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All about ..  RICE > CANNED FOOD >   Data Center Rice Types Rice Standard Rice is Nice Rice Certificate Rice Mills Rice Nutrition Rice Packing Sizes Rice Definitions & Standards Thailand Staple Grain  Rice Growing Plant Rice Varieties Fumigation/Phytosanitary THIS PAGE CONTENTS : Rice Varieties, Thai Rice, Forms of Rice, Rice Grain

All About Rice   Rice Varieties Since ancient times, rice has been the most commonly used food grain for a majority of the people of the world. A member of the grass family, Gramineae, Rice, Oryza Stativa L, can be grown successful under climatic condition ranging from tropical to temperate with cycle of 3-7 months. The span of one cycle varies depending on its type and the growing environment. Rice is growing requires an extensive irrigation system and properly leveled fields. A uniformity leveled field enables each rice kernel to absorb the same amount of moisture from the field. This uniform moisture level runs too high, the rice may spool faster. In general, the rice family could be broken down into three main categories:   Long Grain Approx. 6-8 mm long, about 3-4 times longer than thick. The endosperm is hard  and vitreous, when cooked it is dry and granular. The best long grain varieties come from Thailand, Southern US, India, Pakistan, Indonesia and Vietnam. Medium Grain : Approx 5-6 mm long, but thicker than long grain rice. The endosperm is  soft and chalky. It releases about 15% starch into water during cooking. Medium grain  rice is mainly grown in China, Egypt and Italy.  Short Grain or Round Grain:Approx. 4-5 mm long, only 1.5-2 times longer than thick. The endosperm is soft and chalky. It cooks in much same way as medium grain rice. This  variety is grown in subtropical areas like California, Egypt, Italy, Japan, Korea, Spain and  Portugal. FORMS OF RICE   Brown Rice Rice from which only hull has been removed. When cooked, it has a slightly chewy texture and nut-like flavor. This is a natural source of bran. It cooks in approximately 30-45 minutes.   Parboiled Rice Unmilled rice is soaked, steams and dried before milling. Nutrients stay within the grain and surface starch is reduced, producing a cooked rice that is somewhat  more firm in texture and very separate when cooked. It cooked perfectly in approximately 20 minutes. Fully-Milled White Rice It is also known as polished rice because most of the  outer layers-the husk and the bran layer-are removed from the kernel, through the milling process.     Rice Grain Structure A Kernel of rice consists of a hull and a brand coat, both of which are removed on polishing "white" rice. In general, each rice kernel is composed of the following layer:   - Rice shell, Hull or Husk: encloses the brown rice consists mainly of embryo and endosperm.   - Bran Coat (layer): a very thin layer of differentiated tissues. Thai layer contains fiber, vitamin B, protein and fat. The most nutritious part of rice resides in this layer.   - Embryo: The innermost part of rice consisting mainly of starch called amylose and amylo pectin. The mixture of these two starches determines the cooking texture of rice. NEXT: Rice Types   HOME WWW.PechSiam.COM