Wholesale Turkish Tasty Baldo Cooking Rice Rc 11
- Tasty Healthy Rice
- High Quality Rice
- Baldo Cooking Rice is a plump, milled, short-grain rice
- The grains are starchy and can absorb lots of moisture, and keeps its shape well when cooked
- Baldo is the best quality type of rice grown in Turkey.
- Grown in Balıkesir region of Turkey, is commonly used in pilafs
- Great choice for risotto, paella, and Turkish pilafs.
- Also cook as a plain rice, serve with your grilled meats, stewed dishes.
How To Store:
Keep Baldo Cooking Rice in an airtight container in a cool dark place for up to 1 year
Baldo Cooking Rice Nutritional Value:
About Rice:
Rice is the seed of the grass species Oryza glaberrima (African rice) or Oryza sativa (Asian rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world’s human population, especially in Asia and Africa. It is the agricultural commodity with the third-highest worldwide production (rice, 741.5 million tonnes in 2014), after sugarcane (1.9 billion tonnes) and maize (1.0 billion tonnes).[1]
Oryza sativa with small wind-pollinated flowers
Since sizable portions of sugarcane and maize crops are used for purposes other than human consumption, rice is the most important grain with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans.[2] There are many varieties of rice and culinary preferences tend to vary regionally.
Baldo Cooking Rice cooking:
The varieties of rice are typically classified as long-, medium-, and short-grained.[18] The grains of long-grain rice (high in amylose) tend to remain intact after cooking; medium-grain rice (high in amylopectin) becomes more sticky. Medium-grain rice is used for sweet dishes, for risotto in Italy, and many rice dishes, such as arròs negre, in Spain. Some varieties of long-grain rice that are high in amylopectin, known as Thai Sticky rice, are usually steamed.[19] A stickier medium-grain rice is used for sushi; the stickiness allows rice to hold its shape when molded. Medium-grain rice is used extensively in Japan, including to accompany savoury dishes, where it is usually served plain in a separate dish. Short-grain rice is often used for rice pudding.
Instant rice differs from parboiled rice in that it is fully cooked and then dried, though there is a significant degradation in taste and texture. Rice flour and starch often are used in batters and breadings to increase crispiness.
Preparation
Unmilled to milled rice, from left to right, brown rice, rice with germ, white rice (Japanese rice)
A: Rice with chaff
B: Brown rice
C: Rice with germ
D: White rice with bran residue
E: Musenmai (Japanese: 無洗米), “Polished and ready to boil rice”, literally, non-wash rice
(1): Chaff
(2): Bran
(3): Bran residue
(4): Cereal germ
(5): Endosperm
Rice is typically rinsed before cooking to remove excess starch. Rice produced in the US is usually fortified with vitamins and minerals, and rinsing will result in a loss of nutrients. Rice may be rinsed repeatedly until the rinse water is clear to improve the texture and taste.
Baldo Cooking Rice may be soaked to decrease cooking time, conserve fuel, minimize exposure to high temperature, and reduce stickiness. For some varieties, soaking improves the texture of the cooked rice by increasing expansion of the grains. Rice may be soaked for 30 minutes up to several hours.
Brown rice may be soaked in warm water for 20 hours to stimulate germination. This process, called germinated brown rice (GBR),[20] activates enzymes and enhances amino acids including gamma-aminobutyric acid to improve the nutritional value of brown rice. This method is a result of research carried out for the United Nations International Year of Rice.
Rice is cooked by boiling or steaming, and absorbs water during cooking. With the absorption method, rice may be cooked in a volume of water equal to the volume of dry rice plus any evaporation losses.[21] With the rapid-boil method, rice may be cooked in a large quantity of water which is drained before serving. Rapid-boil preparation is not desirable with enriched rice, as much of the enrichment additives are lost when the water is discarded. Electric rice cookers, popular in Asia and Latin America, simplify the process of cooking rice. Rice (or any other grain) is sometimes quickly fried in oil or fat before boiling (for example saffron rice or risotto); this makes the cooked rice less sticky, and is a cooking style commonly called pilaf in Iran and Afghanistan or biryani in India and Pakistan .
