Types Of Rice Grains
“ Rice ” Is the Staple Food Of India, The Original Name Of Rice is “ Oryza Sativa” Rice is an edible starchy grain which is agriculture in India & eastern Asia. Rice is Produced majorly in India around 90 to 95 percent are produced in India. Rice Which Is produced Has different shapes, Size & Color Even Most rice quality has aroma as well & flavor. These are different types of rice which are long seeds, medium seeds & small Seeds as well Different types of rice which is produced all over the world are exported & imported to many different countries & in different months. According to the National Centre Of Biotechnology Information Basmati Rice, also referred to as aromatic rice the world over, originated from the Indian Subcontinent. Distinguished by its pleasant fragrance, the various types of Basmati Rice has been around for at least 2400 years.
The staple rice crop is a cherished and popular food source in India, often featuring in several kinds of cuisines. Generally described as long-grained, slender and aromatic, reports suggest that at least 70% of the world’s various types of Basmati Rice is produced in India . (24mantra.com)
TYPES OF RICE
Rice is a staple in any kitchen, and with so many different types, it lends itself to a limitless number of recipes. Before you add the same type of rice to every recipe you prepare, however, think twice. Substituting one type of rice for another can really alter the result of a recipe. Each type of rice has its own taste, texture, and unique properties that work well with different cooking applications. So how do you know which one is the best type of rice to use? This guide examines factors that differentiate types of rice, from nutty basmati to fragrant jasmine and more! Source:(www.webstaurantstore.com)
Rice is a staple in any kitchen, and with so many different types, it lends itself to a limitless number of recipes. Before you add the same type of rice to every recipe you prepare, however, think twice. Substituting one type of rice for another can really alter the result of a recipe. Each type of rice has its own taste, texture, and unique properties that work well with different cooking applications. So how do you know which one is the best type of rice to use? This guide examines factors that differentiate types of rice, from nutty basmati to fragrant jasmine and more! Source:(www.webstaurantstore.com)
PARTS OF RICE GRAIN
ANATOMY TERMS OF RICE GRAIN:
1. HULL
Each grain of rice is enclosed in a tough outer hull, or husk, thatneeds to be removed before it can be consumed. This layer is removed in all rice types. Source:(www.webstaurantstore.com)
2. Bran
Under the hull, the bran layer is not removed in all rice types. This nutritious whole grain section is usually tan-colored, but it may be reddish or black depending on the pigmentation in the bran layers. The bran layer may be consumed, but it is often removed when further processing rice.
Source:(www.webstaurantstore.com)
3.White Rice
Once the bran and germ layers are removed, white rice remains. Known as the endosperm, this is the part of the rice that is most commonly consumed. Source:(www.webstaurantstore.com) 4. Germ
Found under the hull, the germ, or rice kernel, is nutrient-dense. Full of B vitamins, minerals, and proteins, it helps give rice its colour and added nutritional benefits. Source:(www.webstaurantstore.com) TYPES OF RICE
Length and Shape
Rice is often characterized as one of three varieties –
·Long Grain Rice
·Medium Grain Rice
·Short Grain Rice
·Long Grain Rice
·Medium Grain Rice
·Short Grain Rice
These varieties refer to the length and shape of the grain. Simply speaking, long grain rice will have a longer cylindrical shape, whereas short grain rice will be shorter and wider. Source:(www.webstaurantstore.com)
·Long Grain Rice: This rice has milled grains that are at least three to four times as long as they are wide. Due to its starch composition, it is separate, light and fluffy when cooked. Source: (www.webstaurantstore.com)
·Medium Grain Rice: When compared to long grain rice, medium grain rice has a shorter, wider kernel. Since the cooked grains are moister and more tender than long grain rice, the rice has a greater tendency to stick together. (www.webstaurantstore.com)
Short Grain Rice: Featuring grains that are less than twice as long as they are wide, this rice is short and best for sushi. It has a sticky texture when cooked. Source: (www.webstaurantstore.com)
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