Vietnamese gac sticky rice cooked in rice cooker


“Vietnamese Rice is Gift from Gods”. Vietnam is the second-largest rice production in the world. Vietnamese cuisine is not only one of the tastiest in the world, it’s also one of the healthiest. Here’s a look at what exactly makes the ‘taste’ of Vietnam.

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Different types of rice

Rice is divided into three types based on grain size: long, medium, and short, with textures ranging from fluffy khổng lồ creamy to sticky. The màu sắc spectrum ranges from brown to lớn white khổng lồ red.The form, size, texture, và other features of different varieties of rice influence how it’s used in recipes, what kinds of dishes it’s good for, và how it’s prepared. Each country has its own favorite kinds. Each country favours particular varieties for its cuisine.


Long- Grain Rices (Gạo trắng hạt dài)

Long-grain rice contains long and slender grains, as the name suggests. The grains tend lớn stay separate when cooked, và the final product is usually dry & solid. This is usually rice from the Patna or Carolina kinds (sometimes it will be labelled as such). The majority of the rice is polished white, however brown longgrain rice is also available. Patna rice comes from Asia; Carolina rice, which is slightly chunkier in appearance, is from North America.

Red Rice (Gạo lứt đỏ tiết rồng)

The wholegrain rice with a somewhat chewy texture và a crimson outer peel. Red rice from the Camargue region of France is of the highest quality; other red rices from North America are also available.


Vietnam fragrant Rice (Gạo thơm dẻo cao cấp)

This rice is grown in eastern Asia & is also known as jasmine rice. It has a faint fragrance & is slightly more sticky when cooked than other long-grain rice. It goes well with various Asian cuisines and is the rice of choice in thai cuisine.

Short and medium-grain Rices (Gạo hạt ngắn và tròn)

These rice include amylopectin, a starchy component that induces stickiness (long-grain rice has much less of this starch). These rice are used in recipes that require a creamy or sticky texture, such as risottos, puddings, và sushi, since the individual grains cling together after cooking.


Chinese đen Rice (Gạo lứt black nếp than)

The skin of this unprocessed rice is brownish-black, and the grains are flattish & broad. It’s normally soaked before steaming. It’s also utilized in Asian desserts made with coconut milk và palm sugar.


Glutinous Rice (gạo nếp)

This sticky rice, also known as Chinese rice, is commonly used in South-east Asia for both sweet & savory dishes. It has virtually spherical, chalky-white grains. Ironically, the name is deceptive because, like all other rices, it is gluten-free.The traditional way of cooking is khổng lồ soak the grains and then steam them, which causes the grains to lớn cling together like glue. This means it can be eaten in small balls picked up with the fingers or chopsticks.


Japanese Sushi Rice (gạo nhật tròn Japonica)

The absorption method is used to lớn soak & cook this short-grain rice. It’s flavored with sweetened rice vinegar then rolled up in nori seaweed with other ingredients lượt thích raw fish or vegetables to khung sushi when it’s cooled. Sushi rolls are held together by the rice’s stickiness.


Vietnam Famous rices

Nothern Glutinous rice (Nếp loại hoa vàng)

This variety of rice is considered a Northern provinces specialty. Round rice of excellent quality, fat, ivory color, great adherence, plasticity, and delectability.


IR64 Pineapple flavor rice

Despite the fact that 64 rice has been around for a long time in Vietnam, it still has a lot of advantages & is popular among many households.

ST24 rice (Gạo ST24 thượng hạng)

ST24 rice features long trắng grains that are silky & aromatic, with a pineapple aroma that many people enjoy. Rice has been the finest rice in provincial & regional competitions for many years.


Ham Chau rice

Ham Chau rice has porous và blooming qualities when compared khổng lồ other forms of rice. As a result, đê mê Chau rice is frequently utilized in fried rice and soup rice. This rice has a sweet, spicy flavor and a natural scent. Delivers delectable meals, particularly to Vietnamese families. Tê mê Chau rice is used lớn produce cakes, vermicelli, & pancakes in addition lớn cooking rice.

Dai thom 8 DT8 fragrant rice

The Mekong Delta’s DT8 rice variety is a short-term fragrant rice type. Winter-Spring and Summer-Autumn crops have a growth cycle for this aromatic rice. If you’ve ever eaten this type of rice, you’ll know what I’m talking about. Due lớn the presence of the BADH2 gen in DT8 seeds, ripe rice will have a diverse scent. You should choose a reliable rice selling location khổng lồ avoid purchasing low-quality goods.

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10 of Rice Varieties

Chicken rice (Cơm gà)

Everyone who comes here is advised to sample the chicken rice because it is so tasty and common. The residents of Hoi An are proud of this cuisine, and it is considered one of their delicacies. Chicken rice is just rice cooked with chicken bouillon and a pinch of turmeric, which explains why the rice in this dish isn’t white, but rather a light yellow màu sắc from the chicken fat.

Even though the recipe merely calls for rice, chicken, coating sauce, & pickled vegetables, preparing an excellent chicken rice plate is not easy. The chicken is broken into little pieces và mashed with smashed onions, Vietnamese coriander, and other spices in this meal.

This mixing stage is crucial và demonstrates the cook’s delicacy. The springy chicken pieces và fragrant rice are garnished with peppermint, shredded green papaya, và pickled vegetables before being presented to clients.

(Cơm Tấm) Broken rice – Ho chi Minh City

“Tấm” or broken rice is rice which has been broken into small pieces (2 or 3 pieces).In the South of Vietnam, broken rice is considered one of the most traditional cuisines, & people eat it at any time of day: in the morning, afternoon, or even at night, và in any location: from a street food stand khổng lồ a high-end restaurant.This dish’s major component is a very inexpensive type of rice called broken rice, which, when combined with grilled pork, pig skin, egg, và fish sauce, appeals to all of your senses.


“Hell rice” gạo địa ngục at Hue city

Its name is perhaps too ominous for a dish, but it is a delectable Hue culinary art. According to Hue food expert hai Phan Ton, the seven hues on a plate of “hell rice” reflect the Buddha’s first seven feet.Aromatic rice, thin julienne bacon, Hue’s pork bologna, shrimp paste, Hue’s grilled spring rolls, egg rolls, herbs, cucumber… all come together on a plate khổng lồ provide a tasty & nutritious dinner.This dish is fascinating not only because of its nutritional value, but also because it is relatively affordable & provides a very typical Hue definition.


Nị rice chăm Pa

Nị rice is a traditional dish of chuyên people at Chau Giang, An Giang province. Nị rice is usually cooked with milk but some people like to showroom dried grapes khổng lồ increase its flavor.People in siêng consume Ni rice with Cà Pa, another distinctive beef dish. Chăm’s distinct flavor comes through in the blend of the two dishes. People who eat N rice & Cà pa will taste the fat of milk, the sweetness of nuts, the saltiness of meat, và the spiciness of chile.


Cá Kho Tộ Recipe – Vietnamese Caramelized & Braised Catfish

Any braised & caramelized protein is referred lớn as “Kho” in Vietnam, và “Kho” meals include pork, shrimp, tofu, chicken, và beef. The caramelization of sugar and the braising cooking process give the dish a gorgeous brown finish. To save time, the caramel sauce is typically created ahead of time.In Vietnam, any braised và caramelized protein is referred to lớn as “Kho.” Pork, shrimp, tofu, chicken, & beef are all used in “Kho” meals. The dish’s lovely brown finish comes from the caramelization of sugar và the braising cooking procedure. The caramel sauce is frequently made ahead of time lớn save time. In my recipe below, I walk you through how to lớn quickly make the caramel sauce if you don’t have it already prepared.


Bamboo Cooked Sticky Rice (Cơm lam)

Com lam is made by filling sticky rice inside bamboo tubes, then wrapping them in banana leaves and roasting them over hot coals. It was created as a practical and portable cuisine for lengthy treks, and it is most commonly associated with Northern và Northwest Vietnam, particularly Sapa, however comparable techniques and dishes can also be found in Laos, Cambodia, Myanmar, and Thailand.


Chicken Sticky Rice (Xôi gà)

This simple Vietnamese cuisine consists of sticky rice topped with fried or boiled chicken và served on a banana leaf in its most basic form. Tinted and flavored rice, fried & fresh veggies, or xá xu are all possibilities (Chinese roast pork).A sprinkling of ground shrimp and a drop of chili sauce are generally added lớn the meal towards the end. Xôi con gà is available in restaurants, but it is most commonly consumed as a healthy and inexpensive street food choice.

Vietnamese Fried Rice (Cơm chiên)

The Vietnamese version of fried rice called centimet chiên. Because virtually anything may be added khổng lồ the rice lớn enrich it, the dish is quite diverse, but it’s commonly made with white rice, garlic, salt, and pepper. After the rice has been prepared, it is stir-fried in heated oil.Com chiên is served hot and can be topped with a variety of vegetables, eggs, or sausage meat. Seasonings such as soy sauce or fish sauce can be utilized, & chopped spring onions showroom texture và a beautiful visual contrast khổng lồ the rice.


Square Sticky Rice Cake (Bánh chưng)

Glutinous rice, mung beans, fatty pork, và spices such as salt, pepper, green onions, & nuoc mam are the major ingredients in this traditional Vietnamese rice cake (fish sauce). Seasoned pork is stuffed inside rice và bean paste, wrapped in lá dong (a leafy plant), giang strings (a type of bamboo), or banana leaves, và boiled.Square wooden molds are sometimes used khổng lồ give the finished wrap a better shape. Bánh phổ biến has significant cultural and historical significance. It is supposed to lớn have been invented by a Vietnamese prince, Lang Liêu, together with bánh giay, for tet, the Vietnamese New Year.


Burnt Rice (Cơm cháy)

Com cháy is a Ninh Binh specialty and a typical Vietnamese dish. Steamed rice is sliced into flat và round forms lớn make this dish. Glutinous Huong rice with round & pure grains is required. It is then sun-dried a few times before being stored in a dark, cool environment lớn maintain the flavor and prevent mold growth.Following the drying process, the rice slices are fried in hot oil until they have a crisp quality. Goat meat, beef, pig’s heart, carrots, và mushrooms are common ingredients in centimet cháy.


Xôi (Glutinous rice, sticky rice)

Xôi is one of Vietnam’s favorite cuisines, with as many variations as one can conceive. It can be found everywhere from roadside vendors khổng lồ traditional & upmarket restaurants. These dishes can be made salty – xôi mn – or sweet – xôi ngt – on a base of steamed sticky rice.


Sticky Rice Cakes with Mung Beans or Pork (Bánh tét)

Bánh tét, a sticky rice cake that can be savory or sweet, is a South Vietnamese specialty. It’s created of sticky rice and wrapped in a banana leaf with a mung bean or pork filling. After boiling or steaming the entire mixture, the banana leaf is removed, and the log-shaped cake is divided into cylindrical pieces.Although many hilly areas of northern Vietnam eat xôi as a major dish, they are customarily served in a banana leaf và are most commonly enjoyed as a cheap and delectable on-the-go breakfast meal, a mid-day snack, or a dessert.


Vietnamese Steamed Savory Rice Cake (Bánh bèo)

Bánh lục bình is a traditional Vietnamese steamed cake made with rice flour, fish sauce with green chili peppers, và either shrimp or pork. Noodles, roasted peanuts, or fried onions can also be added lớn the cake khổng lồ boost the flavor.In addition lớn savory cakes, sweet ones are nearly solely offered in Hi An. For eating, Bánh bèo is customarily served in a porcelain bowl with a bamboo spoon. Some điện thoại tư vấn it the Vietnamese equivalent of tapas, & it’s said that the most significant feature of a good bánh 6 bình is an indentation in the center that helps khổng lồ keep the taste in.


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