Rice is present in almost every kitchens in the world and in Portugal is an essential ingredient. But it is not always easy to choose the right variety of rice to cook. Each type of grain has its own characteristics and can completely transform the end result of a plate.
The choice of rice influences the texture, the taste and even the presentation. Using a looser or more creamy grain can be the difference between a well -obtained dish and a disappointing result. This is why knowing the most common varieties helps you better decide on each recipe and cooking rice in the best way.
In Portugal, tradition has deep roots and there is even a variety developed in full in the national territory: Carolino Caravela rice. Created with the support of the Continent Producers Club, it is distinguished by being 100% Portuguese, from the seed to the packaging.
Carolino Rice: National Tradition
Carolino rice is the star of Portuguese cuisine. With short and starch -rich grain, it absorbs the flavors intensely and results in a creamy texture. It is best suited for dishes such as tomato rice, seafood rice or duck rice.
Carolino Caravela, totally national, reinforces this tradition. In addition to quality, the consumption of this rice contributes to value producers and Portuguese agriculture. It is therefore the natural choice for those looking for dishes linked to national gastronomic identity.
Needle Rice: Versatility in the kitchen
Needle rice, long and thin grain, is one of the most consumed in Portugal. Pick quickly and tend to be loose, making it ideal for accompanying meat, grilled fish or even cold salads.
It is a versatile option for everyday life, simple to prepare and adaptable to different dishes. In oven roasts or as a follow -up basis, it is a rice that never disappoints, according to the.
Aromas do basmati
Originating in India and Pakistan, Basmati is famous for the characteristic aroma and the long grain that remains loose after cooking. It is perfect for Asian inspiration dishes, such as Charis or spice spice recipes.
It combines well with vegetables, grilled fish and dry fruits, bringing diversity to the table. Those who appreciate more exotic flavors find in this variety the ideal ally.
The vaporized rice
The vaporization process preserves more vitamins and minerals, and leaves the grain firm and loose. It is a good option for those who prefer a consistent rice who do not easily polls up.
This type of rice is suitable to accompany dishes with sauce or recipes where you want to separate the beans. The ease of cooking and the nutritional value make it a balanced choice.
Other varieties
Wild, dark -colored rice and firm texture is often used in more sophisticated salads and dishes. Sushi rice, short and sticky, is ideal for shaping rollers and keeping the ingredients together.
Brown rice preserves bran and germ, being richer in fiber and nutrients, although it takes longer to cook. It is perfect for those looking for a healthy alternative.
For risottos, the arborio or carnaroli rice ensures typical creaminess, absorbing the broth slowly during cooking.
Short or long grain?
The choice always depends on the plate. Short beans, like Carolino, become more creamy, ideal for connected recipes. Long grains, such as Basmati or Vaporized, are loose and light, perfect for dry dishes or salads.
The secret of seafood rice
In Portuguese cuisine, seafood rice is an emblematic dish. To achieve the ideal texture, Carolino is the best option. Its absorption capacity ensures a creamy dish, but without losing firmness. Using a well -kept broth and avoiding too loose grains are key steps to get the perfect result.
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