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RICE
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Description:
Rice is one of the most important foods in the world, supplying as much as half of the daily calories for half of the world's population. No wonder that in Asian countries, such as Thailand, rice is so highly valued that the translation of the word "to eat" literally means "to eat rice." After wheat, rice is the most widely cultivated cereal in the world. Rice is always eaten cooked, either hot or cold, as a sweet or savoury dish. Asia is the largest consumer of rice in the world.
How to select:
Rice is commercially classified by size: long, medium or short grain. Long-grain rice is 4-5 times its width and is available in white and brown varieties, which are light, dry grains that separate easily when cooked. Basmati rice is a perfumy East Indian variety of long-grain rice. There are 2 main types of rice - the long grained rice (Indica), which has long grains that remain separate after cooking and the short grained rice (Japonica) with round grains that tend to stick together when cooked.
Use:
rice is used to make biryani, dessert, kheer, pulao etc.
How to store:
White rice can be stored indefinitely in an airtight container in a cool, dry location. Brown rice can be stored for only a half year because the natural oils in the bran and germ tend to cause rancidity. The shelf life can be extended if it is stored in the refrigerator or freezer. Cooked rice should be stored in the refrigerator and can be used for up to 3 or 4 days or it can be stored in the freezer for about 2 months.
Health benefits:
Rice is an excellent source of the trace mineral manganese, and a good source of the minerals selenium and magnesium.
Rice is classified according to the type of processing it receives after harvesting.
Basmati Rice
It is a variety of polished Indian rice that has a rich aroma once it is cooked. Old Basmati rice is highly prized for its flavour.
Parboiled Rice
This is paddy rice that has been blanched, meticulously cleaned, soaked in hot water and then husked and dried. This process concentrates all favours and nutrients of the rice. Used for making idlis, dosas etc.
Puffed Rice
This rice is also called "Bloated Rice" or "Murmura". It is made by roasting rice grains in hot sand. Puffed rice resembles a long translucent pop corn. It is used in snacks like "Bhel-Puri", made into a chikki with jaggery or eaten by itself.
Rice Semolina
It made by milling white rice. It is used in several recipes as a thickening, for starters, mixed with wheat flour to make breads, with milk to make sweets etc. It is also an important ingredient in making idlis.
Rice Noodles
Rice and water are cooked together to form a dough. This dough is then pressed through special moulds to form noodles and dried. Rice noodles are also used in Thai cuisine, both fried and cooked in water. Rice noodles are used as vermicelli for making various snacks. They may be stir-fried in ghee or oil and made into sweet dishes (with milk and sugar) or savoury delicacies (with salt and spices).
Flattened Rice / Poha / Powa
It is made out of rice which is husked, cleaned and soaked in hot water. It is then pressed under rollers until wafer thin and then dried. It can be roasted, sautéed, fried and made into sweet and savoury dishes.
Rice Flour / Chawal Ka Atta
It is made by grinding rice grains to a fine powder. Rice flour is used to make batters, dough, crepes, pancakes and breads. It is also used as a thickening agent in some dishes.
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