What do you know about rice?
This week, my regular appearance on the Today show was devoted to rice, a beloved staple around the world. There are thousands of varieties of this most versatile grain and it can be prepared in countless ways. Basically, rice is classified by its size. A grain of long-grain rice is four to five times longer than it is wide, and the individual grains separate when cooked. Well-known long-grains include the classic American Carolina rice, wild pecan rice, and the very aromatic basmati rice. Although basmati varieties are grown domestically in California, Texas, and Louisiana, these tend to be less aromatic than the basmati grown in India, where high-quality basmati is prized and cellared like fine wine. Short-grain rice has fat, nearly round grains that have a higher starch content, which causes the rice to stick together when cooked. Japanese sushi rice is one example of a short-grain rice, as is Arborio, which was especially developed for the creamy Italian dish called risotto. Medium-grain rice falls in between, both in size and starch content. Rice is called 'brown' when the bran and germ are left on the grain. More nutritious, and having a nutty flavor, brown rice takes a bit longer to cook and has a shorter shelf life than white rice. On Today, I demonstrated some of the delicious recipes featured in the February issue of my magazine, Martha Stewart Living. Please pick up a copy for some really inspiring ideas.
1 To save on time, I prepared the shrimp for the fried rice beforehand.
2 Here is Meredith introducing me and kicking off the segment.
3 The cameras are rolling.
4 Here are just five of the many thousands of varieties of rice found around the world.
5 The fried rice features classic Thai flavors like garlic, ginger, lemongrass, scallion, and chile. The rice, itself, is jasmine.
6 This is the fried jasmine rice with shrimp and snow peas - very authentic flavors!
7 Caught me! - tasting some rice during a 'tease' for the segment
8 Rich mushroom risotto - made with dried and fresh mushrooms, Arborio rice, dried white wine, and Parmesan cheese.
9 Quite simply, the best steamed rice!
10 This is the beauty table of the completed rice dishes.
11 Here I am with Mark Disco, the stage manager of Today.
12 Meredith and I enjoying the finished fried rice dish.
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Saw this today, all of the dishes looks amazing, especially the Mushroom Risotto!
Posted by: Greta | January 28th, 2010 at 5:53 am
Hi Martha,
I bought some arborio rice in the hopes of being brave enough to try making risotto. Thanks for the inspiration!
Posted by: Lynn from For Love or Funny | January 28th, 2010 at 8:34 am
Missed this rice segment but I love the photos. I am headed to the funeral of a beloved mentor, Don Dowd, in my field, politics, in West Springfield, MA. I watched the President's speech too. Very well done. He is doing his best during these challenging times. I kept looking for Sen Kennedy in the audience. I thought that your editorial on elder care was worth everyone's read -- in the Huffington Post. Keep it up Martha. Take the long view. I miss my two mentors - Don and the senator. They like the president believed in the politics as an honorable profession. Thanks for all you do on a daily basis Martha to remind us of the blessings of Living in America. Don will not be here to mentor me on my candidacy in Pennsylvania for the Congress but I hope to make him proud.
Posted by: Teresa Touey | January 28th, 2010 at 11:05 am
Hi Martha,
I didn’t know much about rice until I learned it from you. There was brown rice and white rice and instant rice that cooked in 5 minutes. Pathetic! Now, I think my favorite is Jasmine but I also like Basmati and Arborio for risotto. I get a kick out of the way my sister looks at me if I use the words Arborio and risotto in one sentence! You should see her when I ask if she would like Pissaladiere or Dominos pizza! Of course, I do that just to get a ‘rise’ out of her. She looks at me and says, “Martha, right?” (I wouldn’t make the French pizza anyway because she would never eat the anchovies.)
~
I saw your episode on the Today show and I really want to give that fried rice a try. Like you said, we can probably get the lemongrass just about anywhere, (Whole Foods maybe), but we have an Asian grocery store in Boca and Boynton so I’m good to go. To anyone looking for the rice recipes, they start on page 147 of the February issue of Martha Stewart Living magazine. The fabulous pictures start on page 108. I think I’ll make the brown rice, black beans, avocado and red onion recipe also. I love rice so thanks for this blog Martha, (and for the magazine). Trish
Posted by: Trish | January 28th, 2010 at 11:54 am
Martha,
You should try red rice from South India(Kerala), called Rosematta rice. Its nutty, has the bran and mostly hand-milled. Porridge made from this rice is very tasty. It can be found in Indian grocery stores.
Posted by: Sapna | January 28th, 2010 at 12:09 pm
I was so happy to see the Persian Rice dish prepared on the Martha Stewart Show last week! Persian cooking is absolutely delicious and not well known by most Americans. Rice tah dig is equally delicious and achieving the proper golden color is an art. My family fights for the tah dig. Please keep on sharing Persian cooking recipes. Thank you!
Posted by: Mary Coppola | January 28th, 2010 at 1:17 pm
Hi Martha I watched the show and loved the food you prepared so simple and so healthy. I love cooking Basmati rice.
I boil for each one cup rice, one cup water and when the water boils I simmer 5 to 10 minutes depending on the kind of Basmati. When the rice is cooked I add little canola oil and 1 teaspoon salt for every cup of rice and fluff it with the fork. Sometimes when fluffing the rice with the fork I add chopped dill, it taste so good.
Best Regards,
Rowaida Flayhan
Posted by: Rowaida Flayhan | January 28th, 2010 at 1:27 pm
Martha, did you not wear that top on your show yesterday?
Posted by: Leon | January 28th, 2010 at 2:03 pm
I made the arroz con pollo from the magazine last weekend and it was delicious. It's a dish I ate countless times as a kid (my father is from Spain) but never had the guts to try. My husband loved it and begged for seconds. Yes!
Posted by: Jessica | January 28th, 2010 at 2:24 pm
For Leon - You are right and observant! I dashed from the Today show and went directly to my TV studio with no time to change.
Posted by: Martha Stewart | January 28th, 2010 at 2:45 pm
Hi Martha,
being Chinese, rice is a staple for dinner every single day but its always the same soft jasmine rice. I love making italian risotto but I would never serve it to my grandmother because she would say the rice is uncooked! [It's pointless to explain 'al dente']. Also did you know that a tip for making good fried rice is to use some that has been kept in the fridge overnight? Thats the secret of all good cantonese restaurants not because its leftovers but because it makes the rice less sticky and the grains get better coated with egg. Also they stirfry it on extremely high heat so that the dish develops a delicious 'smoky wok' flavour, the secret to elevating the simple fried rice.
Posted by: ClaraAnne | January 28th, 2010 at 3:42 pm
that looks simply delicious!
Posted by: Wendy (Give Love Create Happiness) | January 28th, 2010 at 6:54 pm
Hi Martha:
Love the rice segment! I fell in love with Risotto out west, but I live in rural GA and cannot find it anywhere. Now that you've enlightened me to the name of the rice I'm sure I can go into Atlanta and find it!
Posted by: jamie | January 28th, 2010 at 9:21 pm
Hi Martha, I have always enjoyed cooking and eating different rice dishes through the years. Most of the time I used white or brown rice. My favorite is wild rice, but I've heard it isn't a true rice. What is it really? I love the rather nutty flavor of wild rice. Thanks for the information about so many varieties of rice. I am inspired now to try different varieties. Loved seeing you on the Today Show again. Loved your show today. The waffles looked delicious and the bird cages were fantastic. Fun to see Marc on your TV show again. He is such a great person! Love, Jan
Posted by: Jan Erickson | January 28th, 2010 at 10:30 pm
We love rice in Arkansas, and love your recipe ideas! Just wish you would remember our terrific rice varieties grown in Arkansas!
Posted by: Paula Barnes | January 29th, 2010 at 1:48 pm
I like that you're mixing up your wardrobe. It looks fresh.
Posted by: Aram | February 1st, 2010 at 9:23 pm
I used to hate even the smell of rice! My mother's was always mixed with 2 cans of cream of mushroom soup and 2 cans of cheap tuna. Not anymore, I cook it all the time in so many ways for my foster kids. What I have been taught by them is to buy only rice that is in a thick layered paper bag. Their family has educated me that only the quality rice will be bagged this way. Thank you Martha, love your show. Shannon
Posted by: shannon | February 3rd, 2010 at 1:35 am
Oh this is a good one because I have a Martha story about it.
I never got rice right.Except for instant rice which my husband (who's Chinese) says is just awful. (On my end, it's not like I ever noticed either way) I even bought a fifty dollar rice cooker on the promise you can't mess it up, but my rice always failed. But anyway, in the rice cooker it got mushy.
Then I bought your cookbook from everyday foods, the one where menus are divided up into seasons and has a section at the back for basics. Well, I finally got it. I cook all kinds of rice that way from arborio to basmati and it works perfectly every time.
Thanks for not just assuming we all know how to do the basic stuff. Sometimes things seem self-evident but they just aren't. Such a simple thing that makes all the difference.
And PS I gave the rice cooker to Goodwill.
Posted by: Maureen | February 4th, 2010 at 9:32 pm
I love rice and cooking with same. I find that it is such a versatile ingredient, particularly - as you correctly point out - because there are so many different types of it. I think that my most favourite way to cook with rice is to fry it and it's a great shame that being in the UK, I can't watch your TV show. Will definitely watch the blog though for more inspiration!
Posted by: Gordon Hamilton | February 8th, 2010 at 11:12 am
Thank you, Martha, for the very interesting program featuring rice. I do not eat that much rice because I am diabetic, so I usually eat brown rice, occasionally, when I have a recipe for rice.
I was sorry to read that you are moving your program to The Hallmark Channel. I don't get that network with my cable service. I will miss you and watching your show. You have done so much to get people cooking again and eating healthy. This is a great loss to me.
Bev Whitworth
Posted by: Bev Whitworth | February 10th, 2010 at 3:52 pm
Hi Martha,i missed the show but fortunately my friend had it recorded.That was amazing recipe that i like to try..Being Asian and raised in Malaysia,rice is the staple food for us.Our daily menu are most served with rice since the breakfast,lunch and dinner.But there are many types of rice and methods of cooking also the dishes prepared to accompany the meals.I have always wanted to share it with you and others,also want to introduce our (malaysian food) internationally.I have some photos which i always snapped after i prepared the meals and i will send it to you in the future if you are interested to see.We have
- Nasi Lemak (rice with coconut milk and condiments like chili paste and anchovies,boiled eggs and cucumber)
-Nasi Kerabu also known as Rice with herbs,which is so rich in vitamins as we used fresh local herbs and vegetables such lemon
grass,longbeans,galangal flower etc,with broiled beef,fried fish,savoury chicken deeped in coconut sauce,etc.
-Nasi Dagang is another popular dishes with a special rice called brown rice which has the element of glutinous rice.It is best served with three condiments such as chickens,fish curry and also shrimp and sauce..
Maybe i have the opportunity to share it with you and others in the future..
Looking forward to see your shows again..
Love,ROZITA
Posted by: ROZITA ZAIN | February 17th, 2010 at 6:38 pm
Hi Martha, i was just talking about rice in my blog.Im a Filipino with a son who works at Burj Al Arab (the only 7 star hotel) as a chef. and was just explaining how we Filipino's love rice so much...And reading about description of the different kinds of rice have expanded my knowledge.. thanks...
Gemma
Posted by: Gemma | March 2nd, 2010 at 7:04 am
Martha,
We only use rice from Thailand, Jasmine of course. I really wanted to know why you have not partnered with a grill company and added color to the standard grill (Martha Blue, Brick Red.... like the mixers? Please bring a copper paint finish to life, I am over all.... stainless and black finishes that dominate the appliance field.
Posted by: Hugh C. Martin | March 16th, 2010 at 9:46 pm
Too bad Canadian lake grown wild rice wasn't mentioned. It is higher in nutrients than any other rice and soooo very versatile. Unlike paddy rice grown in so much of the US, Canadian lake rice is longer, darker and usually more desired by the gourmet chef. Wild rice is starting to become mainstream as the everyday cook sees its nutritional value. Check to make certain your wild rice is Canadian lake grown and organic!
Posted by: Tracy | February 6th, 2011 at 10:56 pm