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Rice As Food
Rice is commonly consumed as food around the world. It occurs in long-, medium-, and short-grained types. It is the staple food of over half the world's population. Hazards associated with rice consumption include arsenic from the soil, and ''Bacillus cereus'' which can grow in poorly-stored cooked rice, and cause food poisoning. Types The varieties of rice are typically classified as long-, medium-, and short-grained. The grains of long-grain rice (high in amylose) tend to remain intact after cooking; medium-grain rice (high in amylopectin) becomes more sticky. Medium-grain rice is used for sweet dishes, for risotto in Italy, and many rice dishes, such as , in Spain. Some varieties of long-grain rice that are high in amylopectin, known as Thai Sticky rice, are usually steamed. A stickier short-grain rice is used for sushi; the stickiness allows rice to hold its shape when cooked. Short-grain rice is used extensively in Japan, including to accompany savoury dishes. Short-grai ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aromatic Rice
Aromatic rice is one of the major types of rice. It is a medium- to long-grained rice. It is known for its nutty aroma and taste, which is caused by the chemical compound 2-acetyl-1-pyrroline. Varieties of aromatic rice include Ambemohar, Basmati, Jasmine, Radhunipagal, Sona Masuri, Texmati, Tulaipanji, Tulshimala, Wehani, Kalijira, Chinigura, Gobindobhog, Kali Mooch and wild Pecan rice. When cooked, the grains have a light and fluffy texture except for Gobindobhog rice which is sticky in texture. Aromatic rice produces more 2-acetyl-1-pyrroline than usual due to a loss-of-function mutation in the BADH2 gene. The BADH2 mutation can be transferred by conventional breeding; it is a recessive trait. Gene editing can be used to induce a similar mutation in ordinary rice, turning them aromatic without affecting other traits. The ''aromatic'' cultivar group A Group (previously cultivar-groupInternational Code of Nomenclature for Cultivated Plants, 4th edition (1969), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brown Rice
Brown rice is a whole grain rice with only the inedible outer hull removed. This kind of rice sheds its outer hull or husk but the bran and germ layer remain on, constituting the brown or tan colour of rice. White rice is the same grain without the hull, the bran layer, and the cereal germ. Red rice, gold rice, and black rice (also called purple rice) are all whole rice with differently pigmented outer layers. Cooking time Brown rice generally needs longer cooking times than white rice, unless it is broken or flour blasted (which perforates the bran without removing it). Studies in 2003 estimated a cooking time between 35 and 51 minutes. A shorter cooking time is necessary for "converted" or parboiled rice. Storage Brown rice has a shelf life of approximately 6 months, but hermetic storage, refrigeration or freezing can significantly extend its lifetime. Freezing, even periodically, can also help control infestations of Indian meal moths. Nutrition Cooked, long-grain b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chaff
Chaff (; ) is dry, scale-like plant material such as the protective seed casings of cereal grains, the scale-like parts of flowers, or finely chopped straw. Chaff cannot be digested by humans, but it may be fed to livestock, ploughed into soil, or burned. Etymology "Chaff" comes from Middle English , from Old English , related to Old High German ', "husk". Grain chaff In grasses (including cereals such as rice, barley, oats, and wheat), the ripe seed is surrounded by thin, dry, scaly bracts (called glumes, lemmas, and paleas), forming a dry husk (or hull) around the grain. Once it is removed, it is often referred to as chaff. In wild cereals and in the primitive domesticated einkorn,Potts, D. T. (1996) ''Mesopotamia Civilization: The Material Foundations'' Cornell University Press. p. 62. . emmer and spelt wheats, the husks enclose each seed tightly. Before the grain can be used, the husks must be removed. The process of loosening the chaff from the grain so as to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Batter (cooking)
Batter is a flour mixture with liquid and other ingredients such as sugar, salt, egg, milk and leavening agent, leavening used for cooking. Batters are a pourable consistency that cannot be kneaded. Batter is most often used for cake, pancakes and as a coating for fried foods. It is also used for a variety of batter breads. The word ''batter'' comes from the French word ''battre'', which means ''to beat'', as many batters require vigorous beating or whisking in their preparation. Methods Many batters are made by combining dry flours, flour with liquids such as water, milk, or egg as food, eggs. Batters can also be made by soaking grains in water and grinding them wet. Often a leavening agent such as baking powder is included to aerate and fluff up the batter as it cooks, or the mixture may be naturally Fermentation (food), fermented for this purpose as well as to add flavour. Carbonated water or another carbonated liquid such as beer may instead be used to aerate the batter i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Starch
Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets, and is contained in large amounts in staple foods such as wheat, potatoes, maize (corn), rice, and cassava (manioc). Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or Alcohol (chemistry), alcohol. It consists of two types of molecules: the linear and helix, helical amylose and the branched amylopectin. Depending on the plant, starch generally contains 20 to 25% amylose and 75 to 80% amylopectin by weight. Glycogen, the energy reserve of animals, is a more highly branched version of amylopectin. In industry, starch is often converted into sugars, for example by malting. These sugars may be fermentation, fermented to produce ethanol in the manufacture of beer, whisky and biofuel. In addition, sugars ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parboiled Rice
Parboiled rice, also called converted rice, easy-cook rice, sella rice, and miniket (as predominantly called in West Bengal and Odisha in India, and in Bangladesh) is rice that has been parboiling, partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying. These steps make the rice easier to process by hand, while also boosting its nutritional profile, changing its texture, and making it more resistant to Sitophilus, weevils. The treatment is practiced in many parts of the world. Parboiling drives nutrients, especially thiamine, from the bran to the endosperm, hence parboiled white rice is mostly nutritionally similar to brown rice. Given the pale tan color that results from these bran components, parboiled rice is sometimes called saffron sella. Process and chemistry The starches in parboiled rice become starch gelatinization, gelatinized, then retrogradation (starch), retrograded after cooling. Through gelatinization, amylose molecul ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Instant Rice
Instant rice is a white rice that is partly precooked and then is dehydrated and packed in a dried form similar in appearance to that of regular white rice. That process allows the product to be later cooked as if it were normal rice but with a typical cooking time of 5 minutes, not the 20–30 minutes needed by white rice (or the still greater time required by brown rice). This process was invented by Ataullah K. Ozai‐Durrani in 1939 and mass-marketed by General Foods starting in 1946 as Minute Rice, which is still made. Instant rice is not the "microwave-ready" rice that is pre-cooked but not dehydrated; such rice is fully cooked and ready to eat, normally after cooking in its sealed package in a microwave oven for as little as 1 minute for a portion. Another distinct product is parboiled rice (also called "converted" rice, a trademark for what was long sold as Uncle Ben's converted rice); brown rice is parboiled to preserve nutrients that are lost in the preparation of whit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
White Rice
White rice is milled rice that has had the husk, bran, and germ removed. This alters the flavor, texture and appearance of the seed; helps prevent spoilage (extends its storage life); and makes it easier to digest. After brown rice is milled ( hulled), it is polished, resulting in rice with a bright, white, shiny appearance. The milling and polishing processes both remove nutrients. An unbalanced diet based on unenriched white rice leaves many people vulnerable to the neurological disease beriberi, due to a deficiency of thiamine (vitamin B1). White rice is often enriched with some of the nutrients stripped from it during its processing. Enrichment of white rice with B1, B3, and iron is required by law in the United States when distributed by government programs to schools, nonprofits, or foreign countries. As with all natural foods, the precise nutritional composition of rice varies slightly depending on the variety, soil conditions, environmental conditions, and types ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brown Rice
Brown rice is a whole grain rice with only the inedible outer hull removed. This kind of rice sheds its outer hull or husk but the bran and germ layer remain on, constituting the brown or tan colour of rice. White rice is the same grain without the hull, the bran layer, and the cereal germ. Red rice, gold rice, and black rice (also called purple rice) are all whole rice with differently pigmented outer layers. Cooking time Brown rice generally needs longer cooking times than white rice, unless it is broken or flour blasted (which perforates the bran without removing it). Studies in 2003 estimated a cooking time between 35 and 51 minutes. A shorter cooking time is necessary for "converted" or parboiled rice. Storage Brown rice has a shelf life of approximately 6 months, but hermetic storage, refrigeration or freezing can significantly extend its lifetime. Freezing, even periodically, can also help control infestations of Indian meal moths. Nutrition Cooked, long-grain b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Hulls
Rice hulls or husks are the hard protecting coverings of grains of rice. In addition to protecting rice during the growing season, rice hulls can be put to use as building material, fertilizer, insulation material, or fuel. Rice hulls are part of the chaff of the rice. Production Rice husk, hulls are part of the rice seed. The hull protects the grain during the growing season from pests. The hull is formed from hard materials, including Biogenic silica, opaline silica and lignin. The hull is hard to eat or swallow (unless finely ground) and mostly indigestible to humans because of its Vegetable fiber, enriched fibre components. However, during famine, times of food scarcity in ancient China, a common daily meal was a pastry made from rice husks, wild vegetables, and Soybean meal, soybean powder. This led to the idiom "meals of cereal, hulls, and vegetables for half a year", indicating poverty and food insecurity. Testing and commercialization of human grade anti-caking agents were ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nepal
Nepal, officially the Federal Democratic Republic of Nepal, is a landlocked country in South Asia. It is mainly situated in the Himalayas, but also includes parts of the Indo-Gangetic Plain. It borders the Tibet Autonomous Region of China China–Nepal border, to the north, and India India–Nepal border, to the south, east, and west, while it is narrowly separated from Bangladesh by the Siliguri Corridor, and from Bhutan by the States and union territories of India, Indian state of Sikkim. Nepal has a Geography of Nepal, diverse geography, including Terai, fertile plains, subalpine forested hills, and eight of the world's ten List of highest mountains#List, tallest mountains, including Mount Everest, the highest point on Earth. Kathmandu is the nation's capital and List of cities in Nepal, its largest city. Nepal is a multi-ethnic, multi-lingual, multi-religious, and multi-cultural state, with Nepali language, Nepali as the official language. The name "Nepal" is first record ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
