RICE

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Rice is by far one of the world’s most important crops forming part of the dietary staple for well over half of the world’s population. It is consumed on a daily basis in many Asian and African countries because it is a relatively cheap and abundant source of carbohydrates and other vital nutrients. As a matter fact, as a complex carbohydrate rice is the primary source of energy for all those people. Depending on the variety, rice can also contain various other nutrients such as iron, fibre, vitamin B, protein and manganese.

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Rice is cultivated in huge expanse of paddy fields requiring large amount of water and a warm climate. Over 90% of the world’s rice is produced, and consumed, in the Asia-Pacific Region with countries such as China, India, Thailand and Vietnam being the biggest producers. While China is the biggest rice producer in the world, India is by far the biggest exporter followed by Thailand.

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Types of Rice

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There are several types of rice grown in different parts of the world but they are generally classified into the following three categories.

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Long Grain Rice which has a slim kernel about four or five times longer than the width with an average length of six to nine millimetres. They are light and not sticky when cooked.

Medium Grain Rice which has a kernel about three times longer than the width with an average length of four to six millimetres. They are slightly sticky when cooked.

Short Grain Rice which has a fat short kernel and has a high starch content. They are very soft and sticky when cooked.

Varieties of Rice

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There are numerous varieties of rice which are also graded within each variety. The following are the most commonly known varieties after processing and milling.

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Brown Rice is obtained after the removal of its inedible outer hull after the milling process. The rice acquires its brown colour and texture from the bran layer that sticks to the grains after hulling.

Raw Rice is also known as White Rice and is the most common variety of rice. It gains its white colour and texture after having the outer husk removed and this also results in an increased shelf life of the rice.

Steamed Rice is produced by soaking the grains in water for a period of time and then treating them with steam.

Parboiled Rice is obtained by partially boiling the rice in the husk. This process increases the nutritional value of the rice resulting in higher concentration of fibre, calcium, potassium and vitamin B than the most commonly known White Rice. This process also reduces the cooking time of this variety of rice.

Basmati Rice has long and slender kernels that is very aromatic when cooked. Basmati Rice is also referred to as a healthy supergrain as it contains all of the essential amino acids, folic acid and is also very low in sodium  and has no cholesterol.