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Basmati, Jasmine, Parboiled, White, Sticky, Brown, Broken And a • Origins • About rice • Products (Basmati, Jasmine, INDEX Parboiled, White, Sticky, Brown, Broken and Pathumthani • Interesting facts about rice • Benefits of rice About Rice Rice as a Crop Rice (Oryza sativa) is an edible starchy cereal grain. It is grown in warm parts of the world, mainly Asia, Africa, northern Italy, and the west coast of North America. Rice is produced under a variety of climatic conditions, from the wettest areas in the world to the driest deserts. Rice is the main staple food in Asia, where about 90% of the world's rice is produced and consumed. How Rice is Grown Rice is the only cereal crop that can grow for long periods of time in standing water. 57% of rice is grown on irrigated land, 25% on rained lowland, 10% on the uplands, 6% in deep-water, and 2% in tidal wetlands. The flooded rice paddy is a field of aquatic biodiversity. Varieties of Rice In general, the rice family can be broken down into three main categories: Long Grain: Approx. 6-8 mm long, about 3-4 times longer than thick. The endosperm is hard and vitreous. The best long grain varieties come from Thailand, Southern USA, India, Pakistan, Indonesia and Vietnam. Medium Grain: Approx. 5-6 mm long, but thicker than long grain rice. The endosperm is soft and chalky. It releases about 15% starch into water during cooking. Medium grain rice is mainly grown in China, Egypt, and Italy. Short or Round Grain: Approx. 4-5 mm long, only 1.5-2 times longer than thick. The endosperm is soft and chalky. This variety is grown in subtropical areas such as California, Egypt, Italy, Japan, Korea, Spain and Portugal. Production Process Rice goes through a series of processes before finally reaching the table. Its production can generally be divided into the following stages: Seed selection, Land preparation, Crop establishment, Water management, Nutrient management, Crop health, Harvesting, and Post- harvest. After harvest, the rice grain undergoes a number of processes depending on how it will be used. These include drying, storing, milling, processing, and packing – all before they are delivered to markets for sale. Products Basmati Rice Basmati rice is a long grain variety grown in India and Pakistan. This type of rice is extremely fragrant and gets its robust flavor from an aging process. It is aged for about a year after harvesting. Basmati rice is a type of long-grain rice that is popular in Indian cuisine and other ethnic dishes. Cooked basmati rice imparts a subtle nutty or popcorn-like flavor and aroma. Jasmine Rice aka Thai Fragrant Rice Jasmine rice aka Thai fragrant rice aka Thai Hom Mali is a long-grain variety of fragrant rice with long kernels and slightly sticky texture when cooked. Jasmine rice is used to infuse a subtle jasmine flavor and aroma into your dishes. Jasmine rice is grown primarily in Thailand Cambodia, Laos, and southern Vietnam. It is moist and soft in texture when cooked, with a slightly sweet flavor. The grains cling and are somewhat sticky when cooked, though less sticky than glutinous rice as it has less amylopectin. Parboiled Rice Parboiled Rice aka “rough” rice has gone through a steam-pressure process before milling that gelatinizes the starch in the grain. Parboiled rice (also called converted rice) is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying. This process produces a more separate grain that is light and fluffy when cooked. The way this rice is processed allows the grain absorbs all nutrients possible before its removed and ready to cook. However, this processing also causes the rice to be less sticky than the other types of rice, particularly white rice. White Rice White rice is milled rice that has had its husk, bran, and germ removed. This alters the flavor, texture and appearance of the rice and helps prevent spoilage and extend its storage life. After milling, the rice is polished, resulting in a seed with a bright, white, shiny appearance. This rice is the most common type which is used in every home. Due to the starch composition of white rice, it has a slightly sticky consistency that's useful in stuffing, casseroles and stir-fry dishes. Glutinous Rice aka Sticky Rice Glutinous rice also known as sticky rice, sweet rice or waxy rice is a type of rice grown mainly in Southeast and East Asia and the eastern parts of South Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. While it is widely consumed across Asia, it is only a staple food in northeastern Thailand and Laos. When cooked, sticky rice is especially sticky and is often ground into rice flour. Sticky rice is a type of rice that is very popular in sweet dishes. It’s very high in starch, which is why it becomes so sticky when it’s cooked. Brown Rice aka Khao Dum Brown rice is a whole grain and a good source of magnesium, phosphorus, selenium, thiamine, niacin, vitamin B6, and manganese, and is high in fiber. Brown rice is whole-grain rice with the inedible outer hull removed. It has been milled to remove the outer husk but retains its bran layer, which is full of nutrients. This healthful rice sheds its outer husk and retains its bran and germ layers that give it a characteristic tan color. Though brown rice takes a little longer to cook than white rice, the nutrient-dense layers are rich in vitamins and minerals. Brown rice is another type of rice which is very popular in almost every household these days. Cooked brown rice has a subtly chewy texture and nutty flavor. Brown rice can be used as a substitute for any recipes that call for white rice. BROKEN RICE Broken rice is fragments of rice grains, broken in the field, during drying, during transport, or by milling. Mechanical separators are used to separate the broken grains from the whole grains and sort them by size. Broken rice is fragmented, not defective. It is as nutritious as the equivalent unbroken rice, if all the germ and bran remains, it is as nutritious as brown rice. If none remains, it is only as nutritious as white rice. Pathumthani Fragrant Rice This variety was successfully developed recently. It is less sensitive to sunlight and has better yield as compared to Thai Hom Mali Rice. Pathumthani rice has the appearance of Thai Hom Mali Rice but due to its nature it is categorized as White Rice. This rice absorbs water very well. Various grades of Thai Pathumthani Fragrant Rice are as follows: # Thai Pathumthani Fragrant Rice (Prime Quality) # Thai Pathumthani Fragrant Rice (Superb Quality) Thai Pathumthani Fragrant Rice is a new strain of fragrant rice developed by a rice institute in Pathumthani province of Thailand. Its kernel and fragrance is so similar to Thai Hom Mali Rice Kernel that consumers are hardly to tell it from the later. Farming area for Pathumthani Fragrant Rice is mainly in Central provinces where is rich in water resource. Pathumthani Fragrant Rice can be harvest 2-3 crops a year, it is considered as a replacement for Thai Hom Mali Rice. It is naturally identical with long- time renowned Thai Jasmine Rice or Thai Hom Mali Rice with the same pandan-like fragrant and tender texture but with softer aroma and stouter and shorter grain. With its truly similar characteristics to Thai Hom Mali Rice, Pathumthani Fragrant Rice is usually the second choice of Thai Jasmine Rice or Thai Hom Mali Rice with its more affordable price. Interesting Facts About Rice 1. Rice has been feeding us for 5,000 years. The first known account was in China about 2,800 BC. 2. There are more than 40,000 different varieties of rice. Of the 40,000 varieties, more than 100 are grown worldwide, but only around 10 percent are marketed and sold. 3. In some cultures, rice is a symbol of life and fertility, which is why rice is traditionally thrown at weddings. 4. The rice plant can grow to 1–1.8 m (3.3–5.9 ft) tall, occasionally taller, depending on the variety and soil fertility. 5. Rice is an excellent source of energy, rice is rich in carbohydrates, which are needed for the brain to function properly, and for all kinds of physical activity. 6. Asia alone both produces and consumes 90% of the world’s rice. 7. Sticky rice was one of the main ingredients used in the process of building the Great Wall of China. 8. Rice and its by-products are used for making straw and rope, paper, wine, crackers, beer, cosmetics, packing material, and even toothpaste. 9. It takes between 3 and 6 months for a rice plant to reach maturity, depending on the variety and where it is grown. 10. Uncooked white rice has long shelf life, about eight to ten years. Benefits of Rice 1. Rice is known to control various diseases. Brown rice contains high amount of neurotransmitters. 2. Rice husk has diuretic properties and is an efficient cure for dysentery. 3. Rice improves metabolism. Rice is an excellent source of vitamins and minerals like niacin, vitamin D, calcium, fiber, iron, thiamine, and riboflavin. 4. Rice contains very low amount of saturated fats and cholesterol making it a healthful food for heart. 5. Rice helps to prevent obesity. Consumption of rice is extremely beneficial for health, simply because it does not contain harmful fats, cholesterol or sodium.
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