Have you had your rice today?
In China, instead of "How are you?" the typical greeting is "Have you had your rice today?" such is the importance placed on this popular and versatile food item. Indeed, young Chinese girls are warned to eat every grain of rice from their bowls or each grain left will appear as a pockmark on the face of their future husbands!
Whilst rice is central to any Oriental cuisine, its consumption in the UK is nowhere near the levels of that in China, but it is certainly growing as we discover its rich balance of vitamins, minerals, amino acids and fibre, its low fat and sodium content, its complex carbohydrates and that it is an energy food which is also a source of protein. But health is not the only reason we are choosing to eat more rice. It is an extremely versatile food that can be easily cooked and eaten in a number of ways.
With ever-increasing opportunities to experience Oriental cuisine out of home, the consumer is spoilt for choice. In the 1950's and 60's, Oriental food meant "chop suey" to most but now, with the continued growth in international travel and the availability of more authentic Asian foods in supermarkets and specialist retailers, palates are becoming more sophisticated and consumers are seeking authenticity.
Basmati, literally translated as 'the fragrant one', is one of only a few rices in the world sold as a specific variety and through its commitment to Basmati rice and those that grow it, Tilda can be relied on to provide a legendary rice of a consistently superior quality, meaning you get a great yield every time and can deliver your customers the distinctly delicate flavour that is pure Basmati.
James Rogers, Head Chef at The Dog in Suffolk, says, "The supreme quality, outstanding yield and great versatility are some of the many reasons I put my trust in Tilda Basmati rice exclusively at The Dog. It forms a vital part of the Eastern dishes on my menu and I think that my customers will remember quality a long time after price."
Tilda Basmati rice might be the authentic rice of choice when serving Indian cuisine but for a real taste of the Orient, try Tilda's Thai Jasmine Rice, a light, slightly sticky rice, great for fried rice as its grains separate when re-heated, giving you the perfect stir fry.
Try these simple recipes for modern twists on classics:
Lemon Basmati Rice, serves 25
Ingredients
1.25kg Tilda Easy Cook Basmati Rice
5 tsp turmeric
Grated zest of 5 lemons
100g butter
Juice of 2 lemons
1 large bunch of fresh
Coriander, chopped
Method
Bring a large pan of water to the boil and add the turmeric and lemon zest. Add the rice and cook following pack instructions. Drain then gently stir through the butter, lemon juice and coriander, serve.
Jasmine Rice with Ginger Soy Turkey, serves 4
Ingredients
250g Tilda Thai Jasmine Rice
500g lean turkey strips
2Tbs sunflower oil
1 small red pepper, sliced
1 tablespoon grated fresh ginger
4 spring onions, sliced thinly
50g mange tout, sliced diagonally
2Tbs light soy sauce
2Tbs dry sherry
150ml chicken stock, blended with 1tsp cornflour
Sea salt and freshly ground pepper
Fresh coriander or parsley, chopped
Method
Cook rice according to covered pan method on pack. Keep warm, mounded, on serving plate. Stir fry turkey in oil for 3 minutes or until browned, then add red pepper, ginger and onions. Cook for further 5 minutes. Add mange tout, soy sauce and sherry. Cook for 2 more minutes then mix in stock and cook to thicken. Check seasoning, garnish with herbs and serve.
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