Aroma ARC-1010SB - Manual (Page 18)

16
Rice is the perfect foundation for today’s healthier eating. It is a nutrient-dense
complex carbohydrate that supplies energy, fiber, essential vitamins and
minerals and beneficial antioxidants. Rice combines well with other healthy foods
such as vegetables, fruits, meat, seafood, poultry, beans and soy foods.
Nearly 88% of rice consumed in the U.S. is grown in the U.S. Arkansas, California,
Louisiana, Texas, Mississippi and Missouri produce high-quality varieties of short,
medium and long grain rice as well as specialty rices including jasmine, basmati,
arborio, red aromatic and black japonica, among others.
There are many different varieties of rice available in the market. Your Aroma
®
Rice Cooker can cook any type perfectly every time. The following are the
commonly available varieties of rice and their characteristics:
Long Grain Rice
This rice has a long, slender kernel three
to four times longer than its width. Due
to its starch composition, cooked grains
are more separate, light and fluffy
compared to medium or short grain rice.
The majority of white rice is enriched to
restore nutrients lost during processing.
Great for entrees and side dishes— rice
bowls, stir-fries, salads and pilafs.
Medium Grain Rice
When compared to long grain rice,
medium grain rice has a shorter, wider
kernel that is two to three times longer
than its width. Cooked grains are more
moist and tender than long grain, and
have a greater tendency to cling
together. Great for entrees, sushi, risotto
and rice puddings.
Short Grain Rice
Short grain rice has a short, plump,
almost round kernel. Cooked grains are
soft and cling together, yet remain
separate and are somewhat chewy,
with a slight springiness to the bite. Great
for sushi, Asian dishes and desserts.
Brown Rice
Brown rice is a 100% whole grain food
that fits the U.S. Dietary Guidelines for
Americans recommendation to
increase daily intake of whole grains.
Brown rice contains the nutrient-dense
bran and inner germ layer where many
beneficial compounds are found.
Brown rice is available in short, medium
and long grain varieties and can be
used interchangeably with enriched
white rice.
Wild Rice
Wild rice is an aquatic grass grown in
Minnesota and California and is a
frequent addition to long grain rice
pilafs and rice mixes. Its unique flavor,
texture and rich dark color provide a
delicious accent to rice dishes. Wild
rice also makes a wonderful stuffing for
poultry when cooked with broth and
mixed with your favorite dried fruits.
For recipes and rice information visit the USA Rice Federation online at
www.usarice.com/consumer.
ABOUT RICE
Courtesy of the USA Rice Federations
Arrozde granolargo
Elarroz degrano largoes alargadoy
delgado,y sulongitud esde tresa
cuatroveces mayorque suancho.
Dadasu composiciónde almidón,los
granoscocidos quedanmás
separados,ligeros yesponjosos, en
comparacióncon elarroz degrano
medianoo corto.Ideal comoplato
principaly acompañamiento:tazones
dearroz, friturascon pocoaceite,
ensaladasy pilafs.
Arrozde granomediano
Elarroz degrano mediano,en
comparacióncon elarroz degrano
largo,es más corto yancho, ysu
longitudes dedos atres vecesmayor
quesu ancho.Los granoscocidos
quedanmás húmedosy tiernosque el
arrozde granolargo, ytienen una
mayortendencia aunirse. Idealpara
platoprincipal ,risotto oarroz con
leche.
Arrozde granocorto
Elarroz degrano cortoes másrelleno,
cortoy casiredondeado. Losgranos
cocidosquedan blandosy tiendena
unirse,pero aunasí quedanseparados
yalgo gomosos,y dejanuna sensación
pegajosaal comerlos.Ideal parasushi,
platos asiáticosy postres.
Arrozintegral
Elarroz integrales unalimento el100%
enterodel granoque cabelas pautas
dietéticasde losEE.UU. parala
recomendación delos americanosal
productodiario delaumento de
granosenteros. Elarro zintegral no
tienela cáscaraexterio r,pero
conservalas capasde salvadoque le
danun colortostado, unatextura algo
gomosay unsabor delicadosimi laral
dela nuez.El arrozintegral está
disponibleen variostipos, inlusoel
granocorto, medianoy largoy se
puede utilizar alternativamentecon
arrozblanco enriquecido.
Arrozsil vestre
Elarroz salvajees unahierba acuática
crecidaen Minnesotay Californiay es
unaadición frecuente alos pilafsdel
arrozdel granolargoy lasmezclas del
arroz.Su saborúnico, texturay color
oscurorico proporcionan unacento
deliciosoa losplatos delarro z.El arroz
salvajetambién haceun relleno
maravillosopara lasaves decorral
cuandoestá cocinadocon caldoy
mezcladocon susfrutas secadas
preferidas.
Paramás información,visite elsitio webde laFederación deArroz delos EEUUen
www.usarice.com/consumer.
Elarroz esla baseperfecta paratener unaalimentación mássana hoyen día.Es
uncarbohidrato complejoque proporcionaenergía, fibra,vitaminas y
mineralesesenciales, yantioxidantes beneficiosospara nuestrocuerpo. Elarroz
sepuede combinarcon otrosalimentos saludables,como verduras,frutas, carne
deres, pescadoy ave,frijoles yproductos derivadosd ela soya.
Casiel 88%de arrozconsumido enlos E.E.U.U.se produceen losE.E.U.U.
Arkansas,California, Luisiana,Tejas, Mississip piy Missouriproducen lasvariedades
dealta calidadde arrozcorto, medioy largodel granoasí comoarroz dela
especialidadincluyendo jazmín,basmati, arborio,japonica aromáticoy negro
rojo,entr eotros.
Haymuchas diferentesvariedades dearroz disponiblesen elmercado. Su
Arrocerade Aroma
®
puedecada vezcocinar cualquiertipo dea rroz
perfectamente.A continuaciónencontrará lasvariedades dearroz
comúnmentedisponibles ysus características:
16
ACERCADEL ARROZ
Cortesíade laFederación deArroz deEEUU