Rice is one of the most important food products, used in various types and methods from cultivation to preparation. One of these unique and interesting methods is the production of smoked rice, where rice is exposed to wood smoke and absorbs its distinct aroma and flavor. Smoked rice is not only a delicious dish but is also considered nutritionally valuable, containing fiber, minerals, and antioxidants compared to white rice. During the smoking process, the rice takes on a brownish hue and a smoky wood flavor. The aroma and taste of smoked rice evoke memories of cooking over an open fire in nature.
In this article, we will take a closer look at smoked rice, its preparation methods, and important tips for using and cooking it. Additionally, we will explore the history and roots of this traditional cooking technique to provide you with the best possible experience.
Why Smoke Rice?
You might wonder, why smoke rice? Historically, in regions with hot and humid climates, rice would spoil quickly. People in these areas used this traditional method of smoking rice to extend its shelf life. To do this, rice would be exposed to wood smoke for several hours. This process, due to the compounds in the smoke, prevents microbial growth in the rice, increasing its storage time, while also adding a delightful and delicious smoky flavor.
Although today rice is stored using modern packaging methods that greatly reduce spoilage under various weather conditions, smoked rice remains popular for its unique aroma and taste.
Rice Smoking Process
The process of smoking rice can be done in various ways, and here is the most common method:
The rice is first washed and cleaned.
Typically, wood from trees such as walnut, pine, oak, and hazel is used for smoking. Each of these woods imparts a unique aroma and flavor to the rice.
The wood is prepared in a suitable environment, which could be a room. Once the wood is burned and ready to release smoke, the rice is exposed to it.
The rice is smoked until the smoke completely permeates the grains.
After the rice has been sufficiently smoked, it is ready to be packaged and stored.
Types of Smoked Rice
As mentioned earlier, smoked rice is made by exposing rice to wood smoke. Therefore, various types of Iranian rice, such as Hashemi, Dam Siah, and Tarom, can be smoked. These high-quality rice varieties, when smoked, have an enhanced aroma and flavor. Zarfam Food Industries offers the highest quality smoked Hashemi rice.
Smoked Rice Price
The price of smoked rice depends on several factors. One important factor is the type of rice that is being smoked. The price will vary depending on the variety. For example, smoked Hashemi rice will differ in price from smoked Tarom rice. Additionally, the costs associated with the smoking process also affect the final price. You can purchase smoked Hashemi rice of the highest quality at the best prices directly from Zarfam Food Industries’ website.
Storing Smoked Rice
The smoking process is done to increase the durability and shelf life of rice. Smoking prevents the growth of microbes and insects, making storage easier than that of regular white rice.
Dry and Cool Place: Smoked rice should be stored in a dry, cool environment to protect it from excess moisture. The best storage conditions are dry places that are shielded from sudden temperature changes.
Tightly Sealed Containers and Proper Packaging: Use strong containers and proper packaging to reduce air and moisture exposure. This helps prevent oxidation and maintains the quality of the rice.
Avoid Direct Sunlight: Smoked rice should be kept away from direct sunlight, as exposure to light can change its color and aroma, reducing its quality. Store the rice in areas shielded from direct sunlight.
Timely Consumption: Smoked rice should be consumed in a timely manner to preserve its unique aroma and flavor. Using the rice promptly helps prevent the loss of its characteristic taste over time.
By following these storage guidelines, you can keep your smoked rice in the best possible condition and enjoy its delicious flavor and aroma.
Cooking Smoked Rice
Smoked rice is typically cooked in the same way as white rice, using either the “Kateh” or “Abkesh” methods. Below is the cooking process for smoked rice. It is important to note that smoked rice is rarely cooked on its own. It is typically mixed with white rice.
Cooking Smoked Rice in the Kateh Method
Wash the smoked rice with cold or lukewarm water, and soak it for 30 minutes to 1 hour.
Once the rice is ready, place it in a pot and add water according to the required amount.
Put the pot on the stove and allow the water to evaporate completely.
Once the water has evaporated, cover the pot with a lid and let it simmer on low heat for 30 to 40 minutes. Be aware that smoked rice cooks faster than white rice, so reduce the cooking time accordingly.
Cooking Smoked Rice in the Abkesh Method
Wash the smoked rice with cold or warm water and soak it for at least 30 minutes.
In a larger pot, add twice the volume of water to rice (two cups of water for every cup of rice). Bring the water to a boil.
Add a spoonful of oil and salt to the water to improve the texture and taste.
Add the soaked rice to the boiling water and cook for about 7 to 11 minutes.
To check if the rice is done, press a grain between your fingers. If it has softened, you can drain it.
After draining the rice, add some warm water and grease the bottom of the pot with butter or oil. You can use potatoes, bread, or sesame seeds for a crispy bottom.
Place the drained rice in the pot, cover it with a lid, and allow it to steam for 30 to 40 minutes. After cooking, you can add butter or oil before serving.