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PrintRice Primer
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Rice is more than a simple side dish. As the staple food for more than half of the world's population, rice has earned its reputation as an indispensable grain. Rice has been cultivated since at least 5000 B.C. A descendent of a wild grass first cultivated in the foothills of the Himalayas, rice can be grown in a variety of climates and conditions, not just in the wet paddies of water-flooded farm fields as is widely presumed. Very versatile, some types are even tolerant of salt water! Though large-scale growing methods are often used to produce rice, outside the U.S. and Australia most rice farms are smaller than five acres in size and the crops are planted and harvested by hand using ancient paddy techniques. This style of farming has been proven to be most effective with particular varieties, producing up to three crops each year. The slow-moving water eliminates the need for crop rotation to protect the health of the soil. Another benefit of the old way of rice farming is the natural aquatic eco-system in the flooded fields. Waterfowl, frogs and fish enrich the soil and provide additional food for farm families, making chemical fertilizers and pesticides unnecessary. Only through hard work, community cooperation and time-tested ancient farming practices does this symbiotic relationship provide a reliable and generous crop. For many societies, rice is truly a way of life. |
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Some Unique Rice Varieties
- Forbidden Black
Legend says this rice was originally grown only for the emperors of China. Purple-black in color, it is prized for its fragrant aroma, nutty taste and nutritional value. - Kalijira
Tender and sweet, this is known as the "prince of rice." Highly aromatic, similar to Basmati, its tiny grains cook quickly, yet retain a firm, delicate texture. Imported from Bengal. - Bhutanese Red
Grown at 8,000 feet in the Himalayan Kingdom of Bhutan, this premium heirloom rice contains trace minerals, resulting in a beautiful russet color and complex, nutty flavor. - Black Japonica
A blend of 25% black short-grain japonica and 75% medium-grain mahogany-red rice. Chewy, but tender with a full flavor that's good in stuffing or rice salads. - Wehani™ Rice
This long grain rice has a red bran layer. Its aroma while cooking is similar to hot buttered popcorn. Chewy and sweet, similar to the flavor of brown Basmati. - Wild & Brown Mix
20% lake-harvested wild rice and 80% long grain brown rice. Parboiled to decrease cooking time. A milder and more economical alternative to wild rice. - Wild Rice Blend
A hearty blend of long grain brown rice, sweet brown rice, Wehani™ , japonica, and wild rice.
Types of Rice
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With different grain size, texture and flavor, each variety of rice lends itself better to certain types of dishes than to others. Just think of the diverse characteristics of the rice in favorite foods such as paella, sushi, rice salad or a pilaf.
Long Grain
This is a generic classification for rice in which the milled grain is at least three times as long as it is wide. Though common varieties are usually simply labeled "long grain," some specific varieties are: basmati, Patna, Dehra Dun, Calmati, Carolina, Della, Himalayan Red, jasmine, jasmati, Louisiana pecan, American, javanica, bulu, wild pecan, Louisiana popcorn, Persian, ambar-boo, darbari, dom-siah, sadri, rosematta, Texmati, Thai black, Thai red, and Wehani™.Medium Grain
The generic size classification for rice whose grain is less than three times as long as it is wide. Medium grain rice is sometimes labeled "Short Grain," simply to distinguish it from Long Grain. Again, though common varieties may only be labeled "medium grain," specific types include: japonica, baldo, Turkish, bash ful, Bhutanese Red, mahogany-red, bomba, CalRiso, Camargue, carnaroli, arborio, devzira, Egyptian, Kalijira, gobindavog, Italian, lido, roma, rosa marchetti, vialone, Japanese, sweet, Spanish, Valencia, Calasparra, Thai sticky, Vietnamese red, and Vietnamese cargo.Short Grain
This generic size classification indicates a grain that is less than twice as long as it is wide, yet often Medium Grain and Short Grain are combined into this one category. Once again, common varieties are sometimes simply labeled "short grain," whereas others are more specific, such as: sushi, Balinese black, Balinese purple, CalRose, mochi gome, pearl, gerdeh, and pudding.Polished Rice
Another name for white rice that has been polished to remove the bran and germ.Parboiled Rice
Slightly yellowish or beige in color, this type of rice cooks more slowly than white rice, yet many prefer its fluffy, separated texture once cooked. It is produced by soaking, boiling or pressure steaming, then drying before it is milled, gelatinizing the starch in the grain and infusing some of the bran's nutrients into the kernel.Converted Rice
This is parboiled rice (see above) that has been further pre-cooked so that it does not take as long to prepare in restaurants or at home.Instant or Quick Rice
This is simply pre-cooked rice that has been dehydrated and packaged. Though it takes much less time to cook at home, the results are less than favorable in both flavor and texture.Brown Rice
Also called "whole grain" rice, brown rice is much more nutritious than white rice of any kind. The difference is in the bran, which is the brownish covering of the grain where almost all the nutrients reside. White rice is simply brown rice with the bran removed, followed by polishing. A wide selection of brown rices from basmati to sushi rice is readily available.Wild Rice
Though it's called rice, and cooks much like rice, "wild rice" is not actually rice at all. It is the seed of a long-grain marsh grass native to the area of the northern Great Lakes. Its nutty flavor, chewy texture and pleasing appearance makes a great addition to rice pilafs or simply cooked along with plain brown rice. Nutrition Info
White Basmati Rice, White Jasmine Rice, White Texmati Rice
1/4 cup (dry) contains: (numbers based on Basmati) calories protein fat carbohydrates fiber sodium 178 4 g 0.66 g 39 g 1 g 0 mg Brown Rice: Basmati, Texmati, Long Grain, Medium Grain, Short Grain, Sweet Brown
1/4 cup (dry) contains: (numbers based on long grain brown) calories protein fat carbohydrates fiber sodium 171 3.6 g 1.3 g 35 g 1.6 g 0 mg
Wild Rice
| 1/4 cup (dry) contains: | |||||
| calories | protein | fat | carbohydrates | fiber | sodium |
| 142 | 5.8 g | 0.4 g | 30 g | 2.4 g | 0 mg |