Aroma ARC-830 TC, Инструкция по эксплуатации

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Rice is the perfect foundation for today’s healthier eating. It is a nutrient-dense
complex carbohydrate that supplies energy, fiber, essential vitamins and
minerals and beneficial antioxidants. Rice combines well with other healthy
foods such as vegetables, fruits, meat, seafood, poultry, beans and soy foods.
Nearly 88% of rice consumed in the U.S. is grown in the U.S. Arkansas, California,
Louisiana, Texas, Mississippi and Missouri produce high-quality varieties of short,
medium and long grain rice as well as specialty rices including jasmine, basmati,
arborio, red aromatic and black japonica, among others.
There are many different varieties of rice available in the market. Your Aroma
®
Rice Cooker can cook any type perfectly every time. The following are the
commonly available varieties of rice and their characteristics:
Long Grain Rice
This rice has a long, slender kernel
three to four times longer than its
width. Due to its starch composition,
cooked grains are more separate, light
and fluffy compared to medium or
short grain rice. The majority of white
rice is enriched to restore nutrients lost
during processing. Great for entrees
and side dishes – rice bowls, stir-fries,
salads and pilafs.
Medium Grain Rice
When compared to long grain rice,
medium grain rice has a shorter, wider
kernel that is two to three times longer
than its width. Cooked grains are
more moist and tender than long
grain, and have a greater tendency to
cling together. Great for entrees,
sushi, risotto and rice puddings.
Short Grain Rice
Short grain rice has a short, plump,
almost round kernel. Cooked grains
are soft and cling together, yet remain
separate and are somewhat chewy,
with a slight springiness to the bite.
Great for sushi, Asian dishes and
desserts.
Brown Rice
Brown rice is a 100% whole grain food
that fits the U.S. Dietary Guidelines for
Americans recommendation to
increase daily intake of whole grains.
Brown rice contains the nutrient-dense
bran and inner germ layer where
many beneficial compounds are
found. Brown rice is available in short,
medium and long grain varieties and
can be used interchangeably with
enriched white rice.
Wild Rice
Wild rice is an aquatic grass grown in
Minnesota and California and is a
frequent addition to long grain rice
pilafs and rice mixes. Its unique flavor,
texture and rich dark color provide a
delicious accent to rice dishes. Wild
rice also makes a wonderful stuffing for
poultry when cooked with broth and
mixed with your favorite dried fruits.
ABOUT RICE
Courtesy of the USA Rice Federation
For recipes and rice information visit the USA Rice Federation online at
www.usarice.com/consumer.
Arrozintegral
Elarroz integrales unalimento el100%
enterodel granoque cabelas pautas
dietéticasde losEE.UU. parala
recomendación delos americanosal
productodiario delaumento de
granosentero s.El arrozintegral no
tienela cáscaraexter ior,pero
conservalas capasde salvadoque le
danun colortostado, unatextura algo
gomosay unsabor delicadosimil aral
dela nuez.El arrozintegral está
disponibleen variostipos, inlusoel
granocorto, medianoy largoy se
puedeutilizar alternativamente con
arrozblanco enriquecido.
Arrozsilvestre
Elarroz salvajees unahierba acuática
crecidaen Minnesotay Californiay es
unaadición frecuentea lospilafs del
arrozdel granolargoy lasmezclas del
arroz.Su saborúnico, texturay color
oscurorico proporcionan unacento
deliciosoa losplatos delarroz. Elarroz
salvajetambién haceun relleno
maravilloso paralas avesde corral
cuandoestá cocinadocon caldoy
mezcladocon susfrutas secadas
preferidas.
ACERCADEL ARROZ
Cortesía dela Federaciónde Arrozde EEUU
Paramás información,visite elsitio webde laFederación deArroz delos EEUU
enwww .usarice.com/consumer.
Elarroz esla baseperfecta paratener unaalimentación mássana hoyen día.
Esun carbohidratocomplejo queproporcion aenergía, fibra,vitaminas y
mineralesesenciales, yantioxidantes beneficiosospara nuestrocuerpo. Elarroz
sepuede combinarcon otrosalimentos saludables,como verduras,frutas,
carnede res,pescado yave, frijolesy productosderivados dela soya.
Casiel 88%de arroz consumidoen losE.E.U.U .se produceen losE.E.U.U..
Arkansas,California, Luisiana,Tejas, Mississippi yMissouri producenlas
variedadesde altacalidad dearroz corto,medio ylargo delgrano asícomo
arrozde laespecial idadincluyendo jazmín,basmati, arborio,japonica
aromáticoy negrorojo, entreotros.
Haymuchas diferentesvariedades dearroz disponibles enel mercado.Su
Arrocera deAroma
®
puedecada vezcocinar cualquiertipo dearroz
perfectamente.A continuaciónencontrará lasvariedades dearroz
comúnmentedisponibles ysus características:
Arrozde granolargo
Elarroz degrano largoes alargadoy
delgado,y sulongitud esde tresa
cuatroveces mayorque suancho.
Dadasu composiciónde almidón,los
granoscocidos quedanmás
separados,ligeros yesponjosos, en
comparacióncon elarroz degrano
medianoo corto.Ideal comoplato
principaly acompañamiento:tazones
dearroz, friturascon pocoaceite,
ensaladasy pilafs.
Arrozde granomediano
Elarroz degrano mediano,en
comparacióncon elarroz degrano
largo,es máscorto yancho, ysu
longitudes dedos atres vecesmayor
quesu ancho.Los granoscocidos
quedanmás húmedosy tiernosque el
arroz degrano largo,y tienenuna
mayortendencia aunirse. Idealpara
platoprincipal ,risotto oarroz con
leche.
Arrozde granocorto
Elarroz degrano cortoes másrelleno,
cortoy casiredon deado.Los granos
cocidosquedan blandosy tiendena
unirse,pero aunasí quedanseparados
yalgo gomosos,y dejanuna
sensaciónpegajosa alcomerlos .Ideal
parasushi, platosasiáti cosy postres.
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