1. Rice and Pasta

2. Pasta Rules of Thumb for Pasta: 4 parts water to 1 part of pasta Example: 3-4 quarts of water and one pound pasta

3. Rice Varieties Over 40,000 rice varieties exist world wide yet very few in the U.S are consumed Over 40,000 rice varieties exist world wide yet very few in the U.S are consumed The most sold commercially are enriched with iron, niacin, and thiamine. The most sold commercially are enriched with iron, niacin, and thiamine.

4. The most common types of rice… Long - grain rice Long - grain rice Medium – grain white rice Medium – grain white rice Short – grain white rice Short – grain white rice Sweet or glutinous rice Sweet or glutinous rice Arborio rice Arborio rice Aromatic rice Aromatic rice Wild rice Wild rice

5. Rice and their uses Long-grain rice: Is available in rice and brown varieties. a grain is 4 or 5 times as long as it is wide, when cooked it is fluffy and separate. Uses: meat and chicken with gravy and rice, or plain boiled with favors such as herbs and butter, such as a Middle Eastern pilaf and fragrant dishes in India. Medium-grain rice: Shorter and plumper then long and some what fluffy rice clumps as it cools. Uses: coquettes, molded dishes, Spanish paella, and Caribbean dishes, such as black beans and rice.

6. Short-grain rice: Shorter than medium, softer and stickier when cooked it is some times called round rice. Uses: it is the grain of choice in Japan and China since it is cohesiveness makes it easy to use chopsticks. Arborio rice: An Italian rice technically a medium-grain but identified as a short-grain, each grain is very tender. Uses: preferred for risotto, the creamy Italian dish

7. Sweet rice: Know as waxy rich this is short sweet and very sticky. Uses: oriental dishes such as sushi Aromatic: Nutty described as popcorn best know is Basmati and jasmine long grained rice Wild rice: Not a true rice it is a grass chewy in texture and expensive

8. Rules of Thumb for Pasta: 4 parts water to 1 part of pasta Example: 3-4 quarts of water and one pound pasta Types of Rice: Brown rice hulled removed but not polished Brown rice hulled removed but not polished White rice or polished rice when brown coating or bran is removed. Less nutritive value White rice or polished rice when brown coating or bran is removed. Less nutritive value Cooking Methods: Boiling method: 2 ½ parts to 3 parts water to 1 part rice by volume Boiling method: 2 ½ parts to 3 parts water to 1 part rice by volume Example: 2-3 cups water to 1 cup rice Pilaf method: 2 parts water or stock to 1 part rice Pilaf method: 2 parts water or stock to 1 part rice The rice is sautéed in small amount of butter until the grain is well coated. Hot stock or water is added and cover on low heat until done.

9. Goal for Lab Pilaf Method Prepare rice pilaf Prepare rice pilaf Practice juilenne or broniose cut Boiling Method Prep. 1 cup of dry rice for fried rice lab Place labeled rice in refridgerator

10. Goal for the Day Make fried rice Make fried rice Assignment find rice recipe for buffet lab Grocery list made out and cost affective.

11. Assignment Lab Buffet Long - grain rice Long - grain rice Medium – grain white rice Medium – grain white rice Short – grain white rice Short – grain white rice Sweet or glutinous rice Sweet or glutinous rice Arborio rice Arborio rice Aromatic rice Aromatic rice Wild rice Wild rice

12. Goals for the Day QE How do you prepare different types of rice? Day 1 Make Spanish rice plan Make Spanish rice and tell me when its done by righting the time down Day 2 Reheat Spanish rice and complete lab plan and turn in the basket.