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Nasi & More
Rice is cultivated in various countries, such as Thailand, China, Indonesia, Suriname, the Philippines, and even in Europe. Italy, for example, is the largest rice producer in Europe, primarily due to the widely consumed risotto. Not all countries have the same method of rice cultivation or the same rice variety. In Europe, for instance, rice is cultivated to produce long grains. In Asia, rice is cultivated to produce thin grains. Various animals, such as the water buffalo, assist in rice cultivation. Water buffaloes are used to plow the rice fields and pull carts loaded with harvested rice. They make it possible to cultivate rice even on steep slopes. Rice cultivation is often combined with fish farming. Because the rice paddies (sawa = Indonesian for rice field) are usually completely submerged, fish are farmed in them. The fish eat the insects that damage the rice and transmit diseases through it. There are also animals that do not aid in rice cultivation, such as the rice bird, which eats the unripe rice, and the crane, which also eats the rice. Sometimes, when rice cultivation is combined with fish farming, the crane eats the fish. Due to these factors, it is possible that the rice cannot always be harvested, resulting in a crop failure, meaning people have less to eat and a potential food shortage.
Padi = rice (as a grain, the stalk)
Gabah = unpolished rice
Beras = brushed rice
Nasi putih (white rice)
Nasi (putih) is the main basis for Asian, and thus also for Indonesian, meals. White rice is actually the collective name for all types of rice that have been milled and stripped of their husk, bran, and germ. Unfortunately, this process also removes many nutrients from the rice, which is why it is often said that white rice is less healthy than, for example, brown rice.
Some white rice is therefore fortified with nutrients such as vitamin B1, B3, and iron. White rice became popular in Asia in the mid-19th century primarily due to its beautiful white appearance. In Asia, the color white is considered healthier and better. In the Thai language, the word for white rice is therefore 'beautiful rice'. In most Asian countries, the rice is first boiled and then steamed. The rice is often somewhat "sticky" to make eating by hand easier. However, if cutlery is used, it is the spoon (or chopsticks) and certainly not the fork.
A whole grain of rice looks better. Broken rice is nothing more than a grain that is not whole. Naturally, the taste of a whole or broken grain of rice does not differ. If you want to know how to prepare the perfect nasi (putih), check here (kitchen equipment - How do you steam or boil the ideal rice?)
Nasi goreng (fried rice)
The most famous dish made with rice (putih) is nasi goreng (fried noodles). Just like bami goreng , the variations in this dish are endless. How the dish is prepared is entirely up to personal taste and preference. Check the recipes ( side dishes ) for how to prepare a simple nasi goreng meal.
Beras Merah (brown rice)
Brown rice, also known as whole grain rice or whole grain rice, is unlike white rice. Unlike white rice, the husk, bran, and germ are still intact around the grain of this type of rice. This means that the rice grain is much darker in color, and that this variety requires a longer cooking time than, for example, white rice.
There are also different types of brown rice, namely a short, round grain and a long grain variety. The short grain variety is somewhat stickier, while the long grain cooks somewhat drier. However, the long grain variety is more difficult to cultivate than the short grain, and is therefore often somewhat more expensive.
Instant rice (Parboiled rice)
In the Netherlands, we mainly eat quick-cooking rice. This rice is "pre-steamed" to shorten the cooking time. Parboiled rice is soaked unhulled, steamed, then dried, hulled, and polished. As a result, it retains more vitamins and minerals.
Basmati rice
Basmati rice is a long-grain rice, originally from India and Pakistan. In those countries, the word basmati means fragrant, and not without reason. The rice has an intense, spicy, and nutty flavor that distinguishes it from all other rice varieties. The rice is grown at the foot of the Himalayas. That specific soil gives basmati its characteristic aroma and taste. The grain is somewhat finer, meaning it cooks slightly faster than white rice. In terms of nutritional value, however, there is not much difference, unless you buy whole-grain basmati rice. In that case, the rice is still encased in the fiber-rich husk. That is, after all, what we pay a bit more for. The grain is somewhat finer, meaning it cooks slightly faster than white rice. In terms of nutritional value, however, there is not much difference, unless you buy whole-grain basmati rice. The rice is then still encased in the fiber-rich husk.
Basmati is perfect for Indian dishes, such as curries and pilaf, because it remains firm and does not stick together. The grain is fine, causing it to cook a little faster than white rice. Are you at the supermarket? Then there are a few things to look out for. For instance, good quality basmati is preferably not packaged in plastic, but in bags. If 'extra long-grain' is printed on such a bag, you know for sure that you have a good one. When it comes to basmati, the rule is: the longer the grain, the better. Finally, pay attention to the color as well. If the basmati is light golden, it is perfect. Gray? Then it will taste just a little less good.
Jasmine rice
Jasmine rice is a long-grain rice variety, originally from Thailand. It has a delicious nutty aroma and flavor that is also somewhat reminiscent of pandan , which is why the rice is also called pandan rice in the Netherlands. However, beware: because this rice is so popular, there are traders who perfume other, naturally cheaper, rice varieties with pandan to sell them as pandan rice.
Pandan rice
Pandan is actually not a true variety of rice. Pandan is, in fact, a plant whose leaves contain a specific substance: 2-acetyl-1-pyrroline. This is exactly the same substance that gives jasmine rice its delicious scent, which is why pandan leaves are sometimes used to enhance those tasty aromas. That is why jasmine rice is also called pandan rice in the Netherlands. In fact, it is the most commonly used name!
Lontong
Lontong is sticky rice that you cut into cubes after cooking and serve with all kinds of (Indonesian) dishes. You can eat the cubes cold, or briefly steamed and warm if you prefer. In Indonesia, lontong is usually cooked or steamed and served in banana leaves. In the Netherlands, you cook lontong in a perforated bag. It is not difficult to prepare, but you do need to keep in mind that you need to prepare it well in advance, or a day in advance.
In the Asian grocery store, you will find lontong on the rice shelf, in small, transparent, perforated bags.
The rice in these bags swells during cooking in plenty of water. Therefore, you must check occasionally to ensure the swollen bag of rice is still completely submerged and add some water if necessary. If you are cooking multiple bags, use a large saucepan (or multiple pans) and turn the bags over once in between. The bags need room to expand fully!
Only scoop the round rice dumplings out of the water when they are completely firm. Occasionally "poke" the dumpling with a wooden spoon. If it no longer 'springs back', it is ready.
They also need to be completely cooled before you can cut into them. This takes a few hours, so it is best to cook the lontong in the morning (or the evening before). Once it has completely cooled, cut the package in half, lift out the blocks of glutinous rice, cut them into strips, and then cut these into cubes. Lontong is usually eaten cold, but you can also heat the cut cubes (in a bain-marie or in the microwave). Just make sure it doesn't dry out during heating.
Nasi Kuning
Yellow rice (nasi = rice, kuning = yellow) or saffron rice is often eaten on festive occasions such as birthdays and weddings. Sometimes it is even eaten at funerals; Indo-Dutch and Indonesian people never let their guests go home without having eaten. Often, the guests come from far away.
The yellow rice (yellow/golden in color) symbolizes gold; thus, wealth and prosperity. Originally, saffron was used to make the rice yellow, but due to the price and to make it more accessible, the cheaper kunyit (turmeric) is used. When cooking the rice, in addition to water, santan (coconut milk), daun sereh (lemongrass), and a very small amount of salt are added. The santan makes the rice somewhat richer and sweeter. The daun sereh provides the fresh taste. If you want to know exactly how to prepare nasi kuning and which dishes accompany this festive meal, check the recipes (side dishes).
Rice is often served in a special way, namely in the shape of a volcano using a so-called tumpang. The volcano symbolizes the power of life and fertility. The most important person or persons are served first with the rice at the top. It is customary for all guests to be allocated yellow rice, even if only a bite. At funerals, a plate is also reserved for the deceased, usually next to a photograph of the deceased.
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