【BBC紀錄片】老媽私房菜 第7期:長米布丁

it's the traditional way they eat it in Portugal.

這是葡萄牙傳統(tǒng)吃法

And the thing that's unusual is that it's made withlong-grain rice. Yep.

不同尋常的是用長粒香米

If you don't get the liquid right,you'll end up with it crunchy.

如果水加不對，會太脆

What's the fruit flavour in it?Lemon. Lemon, yeah.

有果味?是檸檬。檸檬?是

Lemon and cinnamon.

檸檬和肉桂

I didn't think I'd get my head round a rice pudding with long-grain rice but it's fabulous.

我沒有到是用長粒香米做得，太好吃了。

It works really well.It's a different texture,it's much more solid.

很有效?？诟型耆煌?，更潤滑

I love the fact thatJeni's really taken the food of Mindo's family to her heart.

我很高興簡妮真的很重視名多的家傳菜

Mindo, all the gang...could we possibly borrow your mother?

名多，各位，我們能借走你們的母親

You can have her!

借走吧

Just for a lender!

就借一天

We've got this recipe fair,and we think your mam would be brilliant in it.

我們開了食物博覽會，你們的母親會大放異彩

Yeah, you can borrow her if you like.

當然可以

Are you on, Jeni?

簡妮來嗎?

I'm on. Brill.

行

'What Jeni has shown us is that simple suppers don't have to be familiar to be great.

簡妮向我們展示與眾不同的簡單晚餐也很美味

You're right. The Portuguese influences give a totally new perspective on some classic supperfavourites.

沒錯，她讓我從新的角度看待經(jīng)典晚餐。

And without a doubt the one I want Jeni to cook at our banquetis that fantastic bacalao al bras

毋庸置疑我們會讓她在博覽會上烹飪咸鱈魚

Bye!

拜拜!

Do you know what, dude?What, mate?

你知道嗎?什么?

That long-grain rice pudding Jeni made has really got me thinking.

長米布丁讓我深思

Yes, cos until the 1960s,nearly all the rice we knew in Britain was short-grain

直到1960年代，幾乎所有英國產(chǎn)的都是短米

what we now call pudding rice,but then, as we started eating more Chinese and Indian food,

我們現(xiàn)在叫做布丁米，但是當時我們開始吃中國和印度米

we were introduced to long-grain rice.

我們引進了長米

And that's only the beginning.

這只是開始

In fact, there are over 40,000 different types of rice.

事實上，世界上有超過四萬種米

So what we're going to do is give you the Hairy Bikers' Quick Guide To Rice.

所以我們要簡短的介紹一下米

Lesson number one.This is long-grain rice.

課程一。這是長米。

It keeps its integrity.

保持了硬度。

It's fluffy.

膨松。

The grains stay separate.It doesn't mish-mash,it's a nice, lovely, firm rice.

會分開而不會粘在一起，口感很好的硬米

But it's not really great on taking in flavours. No, it is not.

但不好入味。是的

Now, this one, this is short-grain pudding rice.

這是短米布丁米。

It breaks down almost completely to a mush.

幾乎能煮成糊狀

That means if you cook it in cream it'll be creamy and soft and unctuous.

煮成米漿，就會柔順并且軟糯

That's why it's really good for making good old mum's rice pudding.

所以適合做米布丁

Now somewhere in between both of those is the arborio rice,

介于兩者之間的是意大利米

which is what we know for risottos.

用來做意式燴飯

What's nice about that, the outside of the grain just relaxes, because of the starch content.It'sstarchy.

這種米的優(yōu)點是淀粉含量高，外層變的松軟

But the centre of the grain remains al-dente.Little bit of a bite.Love it.

但中心仍有嚼勁。好吃

So that's white rice, but there are brown and mixed-grain rices too.

還有糙米和雜糧米

Their colour comes from the outer layer of bran which has been left on.

顏色來自被保留下來的外層米糠

They're chewier, with a nutty flavour, and really nutritious.

耐嚼，有堅果味，有營養(yǎng)

With all that rice, no wonder that every food culture on Earth has its own take on rice pudding.

這么多種米，怪不得每個文化都有米布丁