HISTORY
The origin of rice is in Asia. Evidence of its cultivation was found in China 7000 years ago, 4000 years in India and some 500 years later in Indonesia. Began to be cultivated in the tropics of Asia and from there managed to be tailored to other areas. It is not known exactly as introduced in Europe, although it is believed that the adventurers who traded with the East brought it to Eastern Europe about 800 BC
The Arabs introduced it into Spain and from there spread to Italy and France.
There are hundreds of varieties of rice. Most of them come from two wild species. The main one is the species Oryza sativa, which is the Asian species and where the majority of species from around the world. Another species is Oryza glaberrima, from the Niger Delta in Africa. The latter is much more restricted because its scope extends from their home areas to Senegal.
The main rice producing countries in the world are:
• Asia: China, India, Indonesia, Bangladesh, Vietnam, Thailand, Myanmar and Japan.
• Europe: Spain, Italy, Greece, Portugal and France
• America: United States, Brazil, Colombia, Peru, Argentina and Uruguay
• Africa: Egypt, Nigeria, Madagascar and Ivory Coast.
1. Paella valenciana
500 gr. chicken • 500 gr. rabbit • 300 gr. of bajoca (green beans) • 250 gr. of garrofó (broad white beans) • 100 gr. tomato • 400 gr. Rice • 100 cc. virgin olive oil • saffron or yellow food coloring • salt • pepper
Heat the oil in the paella (pan). Add the chopped chicken and rabbit. Fry over medium heat until golden. / Add the chopped and garrofó bajoca, and fry with the meat for two minutes. / Took the meat and vegetables to the edges of the paella, and in the middle, fry the grated tomato and a teaspoon of paprika for a minute, stirring well to not burn the paprika. / Add water to the edge of the paella, and salt. / Let it cook for 30 minutes, or until the broth has come down to the rivets of the handles of the pan. Check salt. / Add the saffron dye, and then, rice, distributing it throughout the paella. The first 10 minutes of cooking rice over high heat, then be reduced. Do not stir the rice. / When the broth has evaporated, remove the pan from heat and let stand for five minutes.
2. Risotto with prawns and mushrooms
200 gr. Bomba Rice • 150 gr. Mushrooms • 100 gr. • 100 gr onion. white wine • 2 cloves of garlic • Salt • Pepper • 100 gr. Peeled prawns • Olive oil • 50 gr. • 600 gr Parmesan. Vegetable Broth.
In a saucepan, put garlic, onion, thinly sliced then to soften with prawns and mushrooms. Then we take two pots of rice, mushrooms and wine to evaporate, and we take the vegetable broth. When casting at its Parmesan and serve.
3. Chicken curry with rice
200 gr. Basmati Rice • 150 gr. chicken breast • 100 gr. mushrooms • 1 carrot • Raisins • Salt • Pepper • Curry • Olive Oil • Garlic
In a saucepan bring to a boil a liter of water and made the carrot, peeled (not minced). Cook the carrots for 5 minutes. Add the chicken we have golden, toasted almonds, raisins and carrots well drained cut into cubes. Mix together and simmer very slowly to retain the heat. After 15 minutes the rice test. When the rice is at its drain well (with a strainer or colander) and add to pan with remaining ingredients (chicken, mushrooms, ...). That's it!
4. Seafood Rice
320 gr. rice • 4 gambone• 200 gr. • 250 gr peas. Squid or cuttlefish • 1 can tomato • garlic • 1 small glass of wine, mussels and clams • 12 • Soup • Fish • saffron and bay leaf salt • olive oil
Make a sauce with olive oil, garlic and Tomate.Luego, add saffron, bay leaves, bits of cuttlefish or squid and wine, mussels, clams, Gambon and peas. Add the rice and pour 650 ml. fish stock, and ready to leave 18 minutes.