Plain Rice / Biryani Rice

Rice is a grain of cereal which is eaten in almost all countries. The processed seeds need to be boiled or steamed. The rice plant seeds are first milled and brown rice is called the rice that is collected. Many people prefer brown rice because the next step involved is to extract the rest of the bran, and white rice, which is said to have decreased nutrient content, is what is obtained.

For more than half of the world ‘s population, rice is a staple food and 90 percent of the world ‘s rice comes from Asia. There are thousands of rice varieties, but they fall into two categories, depending on how producers process them: white or brown (whole grain).

The most popular form is white rice, though brown rice provides more health benefits.  A variety of shades, including reddish, purple, or black, comes with brown rice.

Manufacturers produce many products using rice, including rice flour, rice bran oil, rice syrup and rice milk and many more.

Groups Inside:

In general, it consists of three kinds: long, short and medium grain rice. It is a decent source of protein. The long grains of rice have long, slender kernels. Long-cooked grains are light, distinct and fluffy. The kernel of the medium grain is shorter and narrower than the long kernel. Upon frying, medium grains are humid and soft. Short kernels have a nearly circular form. After frying, they are soft and cling together.

Utilization:

It is this food grain which is most widely eaten. A northern Indian dish made with rice, spices and seasonings known popularly as Kichidi, is very common dish in India. For sweet dishes like risotto and arros negre, the medium sized grain is used. In Thai cuisine, long-grain rice is used widely. A sticky and medium sized variety is preferred for sushi. The rice from the shot grain is widely used for rice pudding. Rice can be cooked by steaming and boiling, but only after water is absorbed.

In order to prepare southern Indian batters such as idlies, dosas and uthappam, rice is combined with lentils and used for further preparation.

Worth of Nutrition:

1. Brown rice, along with magnesium and dietary fibre, is a healthy source of vitamins such as vitamin B1 (thiamine), vitamin B2 ( riboflavin) and vitamin B3 ( niacin). Many of these nutrients are polished off in the white rice. These vitamins and minerals are returned to rice in the US and marketed as enriched rice. Rice is an excellent source of complex carbohydrates that are ideal for the body’s energy output.
2. It contains amino acids that are important for muscle tissue building. It also helps the heart , lungs, tendons and ligaments, brain, nervous system and glands to maintain healthy skin , hair, eyesight, and nourish them.
3. Rice is low in fat, cholesterol, and sodium, making it the perfect food for those who need a low-sodium diet and have high blood pressure.
4. The calcium in rice (brown rice in particular) helps to lower blood pressure.
5. White rice is easily digested and is calming to the digestive system because of its low fibre content.
6. In cases of skin inflammation including small-pox, measles, prickly heat and burns, rice powder is often used externally as a calming powder.

Were you aware?

Asia manufactures and uses 90 % of the world’s rice. The first exporter of rice is Thailand.

Let’s make some Rice! We will be using the Biryani rice, they are long and cooks like a charm. Not to forget, absolutely tasty. A meal is often considered incomplete if the rice dish is missing.