The quality of rice

Now, after part 1 and 2 we can talk about the quality. Not all the rices have the same quality and without any exitation we can say that he best rice is obtained:

From organic farming ,

, From agriculture with low environmental impact .

. In these cases you must have:

Crops rotationVery low quantity of chemical pesticides , synthetic fertilizers, antibiotics and other substances, that are restricted by law, specific rules and controlled by regulatory bodies;

Crops rotationVery , synthetic fertilizers, antibiotics and other substances, that are restricted by law, specific rules and controlled by regulatory bodies; No GMO ;

; Manure used as fertilizers, or feed must be produced on the farm;

The rice chosen by farmers is resistant to disease and adapts to the environment;

All other types of cultivations other than those mentioned above have the sole purpose of making a profit, and if the law permits it, producers do not hesitate to use chemical substances to increase the yield per hectare (eg. Pesticides and fertilizers).

Frauds

The most common and easiest fraud is to mix good and bad quality rice together just to deceive the consumer. The problems occur mainly during cooking, because of the different cooking times required by each variety. For example after 15 minutes of cooking some grains will be gluey others still hard.

Other alterations are due to insects. Rice infested by parasites releases a whitish powder when rubbed and during cooking it releases tiny particles that float in the water.

Some changes are due to incorrect storage. Rice can become smelly. In fact, it should be stored in dry, well-ventilated areas.

10 tips to choosing rice

Choose the right kind of rice for dishes you wish to make (long grain rice=risotto; medium grain = creamy risotto; small and round rice = soups; long grain rice, narrow = salads) Taste more rice brands and compare the flavour Beware of rice whose appearance is too shiny Avoid rices with a trade name, besides the manufacturer’s brand, and the variety Avoid mixtures of rices Observe the rice (if possible) and check it has no imperfections Check the label and origin Prefer small producers (this doesn’t mean that a big industry sells low quality products), that give various information about the rice they grow Test the stability during cooking Avoid “low cost” rice

And this is really all. May your risottos make you become a chef!!

Buy the best Italian rices on Italian Food Joy

Read Part 1

Read Part 2