What types of rice are there and what are their characteristics?

Rice, or “Saracenic grain,” is one of the oldest and most popular cereal crops in the world. Rice cereals are used to prepare a variety of dishes on all continents. This cereal is not only tasty, but also healthy.

In the article we will look at what kind of rice there is, how many varieties there are, the classification of rice depending on the processing method, what short grain rice is, the type of processed rice, what is yellow rice called and much more.

What is rice, where and how does it grow?

Rice is a member of the Cereal family. For agricultural purposes In tropical and subtropical climates, annual seed rice is grown. The crop is also cultivated in warm areas belonging to the temperate zone.

Cereals are grown on an industrial scale in Asian, African countries, America and Australia.

Reference. Residents of China have been growing cereals for more than 70 centuries. In Russia they learned about it in the 15th century.

When grown, rice reaches half a meter in height. The plants have wide, dark green leaves with rough edges. The stem at the top has a panicle of spikelets, each of which has four scales. The flower has six stamens and two feathery stigmas. The grain is distinguished by a scaly covering.

Reference. To obtain a good harvest, the crop requires a moist environment. It is successfully grown in a field flooded with water. Such conditions are necessary for the seeds to ripen.Water protects them from intense sunlight and prevents weeds from growing. To harvest the crop, the field is drained.

Rice is one of the main food products of our planet.. In Asia, the name of the cereal is consonant with the word “food”.

Composition, calorie content and beneficial properties of rice

Rice is famous for its rich chemical composition. His considered a storehouse of vitamins and other substances beneficial to the human body.

Reference. Maximum useful properties observed in unprocessed brown grains.

The caloric value per 100 g of dry product is 340 kcal. In boiled cereal it is several times lower.

The cereal consists of:

• proteins - 8%;
• fat - 2%;
• carbohydrates - 90%.

A number of useful substances are contained not only in grains, but also in grain shell, eliminated during the production of cereals.

Rice bran is rich:

• carotene;
• nicotinic acid;
• thiamine;
• riboflavin;
• choline;
• pantothenic acid;
• pyridoxine;
• folates;
• tocopherol;
• biotin;
• folic acid;
• microelements (potassium, calcium, silicon, magnesium, sulfur, phosphorus);
• fiber;
• amino acids.

After grinding, cereals used for culinary purposes are deprived of most of the nutrients. Mostly starch remains in it.

Reference. After uncooked brown rice, parboiled rice is the next healthiest option. It retains up to 80% of the useful content that passes from the shell to the cereal.

Consumption of the product contributes to:

• preventing the development of cancer;
• strengthening the cardiovascular system;
• normalization of the digestive tract;
• improvement of the condition for gastritis, peptic ulcer;
• removing waste and toxins from the body;
• strengthening the nervous system;
• increased brain activity;
• increasing vitality;
• improving the condition of hair, nails and skin;
• slowing down the aging process;
• strengthening joints.

Rice recommended for pregnant women to eat (in moderation, to avoid constipation) and people suffering from obesity.

Reference. Abuse of dishes made from white polished rice grains is fraught with constipation and stomach pain.

Varieties and their physical properties

This the cereal is represented by 20 botanical species, 150 varieties. There are 8,000 agricultural varieties of this grain crop.

The following classifications of rice are popular::

• by color;
• along the length of the grains;
• according to the processing method.

By shape and type of grain

Depending on the grain size, rice can be:

• long grain;
• medium grain;
• round grain.

Long grain

The variety is popular all over the world. Characterized by a grain length of 6-8 mm. They contain a minimum of starch and are translucent in appearance. When cooking, they practically do not stick together.

Reference. Long grain variety Excellent for preparing Uzbek pilaf.

Medium grain

The length of the grains of this variety of cereal is 5-6 mm. They are distinguished by their high starch content. They have a white color. They stick together when cooked.

Reference. Culinary experts recommend using medium grain rice for making risotto or soup.

Round grain

Short grain rice characterized by a grain length of 4 mm, width of 3 mm. In Russia it is called Krasnodar. The cereal is rich in starch and boils strongly to a creamy consistency.

Reference. This type of cereal is suitable for making puddings, casseroles, and cereals.

By grain processing method

Rice is classified according to the processing applied to the grains.. It happens:

• brown or brown (unpolished);
• white (polished);
• steamed.

Brown

Buraya, unpolished variety characterized by the presence of a bran shell on the grains, giving them color. Unpolished cereal is rich in vitamins and minerals. Recommended for dietary nutrition.

White

The cereal becomes white after several stages of grain grinding. Its composition is poor compared to brown. But this variety is the most popular in the world.

Steamed

Steaming allows grains to retain the lion's share of beneficial properties. unprocessed rice. Steamed cereal is translucent and fragile, has a yellowish color. Doesn't stick together when cooking.

Types of rice by color

Rice is not only traditionally white. Depending on the variety, grains may have a different color.:

• brown;
• beige;
• yellow;
• red;
• purple;
• black.

The most popular varieties of rice

Among the numerous varieties of grain crops, there are both popular ones that make up the “rice elite” and little-known ones.

Camolino

Camolino is a medium grain variety. He is not softens during cooking, does not stick together. Considered universal. Suitable for making porridges, puddings, risotto, fillings for pies, adding to meatballs or cabbage rolls.

The secret of the variety is that Before the grains are sent for packaging, they are treated with vegetable oil with the same name - "Kamolino". This adds subtle amber notes to the grains and preserves their beneficial substances even during long-term heat treatment.

Basmati

Basmati has a delicate texture and a pronounced nutty flavor. The grains of this variety are the longest.

Reference. Basmati is one of the most expensive varieties. Indian Basmati is especially valued in cooking for its quality. Pakistani is less valuable.Basmati, which was grown in the USA, cannot compare in taste and aroma with either Indian or Pakistani.

Arborio

Arborio refers to medium grain rice. The variety comes from Italy. In the world it is known as risotto. It has a delicate creamy texture.

Reference. Experts advise not to overcook Arborio. It should be cooked until half cooked (al dente).

Jasmine

Cereal varieties Jasmine refers to long grain. Has a pleasant taste – jasmine notes are felt in its aroma.

The grains do not soften during cooking. They turn out soft, but at the same time keep their shape, although they stick together a little.

Valencia

Valencia short grain rice is similar to Arborio. Its second name is paella.. It is used to prepare Spanish paella with seafood.

Devzira

Devzira is a variety that is grown in the Fergana Valley. Externally, the grains are thick and have a brownish tint., have a dense structure.

Variety great for preparing Uzbek pilaf.

Other

In the world there are many lesser known varieties rice

Wild rice

Grows exclusively in North America. Variety has a pleasant taste and is low in calories. It satisfies hunger well. It is characterized by a rich and balanced composition of vitamins, minerals, and fiber. Has a high protein content.

Black

Black variety known as Tibetan. Long grain, one of the most expensive varieties. Considered an aphrodisiac.

Grains of this variety turns purple during cooking.

Reference. Black rice is best suited for preparing sweet dishes, as it has a rich nutty flavor.

Red

Red rice has a characteristic color. This is a product that is grown in the south of France.They call it Camargue.

The homeland of the variety is Thailand. Red rice belongs to the long grain variety. Has a nutty aroma.

In India or Sri Lanka, another variety of red rice is grown - Samba. It belongs to the medium grain variety.

The least common red variety of medium grain grain from Bhutan is Bhutanese red rice.

Criterias of choice

When choosing rice, pay attention to the following criteria::

• date of manufacture (the product is stored from a year to 18 months);
• size and shape of grains (a quality product has grains of the same size);
• color of rice (quality rice should be translucent);
• absence of foreign impurities, debris, insect larvae in the packaging;
• the presence of a GOST mark on the packaging, guaranteeing the quality of the cereal.

The highest quality rice is produced by eastern countries, harvesting up to four times during the year.

The type of cereal is chosen taking into account the dish, which they plan to cook from it:

• long-grain product is suitable for pilaf, salad, soup, side dish for meat and fish;
• Medium grain is used to prepare risotto, paella, and porridge;
• round grain is suitable for puddings, porridges, sushi, casseroles and desserts.

Applications of rice

Rice is a popular food crop around the world. Applicable not only in cooking, but also in folk medicine thanks to its composition rich in vitamins and microelements.

In cooking

Cereals from this cereal used in the preparation of first and second courses, desserts. The grains make an excellent side dish for meat and fish. They are used for sushi, pilaf, porridges and soups.

Boiled sticky grains are used to prepare meatballs, risotto, and puddings. The crumbly, elongated grain is included in the preparation of Uzbek pilaf.

The cereal goes well with meat, poultry, fish, seafood, and vegetables. Its taste is well emphasized by broths and spices like turmeric, cumin, and cinnamon. It is seasoned with oil, lemon juice, and any sauce.

Reference. Rice is useful not only for soups, cereals and desserts. Alcoholic drinks are made from it in China and Japan.

Cereals are suitable for making sweets: casseroles, puddings, sweet cereals with nuts, raisins, honey. Kozinaki is made from puffed rice grains.

In folk medicine

Traditional Eastern medicine suggests using rice grains in recipes that help against cancer, in particular stomach cancer. They are used as a sorbent for poisoning.

The cereal has astringent, sedative, diuretic properties. It is used for stomach diseases, diarrhea, nausea. Recipes with rice are recommended by traditional medicine to relieve inflammation. They help get rid of psoriasis and other skin diseases.

For medicinal purposes applicable decoction. To obtain it, 1 tbsp. l. rice grains are brewed with a glass of water, boiled for 15 minutes and filtered. The product helps children with indigestion, diarrhea.

Important! In traditional medicine recipes, polished grains are not used. Rice must be unprocessed.

For medicinal purposes also used:

• rice flour or starch as a powder;
• bran;
• Rice bran oil for healing ointments.

Conclusion

Rice is the most popular cereal and an indispensable component of a balanced diet. This is a valuable food product that is rich in vitamins and minerals. It does not contain harmful fats and cholesterol and is suitable for preparing many dishes.High-quality rice is successfully used not only in cooking, but also in folk medicine.