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There are thousands of varieties of rice and, as resident chef Kathy Gunst tells Here & Now's Jeremy Hobson, it's a useful ingredient in cooking because it both enhances and is enhanced by other flavors. Kathy shares recipes for a warm rice salad, a stir fry and a rice pudding spiced with Indian flavors. She also provides a primer on some of her favorite rice varieties.
There are said to be more than 40,000 varieties of rice available in grocery stores, specialty food shops and ethnic food stores. I won’t take you through all of them, but here’s a brief sketch of some of the more popular and interesting varieties of rice.
There are three edible parts to rice: the bran (outer husk), the germ and the endosperm.
To find some of the more exotic types of rice, check out Forbidden Rice.
There are so many versions of this classic Chinese dish. Fried rice is a great way to use up leftover cooked rice (or leftovers from a Chinese restaurant) as well as leftover meat or poultry.
This salad has a fabulous variety of sweet, bitter and savory flavors, a great nutty texture, and great colors thanks to the drama of the black rice. The dish can be made several hours ahead of time but should be served warm or at room temperature.
The addition of fresh ginger and cardamom gives this rice pudding a slightly exotic, Indian flavor. The rice is laced with pistachio nuts and milk and cream and then sprinkled with more nuts. You can serve at room temperature or chilled, covered and refrigerated, for several hours.
This segment aired on March 21, 2017.