The edible rice grain is actually the seed of a rice plant (semiaquatic annual grass).
Every rice grain is harvested in its hull (husk), a hard and inedible outermost layer. Just beneath the hull is the kernel.
When the kernels undergo a refining process, they will be stripped from their husk, bran and germ to gain the final polished and white grains (endosperm).
Milling is the process to remove the hull and bran.
Rice is basically categorized into long, medium or short grain.
The amount of amylose, a starch present in rice will determine how sticky and fluffy the rice grains will turn out after being cooked.
Long grain rice is 4 to 5 times as long as the width. It is slender and whitish. When long grain rice is cooked, grains remain separate and fluffy. A good choice for main dish, side dish or salad recipes.
Medium grain rice means grain fits just in between the long and short grains. It is about 2 or 3 times as long as the width. Cooked grains are more moist and softer than the long grains. Perfect for dessert, casserole, bread and stir-fry recipes.
Short grain rice is almost round and plump. Cooked grains tend to stay moist and gummy (sticking to each other). Great for sushi, stir-fry recipes and puddings. Has the highest amylose content among the 3 types of grains.
Though vitamins and minerals can be added to enrich white (refined) rice to a certain extent, unfortunately there is no way to replace the dietary fiber that is lost during the refining process.
Rice is so versatile that it can go really well with any dish like sambal, curry, sweet and sour, vegetables, stew and soup.
It is also popular in numerous Asian dishes to cook rice with coconut milk, garlic, coriandar leaves, parsley, ginger, pandan leaves (screwpine leaves) to make plain rice smell very fragrant.
The quality of the rice grains, the kind of water used and the cooking method determines the quality of cooked rice.
Cooked rice breeds the pathogenic organism bacillus cereus and can cause food poisoning when eaten. Always keep cooked rice in the fridge for not more than 2 days.
BROWN RICE
Also known as cargo rice. Hulls are removed and much of the nutrients are retained. The bran layer colors the rice beige when cooked.
It is a good source of thiamine, niacin, riboflavin, iron, and calcium. It also contains protein and small amounts of fats.
Soak brown rice 1 day earlier before getting it cooked increases the rice's nutritional value.
Soaking stimulates the early stages of germination, when a tiny sprout, less than a millimeter tall grows from the rice grain.
According to Dr. Hiroshi Kayahara, a professor of bioscience and biotechnology at Shinshu University in Nagano, Japan,
a new sprout activates dormant enzymes in the brown rice all at once to supply the best nutrition to the growing sprout,
in addition sprouted rice contains more fiber, vitamins and minerals than non-germinated rice.
He and other Japanese researchers soaked the brown rice in warm water for 22 hours to make it sprout.
He noted that soaked brown rice is easier to cook because the hard outer husk has been softened and tastes sweeter.
Reference : "Soaking brown rice enriches nutritional value" Reuters Health December 18, 2000
WHITE RICE
Hull and bran are both removed. Very lacking in nutrients. Cooks faster.
PARBOILED RICE
Rice gets steamed under pressure prior to the removal of the hull and bran layers. Thus most of the nutrients are retained.
ARBORIO RICE
Also commonly known as risotto rice in Italian cooking. Grains are short and have a sticky texture when cooked.
BASMATI
Originally from the foothills of Himalayas, this long grain rice has a fine surface with a nutty flavor. Because of the natural subtle perfume, basmati rice has also been called the "Prince of rice". A favourite with curries, bryani and pulao. Strands of saffron are added to the cooking water to give rice that golden color and distinctive flavor.
Note: Saffron, also called "King of spices" is pretty expensive so some folks have switched to turmeric or yellow coloring to color the rice instead, but of course it is no where near the flavor that only saffron gives.
BLACK RICE
A medium-grain unmilled rice with a black bran. The rice becomes deep-dark purple color after cooking. It has a nutty flavor with a whole grain texture.
GLUTINOUS RICE
Also known as sweet rice. It is sticky and commonly used to make rice dumplings, sweets and others.
INSTANT RICE
Rice that is either fully or partially cooked before being dehydrated and then packed. Fast to cook but not good to eat.
JASMINE RICE
Also widely known as Thai fragant rice. Cooked grains give off a delicate jasmine scent.
Paella
A Spanish dish of saffron-flavored rice combined with a variety of meats and shellfish, along with tomatoes, artichoke hearts, garlic, onions and peas.
It is named after a pan called paella which has 2 handles. This pan is wide and shallow. Comes is various sizes from 10 to 52 inches in diameter.
The pan is used to cook and serve the dish.
RED RICE
A long-grain unmilled rice with a red bran grown in India. Red rice is also referred to as rice cooked with tomato paste, onion and herbs.
Carmargue red rice is an unmilled short-grain rice from Carmargue in France with a brownish-red colour and a nutty flavour.
WILD RICE
Also known as Indian rice. Wild rice comes from the seed of an aquatic grass. It has a higher protein and B vitamins content than refined rice.
It has a nutty flavor and turns fluffy when cooked. Clean thoroughly before cooking.
WILD PECAN RICE / PECAN RICE
A hybrid that has a chewy and nutty flavor. Contains neither wild rice nor pecans. Carries a cooked fragrance similar to popcorn. Some bran is present because wild pecan rice is only partially milled.
RICE FLOUR
Made by grounding any type of rice. Contains no gluten. Used to make rice noodles and vermicelli (also known as beehoon and rice stick noodles).
RICE MILK
Made by blending cooked rice with warm water. The basic recipe is to blend 1 cup of cooked rice with 2 1/2 cups of hot water. Add more water to thin the mixture when necessary. Strain with cheesecloth to remove sediments. Add honey, vanilla, maple syrup or salt to taste.
Rice milk is used for cooking and baking. A good milk substitute for those who are weight-conscious, intolerant to lactose found in cow's milk or want to stay away from any diary products.
RICE PUDDING
A dessert made by baking or cooking rice in milk and sugar. Other common ingredients added include cinnamon, nutmeg, vanilla, raisins and lemon/orange zest.
RICE VINEGAR
Made from rice wines. There are 3 kinds of Chinese rice vinegar: red, which has a sweet and spicy taste and commonly used as a dipping sauce; white, has a mild taste and is ideal for sweet and sour dishes; and black vinegar is sour, used as a table condiment. Another type is the colorless Japanese vinegar which goes well with sushi.
RICE WINE
Made by fermenting sweetened glutinous rice. It is sweet and low in alcohol content (about 12-14%). In brief, the manufacturing process involves converting rice starch to sugar and leaving the yeast to convert sugar to alcohol.
RED YEAST RICE
Rice fermented by the red yeast called Monascus purpureus. Has been used by the Chinese for many centuries as a food preservative, food colorant, spice and ingredient in rice wine. Research has shown that red yeast rice maintains healthy blood circulation and balances cholesterol levels.
Place it in a cool dry and dark place inside an airtight container.
Put garlic cloves (do not de-skin) into the rice container/bag to keep weevils away. Check for weevils which may be present even before the rice package is opened.
White rice keeps longer but storing brown rice in the refrigerator or freezer can lengthen life span.
For 1 cup of rice, add 1 1/2 cups of water or for 2 cups of rice add 3 cups of water and so on. Bring the rice to boil and when boiling occurs, turn heat down to medium low. When craters start to appear, turn heat to low and let to simmer for another 15 minutes before serving. When cooking with a lid, make sure that an allowance is given for the steam to escape.
There are several ways to get rice cooked : over the stove, in a microwave oven, in a pressure cooker or in an electric rice cooker.
Most often rice grains (especially Basmati rice) are soaked in water for about 30 minutes so that they will separate and not be stuck together.
Throw in some uncooked grains into a vase along with soapy water and shake it all about. Vase becomes spotless.
Water used to rinse rice (initial rinses) has been used for gargling to soothe mouth ulcers.
Rice bowl is a Chinese metaphor for one's job or career. Rice bowls which are traditionally made of china, are fragile and breakable, just like jobs and careers. The iron rice bowl is a metaphor for a stable and secure job.
Toyota means bountiful rice field while Honda means main rice field.
A ricer or commonly called a potato ricer is a kitchen untensil with many tiny holes. The intention is to make food such as potato, carrot or turnip resemble grains of rice when forced through these holes. The untensil looks like a garlic press.
RICE - an acronym for the treatment of sports injuries: Rest, Ice, Compression and Elevation. Rest : stop using the injured muscle or joint. Ice : cool the injured site. Compression : apply bandage to limit swelling and support the injured site. Elevation : help reduce swelling.
Multiple vitamins & minerals in rice base Contains the full spectrum of pure high-potency vitamins, minerals & amino acids. Contains no animal products, this high-fiber protein base is derived from rice that has been enzymatically digested by purified plant enzymes.
Velveting hand cream with rice oil Rice comes from Southwestern Asia, where it has been cultivated & used as both nourishment & as an ingredient in beauty & medical treatments.
