Các loại cơm (Rice)

Gạo (rice) : Có rất nhiều và nhiều loại khác nhau được lưu thông thương mại trên thế giới. Có hai loại phổ biến nhất là: short-grain và long-grain. Các loại thường thấy như sau:
Arborio: thường sử dụng nấu món Risotto. Thuộc nhóm short-grain, hạt tròn, bắt nguồn từ vùng Piedmont của nước Ý.  Arborio Rice
Basmati: thuộc nhóm long-grain, có nguồn gốc ở Ấn Độ, dùng trong các món cơm của Ấn như Biriani hay pilaf.

Jasmine: thuộc nhóm long-grain , có nguồn góc vùng Đông NamÁ, dùng trong món ăn của Thái, Viet nam, …
Black and white glutinous rice: thuộc nhóm long-grain, nguồn góc ở Indonesia và Philippine, thường dùng chế biến các món tráng miệng.
Wild rice: thực tế chúng không phải là gạo, nó là loại hạt của loại lúa dại (Gọi là grain of a water grass), hạt màu nâu đen, dài, giai (chewy). Chúng được chế biến các món ngọt và mặn hoặc thỉnh thoản trộn chung với cơm trắng (để tạo cơm nhiều màu sắc đen trắng).


Ingredients:                          4portions     10 portions
Butter                                         30g               60g
Onions, finely chopped          20g                50g
Long-grain or parboiled rice 200g             500g
Chicken stock                           250ml           625ml.

1/. Melt the butter in a saucepan and sweat the onion without coloring.
2/. Add the rice and continue to sweat until nearly all the butter is absorbed. Stir continuously.
3/. Add the chicken stock and bring to boil. Check the seasoning.
4/. Cover and place in an oven at 180 Cdegree. Cook for 15 to 18 minutes (until cooked).
5/. Turn out into hot serving dishes.

This is an Indian baised rice.





  1. Step 1

    Wash rice in cold water until water runs clear. Place in a bowl. Cover with cold water. Set aside for 20 minutes to soak. Drain rice in a colander, stirring occasionally, for 30 minutes or until rice feels dry. Combine saffron and 1 tablespoon hot water in a small bowl and set aside.

  2. Step 2

    Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring often, for 4 to 5 minutes or until soft.

  3. Step 3

    Add ginger, cinnamon stick, star anise and cardamom pods. Cook for 1 minute. Add rice and cook, stirring constantly, for 5 minutes.

  4. Step 4

    Meanwhile, bring stock to the boil in a saucepan over medium-high heat. Add boiling stock, saffron mixture, cloves, garam masala and sultanas to rice. Stir to combine. Bring to the boil. Reduce heat to low. Cover with a tight-fitting lid and cook for 18 minutes (do not remove lid). Remove from heat. Add peas and stir with a fork. Cover and set aside for 5 minutes. Fluff rice with a fork. Transfer to serving bowl. Top with egg and fried cashews. Serve.

1/. Add to the chicken stock a trace of saffron (the amount depends on the quality) to make a lemon color.
2/. Cook rice like normal long-grain rice.
3/. After cooked, add tomato concasse, mix well (20portion add 250g)

Short-grain rice                  375ml
Water                                    450ml
Rice vinegar                         50ml
Mirin (rice wine)                20ml
Sugar                                    50g
1/. Wash the rice until the water runs clear.
2/. Drain in a conical strainer for at least one hour.
3/. Place hot water and rice in a rice cooker or a saucepan with a tight-fitting lid.
4/. Bring to the boil, reduce heat and simmer for 17-20 minutes.
5/. Remove from heat, cover with a tea towel, replace lid and let stand for 15 minutes.
6/. Combine vinegar, mirin and sugar. Heat to dissolve the sugar, and cool.
7/. Spread out the rice and carefully mix in the vinegar mixture with a spatula (the rice should not be too moist).
8/. Use on the same day that the sushi rice is made.

Ingredients:               4portions        10 portions
Wild rice                         200ml             500ml
Mushrooms, sliced       125g                 300gr
Celery sticks, sliced      2                        5
Butter                              60g                   150g
Salt, pepper to season.

1/. Wash the rice in a strainer under cold water.
2/. Boil the rice in salt water.
3/. Saut the sliced mushrooms and celery in butter.
4/. Toss with the drained rice.
5/. Season to taste.

Ingredients:                  4portions          10portions
Butter                                40g                     100g
Onions, finely chopped  40g                     100gr
Arborio rice                      240g                  600g
Chicken stock                  750-800ml        1.8-2L
Salt and pepper to taste
Parmesan cheese, grated 20g                   50g.


1/. In a saucepan, sweat the onions in butter without coloring. Add the rice and cook over a moderate heat for a few minutes, stirring constantly until the rice color slightly. Season with salt and pepper.
(optional: used olive oil instead of butter; at this point, add white wine and sautee until the rice absorb the wine).

2/. Stirring constantly, add the boiling stock a little at a time. Allow the liquid to be absorbed each time before adding more stock. Continue until all the stock has been used; this will take 20 to 25 minutes. When cooked the rice should be plump and soft yet retain a slightly firm centre.
3/. Add the parmesan cheese, adjust seasoning and consistency with a little stock if necessary. Serve with grated parmesan.

Risotto can be cooked, covered on the stove, by adding the boiling stock all at once after sweating the onions and rice in butter. Take care when adding liquid to hot butter and rice. Stir occasionally until all the liquid is absorbed. Risotto should have a creamy texture.

Proceed as for risotto (above), adding saffron to the rice. When cooked, for each portion add the following : 5g each of ham, cooked ox tongue and cooked mushrooms, all cut in julienne.
Serve with tomato sauce and grated parmesan cheese.

Prepare a risotto using half butter, half olive oil, garlic, finely sliced rehydrated porcini and button mushrooms. Finish with grated parmesan cheese and chopped parsley.

risotto mushroom

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