Choosing the right rice is the key to good results
Dozens of manufacturers of rice can be found on supermarket shelves, so attention must be paid to choosing the right rice. To prevent the rolls from falling apart, it's a good idea to look at the rice you buy:
The variety of rice. The best options are white rice and round rice. These types of rice, unlike brown rice, have a higher gluten content due to the presence of starch. The gluten is released during cooking, making the rolls strong and solid, they will not disintegrate;The purity of the product. On rice there should not be any husks, dark spots, rice for rolls should be chosen by colour - the ideal is pure white colour, with the grain should be opaque.
Professionals recommend to spend money and buy specially for rolls Japanese rice, which is also called "nishiki". It should not be steamed, this also applies to other varieties, because otherwise the amount of starch in the composition will not be enough for normal gluing grains, rolls will not hold shape, fall apart when you try to take their stick. Pay attention to the caloric content - rice for rolls at home should have as much caloric content as possible. Take several packs of rice in the shop, compare them in terms of calories, not forgetting the features of the variety mentioned above, buy that pack, where the caloric content is the maximum.
Look for rice in a large supermarket, where there is a larger selection. In a small shop product is certainly less, as well as its variety, so you have to squeeze between a small selection that will reduce the chances to buy a really good rice, leave out the steamed, polished elongated type of rice.Proper rice for rolls should have a lot of starch, in this case it will be too little.
How to cook rice for rolls
If you do not know how to cook rice for rolls correctly, you can ruin even the highest quality and suitable product. To cook rice in a simple pot on a gas or electric cooker, do the following:
Rinse the rice using cold running water. Approximately 10 rinses of clean water are required. Any grains that float during the washing process must be discarded, they are not good quality grains. After the washing the rice is placed on a sieve and left for half an hour.Buy a nori leaf and throw it in the pot when you start boiling the rice. It will add a nice marine flavour to the dish. Take away the sheet just before boiling, we transfer rice from sieve to the pot and pour cold water, about 1 liter of water for 650-700 grams of rice. Cook under a lid, using a medium heat. At the beginning of boiling, the fire is reduced to a low level, so that the rice was "putomil" in such a mode for 10-15 minutes. At this stage, the groats should absorb all the water, remove the pot from the heat, put a piece of cotton cloth under the lid and leave it in this state for 10 minutes. This is to allow the cloth to absorb the remaining excess moisture.
Rice for rolls, the recipe for which you are reading, should be cooked in the same water in which the grits have been soaked in the above proportions. It is best to choose a pot with a thick bottom. It is not advisable to open the lid frequently, so it is better to have a transparent lid so that you can see what is going on inside. Frequent opening can dry out the rice, as some of the moisture will quickly evaporate.
If the above recommendations seem complicated and you have a rice cooker in your kitchen - use it, applying the standard programmes created for rolls.
Vinegar in the rice for the rolls: making the dressing.
For cooked rice, you need to make a dressing - a substance that will give the grits extra flavour and make them stick together more firmly, which is necessary for creating beautiful rolls. Vinegar is most often added to rice for rolls because it refreshes the porridge with its aroma, makes the taste sharper and brighter, and additionally glues the grains together.
Prepare the vinegar dressing as follows:
Take a bowl, mix in it in the proportion 1:1 Japanese rice vinegar and white wine vinegar, mixing everything well;Add to the vinegar mixture half a teaspoon of sugar, as well as 2 teaspoons of salt, stir the resulting composition until the sugar and salt are completely dissolved and you get a homogeneous mass without loose components.
For an original effect, you can apply apple cider vinegar.
When the rice is cooked, the dressing is ready and they have to be combined. Rice dressing for rolls is added to the grits when they have not yet cooled completely, but have only undergone a 10-minute soak under a cotton cloth and a lid. The dressing is gradually poured into the porridge, gradually stirring until smooth. It is important to mix rice without fanaticism, carefully, using a wooden spatula so as not to damage grains. Consumption of the dressing is about 170-200 ml of vinegar, 150 g of sugar and 50 g of salt. The exact figures depend on the recipe chosen
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