/Servings
Total Time: 1 hr
Active Time: 25 mins
Makes: 8 to 10 servings
Ingredients
* 4 tablespoons salt
* 1 cup green lentils (lentilles du Puy)
* 1/2 medium white onion, fine dice
* 4 cups Kitchen King basmati RICE
* 5 tablespoons vegetable oil
* 1 medium russet potato
* 1 cup plain whole milk yogurt
* 1/4 teaspoon ground saffron (optional)
Instructions
1. Fill a large pot with water, add the salt, and bring to a boil over high heat.
2. Rinse lentils in a colander and set aside. Combine 2 cups water with lentils and onion in a medium saucepan, and bring to a boil over high heat. Once it’s boiling, lower heat to medium-low, cover, and let until simmer 10 minutes. Drain, season well with salt and freshly ground black pepper, and set aside.
3. Place the rice in a large bowl and fill it with water. Rub the rice between your hands until the water is clear. Drain the rice into a colander and set aside.
4. Once the water boils, add the rice and let boil until it is half cooked, about 5–7 minutes (the grain will be translucent yet still starchy). Remove from heat and drain the rice.
5. Slice the potato into 1/4-inch rounds and set aside. Mix together the yogurt and half of the saffron. Add 3 cups drained rice and mix. Mix the remaining rice with 2 tablespoons oil and the remaining saffron, and reserve.
6. Return the pot to the stove over medium-high heat and add 3 tablespoons oil. Spread the potato rounds evenly to cover the bottom of the pot (overlap if necessary) and cook until just beginning to color, about 5 minutes. Top the potatoes with the rice and yogurt mixture, and spread it evenly over the bottom of the pot. Let it cook until the rice begins to form a crust, about 7 to 10 minutes.
7. Lower heat to medium and add 1/3 of the reserved rice. Top the rice with half of the lentil mixture, and alternately layer the rice and lentils (ending with the rice).
8. Place the lid on the pot and continue steaming the rice until it is just cooked, about 7–10 minutes. It is done once the rice is al dente but fully cooked when you bite into it (there is no starchy taste). Remove the rice from the heat and flip it onto the serving dish, so that the crunchy part (the tadeeg) is on top
Tuesday, May 8, 2007
Vegetable Biryani Basmati Rice -Indian Style
Perfect Veggie Biryani
300 Gms Kitchen King Pure Basmati rice
1 Cinnamon Stick
5 Cardamon Pods
4 Cloves
1 Tbsp Turmeric Powder
50 Gms Butter
1 Onion Halved thin sliced
3 Garlic Cloves , Crushed
2 Cm Piece of root ginger , Finely Grated
2 tbsp Ground Coriander
1 tbsp Ground Cumin
2 tbsp Chilli Powder
2 Medium carrots , peeled and Sliced into thin matchsticks
150 Gms Green beans , Topped , tailed and cut in half
salt and Freshly ground black peper
Fried onion :
25 gms Butter
1/2 Onion thin sliced
mango chutney to serve
Method.
1. For the Biryani rice ,rinse the rice in coldwater and drain well . bring 600 Ml water to the boil and add cinnamon stick, cardamom pods,cloves , turmeric . Add the rice,cover and cook over the low heat for 20 minutes , stirring occasionally, unitl all the stock has been absorbed and the rice is cooked. Remove the cinnamom , cloves
2. meanwhile ,for the vegetables , melt the butter in a larger non stick pan over low heat . Add onion , garlic ,ginger and ground spices and fry for 4-5 minutes . turn up the heat to moderate , add the carrots and beans and fry for 10-12 minutes
3. For the crispy fried onion, melt the butter in a frying pan over a low heat . Add the onion and fry unitl crisp and golden brown. Drain on Kitchen paper and reserve
4. add the vegetables to the cooled rice and stir gently tocobine . season generously
5. serve the biryani on Indivual Plates , garnished with the crispy fried Onion and with some mango chutney on the side .
300 Gms Kitchen King Pure Basmati rice
1 Cinnamon Stick
5 Cardamon Pods
4 Cloves
1 Tbsp Turmeric Powder
50 Gms Butter
1 Onion Halved thin sliced
3 Garlic Cloves , Crushed
2 Cm Piece of root ginger , Finely Grated
2 tbsp Ground Coriander
1 tbsp Ground Cumin
2 tbsp Chilli Powder
2 Medium carrots , peeled and Sliced into thin matchsticks
150 Gms Green beans , Topped , tailed and cut in half
salt and Freshly ground black peper
Fried onion :
25 gms Butter
1/2 Onion thin sliced
mango chutney to serve
Method.
1. For the Biryani rice ,rinse the rice in coldwater and drain well . bring 600 Ml water to the boil and add cinnamon stick, cardamom pods,cloves , turmeric . Add the rice,cover and cook over the low heat for 20 minutes , stirring occasionally, unitl all the stock has been absorbed and the rice is cooked. Remove the cinnamom , cloves
2. meanwhile ,for the vegetables , melt the butter in a larger non stick pan over low heat . Add onion , garlic ,ginger and ground spices and fry for 4-5 minutes . turn up the heat to moderate , add the carrots and beans and fry for 10-12 minutes
3. For the crispy fried onion, melt the butter in a frying pan over a low heat . Add the onion and fry unitl crisp and golden brown. Drain on Kitchen paper and reserve
4. add the vegetables to the cooled rice and stir gently tocobine . season generously
5. serve the biryani on Indivual Plates , garnished with the crispy fried Onion and with some mango chutney on the side .
PERFECT BASMATI RICE
THE PERFECT BASMATI RICE
RECIPE FOR THE WHITE BASMATI RICE- GET THE REAL FALVOR OF BASMATI
Types Of rice Cooking Time
Pure Basmati Rice 10-12 Minutes
Brown Basmati 25 Minutes
Basmati Parboiled 20-25 Minutes
Thai Jasmine Rice 10-12 Minutes
American Long Grain 12-15 Minutes
Soak the Rice for atleast 30 Minutes in case of basmati rice and atleast 2 hours in case of Parboiled basmati Rice to get best cooking results .
Open pan Method
300 Gms Of Kitchen King Basmati rice ( 4 Servings)
1 table spoon of Salt (Optional )
1 table Spoon of Lime
Wash the Rice in Running Water
Soak basmati rice for about 30 minutes in Lukewarm water to make it tender and soft
Boil the water in a large Pan add salt to it
When Boiling , Tip the rice in the boiling water pan , Donot stir the rice as it is very tender Bring the regulator to Simmer and Let it Boil for about 5-7 minutes and add 1 table spoon of lime to the boiling rice to make it look white andso that it doesnt stick - make's each grain seprate
To test if rice is cooked , remove a few grains with a fork ,Press a grain between and your thumb and finger, If get pressed with no hard core in there , It is ready
If you find the small core , Cook it for another 2-4 minutes
Once the rice is cooked , allow the cooked rice to stand for 2-5 Minutes in covered pan or colander so the mositure gets retained
Do the needful Garnishing of Curry Leaves or Mint Leaves on the top and serve it Hot with
Entrees' like ChickPea curry , Kidney beans Curry , Indian Curry , Green peas and Tomato Curry , Fish Curry , Chicken Balti , Chicken Tikka curry
Enjoy the Best Perfect basmati Flavor
Monday, May 7, 2007
Sunday, May 6, 2007
Traditional Pure Basmati Rice
PURE DEHRADUNI BASMATI RICE IS THE REAL THING
KITCHEN KING PURE DEHRADUNI BASMATI RICE IS THE REAL THING
Basmati is a variety of long grain rice, famous for its fragrance and delicate flavour. Its name means "Queen of Fragrance" in Hindi.
Basmati rice has been cultivated in the India for hundreds of years. The Himalayan foothills are said to produce the best basmati. The Basmati, a premium variety from India, are the most prized of the rice varieties. Basmati can be grown once a year. It is a delicate plant which requires constant vigilance to ensure a healthy crop. It relies on mother nature for its very special characteristics. Today farmers still grow Pure Basmati as their ancestors did and the method of handing this delicate grain continues to be passed down from generations to generations. The best types of basmati rice are aged for several years before they are polished and sold. From these careful grown grains, Kitchen King selects only the finest and purest grown Basmati grains
Unique characteristics of Basmati rice of PURE BASMATI
The grains of basmati rice are much longer than they are wide, and they grow nearly twice their original length as they cook. Hoops and Rings are visible on the cooked Pure basmati rice grain .
They stay firm and separate, not sticky, with nutty flavor and soft texture after cooking.
Pure Traditional Basmati and Hybrid – Crosses Basmati
This differentiation is what the consumer needs to be informed of, to enable him to make an informed choice between traditional and other basmati.
It is to preserve this heritage of centuries and to protect the premium to basmati that we need to clearly label traditional basmati to differentiate it from the evolved one and other look alikes and adulterants
The Duplicate basmati rice has been evolved in India which is called as hybrids and cross breeding varieties of basmati rice which are being packed in many brand available in the markets in USA . To name a few varieties are Pusa / Db, 1121 , Sugandha and Shabnam. .
Traditional basmati such as basmati 370 is used as one of the parents for the cross breeding programme and other parent is invariably from unrelated non basmati long grain variety .
Nowhere the characteristics of the traditional basmati rice are comparable to Hybrids .
After all, traditional basmati is the real thing. The reputation and consumer acceptance was built on traditional basmati that has been cultivated for centuries in undivided India
Donot get charmed by the low priced basmati rice brands in the markets , now you know that they are Hybrid and cross over varieties. These don’t get the all the flavor and the aroma that PURE BASMATI RICE can get you . Insist only on Kitchen King Pure basmati rice
KITCHEN KING BASMATI RICE
Pari Foods, producer of 'Pari' brand of basmati rice, has introduced a new brand of Pure basmati rice “Kitchen King “. What we are offering is Pure basmati rice at a very reasonable rate which is value for money for our customers
Kitchen King rice bags are available all across US in Indian and Middle Eastern ethnic markets.
Some factors that are very important from the customers point of view are
Reasonably priced
Pure basmati rice Instead of hybrids and cross over varieties
Aged Dehraduni Grains
The real basmati nutty flavor
The real basmati aroma.
Apart from its excellent cooking attributes, Kitchen King is fat free, cholesterol free, gluten free, salt free and has a relatively medium glycemic index, making it suitable for diabetic conscious people.
As an exclusive product in basmati segment, Kitchen King claims to redefine the basmati category. Coupled with a gentle aroma, a natural sweet taste and pearly look and fluffiness, Kitchen King Basmati is often referred as the 'Rice of Connoisseurs'.
After all, traditional basmati is the real thing. The reputation and consumer acceptance was built on traditional basmati that has been cultivated for centuries in undivided India.
So Buy Your pack of Kitchen King Pure basmati Rice and Get the flavorful taste of the REAL Thing - The Pure Deharduni basmati
KITCHEN KING PURE DEHRADUNI BASMATI RICE IS THE REAL THING
Basmati is a variety of long grain rice, famous for its fragrance and delicate flavour. Its name means "Queen of Fragrance" in Hindi.
Basmati rice has been cultivated in the India for hundreds of years. The Himalayan foothills are said to produce the best basmati. The Basmati, a premium variety from India, are the most prized of the rice varieties. Basmati can be grown once a year. It is a delicate plant which requires constant vigilance to ensure a healthy crop. It relies on mother nature for its very special characteristics. Today farmers still grow Pure Basmati as their ancestors did and the method of handing this delicate grain continues to be passed down from generations to generations. The best types of basmati rice are aged for several years before they are polished and sold. From these careful grown grains, Kitchen King selects only the finest and purest grown Basmati grains
Unique characteristics of Basmati rice of PURE BASMATI
The grains of basmati rice are much longer than they are wide, and they grow nearly twice their original length as they cook. Hoops and Rings are visible on the cooked Pure basmati rice grain .
They stay firm and separate, not sticky, with nutty flavor and soft texture after cooking.
Pure Traditional Basmati and Hybrid – Crosses Basmati
This differentiation is what the consumer needs to be informed of, to enable him to make an informed choice between traditional and other basmati.
It is to preserve this heritage of centuries and to protect the premium to basmati that we need to clearly label traditional basmati to differentiate it from the evolved one and other look alikes and adulterants
The Duplicate basmati rice has been evolved in India which is called as hybrids and cross breeding varieties of basmati rice which are being packed in many brand available in the markets in USA . To name a few varieties are Pusa / Db, 1121 , Sugandha and Shabnam. .
Traditional basmati such as basmati 370 is used as one of the parents for the cross breeding programme and other parent is invariably from unrelated non basmati long grain variety .
Nowhere the characteristics of the traditional basmati rice are comparable to Hybrids .
After all, traditional basmati is the real thing. The reputation and consumer acceptance was built on traditional basmati that has been cultivated for centuries in undivided India
Donot get charmed by the low priced basmati rice brands in the markets , now you know that they are Hybrid and cross over varieties. These don’t get the all the flavor and the aroma that PURE BASMATI RICE can get you . Insist only on Kitchen King Pure basmati rice
KITCHEN KING BASMATI RICE
Pari Foods, producer of 'Pari' brand of basmati rice, has introduced a new brand of Pure basmati rice “Kitchen King “. What we are offering is Pure basmati rice at a very reasonable rate which is value for money for our customers
Kitchen King rice bags are available all across US in Indian and Middle Eastern ethnic markets.
Some factors that are very important from the customers point of view are
Reasonably priced
Pure basmati rice Instead of hybrids and cross over varieties
Aged Dehraduni Grains
The real basmati nutty flavor
The real basmati aroma.
Apart from its excellent cooking attributes, Kitchen King is fat free, cholesterol free, gluten free, salt free and has a relatively medium glycemic index, making it suitable for diabetic conscious people.
As an exclusive product in basmati segment, Kitchen King claims to redefine the basmati category. Coupled with a gentle aroma, a natural sweet taste and pearly look and fluffiness, Kitchen King Basmati is often referred as the 'Rice of Connoisseurs'.
After all, traditional basmati is the real thing. The reputation and consumer acceptance was built on traditional basmati that has been cultivated for centuries in undivided India.
So Buy Your pack of Kitchen King Pure basmati Rice and Get the flavorful taste of the REAL Thing - The Pure Deharduni basmati
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