California Rice: Master Preparation Through World Flavors American Culinary Federation - Western Conference February 6, 2010
Dr. Keith Mandabach, CEC,ACC! Chef-Educator Associate Professor at New Mexico State University in Las Cruces since 1998. Certified Executive Chef since 1988, member of the Academy since 1995. Masters of Hospitality and Doctorate of Education University of Houston. Doctoral Dissertation topic History of Professional U.S. Culinary Education Prior to WWII with a focus on the Washburne Trade School in Chicago.
Overview! Why Rice?! Background history of rice! Sustainability of rice! Farm to Fork! Types of rice! learn to use the right type for the right dish.! Nutrition! Cooking basics! Cooking with rice and recipes! Discussion Q&A!
Why Rice?! Rice is the most widely consumed grain in the world, feeding one third of the earth s population every day.! Rice is affordable, nutritious, versatile and underappreciated in America.! California Rice fits in year round meal planning, with its high quality, versatility and consistent supply. When you enjoy California rice, you support the state s environment and economy.!
History of Rice! Origins traced back to Southeast Asia Cultivated for more than 7,000 years Earliest writings recorded in 2,500 B.C. (China) Superior varieties from Madagascar were introduced in 1694 in South Carolina Rice production spread from the southern states to California in the early 20th century
History of California Rice " 49er to Farmer! In 1848, the Gold Rush created high demand for food to support large influx of immigrants Many immigrants that did not succeed turned to a previous profession - farming The development of rice industry can be traced back to farmers of European and Asian descent The California rice industry was formally established in 1912
Sustainability! California rice lands provide food and habitat to 230 wildlife species, including seven million migrating ducks and geese along the Pacific Flyway.! California family rice farmers are good stewards of their resources. Air and water quality programs are cutting edge, and water efficiency has steadily improved.! California rice generates some $1.3 billion to local communities each year.!
California Rice Facts! California is the nation s second largest rice producing state, with annual production averaging more than four billion pounds (avg. 525,000 acres)! The Sacramento Valley to rice what the Napa Valley is to wine grapes, producing 95 percent of the state s rice crop! Every piece of sushi made in America comes from California rice!
California Rice " Farm to Fork! Planting (March)! Fields are prepared and leveled to maximize water efficiency. Fertilizer is then added and shallow furrow are rolled into the field.! Irrigation! Water in run into the fields to a depth of only five inches. Rice seeds are then soaked and air seeded via a plane. The heavy seeds sink in the furrows and begin to grow.! Growth! Rice grows pretty quickly reaching up to three feet. By the summer grain starts to appear and matures by September. On average yields are 8,000 pounds/acre.!
California Rice " Farm to Fork! Harvest (September)! First, fields are drained and once dry, state of the art harvesters are use to gently remove grains from the fields. Rice is then delivered from the harvesters to trailers called bank out wagons.! Drying & Storage! Once harvested, rice is carefully dried to an ideal moisture level of 13 to 14 percent and stored until a customer places an order.! Milling! At the mill, the hull is first removed, this transforms the grain into whole grain brown rice. White rice, is the result of gently removing bran layers to leave just the inner, pearly grain. At this point, through Jan-February rice is considered New Crop rice.!
Rice Types! Rice is known botanically as Oryza Sativa and is considered a grass, like! Barley, oats, and rye! However, rice is a non-gluten grain beneficial for people with food allergies! Primary types are:! Indica long grain characterized fluffy, long, and separate kernels when cooked; grown along the equator; has higher levels of amylose! Japonica medium and short grain will be our focus for this demonstration.!
Types of California Rice! Japonica varieties medium and short grain! Characterized by short, sticky and moist kernels when cooked! Grown in temperate and mountainous regions! Has lower amylose levels that provides its sticky consistency! Other types grown in California are known as Specialty varieties they include:! CA Jasmine and Basmati! Black and Mahogany japonicas! Calmochi and Red rice!
Milling degrees rice from field to table! Key terms:! Paddy rice (rough rice) natural, unprocessed rice the includes an indigestible outer hull! Brown rice (whole grain) outer hull removed through milling, kernel is surrounded by an outer layer of fiber called bran, brown in color! Haiga rice is partially milled to remove as much bran as possible while keeping germ intact! White rice that is fully milled to remove bran and germ!
Types of California Rice " Medium Grain Varieties! Calrose! Description:! Grains are soft and stick together! Absorbs flavors! Holds together well in soups or salads! Best Uses:! Mediterranean and Asian cuisine such as paella, risotto, pilafs, and rice bowls or sushi! Steam rice can be an excellent side dish to Asian fusion entrée! Spanish-style rice dishes! Winter soups and summer salads! Additional Facts:! About 85 percent of all California rice is Calrose! Calrose is the most recognized variety in the U.S. and abroad!
Types of California Rice - Medium Grain Varieties! Premium Medium Grain! Description:! Grains remain glossy and upright after cooking! Variety is sweeter in taste, plus softer and stickier! Retains moist texture for longer periods of time! Resembles qualities of a short grain rice at an economical price! Best Uses:! Preferred sushi rice, offers presence and hold, in rolls and nigiri! Great for Asian Fusion entrées that require a flavorful bowl of steamed rice! An excellent choice for everyday use! Additional Facts:! Package as New Variety or labeled as premium meduim grain! Most popular variety used in the U.S. for sushi!
Types of California Rice - Short Grain Varieties! Koshihikari! Description:! Grains have a sweet taste and aroma, and are firm, moist and sticky! Known to hold firmness and flavor over periods of time! Best Uses:! Sushi and traditional Japanese cuisine! Great for risotto, due to higher starch and creamy qualities! Great just steamed or as an accompaniment to rich flavored dishes! Desserts such as rice puddings! Additional Facts:! About 7 percent of all California rice are short grain varieties! Most recognized variety in Japan! Preferred by sushi connoisseur s!
Types of California Rice - Short Grain Varieties! Akitakomachi! Description:! Grains have a sweet taste and aroma, and are firm, moist and sticky! Slightly less sticky than Koshi! Has a neutral and faint nutty taste! Best Uses:! Sushi and traditional Japanese cuisine! Great when topped with highly spiced dishes like a curry or as a flavored rice dish! Desserts such as rice puddings! Additional Facts:! Second most recognized variety in Japan!
Types of California Rice - Specialty" Varieties! CA Arborio medium grain! Description:! Grains have a creamy and chewy like texture! Similar to pasta! Best Uses:! Risotto, paella, and rice pudding! CA Jasmine long grain, aromatic! Description:! Grains emit a perfume-like aroma and its texture is sticky and moist! Best Uses:! Side dishes, pilafs, and salads! Additional Facts:! Aromatics may alter overall flavor!
Types of California Rice - Specialty" Varieties! CA Basmati long grain, aromatic! Description:! Grains have a popcorn like aroma and textures is fluffy, separate and dry! Best Uses:! Side dishes, pilafs, and salads! Additional Facts:! Aromatics may alter overall flavor! Black or Mahogany Japonica medium grain! Description:! Grains have a thick bran layer (black or mahogany)! Sweet, nutty, and musky flavor! Chewy, crunchy, and moist texture! Best Uses:! Salads, stuffing and casseroles!
Types of California Rice - Specialty" Varieties! Calmochi short grain! Description:! Grains have a sweet flavor, and a creamy soft texture! Best Uses:! Preferred for desserts like rice pudding or Asianinspired desserts like mochi! Red rice long grain! Description:! Grains are reddish-brown in color and have a nutty, chewy texture! Best Uses:! Side dishes salads, stuffing and soup!
Nutrition! California rice is a healthful, great-tasting food choice! that is an important component in providing your! customers with a balanced diet.! This wholesome, nutritious grain:! Contains only about 100 calories per 1/2-cup serving! Is cholesterol-free and sodium-free! Contains only a trace of fat! Is a complex carbohydrate, which fuels the body! In its brown form, is a good source of fiber! Is gluten-free! Is easy to digest!
Nutrition - Brown vs. White! Brown rice is milled to retain the rice bran layer, it has nutty flavor and retains more of the vitamins and fiber! White rice is milled to remove the bran layer for a milder taste and texture! The National Academy of Science recommends,! "45 to 65 percent of calories comes from carbohydrates, with a minimum! of 130 grams of carbohydrates daily to produce enough glucose for! normal brain function."! However, consult with a nutritional profession when planning! healthy and balanced menus!
Cooking Basics CA Rice 101! Carefully measure the amounts of rice and liquid.! Keep the lid on tightly during cooking to prevent steam from escaping.! Be accurate with cooking time.! For preparing Asian dishes, it is not necessary to salt or butter your rice.!
Cooking Basics CA Rice 101! At the end of cooking, remove the lid and test for doneness.! If rice is not quite tender and no water remains, add a little more water and cook for two to four minutes longer.! If rice is fully cooked and liquid remains, drain excess liquid. Place back on low heat for about a minute.! Letting rice stand for 5-10 minutes to complete the steaming process is important!!
Cooking Basics: Common Mistakes in Preparing California Rice! Using too much liquid and overcooking are two common mistakes.! California rice tastes best when grains have a little bounce. The goal is clingy and sticky, not mushy.! However, brown rice is slightly sticky, nutty and chewy.!
Cooking Basics: Rice to water ratios! 1 cup uncooked white medium / short grain rice to 1 ½ cups of water! 1 cup of uncooked brown medium / short grain to 2 cups of water!!keep in mind that New crop rice has a higher moisture level that will require less water in cooking. This can range in holding back up to an additional ½ cup of water from recommended ratios!
Cooking Basics: Cooking Methods! Stockpot Method: heat all ingredients to boiling; stir. Cover and lower heat to simmer. Cook regularmilled white medium, short, or long grain rice for 15 minutes. Cook brown rice for 40 to 50 minutes.! Oven Method: Using boiling liquid, place ingredients in shallow pan; stir. Cover and bake at 350 F. Regular-milled white medium, short, or long grain rice should bake for 25 to 30 minutes. Brown rice should bake for 50 to 60 minutes.! Steamer, Steam Jacketed Kettle or Rice Cooker: Follow manufacturers instructions.!
Cooking Recipes! Seafood Paella! Chicken and Rice with Biad Green Chile! Risotto! Sushi! Brown Rice More than vegetarian! Tofu and Vegetable Fried Brown rice!
Paella-"Paella" is pronounced "pa-e-ya" with the "e" as in "let!
Paella is a simple Spanish dish! Originally cooked in the fields, ingredients were snails, rabbit or duck and whatever. Evolved to become a Spanish national culinary treasure. Like any treasure there is a great deal of discussion of what it should-should not be. If cooked properly it is great fresh, a few hours later or even the next day.
Paella Versions!
Seafood Paella recipe (4 servings)" Recipe! 3/4 pound 2-inch monkfish or half lobster tail in shell 1/2 pound Large shrimp, peel on, deveined 3/4 tsp. Kosher Salt- 2 1/4 tsp. Smoky paprika 4 Tbs. Extra virgin olive oil 1 1/4 cups (6 oz.)yellow onion, diced 1/2 cup (5 oz.), Diced roasted red bell pepper 3 Tbs. Garlic, minced and 2 Roma tomatoes, finely diced
Seafood Paella " Recipe continued! 1 1/2 cup California, medium grain rice, uncooked 1/2 cup Dry Spanish Sherry, such as Amontillado 3 cups Clam juice or fish stock 1/4 tsp., Saffron threads, crushed 2 Tbs. Fresh flat-leaf parsley, minced 1 1/2 Tbs. Fresh lemon juice 1/2 pound Mussels, scrubbed and debearded 4 Lemon wedges
Paella Method " Place the fish pieces or lobster half and shrimp on a plate. Season with 1/4 tsp. salt and 1/2 tsp. paprika. Set aside. Place the shrimp in a bowl and toss with 1/4 tsp. salt and 1/2 tsp. paprika. Set aside. Heat 4 tablespoons olive oil in a 12-inch paella or fry pan on medium-high until hot. Brown the fish pieces on both sides, about 1 minute per side. Do not cook through. Transfer to a clean plate.
Paella Method " Place the shrimp in the pan and cook until the shells are orange, about 1 minute per side. Do not overcook. Transfer to a plate. Reduce the heat to medium. Add the onions and the remaining 1/4 tsp. salt to the pan. Cook, stirring occasionally, until softened and starting to brown, 7 to 10 minutes. Add the garlic, roasted red pepper, tomatoes and remaining 1 1/4 tsp. paprika. Cook, stirring frequently for 2 minutes.
More Paella Method " Stir in the rice, coating the grains well. Add the sherry and cook for 1 minute. Add the clam juice, saffron, parsley and lemon juice and stir to combine. Bring to a boil, reduce heat to medium-low and simmer until most of the liquid has been absorbed, 20 to 25 minutes. Stir once. Tuck the fish, shrimp and mussels into the rice. Cover the pan with lid or with aluminum foil. Cook for 5 minutes. Turn off the heat and steam for 5 more minutes. Remove the lid or foil and serve.
Risotto " Risotto is an Italian rice dish, most popular in the north of Italy. Historically, risotto is the name given to all recipes that use rice as the main component and are served as first dish in a traditional Italian lunch or dinner as usually pasta also is. Rice, arriving in Italy six centuries ago from the Far East, found an ideal location to its cultivation in the Po river plain and during the Renaissance gradually substituted rye, barley and millet for its ease of preparation and nutritious power. Its diffusion across the country gave origin to hundreds of recipes which contain components of different local cultures. But the founder of all risotti is the Milan risotto, also called saffron risotto.
More on Risotto" Risotto is made by briefly sautéing the rice in olive oil or butter (often with some onion), then adding a little bit of stock, stirring almost constantly until the rice absorbs the stock, then adding a bit more stock, stirring, adding, stirring, adding until it s done. It usually takes between 20 and 30 minutes of stirring. When it s done, the rice is cooked through and bound in a wonderful creamy sauce that is made as the starch leaches out of the rice grains and combines with the stock.
More Risotto notes " Today, I will demonstrate Risotto with California rice best made with short- or premium medium-grain rice which have creamy and texture traits that resemble traditional Italian varieties like Arborio, Carnaroli and Vialone Nano. Today, various types of Arborio from California and Italy are widely available in grocery stores in the U.S. There are countless versions of risotto vegetable risottos, fish risottos, meat & poultry risottos, all kinds of cheese risottos, and exotic classic dishes, such as Rose Petal Risotto, Champagne Risotto, Risotto with Zucchini Flowers, Lobster Risotto and, certainly a showstopper, Risotto with White Truffles. WE chose a butternut squash risotto.
Winter Squash risotto with Chanterelle Mushrooms recipe (4-6 servings)" Recipe! Olive oil 1Medium onion, finely chopped 1 ½ cups California Koshihikari, short grain rice ¼ cup Dry white wine 8 cups Chicken broth 2 cups Winter squash (Butternut or Acorn), ¼ dice blanched in simmering chicken broth until tender 4 oz Chanterelle mushrooms, cleaned and quartered Several Sage leaves, finely chopped ½ cup Parmigiano Reggiano 5 Tbsp. Unsalted butter, softened
Winter Squash Risotto " Method! Heat 1 ½ Tbsp olive oil in a medium saucepan over medium heat. Sauté the onion until soft, about 8-10 minutes. Add the rice and stir to evenly coat the grains with the oil. Add the wine and cook until pan is almost completely dry.
Winter Squash Risotto " Method! Turn heat down to low and begin adding hot broth, about ½ at a time, stirring constantly, Continue cooking keeping the broth just above the surface of the rice. Season with salt. Sauté the mushrooms in 1 Tbsp butter until just tender. Season with salt and pepper and add to the rice along with the cooked squash. When rice is just tender, add the remaining butter and cheese and stir vigorously with a wooden spoon. Check seasoning and serve in shallow bowls with additional cheese.
Arroz con Pollo! ("rice with chicken" in Spanish) is a traditional dish that is common throughout Latin America and The Caribbean, especially in Cuba, Columbia, Panama, Puerto Rico, Costa Rica, Honduras, and the Dominican Republic. Ingredients include rice, beer, stock, sofrito ( a mix of vegetables and fresh herbs), chicken, and saffron or annatto (seeds of the achiote). Considered to be a Puerto Rican unofficial national dish, "arroz con pollo" or "rice with chicken" is claimed to be native to Puerto Rico. The dish has roots in the motherland of Spain. Arroz con pollo dates back to the eighth century when the Moors occupied Spain and influenced the way they imported and exported goods, along with the way they ate. Many other ingredients the Spanish added were beef, pork (chorizo or linguica), rice, wheat, and olive oil to the island.
Chicken & Rice with Biad New Mexico Green Chile (4-6 servings)" Recipe! 1 tablespoon Extra virgin olive oil 1 to 2 links Spanish chorizo or Portuguese linguica 1 Chicken breast, trimmed and halved crosswise 4 Chicken thighs, trimmed 1 (14 ½ oz can) Diced tomatoes 2 ½ cups Reduced chicken broth ½ cup onion, diced-1/2 cup bell pepper, green or red
Chicken & Rice with Biad New Mexico Green Chile (4-6 servings)" Recipe! ½ cup celery, diced 1 garlic clove, minced 1 ½ cups medium grain rice, uncooked 2 teaspoons thyme leaves ½ cup Diced Biad green Chile thawed 2 tablespoons Spanish olives stuffed with pimientos, sliced Note some recipes use saffron or substitute other types of sausage
Chicken & Rice Method! Slice linguica into 1/8 inch piece, remove castings if desired. Sauté in a large skillet until cooked through. Remove and drain all but 3 tablespoons of fat from skillet Sprinkle chicken with salt and pepper. Add to the skillet (s) and cook for 10 to 15 minutes, turning once, until browned and cooked through. Remove from skillet Add onion, celery, chile and bell pepper to the skillet; cook for about 5 minutes until lightly browned. Add garlic and cook for 1 minute more.
Chicken & Rice Method! Drain tomatoes and place their liquid into a measuring cup and add broth. Add enough water to make 3 ¼ cups of liquid. Place in a saucepan and bring to a boil, then cover and keep warm. Add rice to skillet and stir until well coated with oil. Add salt and saffron to broth mixture and pour over rice. Then place tomatoes and thyme on top. Tuck chicken pieces into the rice and top with top with tomatoes and thyme. Then sprinkle linguica on top. Cover and cook for 15 to 20 minutes or until most of the liquid has been absorbed.
Sushi! The origin of sushi is not Japan. It is said that sushi was introduced into Japan in the 7th century from China. Is sushi equal to raw fish? No. Raw fish is called sashimi in Japan and is not the same as sushi. Sushi indicates foods that use rice seasoned with sweet rice-wine vinegar. Of course, raw fish is the most popular ingredient in sushi, but the main element of sushi is Japanese sticky rice. There are many kinds of sushi, which don't include raw fish. Cooked fish, shellfish, and various other ingredients can be combined in sushi.
Sushi! People began making sushi to preserve fish by fermentation when there were no refrigerators. Since salt and rice were needed in order to ferment fish, sushi became to be closely related to rice in Japan. Kansai style incorporated cooked ingredients. However, Edomae-zushi, known as Tokyo style (originated in Tokyo) uses raw fish. This style was imported in the early sixties and evolved due to the creativity of chefs, who substituted items that were out of season and adjusted their traditional recipes to accommodate increasing numbers of American customers.
Steamed CA Rice" Recipe! 3 cups California Rice, premium medium grain rice, uncooked 3 ¾ cups water Optional: Japanese Method wash rice 30 minutes before you start to cook. Tools: Strainer, Large Bowl, Rice cooker
Steamed CA Rice" Method! Place 3 cups of rice with 1 cup of water into a bowl. Wash rice, press rice firmly by running your palm for 1 minute. Rinse with water, repeat 3-4 times. Drain water, let rice sit for 30 minutes. Place rice in a rice cooker and add 3 ¾ cups of water. Switch on rice cooker. It takes about 20 minutes to cook rice. Let rice remain in rice cooker for another 15 /20 minutes to complete the steaming process.
Sushi Rice" Recipe! 1/3 cup rice vinegar 2 Tbs Sugar -½ Tbs Sea Salt Wooden Tub or large shallow glass mixing bowl, Wooden Spatula First, place steamed rice (9-10 cups/cooked) into the wooden tub and set aside
Sushi Rice" Method for seasoning! In a glass mixing bowl, combine rice vinegar, sugar and sea salt completed. Heating rice vinegar will help dissolve sugar and salt more quickly, (see tips). Lightly pour sushi seasoning vinegar over all the steamed rice. Mix using a cutting or slicing motion, ensuring that all rice is covered with sushi seasoning. Wait for few minutes after mixing. Flip all of the seasoned sushi rice in the bowl to cool the other side of the sushi
Sushi Making" Tips! Heating rice vinegar is optional, use glass container and not metal. Some professionals opt to not heat vinegar by making the seasoning ahead of time and aging it in the refrigerator. Simply mix all seasoning ingredients and mix occasionally and it will break down. Try this one day ahead of making sushi and refrigerate. The perfect steamed rice to sushi seasoning ratio should be 10 cups of steamed sushi rice 1.5 cups of sushi rice seasoning.
Sushi Making" Tips! Sushi rice should be served at room temperature for a home sushi party. It is recommended to make sushi and eat as soon as possible. Please refrain from keeping sushi rice out for long periods of time, like most food it will require refrigeration. Sushi rice is best when used immediately.
California Roll" Recipe! 4 sheets dried seaweed (nori) 4 cups sushi rice, cooked & seasoned 1 avocado 1/2 lb. imitation crab ( Kanikama ) 1 tbsp mayonnaise with Masago ( smelt fish egg ) 1/2 tsp each of mirin & soy sauce 1/2 cup of tobiko (flying fish roe)
California Roll" Method! Peel avocado and cut it into strips it. You will need 2 pieces per roll. Put imitation crab in a bowl and mix with say sauce, mirin and mayonnaise. Cover a bamboo mat with plastic wrap. Put a sheet of dried seaweed on top of the mat. Spread sushi rice ( 4 oz ) on top of the seaweed and press firmly.
California Roll" Method continued..! Sprinkle sesame seeds over the sushi rice. Turn the sushi layer over so that the seaweed is on top. Place avocado and mixed crab ( 2 oz ) lengthwise on the seaweed. Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi. Press firmly the bamboo mat with hands, then remove the rolled sushi.
California Roll" Method continued..! Lightly place and spread tobiko on a long plate, gently roll the California roll over the tobiko until its completely covered. Cut the sushi roll into bite-sized about 8 pieces, wipe the knife with a wet cloth before slicing sushi. Decoration for the nice dish with wasabi and pickle ginger.
Brown Rice " More than Vegetarian! Brown rice dishes are very current and in demand by health conscious customers and customers with food allegories
Tofu & Vegetable Fried " Brown Rice (4 servings) " Recipe! 4 Tbsp. light soy sauce- 1 1/2 tsp. Sriracha (Thai-style hot sauce) 2 Tbsp. minced garlic- 2 Tbsp. minced ginger 8 oz. firm tofu, drained, patted dry with paper towels, cut into 1/2-inch cubes 3 Tbsp. canola oil 2 cups (4 oz) sliced shitake mushrooms 2 1/2 Tbsp. Water
Tofu & Vegetable Fried Brown Rice (4 servings) " Recipe! 4 green onions, cut on 1/4-inch bias, green and white parts, about 3/4 cup 1 1/4 cups (4 oz) snow peas, ends trimmed and blanched 3/4 cup (3 oz) 2-inch julienned carrots, blanched 3 cups California medium grain brown rice, cold, cooked 2 eggs lightly beaten 1/3 cup Fresh cilantro, chopped
Tofu & Vegetable Fried Brown Rice" Method! In a small bowl, combine the soy sauce, sriracha, garlic, and ginger. Add the tofu and gently stir to coat. Cover with plastic wrap and refrigerate for at least 2 hours and up to 1 day. Drain and reserve marinade. Set aside. Heat 2 Tbsp. canola oil in a wok over high heat until almost smoking. Add the drained tofu and cook, stirring often until browned, about 3 minutes. Add the mushrooms and water and cook, stirring often until softened, about 3 minutes. Add the green onions, snow peas and carrots. Cook, stirring constantly, until the vegetables are tender, about 2 minutes. Transfer to a plate.
Tofu & Vegetable Fried Brown Rice" Method Continued..! Heat the remaining 1 Tbsp. oil in the wok until almost smoking. Add the rice and cook, stirring constantly until the grains are separate and lightly browned. Add reserved marinade & stir to combine. Make well in the center of the rice. Add the eggs and cook until about halfway cooked, stirring occasionally. Stir into the rice, cooking until completely cooked, about 30 seconds. Add the vegetables and cilantro and toss to combine. Serve immediately.
Limitless possibilities
Discussion - Q & A!