Rice (Continued)

Types of Rice and Their Uses

Plain white rice, Glutinous rice and Black rice, they are three different types of rice that I use in my cooking, 
Steamed white rice is the base of other dishes, such as fried rice, it is also excellent to be served with a variety of meat, eggs and vegetable dishes.
Glutinous rice is for cooking sweet and savoury dishes, such as wajik and Lemper.
Black rice is for cooking desserts such as pudding and porridge.

A few pictures and samples of rice dishes. 

Arborio rice is for cooking Risotto.

White Glutinous Rice is for cooking sweet  and savoury dishes

Wajik-Pink              and                   Lemper

(recipe, please open my older-oldest post)

Black glutinous rice is for cooking sweets such as sweet porridge.  This sweet treat was one of my favourites, in my parents' home, they served this porridge occasionally.

Black Glutinous Rice

The recipe as I remember it.
Jenang Ketan Hitam (sweet black rice porridge)

 1/2 cup black rice soak in 1/2 cup water overnight or at least a few hours.
1/2 cup dried mung beans, cook with two cups water until the mung beans soften and split.
Add in the black rice and 1/2 cup water, bring to boil and cook until the rice is soft and the liquid is thickened, stir it from time to time. 
Add 1/2 cup grated palm sugar or more, as sweet as you want it to be.
To serve: Serve hot or warm, ladle some porridge in a bowl, add in /drizzle some fresh coconut milk.
(Cook this rice dish over low heat about one hour or longer)

Tried Recipe - Susy's Recipe,  Sweet Black Rice Porridge

Bubur Ketan Hitam ( Sweet Black Rice Porridge)

Cook Over Low Heat-Using Adzuki Beans instead of Mung Beans.

½ cup black rice, soak in ½ cup water overnight

A ½ cup full and packed grated coconut sugar

½ cup Adzuki Beans (available in Asian Supermarket), boil with two cups water for 40 minutes.

Add in the beans, and ½ cup water,  keep on cooking for another 55 minutes

Add in the grated coconut sugar in the last ten minutes of cooking.

To serve: ladle the porridge into a bowl, and drizzle with coconut milk.

It is a very potent dish, serve carefully.

I cooked the dish, it is delicious.

Long grain rice is very common and widespread in Asian cooking

Rice Cone (plain steamed white rice) with Garnishes

Short grain rice is used for sushi and also for other Asian dishes.  They are readily available in many supermarkets.

Wild rice is not directly related to Asian rice.  I must learn about it more.



Rice is believed by some to have medicinal properties. Although this is not scientifically proven to be effective, it has been used in many countries for therapeutic purpose.

For example:

• Philippines: Rice polishings-the bran-is extracted and used as an excellent source of Vitamin B to prevent and cure beriberi.
• Malaysia: In the Medicinal Book of Malayan Medicine, it is prescribed that boiled rice "greens" can be used as an eye lotion and for use with acute inflammation of the inner body tissues. The book also recommends applying a mixture of dried, powdered rice on specific skin ailments.
• Cambodia: The hulls (husk) of mature rice plants are considered useful for treating dysentery. The shells of a three-month-old rice plant are thought to be diuretic.
• China: The Chinese believe rice strengthens the spleen, as well as "weak stomach," increases appetite, and cures indigestion. Dried sprouted rice grains were once used as an external medicine to aid in digestion, give tone to muscles, and expel gas from the stomach and intestines.
• India: Rice water is prescribed by the Pharmacopoeia of India as an ointment to counteract inflamed surface.     (Rice Uses-information from the Web)

I hope you all had a lovely weekend and have a great week to come.

Until Next Post
Susy