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Rice is one of the most popular ingredients in the world, but according to cookbook author and travel expert Tove Nilsson, few people know how to prepare it properly.
In Japan, rice is revered; in Iran, there are special rice dishes for weddings; and in France, the nutrient-rich red rice “Canavere” is cultivated. But in Sweden? Here, rice is often drowned in sauce and cooked incorrectly, says Tove.
“It’s time we learned to appreciate delicious rice and stopped treating it like an anonymous carbohydrate,” she says, as reported on the food website Godare.
Rice as a dish in its own right—not just a side dish. On her travels around the world, Tove has studied rice culture up close. In Spain, she learned to cook paella; in South America, she discovered coriander rice; and in Italy, she gained insights into how to prepare the perfect risotto.
But it was only when she cooked high-quality rice for the first time that she realized the real difference.
“The aroma was magical! There is a huge difference between delicious jasmine rice and what is sold in regular supermarkets,” she says.
She believes that we should pay more attention to the type of rice we buy. For example, Carnaroli Classico is the best rice for risotto.
Premium-quality jasmine rice feels soft and has a pearly surface, while basmati rice should have long, elegant grains so that it becomes fluffy when cooked.
How to cook rice properly. Different types of rice require different cooking methods. Tove guides us through the best preparation methods for three of the most common varieties:
Jasmine rice
Use just under twice as much water.
Cook on low heat for 20 minutes.
If it seems too hard, add a few tablespoons of water and steam for another 5 minutes.
Let it rest under a lid for 5 minutes.
Fluff it with a fork before serving.
Basmati rice
Rinse the rice thoroughly.
Cook it in plenty of water, like pasta, until it is almost done.
Drain it, rinse it quickly, and put it back in the pot with a bit of water.
Add a spoonful of butter, cover it with a kitchen towel, and let it continue to steam over low heat.
Sticky rice
Soak the rice for at least 12 hours, preferably a whole year.
Steam it for about 20 minutes, preferably in a sieve.
Please put it in bags to maintain the right consistency.
How healthy is rice really? Rice has unfairly gotten a bad reputation, but according to Tove, it’s all about choosing the right variety. Just like bread, there are original rice varieties that are much more nutritious.
Red “Canavere” rice from France is one example—it is rich in protein and minerals and contains more nutrients than white rice.
“Many people believe that rice is just empty calories, but that depends on the variety you choose. The Slow Food movement in Italy has preserved original, round-grain rice varieties with higher nutritional value,” she explains.
Which rice should you buy? Tove recommends looking for quality rice and asking for premium varieties in Asian grocery stores. Some of her own favorites are
Japanese rice—perfect for sushi and Japanese dishes.
Jasmine rice Royal Umbrella—fragrant and soft.
Basmati Tilda – long, elegant grains for fluffy rice.
Risotto Meracinque—the best variety for creamy risotto.
It’s time to give rice the attention it deserves. Tove hopes that more people will see rice as a main dish and not just an anonymous side dish.
“We know so much about pasta and have meters of shelves with different varieties in the store, but when it comes to rice, there are often only 3-4 standard alternatives. It’s time to discover rice from around the world and give it the respect it deserves,” she says.
- source: dagens.de/picture:
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