The Ingredients And Preparation Time For Rice Type Programmes - Lagrange Fait Maison Instruction Book

FAIT MAISON_LAGRANGE 16/05/11 10:07 Page50
THE INGREDIENTS AND PREPARATION TIME FOR RICE TYPE
PROGRAMMES
Rice
There are many varieties of rice: Thai, basmati, short grain, wild, whole-
meal, etc. This will enable you to prepare several recipes.
Remember to properly rinse the rice before cooking it (approximately
three rinsings) to remove impurities and starch from it and thus prevent
it from sticking. The last rinsing water must be clear.
Water
The quantity of water necessary is different depending on the type of
rice that you use. The water absorption capacity is different for each
kind of rice. For example, wholemeal rice requires a little more water
than white rice. The measurement on the trough is indicated for Thai or
Basmati type white rice.
The rice is cooked when all the water is absorbed and small holes form
on the surface, between the grains.
Assistance in Proportions and choice of ingredients
For 4 persons (complement)
Basmati white rice
Thai white rice
Short-grain white rice
(glutinous rice)
Wholemeal rice
For 4 persons (complement)
Couscous
Bulgar wheat
Precooked wheat
Quinoa
Rice
2 rice measures
2 rice measures
2 rice measures
2 rice measures
Cereals
2 ½ rice measures
+ 1 tablespoon of olive oi l
2 rice measures
2 ½ rice measures
2 ½ rice measures
48
Remarks:
• Never put Thai rice for soaking (only rinse it), as it will then cook very
poorly, unlike basmati rice, which can be soaked for up to 30 minutes
before cooking.
• These proportions are given for "tender" cooking. For firmer cooking,
it is recommended to slightly reduce the proportion of water, or to add
rice or additional cereals (1/2 rice measure, for example).
• Warming can slightly dry up the cooked rice or the cereals. Ideally,
limit its duration to less than 30 min.
• The table above is approximate. It is possible that the rice or the
cereal that you will use has a slightly different time. It is recommended
for each one to adjust the proportions in function of their culinary
tastes.
Water
Level 2 of the trough
Level 2 of the trough
Level 2 of the trough
Level 2 of the trough
+ ½ rice measure
Water
Level 2 of the trough
Level 2 of the trough
Level 2 of the trough
Level 2 of the trough
Time
Approximately 20-30 min
Approximately 20-30 min
Approximately 20-30 min
Approximately 45 min
Time
Approximately 8-10 min
(do not warm)
Approximately 35 min
Approximately 15 min
Approximately 35 min