Ingredients
1 no ingredients
Directions
One of the chief obstacles of most beginning wok cooks is knowing how
to make good edible rice. There isn't any real secret to it. A recipe
developed for beginners is included. All one has to do is follow the
recipe instructions EXACTLY. But first, some facts on rice will be
discussed.
CHINESE RICE: There are many species of rice, about 1,000 of them.
Approximately 50 of these types are cultivated in China. The
properties of each of these varies as to growth, resistance to
disease, adaptation to climate, soil conditions, etc. These factors
all contribute to the quality of the harvested rice.
Most Chinese and other Orientals can readily distinguish the quality
of rice by its texture and taste after it is cooked. There are three
main grain types of rice, long, medium or oval, and short. The
Chinese people generally use long grain rice while the Japanese
people favour oval grain rice. Short grain rice is generally cooked
by both peoples for special pastries or festive dishes.
Both long and oval grain rice are cooked in identical manners. The
only difference is in knowing how much water is to be used in cooking
the rice. This knowledge can only be obtained through experience and
personal preference.
Servings: 1 info
Cooking Perfect White Rice Recipe brought to you by Recipe Ideas
Categories: Rice; Vegetable
The History of Recipes
It is possible to trace the history of `recipes` way back into history, in truth as far back into recorded history as early Egypt, and potentially, even further back. Interesting though that is, these, ancient cook books were just basic hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe found, according to experts is a collection of stone tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. Later on, in The time of the roman empire 25BC a roman called Apicius compiled a collection of scripts which described recipes prepared by his fellow Romans. In his works, he describes how the roman meals were separated into hors d`oeuvres, entrees and desserts, something that is very familiar to us today. Aspicius tells us how the cooks of Roman times were skilled in the use of a good variety of aromatic flavors, including many that are still in use today such as basil, fennel and dill. Later, in the fifteenth century, knights returning from the crusades brought back many new foods and herbs from the Middle-East, including spices like basil and rosemary. The introduction of these new culinary ideas caused a surge in books on cooking, some of which are now in private cookery archives. During the following few hundred years, the rich and powerful families of Europe tried to serve the most extravagent meals, and as a result the best chefs and their collection of recipes became highly prized. However, it wasn`t until the 1800s that fine cooking and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collecting, trying out, and recording popular recipes of the day. By the time we get to the 1900s, cookery publications are increasing in popularity mostly as a result of increased literacy, people having increased leisure time and disposable income. The arrival of television brings us celebrity chefs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Cooking Perfect White Rice recipe.
