![]() ![]() The milling and polishing process removes the majority of naturally occurring B vitamins, minerals, phytochemicals, and fiber, so B vitamins and iron are added back. Refined: Rice that is polished to remove the bran layers and embryo so that only the starchy white endosperm remains-hence the name “white” rice (again, this refers to the color and not one particular variety).Because the fibrous bran layer and nutrient-rich germ remain intact, these varieties typically take longer to cook, and have a nuttier and chewier texture than refined white rice. However, whole grain rice is not limited to one color-it also comes in shades of black, purple, and red. “Brown” rice is the typical whole grain rice, though this describes not a particular variety but the natural color of the grain. Whole: Just like all whole grains, rice naturally contains three edible components-the bran, germ, and endosperm (the inedible hull is removed).Is the rice in its whole, intact form (like “brown” rice), or has it been milled and polished (like “white” rice)? Short grains have a kernel only twice as long as they are wide, and yield the stickiest texture when cooked (e.g., “sushi” rice).Medium grains have a shorter, wider kernel, yielding a tender and semi-sticky consistency when cooked (e.g., Arborio rice).When cooked, long grain rice stays separate and fluffy (e.g., Jasmine and Basmati rice). ![]() ![]() Long grains have a slender kernel over four times as long as they are wide.This refers to the length and width of the rice grain after cooking: Rice is often broadly categorized based on its shape or method of processing: Long, short, or medium grain There are thousands of types of Oryza sativa, which can differ in size, thickness, stickiness, color, aroma, and flavor. Merchant traders helped the gradual spread of rice across the continents. Tools for farming rice have been found in China dating back 8000 years. Oryza sativa is the most common species and is subdivided into the long-grain indica, and short-grain japonica. Each country showcases a rice specialty to reflect local spices and taste preferences: risotto in Italy, paella in Spain, jambalaya in the southern U.S., coconut rice in Colombia, steamed rice in China, rice and beans in Mexico, and sweet rice in Portugal, to name a few. This starchy high-calorie grain is generally low cost, making it accessible to all and a vital base of many diets. In some households, rice is included with more than one meal a day. Rice is a main staple in more than 100 countries worldwide. ![]()
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