The first stock of 40,000 metric tonnes of white long grain rice from Pakistan, a substitute for samba is scheduled to arrive in the country on January 8, Trade, Marketing Development, Co-operatives and Consumer Services Minister Bandula Gunawardene said.
Addressing a media briefing in Colombo yesterday, the Minister rejected media reports that certain imported rice are not suitable for human consumption since no white rice has been imported by the Government as yet.
“We imported rice from Myanmar when there was a food crisis last year.” Other than that, the Government has not imported white raw rice to the country,” he said.
The Minister said there is no rice shortage in the country as the traders in the private sector have already imported sufficient white raw rice stocks following the tax relief on rice imports.
Traders in the private sector are engaged in selling white raw rice at wholesale price between Rs.45-50 without any shortage. Meanwhile the Laksathosa and Sathosa outlets across the country are providing sufficient rice stocks to consumers without shortage. Accordingly, Laksathosa sells a rice kilo at Rs.57.50.
The Minister said sufficient rice stocks are scheduled to arrive in the country on January 13, 17 and 19. Meanwhile, 1,600 rice metric tonnes as a substitute for samba rice, will also arrive in the country from Vietnam. Adequate rice stocks will be provided to the market to prevent shortage within next few days.
The Sri Lanka State Trading (General) Corporation had imported Pakistani rice which can be preserved for the next two years. “Therefore, we have planned to maintain additional stocks as a buffer stock, when there is a surplus during reaping of the paddy harvest from March. Minister Gunawardene stressed the Government took this decision to provide adequate rice stocks to the market without any shortage after the State stipulated a maximum sale price, to provide relief to the people.
Friday, January 15, 2010
Types of CA Rice
California rice farmers produce hundreds of varieties of medium and short grain rice, each with its own unique characteristics and culinary applications.
We are known for our premium medium and short grain which are moist and sticky and are used in Asian cuisine like sushi as well as Mediterranean dishes such as paella or pilaf. We also grow small quantities of specialty rices like Arborio, Jasmine, Basmati, Calmochi and colored rices like Black and Mahogany Japonica and Red rice. To learn more about types and uses,
Medium Grain Varieties
More than 90 percent of the rice grown in California consists of medium grain variety.
Calrose and "New Variety" are grown in the Sacramento valley which boasts crystal clean water from the Sierras and a Mediterranean climate of warm days and cool nights.
Below are the primary medium grain rice varieties and best uses by type, great for first time sushi makers.
Calrose Variety
Description:
* Grains are soft and stick together
* Calrose absorbs flavors beautifully
* Holds together well in soups and salads.
Best Uses:
* Mediterranean and Asian cuisine such as paella, risotto, pilafs and rice bowls or sushi.
* Companion dishes to Asian fusion entrées
* Spanish-style rice dishes
* Great for winter soups and summer salads
* An excellent table rice
Additional Facts:
* About 85 percent of all California rice is a Calrose variety
* Most recognized variety in the US and abroad
Premium Medium Grain "New Variety"
Description:
* Grains remain glossy and upright after cooking
* Retains its moist texture for longer periods of time
* New Variety is distinctively sweet and a bit softer and stickier, these characteristics resemble those of a short grain rice (at a more economical price point)
Best Uses:
* Preferred sushi rice, offers great presence and hold in rolls and nigiri.
* Great for Asian fusion entrées that require a flavorful bowl of steamed rice
* An excellent table rice
Additional Facts:
* Packaged as "New Variety"
* Most popular variety used in sushi in the US
Brown and White: What's the Difference?
Brown rice is milled to retain the rice bran layer, which gives it a nutty flavor and retains more of the vitamins and fiber. White rice is milled to remove the bran layer for a milder taste and texture.
Short Grain Varieties
About 7% of the rice grown in California consists of short grain varieties.
Below are the primary varieties and best uses by type of rice.
These super-premium varieties were developed from Japanese lines and are grown in the Sacramento valley that provide crystal clean water from the Sierras and a Mediterranean climate of warm days and cool nights. The firm, sticky grains are the preferred consistency for most traditional Japanese favorites. Home sushi makers may prefer this rice if making sushi rice prior to serving because it retains its moisture for longer periods.
Koshihikari
Description:
* Grains have a sweet aroma and are firm, moist and sticky
* Although soft and sticky, its know to hold its firmness and flavor over long periods of time
* Wonderful flavor on its own as a side dish to a spicy entree
Best Uses:
* Sushi and traditional Japanese cuisine
* Great as an accompaniment to rich flavored dishes
* Desserts such as rice puddings
Additional Facts:
* Most recognized variety in Japan
* Sushi connoisseur's delight
Akitakomachi
Description:
* Grains have a sweet aroma and are firm, moist and sticky
* Slightly less sticky than "Koshi"
* Also a favorite for sushi
* Has a neutral and faint nutty taste
Best Uses:
* Sushi and traditional Japanese cuisine
* Great when topped with highly spiced dishes like a curry or as a flavored rice dish
* Desserts such as rice puddings
Additional Facts:
* Second most recognized in Japan
Brown and White: What's the Difference?
Brown rice is milled to retain the rice bran layer, which gives it a nutty flavor and retains more of the vitamins and fiber. White rice is milled to remove the bran layer for a milder taste and texture.
Specialty Rice Varieties
California rice is the foundation for cuisine that spans the globe.
If you crave a little adventure or want to refresh your menu, try our specialty rices.
California specialty rice varieties range from Arborio, Jasmine, Basmati, Calmochi and colored rices like Black and Mahogany Japonica and Red Rice. Small quantities of these varieties are grown in the Sacramento Valley that provide crystal clean water from the Sierras and a Mediterranean climate of warm days and cool nights. So if you crave a little adventure or want to refresh your menu, try our specialty rices.
Arborio: Medium Grain
Description:
* Grains have a creamy and chewy like texture
* Similar to pasta
Best Uses:
* Risotto, paella and pudding
Jasmine: Long grain - Aromatic
Description:
* Grains emit a perfume-like aroma and its texture is sticky and moist
Best Uses:
* Side dishes, stir fry, and Asian inspired desserts
Note:
* Aromatic rice may alter overall flavor when using in a recipe that calls for more spices like pilafs, salads, or casseroles.
Basmati: Long grain - Aromatic
Description:
* Grains have a popcorn like aroma and textures are fluffy, separate, and dry
Best Uses:
* Side dishes, pilafs and salads
Note:
* Aromatic rice may alter overall flavor when used in recipes that call for more spices like pilafs, salads, or casseroles.
Black Japonica & Mahogany Japonica: Short grain
Description:
* Grains have a thick bran layer that is black or mahogany in color
* Sweet, nutty and musky flavor and chewy, moist and crunchy texture
Best Uses:
* Salads, soups, stuffings, and casseroles
Calmochi: Short grain
Description:
* Grains have a sweet flavor and a creamy, soft texture
* Preferred for desserts
Best Uses:
* Puddings and Asian-inspired desserts like mochi
Red Rice: Long grain
Description:
* Grains are reddish-brown in color and have a nutty, chewy texture.
Best Uses:
* Side dishes, salads, stuffings, and soups
Brown and White: What's the Difference?
Brown rice is milled to retain the rice bran layer, which gives it a nutty flavor and retains more of the vitamins and fiber. White rice is milled to remove the bran layer for a milder taste and texture.
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