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Also Known as
Chawal, Bhaat, Tandul, bhat, chaawal, chaval

Description
Since ancient times, rice has been the most commonly used food grain for a majority of the people of the world. Throughout history rice has been one of man's most important foods. Today, this unique grain helps sustain two-thirds of the world's population. It is life for thousands of millions of people. It is deeply embedded in the cultural heritage of their societies.

Rice has a classically grass-like appearance, with a small cluster of kernels at the top of a long stalk. Rice is harvested when it turns golden, and the resulting crop is threshed to remove the hulls. Rice in its natural state with the inedible husk removed is called unpolished or brown rice. Refined white rice on the other hand has the bran and germ removed, and polished to a smooth sheen. Rice is supposed to cool the body and, in summer it is taken for both lunch and dinner. In winter, colder Northern India warming spices are added to the rice.

If the bran, or outer part of the rice grain, is left on, the resulting rice is considered to be brown rice. If removed, the grain is white rice. Many cultures prefer brown rice because it has a higher nutritional value than white rice, including important levels of vitamin B.
Shorter grains rices tend to stick together better and are used for sushi and other dishes in which the rice needs to be shaped.

One of the most common methods of classifying rice is by length:
Short grain rice is usually very starchy and the grains have a tendency to stick together after being cooked. It cooks up tender and soft and is most often used for sushi, risottos, stir-fry recipes, and desserts.

Medium grain rice, the grains are two to three times longer than the width. Medium-grain is less sticky when cooked, but it tends to clump together when cooled. It holds plenty of moisture when it is cooked and remains a bit firmer than short-grain. To be classified as long grain, rice grains must be at least three times longer than the width.

Long grain rice usually cooks up fluffy and does not stick together after it is cooked. Boiling and baking are excellent preparation methods for long-grain rice and it is the most common type cultivated and used in the United States.

Some varieties of white rice can be quite tasteless on their own (unless an aromatic variety, such as basmati or jasmine is used), so they are often used as a base for other flavorful dishes, such as stir-fried ingredients, steamed vegetables, or stews. If served simply as a side dish, many cooks like to enhance the taste with herbs, spices, oils, or other flavorings. Brown rice is more flavorful than white rice and it has a chewier texture.

How to Select
Rice is available prepackaged as well as in bulk containers. If purchasing rice in a packaged container, check to see if there is a "use-by" date on the package since rice, owing to its natural oils, has the potential to become rancid if kept too long.
Just as with any other food that you may purchase in the bulk section, make sure that the bins containing the rice are covered and that the store has a good product turnover so as to ensure its maximal freshness. Whether purchasing rice in bulk or in a packaged container, make sure that there is no evidence of moisture.

Culinary Uses
" The best part about rice dishes is that you can make the dish as spicy or as bland as suits your palate, without compensating on taste. Both have their individual flavours and are equally good.
" Soaking the rice beforehand helps in giving a fine texture to the cooked rice and also saves on cooking time. Wash and soak the rice in enough water and keep for 15 to 20 minutes. Drain the water and use as required.Always boil the rice just a little less than done, to keep the grain whole and separate. Drain all the excess starch water and cool in a large plate, where the same is called for in the recipe. Take a grain between thumb and index finger and press. If it breaks, on pressing but does not leave a hard speck, then it is done. A little undone rice can be baked to finish off, but over boiled rice is damage done irreversibly.
" Add a few lemon drops while boiling the rice to keep white and the grain separate.
" Do not throw away the starch water, it can act as stock for soups, or add to dal instead of water.
" Always wash rice between both palms in a rotary motion, instead of with one hand, to avoid the grain from breaking. Never clean rice after soaking. Wash well, and then soak for the required time. 30 to 45 minutes are sufficient.
" For a party, etc. cook the rice way ahead, prepare the gravy etc., separately and keep ahead of time. The last few steps of actually cooking can be kept for the end, to avoid rush.
" Plan on dishes like handi biryani if you are likely to get very little cooking time or do not have help after the guests arrive.
" All spicy rices which are layered should be made in transparent casseroles to enhance their attractiveness.
" Raitas or just plain yoghurt sprinkled with salt and cumin seed powders are an excellent accompaniment with rice dishes.
" Spices, nuts, dried fruits, vegetables and herbs transform rice into extraordinary meals.
" Khichri - This is like a hot pot dish. Rice, lentils, spices and seasonings are thrown into a pot or pressure cooker and cooked until all individual ingredients are blended well together. A very tasty and sustaining dish. Very popular with the famous papads and cucumber raita of India. It is also served with chutneys and Indian pickles.
" Lemon Rice makes a delicious main meal or center meal. Serve with sauteed vegetables and onion-tomato salad and lentil soup.

How to Store
Rice keeps well, but it is better fresh than old, so don't buy so much at once that you have it sitting around for months or even years. In all cases, keep it dry. Since rice still features an oil-rich germ, it is more susceptible to becoming rancid. White rice can be stored indefinitely in an airtight container in a cool, dry location. Cooked rice should be stored in the refrigerator and can be used for up to 3 or 4 days.

Health Benefits
" Rice is a great source of complex carbohydrates, which is an important source of the fuel our bodies need.
" Good energy source: Carbohydrates are broken down to glucose, most of which is used as energy for exercise and as essential fuel for the brain.
" Low fat, Low salt, No cholesterol: Rice is healthful for what it does not contain. Rice has no fat, no cholesterol and is sodium free. Rice is an excellent food to include in a balanced diet.
" A good source of vitamins and minerals such as thiamine, niacin, iron, riboflavin, vitamin D, calcium.
" Low sugar.
" No gluten: Rice is gluten free. All rice is gluten free, making rice the essential choice for people with gluten free dietary requirements.
" No additives and preservatives: Rice contains no additives or preservatives, making it an excellent inclusion in a healthy and balanced diet.
" Contains resistant starch: Rice also contains resistant starch, which is the starch that reaches the bowel undigested. This encourages the growth of beneficial bacteria, keeping the bowel healthy.
" Non-allergenic
" Cancer prevention and diet: Whole grains (such as brown rice) contain high amounts of insoluble fiber-the type of fiber some scientists believe may help protect against a variety of cancers.
" Rice is a low-sodium food for those with hypertension.
" It is a fair source of protein containing all eight amino acids.
" Rice is an extremely healthy food for a number of reasons. Rice is a complex carbohydrate, which means that it contains starch and fiber.
" Complex carbohydrates are digested slowly, allowing the body to utilize the energy released over a longer period which is nutritionally efficient.
" Rice is completely non-allergenic. It is the grain for people with digestive problems. Rice is the perfect food for those with gluten intolerance as no rice contains gluten. Its protein is readily used by the body
" Rice is wonderful in treating diarrhoea n children.
" Being low in fiber is extremely soothing to the digestive system.