Das wird wahrscheinlich dumm klingen. Aber ich fange langsam an, kochen zu lernen. Und ich bin ein großer Reisfan. Ich habe hier verschiedene Reissorten probiert, aber fast alle Marken haben eine ähnliche Getreidesorte (ja, ich bin mir nicht sicher, was die Namen der Reissorten angeht, weder auf Englisch noch auf Portugiesisch. Tut mir leid), mit Ausnahme von Basmati und Jasmin. Was ich nicht mag, weil es beim Kochen etwas trocken ist. Wenn ich es hier einmal probiert habe, wird es beim Kochen einfach matschig. Die Körner werden nicht richtig getrennt. Ich habe versucht, mit der Wassermenge herumzuspielen, aber es klappt einfach nicht. Aber wann immer ich eine andere Reissorte aus Asien oder Italien bekomme, gart sie perfekt. Meine Mutter hat mir diese Art von wirklich kleinkörnigem Reis aus Südasien geschenkt (Bilder unten angehängt), den ich langsam liebe! Ich kann es perfekt kochen, es wird nicht matschig.
Meine Fragen sind also;
1) Gibt es einen Ort in Lissabon, wo ich diese Art von kleinkörnigem Reis bekommen kann? Oder online bestellen?
2) Jeder Ort, den ich bisher gesehen habe, hat nur 1-kg-Reispackungen. Gibt es einen Ort, an dem ich so eine 10-kg-Packung bekommen kann?
3) Wenn keine dieser Reissorten hier verfügbar ist, was sind Ihre Tipps zum Reiskochen? Ich habe übrigens keinen Reiskocher. Aber ich verspreche, ich lutsche und koche keinen Reis, nur diese Art verursacht Probleme. Und ich finde zufällig keinen anderen Typ.
Obrigado! Dank im Voraus! Wünsche allen ein tolles Wochenende!
https://www.reddit.com/gallery/1rt14y9
Von ur-ita-bull
10 Kommentare
That looks like Carolino, one of the most common rices in supermarkets
My Portuguese advice. (because i don’t know that kind of rice here)
Try a Portuguese kind of rice called Carolino. Smaller grain and fater. It cooks for a bit longer and it is better to kind of risoto dishes.
You can buy ir organic, from Alcácer do Sal or Figueira da Foz, the two regions where they plant it.
If you don’t like mushy, after cooking, wash it, to remove the „goma“. If needed ir if you like it, fry it for a little bit.
I have no idea the type of rice in your photos. It looks too short and yellow to any of the 2 most common types of rice in Portugal: Carolino or Agulha.
I don’t think rice cookers are widely used in Portugal. Just Google some receitas de arroz and give it a try. Type of rice, amount of water and type of pot have a huge impact on your success.
just learn to cook the rice we have here…
you put a bit of olive oil, some onion, some garlic if you like also, let it start becoming mushy, add the rice, stir it for a bit, add the water, water measurement is 2x whatever you put of rice, so, a glass of rice, use 2 glasses of water, i usually put slightly less water than that, then, cook till all water evaporates, avoid removing the lid, it should take around 10 minutes for all the water to evaporate, tada, you have rice and it is not mushy, depending on the type of rice, i use carolino or agulha, i know there is one type of rice that always get mushy, but i don’t know the name
There are a few stores around Lisbon that sells Asian food and have choose of rice. My favorite is Supermercado Chen (near Airport). It has big packs.
I love short-grain rice. I buy the Amazon brand online(blue bag). It is the same type of rice used for sushi, but I enjoy eating it plain with any meal.
Not sure what’s the name of that type of rice but you could try checking a couple Asian grocery shops:
• Mercado Asiático in Martim Moniz;
• DilliWalla Global Foods, they have a couple stores in Odivelas (one of them close to the Metro) and I think another one in Intendente.
We use 2 main types of rice:
1) Carolino: a starchy, short grain rice similar to risotto. You get more bind and a sticky, mushy texture. I use it for rice pudding
2) Agulha (needle rice): a non-starchy long grain rice. You get a fluffier looser texture with this one. Personally this is my go-to for most dishes
The rice you have there looks like “Trinca de Arroz”, usually given to birds and other animals.
My rice recipe (uses “Arroz Vaporizado”, can be found in a portuguese supermarket):
1) Boil water using a kettle (if available) or a pan;
2) Add olive oil + onion to a pan (if you want, add shredded carrot or any vegetables you like), use medium to low heat for the entire recipe;
3) When the onion starts getting translucencent, add 1 measure of rice (you choose the measure) and let it cook for 30/45 seconds;
4) Add 2 measures of boiling water. Mix everything, put the lid on the pan;
5) Approximately 15 minutes later , check of the water is gone or nearly gone. Turn off the heat and keep it covered for another 5 minutes.
You should have loose rice when you are done.
Each type of rice has a different way of cooking and use.
Carolino – gets more soaked, arroz de peixe ou marisco.
Agulha – plain white rice (2 water for 1 rice)
Vaporizado – arroz de pato, never sticking rice (2water for 1 rice)
Basmati – plain white rice (1 + 1/2 water for 1 of rice)
Jasmin – plain white rice (1 + 1/2 water for 1 of rice)
Arbóreo – risotto more mushy