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Congee Explanation KeMar Kitchenware

Congee

Rice congee is an Asian rice porridge that is mainly consumed in China, Japan, Thailand and Vietnam.

In China, congee is prepared for breakfast in the morning. It serves as a source of nutrition, but also aids in detoxification and purification. One part rice is used to approximately 10 parts unsalted water. The rice is cooked until it has dissolved into a smooth porridge after about four hours. It is often prepared in advance and can be refrigerated for up to a few days. Congee can be served with various ingredients, such as bean sprouts, soy sauce, nuts, vegetables, meat, fish, ginger, and onions. As a dessert, congee can be prepared with sugar, honey, or milk.

The Japanese version is cooked with one part rice and about six parts water for about 90 minutes. In Japan, congee is traditionally used to nurture the sick back to health. Rice congee is also considered one of the most important foods in Buddhist teachings. It is used, among other things, to support diets for weight loss and to purify and detoxify the body.

Porridge Oatmeal Explanation KeMar Kitchenware

PORRIDGE | OATMEAL | MASH

Porridge (English for porridge) or oatmeal, also oatmeal (American) is a cereal porridge made from oat flakes or oat flour, water and/or milk. The oat flakes are cooked in water and/or milk until they reach a creamy consistency. In England and Scotland, the porridge is often refined with cream, sugar or salt. The finished porridge can be refined with fruit and seeds (like muesli). Apples, bananas, raspberries, blueberries, nuts, cinnamon, chia seeds or even coconut flakes are all suitable. Porridge is very good for good digestion. The porridge gives us energy for sport and the day and at the same time supplies the body with protein, fat, carbohydrates, vitamins, fiber and minerals. The porridge is gentle on the stomach and easy to digest. The fiber it contains keeps you full for a long time and keeps blood sugar and cholesterol levels at a normal level. Rice with crust KeMar Kitchenware

RICE WITH CRUST | PERSIAN RICE | CLAYPOT

Crispy rice, or rice with a crust, originates from Persia and Iran. Tahdig means "rice crust." The rice is traditionally prepared with saffron, butter, cumin, and pistachios. Using the Claypot function of the KIC-180 or the Crispy Rice function of the KRC-190, you can relatively easily prepare Persian rice with a flavorful rice crust (tahdig = rice crust). The ingredients are quite simple: 3 measuring cups of Sadri rice, 1-2 tablespoons of sugar, 1 tablespoon of butter, 1/2 teaspoon of saffron, a little sea salt, 2-3 tablespoons of pistachios, and a little cumin. The rice must be rinsed until clear. Then, soak it in salted water for at least 2 hours before adding it to the pot. Add 3 measuring cups of water, the sugar, butter, pistachios, and saffron, and simmer for about 40 minutes. The rice gets its typical crust. Some recipes also add potato slices. GABA Rice Explanation KeMar Kitchenware

GABA METHOD | GAMMA-AMINO-BUTRY ACID

What does GABA mean? GABA stands for GAMMA AMINO BUTRYC-ACID.
This active ingredient is one of the most important inhibitory neurotransmitters in the central nervous system. Brown or natural whole-grain rice is germinated using this special method. This increases the GABA content of the brown rice to at least five times its normal value. The germination process promotes the release and accumulation of vitamins, nutrients, and amino acids in the rice grain. The germination process increases the protein content, minerals, and vitamins (especially zinc and vitamin B6), making the rice alkaline and thus easier to digest. The GABA method has long been known in Asia, where its positive effects are highly valued. Only (organic) WHOLE-GRAIN rice (either brown or natural rice) can be used for preparation. The rice must be thoroughly washed at least twice before use. The best results are achieved by germinating the rice overnight in a little cold water for around 24 hours. The rice is then prepared using the GABA menu program in the KRC-190. The rice is first gently heated to between 35°C and 40°C, and then the actual cooking process begins – which takes approximately 2 hours. After preparation, the rice should rest for about 10 minutes in the keep-warm mode. For one measuring cup (160 ml) of rice, add 4-5 measuring cups (160 ml) of water. Instead of water, you can also add matcha powder or use green tea. This combines the beneficial properties of GABA rice with the positive effects of green tea (alkaline, contains antioxidants such as polyphenols and flavonoids). The rice can be eaten as a side dish or main course. Brown Rice Explanation KeMar Kitchenware

BROWN RICE | NATURAL RICE UNHULKED

Brown rice, natural rice, or whole grain rice still has its hull (i.e., it is unhulled, unlike white rice) and therefore still contains many vitamins and nutrients. Brown rice is ideal for a wholesome, low-calorie diet. However, when cooking, keep in mind that it takes significantly longer than polished white rice. When using the gentle soaking method, you should bear in mind that brown rice requires about an hour to prepare and, of course, more water. Brown rice keeps you full for a long time because it mainly provides carbohydrates, but it also contains protein, calcium, and potassium. Brown and white rice are divided into long-grain and short-grain rice. Long-grain rice is fluffier and lighter after cooking and is ideal for all normal rice dishes (e.g., as a side dish, Thai curries, etc.). Short-grain rice has thick, oval grains that stick together after cooking due to the starch released. It is therefore more suitable for sushi rice or rice pudding. Rice and grain varieties explanation KeMar Kitchenware

PREPARATION INSTRUCTIONS FOR DIFFERENT TYPES OF RICE AND GRAINS

Ingredients | Enough for 2-3 people/servings Amount of ingredient | 1 measuring cup = 160 ml Amount of liquid | 1 measuring cup = 160 ml Instructions for preparation in a rice cooker
Polenta 1 1/2 measuring cups 6 measuring cups After cooking, let it swell in the pot for another 10 minutes.
buckwheat 1 measuring cup 2 measuring cups Nothing special to note.
Oats 1 measuring cup 2 measuring cups Nothing special to note.
Polished spelt 1 measuring cup 2 measuring cups Nothing special to note.
Quinoa 1 measuring cup 2 1/2 measuring cups Wash in hot water beforehand to remove bitter substances.
Couscous 1 measuring cup 1 measuring cup After cooking, let it swell in the pot for another 10 minutes.
Bulgur 1 measuring cup 2 measuring cups Nothing special to note.
Golden millet 1 measuring cup 2 measuring cups Nothing special to note.
Green spelt 1 measuring cup 2 measuring cups Soak in plenty of water for at least 8 hours beforehand.
Wheat semolina 30 grams 2 measuring cups After cooking, let it swell in the pot for another 15 minutes
Mung beans 1 measuring cup 1 1/2 measuring cups Soak in plenty of water for at least 8 hours beforehand.
Red lentils 1 measuring cup 2 measuring cups Nothing special to note.
Mountain lentils 1 measuring cup 3 measuring cups Only season or salt after cooking, otherwise they will not soften.
Beluga lentils 1 measuring cup 2 measuring cups Only season or salt after cooking, otherwise they will not soften.
Rice pudding 1 1/2 measuring cups 4 measuring cups Use milk or broth, making sure the milk does not boil over.
Long grain rice (parboiled) 1 measuring cup 2 measuring cups Nothing special to note.
White Basmati Rice 1 measuring cup 2 measuring cups Nothing special to note.
Whole grain basmati rice 1 measuring cup 2 measuring cups After cooking, let it swell in the pot for another 10 minutes.
Risotto rice 1 measuring cup 4 measuring cups Sauté onions in olive oil beforehand, use vegetable stock.
Long grain rice natural 1 measuring cup 2 measuring cups After cooking, let it swell in the pot for another 10 minutes.
* Water is usually used. If milk is used, be careful not to let it boil over. Do not close the lid when using milk, and keep an eye on it at all times! Slow cooking explanation KeMar Kitchenware

Slow cooking

Slow cooking is a cooking method in which food is slowly heated to just below boiling point (< 100°C) over an extended period (usually 3-12 hours). One advantage is that the food doesn't burn, so you don't have to constantly stir or check the cooking time. Fish, milk, or pasta are not suitable for this method, as they can form curdles and should only be added at the end of the cooking time. This method is ideal for soups and stews. Meat dishes and braised meats become extremely tender.