Rice
Rice is the seed of the grass species Oryza sativa (Asian rice) or Oryza glaberrima(African rice).
As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia. It is the agricultural commodity with the third-highest worldwide production, after sugarcane and corn.
Since a large portion of corn and sugar crops are grown for purposes other than human consumption, rice is the most important grain with regard to human nutrition and caloric intake, providing more than one fifth of the calories consumed worldwide by humans.
Chinese legends attribute the domestication of rice to Shennong, the legendary Emperor of China and inventor of Chinese agriculture. Genetic evidence has shown that rice originates from a single domestication 8,200–13,500 years ago in the Pearl River valley region of China.
From East Asia, rice was spread to Southeast and South Asia.[5] Rice was introduced to Europe through Western Asia, and to the Americas through European colonization.
Rice cultivation is well-suited to countries and regions with low labor costs and high rainfall, as it is labor-intensive to cultivate and requires ample water. However, rice can be grown practically anywhere, even on a steep hill or mountain area with the use of water-controlling terrace systems.
There are more than 40,000 varieties of cultivated rice said to exist. But the exact figure is uncertain. Over 90,000 samples of cultivated rice and wild species are stored at the International Rice Gene Bank in The Philippines and these are used by researchers all over the world.
COLOR VARIETIES:
• Brown: This rice has a distinctly nutty flavor. Brown Rice undergoes only minimal milling, which removes the husk but retains the bran layer. Due to this the rice retains more vitamin , mineral and fibre content than regular or easy cook white rice. The grains remain separate when cooked, like long grain white, but take longer to soften. The cooked grains have a chewy texture, which many people enjoy. It is also available in easy-cook form.
• White Rice: Has the Bran removes so it is white in color.
• Red Rice, Black Rice, Purple Rice, all different varieties.
• Aromatic Rice: Great Flavor: Jasmine from Thailand – Basmati from India
Size Varieties
Long Grain: Kernels are slender and four to five times as long as they are wide. When cooked the grains are separate, light and fluffy.
• Rice varieties: U.S. long grain brown, white and parboiled, U.S. jasmine, U.S. basmati, U.S. aromatic red – Jasmine rice from Thialand.
• Great for: Entrées, pilafs, stuffings, rice salads, jambalaya and more
Medium Grain: Kernels are two to three times as long as they are wide. The cooked grains are moist and tender, with a greater tendency to cling, a desirable characteristic in many dishes.
• Rice varieties: U.S. medium grain brown and white, U.S. arborio, U.S. black japonica
• Great for: Sushi, rice bowls, risotto, paella, rice puddings, desserts
Short Grain: Kernels are plump and almost round in shape. After cooking, the grains are soft and clingy.
• Rice varieties: U.S. short grain, U.S. sweet
• Great for: Sushi, paella, Asian dishes, rice puddings, desserts
Tips for Perfect Rice
• Accurately measure rice and liquid.
• Set timer to prevent under or over-cooking.
• Keep lid on pot during cooking to prevent steam from escaping.
• Rice triples in volume. Use cookware appropriate for the amount of rice you are preparing.
• Do not stir. Stirring releases the starch, resulting in rice that is sticky.
• At the end of cooking time, remove lid and test for doneness. If rice is not tender or liquid is not absorbed, cook 2 to 4 minutes longer.
• When rice is cooked, fluff with fork or slotted spoon to allow steam to escape and keep the grains separate.
Proportion & Yield
Rice Parts liquid to 1 part rice (by volume) Cooking time (minutes)
U.S. arborio 4½ 20 - 30
U.S. basmati 1¾ 20 - 25
U.S. jasmine 1¾ 20 - 25
Brown, long grain 2¼ 40 - 45
Parboiled 2 25 - 30
White, long grain 1¾ 18 - 20
White, medium grain 1½ 20 - 30
White, short grain 1½ 20 - 30
Considering the 2:1 ratio, dry rice will triple in volume when cooked. When working with rice it is usually easier to measure the ingredients and calculate portions by volume. For costing purposes and writing recipes, it is helpful to know the correlation between volume and weight measures for rice:
• 1 cup dry rice = approx. 7 oz. (wt.)
• 1 lb. dry rice = approx. 2 1/4 c. (vol.)
• 1 cup cooked rice = approx. 8 oz. (wt.)
• 1 lb. cooked rice = approx. 1 pt.