The first mention of rice in formal history occurred in 2800 BC, when a Chinese emperor wrote a ceremonial ordinance for rice planting. Some historians have traced the cultivation of this vegetable (considered a grain) to a plant grown in India around 3000 BC. *
Rice is a staple food for about half the world's population. In the South, we tend to eat different starches with our meals, like potatoes or grits, but rice is making a real comeback! In cultures and areas where rice is more of a staple, it is cooked in warm water to produce intact, tender, glossy, bright grains. In other areas where rice is more of a luxury, it is often featured in more elaborate dishes, prepared with flavorful stocks, wine and cream. **
RICE TYPES: COLOR
Rice is split into colors: white and brown, which is determined based on the type of processing it undergoes. White rice is stripped of its outer husk or hull, as well as its bran and germ. Brown rice is almost fully intact, with just the inedible hull being removed.
The husk or hull is the inedible outer coat of the whole grain (like rice or wheat) that protects the inner grain from sunlight, pests, water and disease. The hull is discarded and typically used for industrial or livestock products.
The bran is the outer skin of the grain. The bran is another form of protection for the grain inside. Historically, bran was also removed and set aside for livestock, but we know better now! Bran provides fiber, vital B vitamins and minerals.
The endosperm is the "meat" of the grain, that is, the part that we consume. The grain provides the energy that the seed will use to germinate and grow into a plant. It provides carbohydrates, some proteins, and some B vitamins. This is why rice is such a staple around the world, as it provides a substantial amount of calories.
The germ is the nucleus or embryo of the grain. It provides nourishment for the seed, so it can grow into a healthy plant. It also provides us with nutrients like B vitamins, Vitamin E, and minerals.
So which one is healthier? Well, they're both healthy in moderation! Brown rice has all its vital pieces in tact which provide a natural source of fiber and a variety of vitamins and minerals. American rice producers supplement the nutrients lost during processing by adding nutritional powders to the rice. However, because of this additions it is vital (if you wish to reap the nutritional value of white rice) that you do not rinse the powder away!
RICE TYPES: GRAIN SIZE
The more than 100,000 cultivars of rice are divided into 2 subspecies: Japonica (short-grain) and Indica (long-grain), which are classified by grain size.
 |
| Short-grain (left) compared to long-grain (right) |
Short-grain Japonica is twice as long as it is wide, and plump. It is very starchy and creates a soft and sticky rice. Short-grain rice is used for a variety of dishes, like sushi, croquettes, risotto, and rice puddings. *
Long-grain Indica is four to five times as long as the grain is wide. This type contains less starch, so the final product is drier, fluffier, and more easily separated. Long-grain rice is used for dishes like pilaf, red beans and rice, Mexican rice, and dishes that are being smothered in sauces. Long-grain rice is also typically the rice used in instant, prepackaged rice dishes.
GOLDEN RICE PROJECT
 |
| White rice (left) compared to Golden rice (right). |
Golden rice is variety produced through genetic engineering, which is fortified with a precursor of Vitamin A. It was produced to be grown and consumed in areas with a shortage of dietary vitamin A. In these area, severe vitamin A deficiencies were killing an estimated 670,000 children a year and caused an additional 500,000 cases of irreversible childhood blindness. ^
 |
| Prevalence of Vitamin A deficiency. Red is most severe, green is least severe. Countries not reporting data are in blue. (1995-2005). ^^ |
The feat of scientific engineering has produced two types of Golden rice. Golden rice 1.0 and Golden rice 2.0. Golden rice 2.0 can produce 23 times more vitamin A precursors! Golden rice has been approved for cultivation (2018) in Canada, Australia, New Zealand, and the United States.
RICE RULES TO REMEMBER
 |
| Table from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook |
1. One cup of uncooked rice will yield 2-3 cups of cooked rice, depending on which type you use.
2. Typical cooking techniques are to bring to a boil, then lower to a simmer, cover with a lid, and cook for 15-30 minutes (depending on the type), then let stand for 10 minutes.
3. The common ratio of rice to water is 2:1, but for simple rice cooked in water, you may also utilize the Finger Method.
4. The Finger Method! This method is an easy way to determine the ratio of rice to water that you should use, by using your index finger to measure. Put your rice in the pot then let your pointer finger rest on the top of the rice. Pour water in until it reaches your first knuckle, or about an inch above the rice.
5. The more you fiddle with rice, the more starch is released, and the creamier/sticker it becomes. So if you are trying to create fluffy, dry rice that separates easily, DON'T BOTHER IT! Don't rinse it (unless specified otherwise), don't stir it, don't take the lid off once it starts cooking.
6. Always let your rice sit! This allows it to finish the cooking process, and soak up any flavors you may have added.
7. Some recipes call to fry or saute your rice prior to cooking. Just like browning meat or toasting seeds, this allows delicious nutty flavor to build and makes a world of difference in certain dishes. Typically, only dishes which utilize long-grain rice will call for frying.
8. Rinsing rice can be treacherous! Some rice needs to be rinsed and drained to wash off any starch that may be on the outside. The more you wash and drain, the stickier it will be. But for dishes like pilaf and red beans & rice, which require light frying in oil, you don't want to rinse as this will cause the rice to steam instead of fry.
9. If kept in a cool, dry, dark place, in an air-tight container, uncooked rice can last years! But once cooked, rice only lasts for a few days in the fridge and a few hours at room temperature.
*Alex D. Hawkes & Bill Goldsmith. The World of Vegetable Cookery: an encyclopedic treasury of recipes, botany and lore of the vegetable kingdom.1968.
**Chartwell Books. The Illustrated Encyclopedia of Fruits, Vegetables & Herbs. 2017
*** Martha Stewart. Martha Stewart's Cooking School: Lessons & Recipes for the Home Cook. 2008.
^Black R.E. et al., Maternal and Child Undernutrition: global exposure and health consequences. 2008
^^WHO Global Database. Global Prevalence of Vitamin A Deficiency in Populations at Risk. 1995-2005
Comments
Post a Comment