vineri, 11 noiembrie 2016

Timeless (33) From time to time. Toamna: despre orez / About rice. In autumn. (update on short)

Photos, various homemade rice dishes and some info about; a culinary update on an old post about the rice. In autumn season, - but actually - in any cold days, the rice can be a comfort food cooked in so many ways. In a mix with vegetables, condiments, salads or as pilaf, for instance, the rice is an excellent food.
Ştiaţi că? Did you know?
Despre orez / About rice
From Did You Know Category:
Extrase/Excerpts About Rice
From around the web/media*
*Source: Wikipedia & internet (various sources).

Etimologia cuvântului orez /

Etymology of the word rice:
Provine din neogreacă ỏρύζι (órýzi) până la greaca antică ρυζα (óruza). În latină este oriza, iar în slavă orizu.
From the neo-greek ỏρύζι (órýzi) to the antique greek ρυζα (óruza). In latin is oriza and in slav language is orizu.

Looking at the etymology of rice: it is said here - “First attested in English in the middle of the 13th century, the word "rice" derives from the Old French ris, which comes from Italian riso, in turn from the Latin oriza, which derives from the Greek ρυζα (oruza).
The Greek word is the source of all European words (cf. Welsh reis, German Reis, Lithuanian ryžiai, Serbo-Croatian riža, Polish ryż, Dutch rijst, Hungarian rizs, Romanian orez).*Source Wikipedia.

..."rice is the most important grain with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans.

Wild rice, from which the crop was developed, may have its native range in Australia. Chinese legends attribute the domestication of rice to Shennong, the legendary emperor of China and inventor of Chinese agriculture. Genetic evidence has shown that rice originates from a single domestication 8,200–13,500 years ago in the Pearl River valley region of Ancient China. Previously, archaeological evidence had suggested that rice was domesticated in the Yangtze River valley region in China.
From East Asia, rice was spread to Southeast and South Asia. Rice was introduced to Europe through Western Asia, and to the Americas through European colonization.

Rice can come in many shapes, colours and sizes. 
There are many varieties of rice and culinary preferences tend to vary regionally. In some areas such as the Far East or Spain, there is a preference for softer and stickier varieties." *Source Wikipedia.

 I also wanted to know some things about the rice and I found these facts*:
 "Most of the European Union's rice is produced in Italy, and is supplemented by imports. Average rice consumption per person in Europe is 5.2 kg per year, while an average Asian eats 77 kg per year." (...) "The rice consumed in the EU is supplemented by imports of different varieties, mainly long-grain indica rice such as basmati from India and Pakistan."

*În privinţa consumului s-a raportat astfel: per persoană în Europa - 5,2 kg/an, iar în Asia: 77 kg/an. La nivel european, consumul de orez este suplimentat prin importul de diferite varietăţi, în principal: bobul de orez lung de tip basmati din India şi Pakistan.   *Source Rice in Europe

Preparate pe bază de orez / Some very known dishes:

Orez fiert; la aburi/cooked; steamed rice - Asia de Est si Sud-est / East and Southeast Asia;
Budincă de orez/ Rice pudding - nivel global / Worldwide;
Pilaf - nivel global / Worldwide;
Orez gătit / Fried rice – China;
Risotto - Italy;
See the list of rice dishes here  

Also you can read about the huge list of rice varieties 
Varietăţi / well known varieties
Oryza sativa var. japonica, orez cu bobul scurt/ the short grain of rice
Oryza sativa var. indica, orez cu bobul lung/ the long grain of rice
I personally use the long grain rice or the usual one in dishes like: cooked rice, pilaf, fried rice, curry rice,  rice pudding with cinnamon and rolls of wrap cabbage with meat.
Despre preparate cu orez şi din orez/
About various dishes with rice and from rice:

Orez gătit sau fiert/
 Cooked/steamed rice    

 About Bibimbap - mixed rice with vegetables:
Orez gătit în stil coreean / cooked rice in korean cooking style
"Bibimbap (비빔밥, Korean pronunciation: [bibimbap], sometimes anglicized bi bim bap or bi bim bop) is a Korean dish. The word literally means "mixed rice". Bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste), soy sauce, or doenjang (a fermented soybean paste). A raw or fried egg and sliced meat (usually beef) are common additions. The hot dish is stirred together thoroughly just before eating." *click to read more info about Bibimbap on Wikipedia
"Bibimbap (비빔밥, Korean pronunciation: [bibimbap], sometimes anglicized bi bim bap or bi bim bop) is a Korean dish. The word literally means "mixed rice". Bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste), soy sauce, or doenjang (a fermented soybean paste). A raw or fried egg and sliced meat (usually beef) are common additions. The hot dish is stirred together thoroughly just before eating." *click to read more info about Bibimbap on Wikipedia
Rice with vegetables and meat 
(green lettuce, carrots, green onions and sesame seeds)
 White rice and seasoned rice with dwaeji bulgogi
"Bulgogi (Korean pronunciation: [pulɡoɡi]; Korean: 불고기) is a Korean dish that usually consists of grilled marinated beef.

The term is also applied to variations such as dak bulgogi (made with chicken) or dwaeji bulgogi (made with pork), depending on what kind of meat and corresponding seasoning are used."

The word Bulgogi literally means fire meat in Korean, and is derived from the Pyong'an dialect. It refers to marinated meat (generally beef if used without a qualifier) cooked using traditional grilling techniques (...)"
Preparation and serving
Rice with vegetables and meat  (green lettuce, carrots, green onions and sesame seeds)  White rice and seasoned rice with dwaeji bulgogi"Before cooking, the meat is marinated to enhance its flavour and tenderness with a mixture of soy sauce, sugar, sesame oil, garlic, pepper, and other ingredients such as scallions, ginger, onions or mushrooms, especially white button mushrooms or matsutake."
"Bulgogi is traditionally grilled, but pan-cooking has become popular as well. Whole cloves of garlic, sliced onions and chopped green peppers are often grilled or fried with the meat. This dish is sometimes served with a side of lettuce or other leafy vegetable, which is used to wrap a slice of cooked meat, often along with a dab of ssamjang, or other side dishes, and then eaten together."*click to read more info about Bulgogi on Wikipedia
Ssam bap/Rice with Leaf Wraps."Ssam, sometimes also transliterated as ssäm, literally meaning "wrapped", refers to a dish in Korean cuisine in which, usually, leafy vegetables are used to wrap a piece of meat such as pork or other filling. It is often accompanied by a condiment known as ssamjang and can also be topped with raw or cooked garlic, onion, green pepper, or a banchan (small side dish) such as kimchi. Ssam is usually bite-sized to avoid spilling out the fillings."
"Ssambap is a dish in which rice is included."
"Sangchu ssam (상추쌈), wrapped with lettuce
*click to read more info about Ssam on Wikipedia
Rice with vegetables and meat  (green lettuce, carrots, green onions and sesame seeds)  White rice and seasoned rice with dwaeji bulgogi

Pilaf with chicken, parsley and salad (above) and with salad of seasoned raw cabbage. (below)
Pilaf cu carne de pui, pătrunjel şi salată verde (sus) ori varză crudă condimentată (jos).
About Pilaf
"The English term pilaf* is borrowed directly from the Turkish pilav, which in turn comes from Persian polow (پلو), Hindi pulāo, from Sanskrit pulāka (meaning "a ball of rice"), which in turn, is probably of Dravidian origin. The English spelling is influenced by the Modern Greek pilafi, which comes from the Turkish pilav."
Pilaf with chicken, parsley, bay leaves and black pepper served along with salad of seasoned raw napa cabbage.  Pilaf cu carne de pui, pătrunjel si salată de varză crudă condimentată."Pilaf is a dish in which rice is cooked in a seasoned broth. In some cases, the rice may also attain its brown colour by being stirred with pieces of cooked onion, as well as a mix of spices. Depending on the local cuisine, it may also contain meat, fish, vegetables, pasta, and dried fruits.
Pilaf and similar dishes are common to Balkan, Middle Eastern, Caucasian, Central and South Asian, East African, Latin American and Caribbean cuisines. It is a staple food and a national dish in Afghan, Armenian, Azerbaijani, Bangladeshi, Balochi, Bukharan Jewish, Cretan, Indian, Iranian, Kazakh, Kyrgyz, Kurdish, Pakistani, Swahili (Kenyan, and Tanzanian-Zanzibari), Uyghur, Uzbek, Tajik and Turkish cuisines." 
*Click to read more info about Pilaf on Wikipedia
Pilaf cu pui, sfeclă roşie şi murături sau varză murată / 
Pilaf with chicken, beetrout and spicy pickles or sauerkraut cabbage (above).

Orez (tip bob rotund) folosit la prepararea sărmăluţelor româneşti /
cooked short grain rice in cabbage rolls filled with pork meat and rice.
"A cabbage roll* is a dish consisting of cooked cabbage leaves wrapped around a variety of fillings. It is common to the cuisines of the Balkans, Central, Northern, Eastern Europe, and Iran, as well as West Asia and Northern China.

Meat fillings are traditional in Europe, often beef, lamb, or pork seasoned with garlic, onion, and spices. Grains such as rice and barley, eggs, mushrooms, and vegetables are often included. Pickled cabbage leaves are often used for wrapping, particularly in Southeastern Europe. In Asia, seafoods, tofu, and shiitake mushroom may also be used. Chinese cabbage is often used as a wrapping." *Click to read more info about cabbage roll on Wikipedia
"Sarmale are Romanian stuffed cabbage rolls traditionally served on Christmas and New Year's Eve but also served throughout the year at weddings, baptism parties, and other large celebrations. Ground pork is mixed with sauteed caramelized onions and rice stuffed in a cabbage leaf, pickled sauerkraut leaf or grape leaf. For flavor, they usually consist of layers with smoked pork fat, smoked ribs, or smoked sausage.

The Romanian sarmale is a versatile dish, and the best way of consuming is reheated the next day. The flavor is different with an enhanced flavor. It can be prepared with a tomato base, dill base or combination. Sweet shredded cabbage layers in between the rolls of pickled cabbage leaves or sauerkraut layers in between of sweet cabbage leaves. The taste is significant different but still a great dish."*Click to read more info about Sarmale on Wikipedia

Orez gătit în stil chinezesc /
Fried rice – in China style
with soy sauce 

"Fried rice* is a Chinese dish of steamed rice that has been stir-fried in a wok and, usually, mixed with other ingredients, such as eggs, vegetables, and meat, and as such, often served as a complete dish."
*Click to read more about Fried rice and a list of fried rice dishes on Wikipedia.
Orez gătit în stil indian / Curry rice with vegetables, spices and chicken
"Rice and curry*is a popular dish in the Southern Indian states of Andhra Pradesh, Karnataka, Kerala, and Tamil Nadu, as well as in Sri Lanka and Bangladesh.
Rice and curry dinner comprises the following:
A large bowl of rice, most often boiled, but frequently fried. Sometimes Kiribath, rice cooked in coconut milk, is served.
A vegetable curry, perhaps of green beans, jackfruit or leeks.
A curry of meat, most often chicken or fish but occasionally goat or lamb
Dhal, a dish of spiced lentils
Papadums, a thin crisp wafer made from legume or rice flour and served as a side dish.
Sambals, which are fresh chutney side dishes; they may include red onion, chili, grated coconut, lime juice, and are often the hottest part of the meal.
Each bowl contains small portions, but as is traditional in most of tropical Asia, if a bowl is emptied, it is immediately refilled.
The food uses chili peppers, cardamom, cumin, coriander and other spices. It has a distinctive taste. " 
"Curry fried rice – standard fried rice mixed with curry powder for a spicier flavor."
*click to read more info about Rice and curry on Wikipedia.
"Curry powder* is a spice mix of widely varying composition based on South Asian cuisine. Curry powder and the contemporary English use of the word "curry" are Western inventions and do not reflect any specific South Asian food, though a similar mixture of spices used in north South Asia is called garam masala. The word "curry" is derived from the Tamil word kari meaning "sauce, relish for rice". However, use of curry-like mixtures was prevalent in South Asia long before the arrival of Europeans in India. In fact, almost 4000 years prior, spice blends with key ingredients of ginger, garlic, and turmeric were used in the Indus Valley Civilization. The chili pepper, a ubiquitous ingredient in curry today, was brought to South Asia from the Americas through the Columbian Exchange in the 16th century."
Most curry powder recipes include coriander, turmeric, cumin, fenugreek, and chili peppers in their blends. Depending on the recipe, additional ingredients such as ginger, garlic, asafoetida, fennel seed, caraway, cinnamon, clove, mustard seed, green cardamom, black cardamom, nutmeg, long pepper, and black pepper may also be included."
"Most curry powder labels do not list all the spices individually. " 
*Click to read more about curry powder info on Wikipedia
Orez cu  ciuperci & curry /
Rice with musrooms & curry.

Orez cu roti sau chapati
 /Fried rice and roti

Diverse combinații/Various combinations/ Homemade rice dishes:
Orez cu ciuperci & sos de tomate condimentat; 
 Spicy rice with mushrooms and green chilli with tomato sauce & roti (paratha). :)

Rice with vegetables, green pea, green bean, carrots and grilled chicken with mix salad.
Fried rice with carrots, corn beans and mushrooms.
Fried rice with vegetables: corn, beans, mushrooms, onions, green onions, carrots.Orez prăjit cu legume: porumb, fasole, ciuperci, ceapă, ceapă verde, morcovi.
Orez prăjit cu sfeclă roșie/Fried rice with red beetroot.
Spicy curry rice and tomato salad.
De gustibus non est disputandum is a Latin maxim meaning: 
"In matters of taste, there can be no disputes" (literally, "There must not be debate concerning tastes").
Sometimes the phrase is expanded as De gustibus et coloribus... referring to tastes and colors.
The implication is that everyone's personal preferences are merely subjective opinions that cannot be "right" or "wrong", so they should never be argued about as if they were."
*From Wikipedia, the free encyclopedia De gustibus non est disputandum

Arhiva foto privată/ Private photos archive.
Click to see enlarged views.

Series of photo instants, 
up-close & collages;
Edited in color, sepia and/or black & white. 
Private archive.

"Write it on your heart
that every day is the best day in the year.
He is rich who owns the day, and no one owns the day
who allows it to be invaded with fret and anxiety.
Finish every day and be done with it.
You have done what you could.
Some blunders and absurdities, no doubt crept in.
Forget them as soon as you can, tomorrow is a new day;
begin it well and serenely, with too high a spirit
to be cumbered with your old nonsense.
This new day is too dear,
with its hopes and invitations,
to waste a moment on the yesterdays.*"
*Source Internet: 
*By Ralph Waldo Emerson in "Collected Poems and Translations".

Happiness starts with yourself.
*Source of quotes/excerpts above: internet, wikipedia.
Gladly shared with:
Be joyful, amazing and never give up to smile! 
Stunning things are all over! 

Stay positive, today, tomorrow and always! 
Rămâi pozitiv, astăzi, mâine și întotdeauna!
So, very thankful, each and every day, to be inspired...
All is well...

20 de comentarii:

  1. Nu stiam ca gatesti in atatea feluri orezul!

  2. păi ştiu şi eu ce să-ţi zic?!.. ar mai fi diverse...

  3. Le riz se prête à de nombreuses recettes. Mais nous en mangeons bien moins qu'en Asie. Nous avons d'autres céréales plus faciles à cultiver dans nos zones tempérées. Mon plat de riz favori est le riz au lait, excellent souvenir d'enfance!

    1. Bien d'accord et j'avais une photo avec du cet plat - riz au lait, mais - pas des chances du trouver pour ce post! " souvenir d'enfance", aussi. (orez cu lapte şi scorţişoară/ rice pudding with cinnamon).... Je doit revenir un jour avec un nouveau post, des details neufs... encore une fois - trop des infos et des curiosites diverses...sans doute!! But - I'm also amazed about how much similarity exists in the global cuisine... great to know that the pudding is consider to be cooked worldwide, also - the pilaf... or the rice with different vegetables like in a "happy fusion of influences"!Bonne journee!

  4. M-ai lasat paf! M-ai facut pilaf! :) Imi place foarte mult orezul - sub orice forma si in combinatie cu (aproape) orice, dar "orezul cu lapte" a fost si va ramane preferatul! :)
    Ah! De-as incerca sa mananc orez (si nu numai) cu betisoarele cei prezenti ar trebui protejati cu folie de nailon. :)
    Iti doresc sa ai un weekend minunat! Spor la tot ce ai de facut! Numai bine! <3

    1. Si mie imi place orezul, pilaful mai ales!! incerc sa-l prepar (orezul) aproape in orice combinatie, dupa cum bine ai mentionat. Si sunt atatea informatii/retete, incat, nu m-am rezumat decat la cele mai cunoscute si in masura in care am si ingredientele necesare; cat despre mancatul cu betisoare, nu reusesc sa apuc decat bucatele mai maricele de legume sau ciuperci; orezul nu sta, nici daca incerc de o suta de ori :) *-*
      Asemenea, weekend frumos si placut sufletului! multumesc si sambata placuta!

  5. Wow Alexa....this all fascinating!
    Thank you for compiling so much interesting information.
    Have a great week!

    1. Thank you so much! indeed, there is much more to read about; I found only some basic info. Thank you again and a good weekend, too!

  6. Ce rabdare ai avut sa gasesti atatea lucruri interesante despre orez! Parca acum il "simt" altfel!
    Eu nu ma pot lauda ca-l gatesc intr-un mod special. Doar il pun sa se inmoaie impreuna cu ingredientele (neaparat ardei si ceapa) cateva ore si-l fierb apoi. Dar o sa testez si ce ai tu pe aici, ca arata tare bine!
    Multumesc de idei, draga Alexa! O duminica minunata sa ai si o noua saptamana frumoasa!

    1. De atata timp, ma tot gandeam sa revin la aceasta postare; informatii sunt mult mai multe, diversificate, dar m-am rezumat la cele cat de cat de baza. Si retete sunt cu duiumul, incat n-as sti ce si cum sa aleg mai intai. In ceea ce ma priveste, m-am rezumat de vreo zece ani, doar la orez in combinatie cu legume (prajit), pe langa arhicunoscutul pilaf cu supa de pui. :)
      Ca sa incerc si altceva, trebuie mai intai sa observ modul de pregatire si apoi ma incumet. Tehnica culinara - daca pot spune asa - este diversa, diferita si absolut dificila uneori.
      Multumesc frumos de ganduri, Suzana! Si toate cele frumoase in noua saptamana, asemenea!

  7. Hello,Alex!
    Wow, So many recipes and information. It is hard for me to choose the best one, though I like to eat rice.Thank you for sharing!
    I eat miso soup and Japanese rice Sunday mornings. Have a good new week!

    1. Thank you very much, Tomoko! I never tried miso soup and with Japanese rice must be lovely, indeed! Wonderful thoughts expressed! A very good new week to you, as well!

  8. Heisann.... wonderful rice-presentation! Have you ever heard of "nissegrøt" -it´s some kind of rice pudding for Christmas. Have å nice week ;:OD)

    1. Greetings! It must be something delicious, this rice pudding for Christmas. I'll look for info, for sure! Many thanks for this observation *-* about 'nissegrøt'. Best regards and a lovely week, too!

  9. Interesting and informative post, Alexa. And all of the dishes look delicious!
    Thank you for joining the Friday Greens meme.

  10. Hi Alexa... Korean food has recently become a favorite of mine, so those were my favorite food pictures. All so interesting. In your posts above, I loved your curious kitty and also your very beautiful November skies.

    1. Many, many thanks Sallie! I like korean food and I'm trying to learn more info about their culinary traditions. All so interesting to me, too! Thank you kindly so much, once again and I wish you a good day to you!


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