Volantino

THE HAPPY UNIVERSE OF GRAINS AROMATIC RICE .the aroma of each food is defined by the variable amount of volatile compounds that it contains, from a few dozen to a few hundred. In fact, most of these compounds contribute only minimally to the definition of the food aroma, while a very limited number is actually essential in the identification of a specific aroma. The latter are the “key odorant compounds”, that is, the key odorous and volatile molecules. Here is an example: in strawberries there are only three key molecules, by identifying them it is possible to reproduce the strawberry aroma and use it to make sweets, beverages, ice creams, but also shower gel or candles. And as far as rice is concerned? The key compound present, for example, in aromatic rice is called 2-acetyl-1-pyrriline, it smells like freshly baked bread and its presence makes the delicate fragrance of rice immediately recognisable. Non-aromatic rices also contain this compound, but 12 times less! IF YOU ARE CURIOUS... “Forbidden rice” is a black rice variety that has been consumed in Asia for thousands of years and is known by this name because it was eaten only by the Chinese emperors, to enjoy the beneficial properties that were attributed to this coloured rice. IF YOU ARE CURIOUS THE RECIPE EXPLAINED How do we know if oats, seasonal vegetables and cheeses are a good combination? By now you know the answer: starting from the aromatic compounds that characterise the ingredients involved. A grain salad is a recipe where the ingredients cannot blend and mix their aromas in a pan: in fact, each ingredient is used raw or cooked separately. If we opt for raw ingredients, it will be essential to purchase top quality products, fresh and full of flavour; while, if we choose ingredients to cook, it is advisable to remember how the cooking more interesting from a nutritional point of view. If white rice can be considered “neutral” from an organoleptic point of view and thus act as a wild card, aromatic brown rice always gives single dishes and soups different olfactory nuances. BASMATI RICE : the basmati rice grain, originally from India, has a unique elongated shape and is mainly used to accompany meat or vegetable dishes. BLACK RICE : this includes those aromatic and pigmented varieties of rice, i.e. with molecules that colour the caryopsis black. The aroma is characterised by popcorn, starch, hazelnut, grain, floral and herbaceous hints. RED RICE : this includes those varieties of aromatic and pigmented rice with a kernel that tends towards dark red. The red rice aroma is very similar to that of brown rice, but with more earthy hints and a pulse flavour.