1st january,2014 daily oryza newsletter by riceplus magazine


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Daily Rice Global Rice e-Newsletter shared by Riceplus Magazine
Riceplus Magazine shares daily International RICE News for global Rice Community. We publish daily two newsletters namely Global Rice News & ORYZA EXCLUSIVE News for readers .You can share any development news with us for Global readers.
Dear all guests/Commentators/Researchers/Experts ,You are humbly requested to share One/Two pages write up with Riceplus Magazine .
For more information visit (www.ricepluss.com + http://publishpk.net/index.php/riceplus).
Share /contribute your rice and agriculture related research write up with Riceplus Magazine to riceplus@irp.edu.pk , mujahid.riceplus@gmail.com
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1st january,2014 daily oryza newsletter by riceplus magazine

  1. 1. 1st January, 2014 Share developments in RICE and allied sectors, Promote the Concept of Knowledge Economy Dear Sir/Madam, YOUR IDEA has a great worth---JUST share it through RICE PLUS Daily Rice E-Newsletter by Rice Plus Magazine www.ricepluss.com News and R&D Section mujajhid.riceplus@gmail.com Cell # 92 321 369 2874
  2. 2. 10000+ stakeholders of rice industry read & apply various ideas and analysis written by the authors. Be the part of Rice plus authors Visit: www.ricepluss.com,www.publishpk.net mujahid.riceplus@gmail.com riceplus@irp.edu.pk Happy New Year from Oryza! Dec 31, 2013 Oryza editorial team is working limited hours this week will be back in full force Thursday. Global rice export quotes will be updated daily. Daily Rice E-Newsletter by Rice Plus Magazine www.ricepluss.com News and R&D Section mujajhid.riceplus@gmail.com Cell # 92 321 369 2874
  3. 3. New Year's Rice Dishes from Around the World Dec 31, 2013 Since rice is a staple food in almost every culture, and has been for hundreds (thousands!) of years, it’s not surprising that many different cultures celebrate the New Year with a rice dish of some sort, often one that is rumored to bring riches and good fortune to those who consume it. Check out the collection of recipes below and make sure to serve one or two to your guests this week to ensure prosperity all around! Warmer Reis Auflauf In Germany and Austria, a sweet dish called warmer Reis Auflauf (warm rice cake) is popular for friends to share during toasts. For a special treat, top it with warm custard cream (Weinchaudeau) made with white wine! What You Need: * 2 cups short grain rice * 4 cups milk * ½ tsp salt * Lemon peel * 6 eggs * 1 cup sugar * Lemon zest * 1 cup almond slivers * 1 cup raisins * 1 cup chopped dried apricots or other dried fruit * 2 tsp vanilla * 1 cup heavy cream * 1 cup + 2 tbsp medium dry white wine * 1 egg * ½ cup sugar * 1 tsp cornstarch What You Do: * Boil the 2 cups short grain rice in 2 cups of water for 6-10 min, cooking it about halfway. Drain if necessary. * Add 2 cups of hot milk and lemon peel and continue to cook the rice slowly until it is just done – about 10-15 min. Remove the lemon peel. * Add ½ cup cold heavy cream. Mix and set aside to cool. Once it is room temperature, proceed with the following. * Beat 6 eggs and 1 cup of sugar until light and fluffy. Add the eggs and sugar to the rice mixture, along with 2 more cups of milk. * Add 2 tsp vanilla and lemon zest. * Add almonds, raisins, and other dried fruit. Daily Rice E-Newsletter by Rice Plus Magazine www.ricepluss.com News and R&D Section mujajhid.riceplus@gmail.com Cell # 92 321 369 2874
  4. 4. * Mix together and spoon into a greased baking dish. * Bake at 350 F for 30 min and then decrease temperature to 300 F and bake for another 15 mins. * The cake should be slightly brown and top and a toothpick inserted should come out clean. * While it’s baking, make the custard cream: * Mix together 1 cup and 2 tbsp a medium dry white wine, such as Gewurtztraminer or Riesling, with 1 egg, ½ cup sugar, and 1 tsp cornstarch in a double boiler. * Cook slowly, stirring constantly, until it thickens. * The dish can be served warm or cold, but it’s especially delightful served warm and shared with friends! Hoppin’ John In the Southern United States, a heapin’ pot of Hoppin’ John is often served on New Year’s Day. Hoppin’ John is a medley of black-eyed peas and rice and is a tradition that likely made its way to America through the African slave trade. The first written recipe for it appeared in 1847. When served with a pot of collard greens steeped with ham hocks, the dish brings good fortune, luck, and prosperity to those who eat it. There are of course many variations on the dish, with each cook having his or her favorite family recipe, but the recipe below should get you started. Feel free to adapt it as you are so inspired. What You Need: * 1 cup black-eyed peas or other field peas, soaked for four hours and drained * 2 tbsp vegetable oil * 1 pound ham hock, optional (omit for vegetarian version, or use other available meat, such as bacon) * 1 yellow onion, chopped * ½ chipotle chile, diced (or other chile of your choice – use more if you like it hot!) * 1 cup long-grain rice * Salt, pepper, and other seasonings to taste (garlic is a popular choice) * Water and/or broth What You Do: * For best results, soak the peas for at least four hours before starting to cook. * Heat 2 tbsp vegetable oil over medium heat. Brown the ham hock on both sides. * Add 1 yellow onion and chile pepper to taste and let sauté in oil briefly. * Add 1 cup black-eyed peas and enough water or broth to cover an inch above the beans. Bring to a boil. * Cook at a boil for five minutes and then reduce heat. Cover and simmer until beans are tender. The amount of time this takes varies based on freshness of the beans, but expect 40 mins to one hour. * Add 1 cup long grain rice and 1 additional cup of water/broth. Replace lid and cook for 20 mins. Most of the liquid should be absorbed, but the rice and peas should be moist. * Season with salt and pepper and other desired seasonings and garnishes – garlic, scallions, diced tomatoes, hot sauce, more peppers, shredded cheese… * Serve with a big pot of collard greens (use that ham hock again!) and some cracklin’ cornbread for authentic Southern cuisine. Nian gao Daily Rice E-Newsletter by Rice Plus Magazine www.ricepluss.com News and R&D Section mujajhid.riceplus@gmail.com Cell # 92 321 369 2874
  5. 5. Although the Chinese New Year is still a bit in the future, we’ll go ahead and include a traditional Chinese dessert called Nian gao – often translated as Chinese New Year’s cake. Nian gao (meaning “sticky cake”) is a homonym for “higher year” (or “growing taller every year”) and is therefore considered to bring good luck to its consumers. It is another version of the sticky, sweet rice cakes that are globally popular, but unlike the others, this cake is often given to friends and family as a gift for the new year. Legend has it that this sweet dessert is so sticky that serving it to the Kitchen God (who reports on each household’s yearly activities to the Jade Emperor just before the new year) makes it impossible for him to tell the Jade Emperor all the bad things the family has done this year! Traditional nian gao is steamed, which produces a dessert that might not seem very “cake-like” to you. We’ve included a baked nian gao recipe that might be a little more familiar to conventional cake-eaters and non-Chinese readers. STEAMED VERSION: What You Need: * 14 ounces sticky rice flour (glutinous rice flour) * 2/3 cup brown sugar * 7 ounces boiling water * 1 tbsp milk * Optional: azuki (red bean) paste, sesame seeds, boba tea powder – for flavor and decoration What You Do: * Mix 7 ounces boiling water with 2/3 cup brown sugar until dissolved. Cool. * Pour the flour in a large bowl and make an indentation in the center. Pour in the sugar water mixture and the tablespoon of milk. * Add water, a tablespoon at a time, until the mixture is like dough. Do not overwater (or if you do, add more flour). * Roll out onto a floured surface and spray one side with non-stick spray. Place on a paper towel and then in a steamer. Steam for 45-60 mins. * Place a dish on top and invert the cake onto the place. BAKED VERSION What You Need: * 4.5 cups sticky rice flour (glutinous rice flour) * ¾ cup vegetable oil * 3 eggs * 2.5 cups milk * ¾ cup white sugar * ¾ cup brown sugar * 1 tbsp baking soda * 1.5-1.75 cups mashed red azuki beans Daily Rice E-Newsletter by Rice Plus Magazine www.ricepluss.com News and R&D Section mujajhid.riceplus@gmail.com Cell # 92 321 369 2874
  6. 6. What You Do: * Preheat oven to 350 F. Lightly grease a 9x9 inch baking dish. * Mix all ingredients except the azuki beans with a hand mixer at medium speed for 2 mins. Turn to high speed and beat another 2 mins. * Spread ½ of the batter in the prepared dish and bake for 10 mins or until the batter is just beginning to set. * Add the azuki beans. They may sink to the bottom of the dish, which is ok. Pour the remaining batter on top. * Bake for 30-40 mins or until a toothpick inserted in the middle comes out clean. * Feel free to decrease/increase sugar to please your palette! You may also garnish it with toasted coconut shreds. Tteokguk Another savory (not sweet!) dish, tteokguk is a Korean soup made with rice cakes traditionally served for New Year’s in Korea. Tteokguk means “rice cake soup” and is made with garaetteok, a Korean rice cake shaped as a long cylinder and made by pounding steamed rice flour. Pre-sliced garaetteok is readily available year round in most Korean grocery stores, making the dish easier to prepare and requiring less forethought than it once did. The garaetteok is thinly sliced into oval shapes which symbolize a bright and prosperous new year. The white color of the rice represents purity and cleanliness. Did you know that New Year’s Day is when Koreans typically age another year (instead of on their individual birthdays)? So if you hear someone ask “How many bowls of tteokguk have you eaten?” they are likely less interested in your holiday gluttony than they are your age. What You Need: * Broth (beef is traditionally used, although you may also use anchovy broth for great flavor, and of course use vegetable broth for a vegetarian version) * ½ pound beef brisket (omit or substitute tofu for vegetarian version) * ½ onion * 5-6 cloves of garlic * Several scallions * 1-2 tbsp soup soy sauce * Salt and pepper to taste * 4 cups sliced garae tteok (rice cake) (soaked in cold water for 10-20 mins if hard) What You Do: * Bring the meat, onion, scallions, and garlic to a boil in 14 cups of water. * Reduce the heat to medium low and skim the top. * Cover and simmer for 1-1.5 hours or until the meat is tender enough to shred (if making the vegetarian version, skip this step). * Remove the meat and cool and discard the vegetables. * Stir in 1-2 tbsp soup soy sauce, salt, and pepper to taste. * Return the broth to a boil and add the rice cake slices. * Boil until soft, 5-8 mins. * Separately, shred the cooled beef into 1-1.5 inch long strips and mix with garlic, sesame oil, salt, and Daily Rice E-Newsletter by Rice Plus Magazine www.ricepluss.com News and R&D Section mujajhid.riceplus@gmail.com Cell # 92 321 369 2874
  7. 7. pepper. Place some shredded beef on each bowl as it is served. * Further garnish with a fried egg yolk cut into thin strips, sliced green scallions, and nori strips. * Some cooks add mandu (Korean dumplings) to the soup. With all these great recipes, I’m sure you’ll find something to eat on New Year’s, but make sure you stay far away from lobsters (they move backwards and will therefore cause setbacks) and chickens (they scratch backwards and may cause regret or dwelling on the past)! And if you’re in Germany, leave a little bit of each food on your plate past midnight to ensure a stocked pantry for the next year – just make sure some of that food is left on the table at midnight if you’re in the Philippines. Tags: New Year's rice recipes Published with permission of ORYZA (www.oryza.com) Oryza Global Rice Quotes December 31st, 2013 Long grain white rice - high quality Thailand 100% B grade 430-440 ↔ Vietnam 5% broken 405-415 ↔ India 5% broken 405-415 ↔ Pakistan 5% broken 385-395 ↔ Cambodia 5% broken 460-470 ↔ U.S. 4% broken 590-600 ↔ Uruguay 5% broken 625-635 ↔ Argentina 5% broken 625-635 ↔ Long grain white rice - low quality Thailand 25% broken 375-385 ↔ Vietnam 25% broken 380-390 ↔ Pakistan 25% broken 340-350 ↔ Cambodia 25% broken 435-445 ↔ India 25% broken 370-380 ↔ U.S. 15% broken 570-580 ↔ Long grain parboiled rice Thailand parboiled 100% stxd 440-450 Pakistan parboiled 5% broken stxd 415-425 India parboiled 5% broken stxd 390-400 U.S. parboiled 4% broken 660-670 ↔ ↔ ↔ ↔ Daily Rice E-Newsletter by Rice Plus Magazine www.ricepluss.com News and R&D Section mujajhid.riceplus@gmail.com Cell # 92 321 369 2874
  8. 8. Brazil parboiled 5% broken 590-600 Uruguay parboiled 5% broken NQ Long grain fragrant rice Thailand Hommali 92% 965-975 Vietnam Jasmine 610-620 ↔ India basmati 2% broken 1515 -1525 Pakistan basmati 2% broken NQ ↔ Cambodia Phka Malis 910-920 ↔ Brokens Thailand A1 Super 295-305 ↔ Vietnam 100% broken 360-370 Pakistan 100% broken stxd 315-325 Cambodia A1 Super 375-385 ↔ India 100% Broken stxd 290-300 Egypt medium grain brokens NQ ↔ U.S. pet food 395-405 ↔ Brazil half grain 345-355 ↔ Medium grain milled U.S. Calrose 4% broken 620-630 Egypt medium grain 6% NQ ↔ ↔ ↔ ↔ ↔ ↔ ↔ ↔ ↔ All prices USD per ton, FOB vessel, oryza.com For Advertising SPECS & RATES Contact: Advertising Department Mujahid Ali mujahid.riceplus@gmail.com +92 321 369 2874 Daily Rice E-Newsletter by Rice Plus Magazine www.ricepluss.com News and R&D Section mujajhid.riceplus@gmail.com Cell # 92 321 369 2874