All About Rice
The term "rice" comes from the Tamil (an ancient language of India and Sri Lanka) word "Arisi." Archeological evidence of rice dates to 10,000 B.C. In fact, rice plays a role in the creation stories of several Asian cultures. Evidence from the Hunan province of China suggests that Early Neolithic groups may have cultivated rice. Cultivation of rice is believed to have begun almost simultaneously in many countries more than 6,500 years ago.
Whatever its beginnings, the domestication of rice is one of the most important developments in history. No other food has fed more people over a longer period of time.
What is Rice?
Rice is a food grain that contains a number of vitamins and minerals that are extremely healthy for us.
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Types of Rice
Long Grain
Long-grain rice is about four or five times as long as it is wide. Typical length varies between 7 to 9 millimeters.
Medium Grain
Medium-grain rice is about three times as long as it is wide, measuring about 5 millimeters.
Short Grain
Short-grain rice is less than twice as long as it is wide, with fat, round grains that are higher in starch.
Long grain Rice
Basmati
Basmati rice is an aromatic long grain rice originating from those regions surrounding the foothills of the Himalayas in India and Pakistan. When cooked, the grains grow considerably in length but not in width giving long, slender grains which are not sticky and are characterised by a light aroma
Brown
Unlike white rice, brown (wholegrain) rice has not had the bran layers and germ removed, therefore retains a nutty flavour and chewy texture as well as retaining additional fibre, vitamins, minerals that are retained in the bran layer. Although all grains – short, medium and long may be prepared as wholegrain rice.
Jasmine
Jasmine rice or fragrant rice is well-known for its subtle nutty aroma. Cultivated originally in Thailand, Jasmine rice is now also grown over the border in Cambodia. Jasmine rice is a long grain rice with a softer and stickier texture, however the grains remain firm when cooked.
Wild
Wild rice is nuttier and chewier than wholegrain rice, yet strictly speaking it is not a rice, but rather a water grassa plant predominantly grown in North America. Wild rice grains have a chewy outer layer with a tender inner grain, are high in both protein and dietary fiber, and are low in fat.
Medium grain Rice
Medium grain Rice
Ponni & Sona Masoori
Ponni & Sona Masoori
Ponni & Sona Masoori is a medium grain, non-aromatic rice, grown primarily in the Indian states of Andhra Pradesh and Karnataka. It has a fluffy and slightly starchy quality; this allows the rice to be light on the stomach. In contrast to basmati rice which separates well, Ponni and Sona Masoori has a somewhat sticky quality.
Carolino
Carolino
Carolino rice varieties are grown in the 3 most important production regions of Portugal. Carolino rice remains firm and tender when cooked, absorbs flavours and colours, and makes a creamy sauce, making it ideal for the preparation of stews, tomato-based and fish/seafood dishes that are typically of Portuguese cuisine.
Carolino rice varieties are grown in the 3 most important production regions of Portugal. Carolino rice remains firm and tender when cooked, absorbs flavours and colours, and makes a creamy sauce, making it ideal for the preparation of stews, tomato-based and fish/seafood dishes that are typically of Portuguese cuisine.
Ribe
Widely grown in the valley of the river Po in Italy, Ribe is a versatile variety suitable for boiling, steaming or pilaf. While it can be used in risottos, it is more suitable for a range of dishes which use liquid such as vegetable soups or minestrones. Ribe is also typically used in rice salads.
Roma
Of all the medium grain Italian risotto rice, Roma has the largest and longest grains. Releasing considerable starch during cooking, it is suitable for creamy risottos and has a slightly shorter cooking time than traditional risotto grains. A highly absorbent rice, it can also be used in sauces and puddings.
Short grain Rice
Idly/Originario
Short and round grains, mostly cultivated in india and Italy,In south india it is majorly used for making Breakfast like Rice Cake (Idly) dosa etc. this rice has a high absorption capacity which makes it ideal for soups, dishes to be cooked in the oven, rice pudding, rice cakes and other desserts.
Bomba
Bomba rice is grown in different regions of Spain, mainly in Valencia and Delta del Ebro. Bomba can absorb three times its volume in liquid, but expands only in width and not in length. These characteristics make it particularly suitable for rice dishes such as paella, but it is also commonly used in soups.
