After reading this essay you will learn about:- 1. History of Rice 2. Classification of Rice 3. Products 4. Cooking 5. Selection.
Essay on the History of Rice:
Rice cultivation is dated back to 5000 BC and it is believed that rice was first cultivated in Asia. The Chinese are believed to be the first to have cultivated rice; but there is no historical evidence to this fact, as historians believe that rice was cultivated around the world simultaneously.
Rice is believed to have been cultivated 3500 years ago in Africa and around the same time it was also cultivated in the Middle East and Mediterranean Europe. Rice then spread through to France. It is believed that it were the Spanish people, who brought rice into South America.
Rice needs abundant moisture to grow and hence it grows in places which receive plenty of rainfall in the season. It grows in subtropical climates which are neither too hot nor too cold. In India rice is the staple food for almost 70 per cent of the people. People in north India eat more wheat as compared to rice, because of the excessive production of wheat in this region.
Agriculture is the main source of income for people in rural India and most of their land is used to cultivate rice and wheat. India is believed to be the second largest producer of rice in the world after China. The king of rice or basmati is exported to many parts of the world. Apart from basmati, India exports other types of rice to various countries.
Since there are so many varieties of rice it becomes necessary to classify them. Most of the times rice is classified on the basis of its size of the grain and the length of the grain usually define the style of cooking of the rice.
Rice is not washed for some dishes such as risotto before cooking, giving it a unique character. Rice can be boiled or steamed; soaking of rice aides cooking of rice and makes the rice less sticky as most of the starch is washed away.
Essay on the Classification of Rice:
Table 16.4 shows the classification of this versatile grain:
A. Long Grain Rice:
These are used for savoury dishes and are three times longer and wide as well. After cooking, each grain separates individually. One of the famous long grain rice of India is basmati which literally translates to ‘queen of perfume’. The best basmati rice comes from old Karnal district in Haryana which is also called the rice bowl of India.
The grain of uncooked basmati can be as long as 7 mm in length and around 2 mm in breadth. The nutty aroma of this rice comes out better when cooked with little amount of desi ghee. We will discuss more about basmati, but let us first read more about other long grain rice.
1. Brown Long Grain Rice:
It is the rice with the bran but without the husk. This is equivalent to wholemeal or wholewheat bread. It has got a specific nutty flavour and good texture. Even a shorter grain is available which is mostly used for sweets but is milled to remove the bran. The difference between brown rice and white rice is not only the colour; but also the milling process.
A grain of rice has seven layers, when the outer layer and the husk are removed, brown rice emerges. When the rice is further polished and milled, it results in white rice. That is the reason why brown rice is considered to be healthier than white rice.
2. White Long Grain Rice:
This is one of the most popular varieties majorly produced in the USA, India, China, Thailand, and Malaysia. It is fully milled and all the outer covering and bran is removed; this is why it appears to be shiny. This feature is often referred to as polished. This rice goes well with continental dishes and Asian food.
3. Basmati Rice:
This rice is rightly considered to be essential ingredient for biryani and is often known as queen of rice. It comes from Punjab and the foothills of Himalayas in India; the soil and climatic conditions of these regions support the growth of basmati rice. In Hindi the word basmati translates to ‘queen of perfume’. This rice has a unique flavour and texture. It is a long grain rice which becomes even longer after cooking which results in its great texture. It is mostly used in savoury dishes.
4. Brown Basmati:
It is same as all brown rice with the bran but husk removed. It tastes same as basmati rice with additional features of brown rice.
5. Surinam Rice:
It comes from South America. It is a very thin long grain and is difficult to obtain.
7. Texmati Rice:
This is the aromatic rice that comes from Texas in the USA, hence the name texmati. This grain of rice is a cross between Indian basmati and long grain rice. It definitely has more aroma than long grain rice but less than that of basmati. Texmati is available in white and brown colours. Since the brown rice has more bran, it takes longer time to cook the same.
8. Thai/Jasmine Rice:
This rice has got a milky aroma and fragrance to it which makes it a good combination with spicy Thai and Indonesian dishes. Used for both savoury and sweet dishes, cooks quickly and salt is never added to it while cooking. In Thailand it is also known as hom mali.
9. Patna Rice:
Initially all the rice (long grain) exported to Europe came from Patna, Bihar in India, hence the term Patna rice. It still persists in the USA. However nowadays the term refers to the rice from Bihar region. It is multipurpose rice which is light, fluffy, and dry, with little firmness to it in the centre. It is suitable for all kinds of Indian dishes as it takes flavourings well.
B. Short Grain Rice:
These are also known as round grain because of their shape and are mostly used to make sweets. Some grains are medium sized and are used in savoury preparations as they give a creamy texture, for example, arborio rice is used for risotto and short grain Valencia from Spain is used for paella.
1. Pudding Rice:
This is a type of rice which is, white in colour and plump. This rice is suitable for creamy milky puddings as it absorbs lots of liquid and swells up and this in turn results in a smooth and creamy dish.
2. Carolina Rice:
This is a high quality short grain rice from the USA and gets its name from the state where it was first produced. It is used for savoury and sweet dishes and is also widely used as filling for different vegetables.
3. Java Rice:
It is used for making desserts as it absorbs a lot of liquid and is an intermediate size grain. It is also considered to be of high quality.
4. Italian Rice:
Italian rice is classified as ordinario, semi fino, fino, and super fino according to the grain size. Risotto rice generally comes in category of fino and super fino varieties.
(a) Arborio:
It is one of the most popular known risotto rice and comes from north west Italy. It has got a larger plump grain as compared to finer varieties of risotto rice as mentioned below.
(b) Vialone Nano:
It is a plump grain and a firm inner starch which gives risotto a slightly more bite.
(c) Carnaroli:
It is a cross of an Italian and a Japanese rice and is known as a premium variety of risotto rice. It has got a softer starch outside that dissolves during cooking leaving the inner grain which gives it a firm bite.
Risotto rice absorbs more liquid than other rice and thus more liquid is added at frequent intervals.
5. Spanish rice:
Rice is grown extensively in Spain mostly in the swampy regions of Valencia. It is mostly a short grain rice but longer grain variety is also available that is mostly stirred into soups. Slightly sticky short grain is used for a very famous dish called paella. Rice is graded by the amount of whole grains by weight present.
(a) Categoria Extra (Red Label):
It is a fine rice with 95 per cent whole grains.
(b) Categoria Uno (green Label):
It has 85 per cent whole grains.
(c) Categoria Dos (yellow Label):
It has 80 per cent whole grains.
(d) Bahia:
It is medium grain rice for paella.
(e) Bomba:
It is plump rice for paella like risotto rice which absorbs more liquid.
C. Glutinous Rice:
This type of rice does not have any content of gluten but is called so due to its stickiness after cooking. It is mostly popular in Asian cooking. It is also referred to as sticky or sweet rice.
1. Chinese Glutinous Rice:
It is a generic name for short grain rice, japonica, or geng rice. Black, red, and white varieties of this rice are available.
2. Thai Glutinous Rice:
It is available in black (deep blue) and white varieties and is popular for making sweet puddings and desserts.
3. Japanese Glutinous Rice:
This short grain rice is slightly sweet in taste. It becomes sticky on cooking which helps in picking it up with chopsticks. It becomes quite tender after cooking but retains its crunchiness. Uses of this rice are quite flexible; it can be served in breakfast as well as in other meals along with meats. Popular brands are mochigome and koshihikari.
Other Japanese Rice:
Some Japanese rice which is not glutinous is discussed below:
(a) Sushi Rice:
It is not glutinous but becomes sticky after cooking which helps in making sushi. Although many varieties are available the most popular are Japanese rose, kokuho rose, and calrose. This rice comes from short grain Japonica rice. If this rice is not sticky, it feels dry.
(b) Shinmai:
It is one of the most prestigious Japanese rice which is available in late summer. It is the first rice of the season. Since it is high in moisture content it requires less water during cooking.
D. Wild Rice:
Wild rice is not actually rice but the grasses that grow in marshy areas of North American great lakes. It has got a nutty aroma and is quite expensive and hence used in combination with white long grain rice.
1. Giant Canadian Wild Rice:
It is quite similar to the American variety but it is longer, glossy, and has a superior flavour. It grows on lakes on the western coast of Canada where native people beat these grasses and the grains that fall in their canoes are theirs and the ones that fall down are for the following year’s harvest.
2. Red Camargue Rice:
This red rice is a cross-pollination between white rice and wild red rice. It comes from Camargue region of France. It is red in colour and as it is cooked the colour intensifies and even the water gets a deep red colour. Wehani is a popular variety of this rice that is grown in California.
E. Miscellaneous Rice:
Various other types of rice are discussed below:
1. Parboiled Rice:
As the name suggests, this rice after being harvested is soaked and then steamed in large steam pressures. This is done at controlled temperatures and controlled moisture so as to discourage the swelling of the grains.
The rice is then dried and finally milled. This process changes the nutrition of the rice kernel and also the colour is changed as the rice becomes light yellow in colour and this colour usually fades away when cooked. Parboiled rice has higher vitamin content as compared to normal milled rice and is widely used in Asia and in south and east of India. As this rice is not sticky when cooked, each grain fluffs up.
2. Red Rice:
This rice comes from the japonica family and is different from camargue rice. Red rice has a shorter and a wider grain. It takes around eight times the amount to cook when compared to normal rice which takes up only one and a half and two times of water.
Red rice in India is also known as Kerala rice, as it is very popular in the state of Kerala. It is considered to be very healthy rice and hence is found on the healthy choices on the menu. It is believed to lower cholesterol. When cooked this rice retains its redness but the grain bursts to show a fluffy white grain with streaks of red around it.
Essay on Products of Rice:
Rice is also processed in various forms of different products as it is a versatile ingredient.
These are as follows:
1. Flaked Rice:
It is mostly available in Asian markets and is used as a cereal, and for various other savoury preparations. It is also known as chiwda in Hindi and is used for making a popular dish known as poha which is commonly had as snacks or as breakfast.
2. Ground Rice:
It is used mainly for sweets such as rice puddings, biscuits, etc. It is also used for baking purpose as it gives a good sandy texture. It is a good substitute for wheat flour, especially for all those who have allergy from gluten.
3. Rice Bran:
It is mostly used as an animal feed but in Japan it is roasted to make a mash which is fermented to make a base for pickling vegetables known as nuka-zuke.
4. Rice Cakes:
In Japan these are known as mochi and are made from glutinous rice. These can be fried, grilled, or also boiled to be served as an accompaniment.
5. Rice Wine:
Sake, mirin, and various other rice wines are also made from rice. Vinegars are produced as a result of over fermentation of wines and commonly available rice vinegars are white, red, and black vinegar.
Essay on the Cooking of Rice:
Mostly rice is boiled or steamed. The key to cook rice is that how much proportion of water to take while cooking it and also the time that should be taken to cook it.
The proportion of liquid depends upon:
i. Tightness or looseness of the cover or lid;
ii. Desired moistness of the finished product;
iii. Variety, age, and moisture content of the rice used; and
iv. Method of cooking used that is either absorption or drainage method.
1. Drainage Method:
While cooking with drainage method, 4 litres of boiling water should be used for every 500 g of rice. When tender and cooked the rice has to be strained to drain away all the water. Then it should be spread on the table to dry a little. This method would result in producing separate and unstuck grains. This method is used for basmati, brown basmati, red camargue, and brown rice.
2. Absorption Method:
This method is commonly used for making pilaf or buttered herb rice and it is more like braising. Rice is first sautéed in fat and then cooked with liquid preferably in oven. Fat gives flavour and also keeps grains separate. Absorption method is used for basmati, Thai fragrant rice, short grain rice, and glutinous rice.
It may also be used for brown rice and American long grain rice. In this method washed rice is cooked in a covered pan with a tight lid until the rice is cooked and is tender. This process can take more than 25 minutes to cook.
While cooking risotto the method used is neither drainage nor absorption. In this method the rice is first sautéed with fat or oil and then stock or liquid is added slowly and then risotto is worked upon and then some more liquid is added until risotto is cooked but yet firm or what is called al dente (to the teeth).
As the rice leaves all its starch in the pan, the dish gets a lot of creaminess. The normal Arborio risotto which is very common takes 18 minutes to cook on a slow flame. Since one does not want any starch to be lost, risotto rice is never washed before cooking.
While cooking sushi rice the rice is washed five to six times or until the water is clear in which the rice is washed. Traditionally the rice was left under running water for a long time so as to wash it and also to avoid damage to the grains. The ratio of liquid to be used while cooking is 1:1 or 1:1.25 depending upon the maturity of the rice.
To cook, rice and water has to be put in a pan and boiled uncovered. Once it starts boiling, slower the flame and cover. It should be cook for approximately 10 to 15 minutes or as suggested on the packet. When rice is cooked it must be spread on a hangiri (traditional Japanese vessel made from wood) and fanned continuously to cool down. The fanning while cooling rice results in a shiny grain of rice much desirable for sushi.
Essay on the Selection of Rice:
Selecting rice is a very tricky thing. One cannot judge the quality of the rice by its colour as it is available in different shapes and sizes. However there is one thing that we must check out—the difference between new rice and old rice. This must be again asked of the supplier as it is difficult to make out the new rice from the old one.
One could easily spot small insects called weevils in old rice and they can easily be washed away. Many people prefer rice with weevils, as it is an indication of good old rice; but in hotels one cannot afford to risk to serve customers with any of the infested rice, so industrially cleaned and picked rice is delivered at a premium price.
If the rice is new, then there would be more starch in it and the grains will be sticky when cooked. This might be a good idea for rice puddings such as kheer but it will not be used in preparing pilaf or good biryani.
One should purchase rice from reputable suppliers and ensure that they are free of any contaminants such as stones and pebbles.