威廉安格斯第二十三課：炒飯，紫米粥，義大利蘑菇燉飯，米布丁

主廚示範：

我的廚房實作：

世界有超過四萬種品種的米飯，但90%都是水稻

今天上課介紹了數種品種與料理要點

主要就是Brown Rice糙米和Wild Rice野生米，要煮約白米的兩倍時間，六倍水量

也就是：

白米 100g ＋水100ml : 20-25 分鐘

糙米或野生米 100g ＋水 600ml : 40-50 分鐘

Fried rice 炒飯

Ingredients:

·       200ml Rice, 250ml water, 20ml Oil, 10ml Soy sauce , 1/2 Bacon rasher, 1 Chinese sausage slice thin, 2 Spring onion, 40g Red capsicum, thin strips, 40g Mushroom, slice thin

Method:

·       Prepare rice pilaf

·       Thinly slice the spring onion, and reserve some green parts for garnish

·       Heat the wok, add half the oil and swirl it around. Add beaten egg and cook to a thin omelette. Remove, roll up and cut into strips

·       Wipe the wok clean and reheat. Add remaining oil and swirl it around. Add the spring onion, capsicum, mushroom and bacon and toss through, to start cooking. Add the Chinese sausage and keep tossing. Add the cooked rice, toss through to reheat

·       Season with some soy sauce and serve hot garnish with the reserve spring onion

Sticky Black Rice 紫米粥

Ingredients:

·       Syrup: 100g Palm sugar+120ml water

·       120g Black rice, soaked overnight in water, 300ml water, 1 slice ginger

Method:

·       Make a syrup with the palm sugar and 120ml of water, set aside

·       Wash the rice in several changes of water and place in a pot with the water and ginger

·       Cook until the water is absorbed and the rice is soft

·       Add 60ml of the syrup and cook until it becomes sticky, set aside to cool

Mushroom risotto 義大利蘑菇燉飯

Ingredients:

·       100g Arborio rice, par cook, 15g Olive oil, 25ml White wine, 50-100ml Chicken stock, 50g Mushroom bottom, cut in 1/4(depend on size), 20g Fennel brunoise, 5 g Parsley, finely chopped, 5g Basil, finely chopped, salt and pepper

Method:

·       Heat pan and add oil, sweat onion for approx. 5 mins then add cut mushroom cook for a further 5 mins then add the fennel and sweat for an additional mins

·       Deglaze with white wine and let evaporate

·       Add chicken stock to mushroom mixture and bring to the boil

·       Add risotto, cheese and butter and stir continuously to develop a wet creamy, emulsified mixture

·       Add more chicken stock if necessary

·       Season to taste and fold through the herbs

·       Serve hot and garnish

Rice Conde 米布丁

Ingredients:

·       45g Short grain rice, 40g Castor sugar, few drops Vanilla essence, 250ml Milk, 1 Egg yolk, 10g Butter, 50ml Cream

Method:

·       Wash and drain rice

·       Place milk in a pan, add the vanilla and bring to the boil

·       Add the washed rice, stir until it re-boils

·       Cover with a lid and simmer gently, stirring occasionally to prevent sticking

·       Cook until all the liquid is absorbed(around 45 mins), then remove from the heat

·       Mix in the sugar and allow to absorb into rice while  slowly stirring rice as it continues to cook slowly over low heat

·       Whip cream to medium peak and mix into the cold rice

·       Use immediately or mould as required