Different rice varieties create very different results. Find the right method for fluffy basmati, fragrant jasmine rice, creamy risotto, sticky sushi rice and grains that are ready for a hot wok.
Recipes
Orange peppers are cut out as a face and baked with a pre-cooked mixture of rice, beans, corn, tomatoes and cheese. Rice and filling must be pre-cooked, because the peppers should only soften and retain colour in the oven.
Mushrooms are roasted separately, while risotto rice with onion, white wine and hot stock is cooked gradually until creamy. Finally, the mushrooms are returned to the rice to remain browned; Parmesan is stirred away from the heat.
Risotto rice is sweated with onion and cooked gradually with hot broth; asparagus pieces are added in time, Parmesan, butter and lemon only at the end. Do not cook the asparagus from the beginning and cook the risotto away from heat so that rice and vegetables retain their bite.
Gimbap is a Korean rice roll with Gim seaweed leaf, sesame rice, vegetables, egg, danmuji and, if desired, beef or fish pie. The fillings are prepared dry and tidy.
Bibimbap is a Korean rice bowl with warm rice, individually cooked vegetables, egg, sesame oil and gochujang sauce. The ingredients are mixed at the table to ensure that textures and flavours remain clear.
Japanese curry rice is a mildly spicy curry with meat or tofu, potatoes, carrots, onions and a creamy curry roux sauce. It goes well with freshly cooked rice.
Sushi rolls are made with properly seasoned sushi rice, nori leaves and neatly prepared fillings. The rice is seasoned with rice vinegar, sugar and salt, not with soy sauce.
Milanese risotto is mixed with risotto rice, saffron, broth, butter and Parmesan. The rice should be soft but still have a light bite in the core.
Nasi Goreng works best with chilled rice from the previous day, kecap manis, sambal, egg and briefly fried vegetables. The rice should remain loose and not steam in a wok.
Biryani is layered with basmati rice, marinated meat or vegetables, spices, roasted onions and saffron. It is only pre-cooked and steamed.
Mimista are tomatoes and peppers stuffed with rice, herbs and tomato flesh. They cook slowly in the oven with olive oil and potatoes.
Fried rice is best with cold rice from the day before, egg, vegetables, soy sauce and high heat. The rice should be fried, not steamed in a wok.
Mango Sticky Rice is a Thai dessert made from steamed sticky rice, sweetened coconut milk, ripe mango and slightly salty coconut sauce. The rice must be soaked first.
Tteokbokki is Korean street food with soft rice cakes in a sweet and hot gochujang sauce. Fish pie, spring onions and boiled eggs make the pan filling.
Onigiri are Japanese rice balls made from short sticky rice, salt and fillings such as salmon, tuna mayo, umeboshi or sesame seeds. Nori is only added shortly before eating.