Rice: A World Staple
Rice is a grain derived from an annual grass plant. Although this important food has its origins in South Asia and parts of Africa, export globalization has allowed it to now be a primary staple in most cultures throughout the world. Possibly only second to maize (corn) which is primarily cultivated for reasons other than consumption, rice offers valuable, sustaining nutrition and caloric intake to human beings.
This lens was developed to offer a greater appreciation for this tiny grain and to share many of the delicious ways it is being used on every continent.
This lens was developed to offer a greater appreciation for this tiny grain and to share many of the delicious ways it is being used on every continent.
The Uses of Rice in China & Around the World
Interesting Video Exposes
The following user-created videos depict the many uses of rice in China and around the world. Some of them even offer a brief history lesson as well as planting, harvesting and hulling rice.
Rice Cultivation in Bali & The System of Rice Intensification (SRI)
Runtime: 590
1650 views
1 Comments:
curated content from YouTube
Choosing a Type of Rice
There are many kinds of rice. Here is a short description of each.
First, it is important to note that there are three different lengths of grain: short, medium and long. The shorter the grain, the more tender and clingy it is because of its higher starch content. Short grains can be difficult to find and are best used for dishes like sushi. Medium grain rices are a little more tender and moist than long grains and work well for creamier dishes. Long grains are best for dishes that need the rice to be loose such as a stir-fry. When choosing your rice, keep in mind what texture you are trying to achieve.There are literally tens of thousands of rice varieties around the world. The type of rice available will depend heavily on which country you are in. Here are a few of the most common forms of rice and their properties:
- White (polished) rice: milled rice that has had its husk, bran and germ removed for better storage. Once milled, the rice is polished giving a bright, white, shiny appearance. Most of the nutrients are stripped during the milling process so white rice is often enriched to put back some of the stripped nutrients prior to going to market. For this reason, white rice is not thought of to be the most healthy option.
- Brown rice: also known as hulled rice; is an unmilled or partly milled whole-grain that remains unbleached. Unlike white rice, brown rice does not keep as well and can become rancid quickly. It is a bit chewier as well. Brown rice has a slightly nutty flavor.
- Wild rice: wild rice is actually not a rice at all, although closely related. It is a grass plant primarily sold as a dried whole grain. It has vast nutritional value and a great tasted. Brown rice is mostly cultivated from paddies in natural waters.
- Parboiled rice: rice that has been boiled in the husk making it easier to process by hand. This rice is similar to brown rice because parboiling drives most of the nutrients from the bran into the grain. Parboiled rice take longer to cook and is usually partially precooked by the manufacturer.
- Precooked rice: this is white or brown rice that has been completely cooked and dehydrated after milling. This type of rice is usually marketed as boil-in-bag varieties that are pre-measured and pre-packaged in a colander-style plastic bag for quick and convenient cooking in about 10 minutes.
Some types of rice are also considered aromatic because they have a much richer, nuttier or popcorn-like taste and aroma to them although all rices possess a bit of this aromatic quality. Some of these include:
- Jasmine rice: also known as Thai fragrant rice, is a long-grain rice with a nutty aroma and subtle flavor that clings when cooked but is less sticky than most other rices.
- Basmati rice: a white or brown long-grained rice that has a unique, tell-tale aroma and flavor. This soft rice is of the longest of long-grain rices and is free-flowing when cooked. Pakistan and India are the largest exporters of this rice.
- Black japonica rice: a spicy combination of an Asian black short-grain rice and a medium-grain mahogany rice that were grown together in the same field. When cooked, it provides a cohesive-textured rice with a musty, mushroom flavor that complements hearty meats or wild game. Developed by Lundberg Family Farms
- Della rice: A cross of long grain rice and basmati rice which was developed in the United States. It has an aroma and flavor similar to basmati and cooks dry and separate.
- Arboria rice: Arborio rice is a large, bold rice with a characteristic white dot at the center of the grain. By the way of length/width ratio and starch characteristics, it is classified as a medium grain rice. Primarily used in risotto, this rice develops a creamy texture around a chewy center and has exceptional ability to absorb flavors.
There isn't very much difference in the nutritional value of these rices and each can often be interchanged. There may only be a subtle difference in a nutty flavor.
Basic Cooking Directions
How to Cook a Simple Pot of Rice
Typically, regardless of what type of rice you choose, you will use a ratio of 2:1 for water to rice. There may be some slight variations; however, using more water will cause the rice to be mushy and less water will result in stiffer, possibly underdone (crunchy) rice. Here is the most basic recipe:
Ingredients
2 cups rice
4 cups water
1 Tbsp butter or margarine
Dash of salt
Directions
Ingredients
2 cups rice
4 cups water
1 Tbsp butter or margarine
Dash of salt
Directions
- Combine all ingredients in a pot.
- Bring to a rapid boil over high flame.
- Reduce heat to low flame and cover.
- Simmer covered for 20 minutes or until water is no longer bubbling through top surface of the rice.
- Remove from heat and let stand for 5 minutes.
- Serve immediately or refrigerate for later use.
Rice Alternatives
Other Grains You Can Use in Place of Rice
Want to try something different? You can substitute the following grains in place of rice in almost any dish. A few of my favorite recipes are included.- Quinoa:Quinoa (pronounced keen-wah) is the seed of a leafy plant easily grown throughout the world in even the roughest soil conditions. This tiny, flat, oval-shaped gem expands three to four times its size when cooked and can be substituted for most any grain. It is a protein and vitamin rich staple food and an important supplement to many vegetarian diets.
- Barley: Barley is a whole-grain grass food grown in over 100 countries, including half the states in the U.S. Types of barley include hulled, hulless and pearled barley. It is great for stews and soups, cereals and, of course, any main dish that calls for rice. You can usually find the pearled variety in most grocery stores near the rice, beans and lentils. Other types are readily available in health food stores. Barley is low in fat, high in soluble fiber and can greatly reduce both blood cholesterol and blood glucose levels.
- Buckwheat: Buckwheat, unlike most other grains, is a plant crop cultivated for its cute triangular grains. It has a high fat content and can go rancid quickly so dried buckwheat is best. Buckwheat has a high fiber and protein content.
- Cauliflower: I know. This isn't even close to a grain. But those on an Atkin's diet which restricts grains, this may be the perfect supplement. Just place the raw cauliflower in a food processor or hand grate it until the size of rice granules. Cook as you would the rice in any dish that does not call for water to be absorbed. Best for stir-fries rather than dishes like rice casseroles.
Get Everything You Need For Your Pantry
Rice Recipes
Ready to get cooking with rice?
These are all my personal recipes that either I have created off the top of my head or that were passed on to me by beloved friends and family. I have cooked each and every one from scratch and have been highly pleased with the results. I will attempt to add one or two new ones each day so make sure you bookmark this lens. If you try any of the recipes, please leave a comment in the Guest Book to let us know how it came out. Did you make any variations? We want to know!
- Shrimp & Turkey Stir-Fried Rice
- How to Make Shrimp and Turkey Stir-Fried Rice. Stir-fries are a quick and easy way to whip up a fresh and healthy meal. You can use a variety of vegetables, meats, herbs and spices to achieve any number of delectable combinations. This easy...
- Chicken & Seafood Gumbo Over Rice
- How to Make Chicken and Seafood Gumbo. Gumbo is a stew-like creation derived from Louisianan Creole tradition. It is a classical merge of ethnicities and urban flavors. Its name actually originates from the African Bantu tribe's word...
- How to Make Puerto Rican Rice with Chicken | eHow.com
- How to Make Puerto Rican Rice with Chicken. For as long as I can remember, I have been fascinated by Puerto Rican culture and the many similarities between it and my own African-American heritage. My next-door neighbor delighted me when...
- How to Make Creamy Jalapeno-Lime Chicken & Rice
- Summer brings with it a fresher variety of flavors and scents. As people move outdoors to enjoy the sunshine, they seek the tantalizing tastes and intoxicating aromas offered by mesquite wood and charcoal-burning grills.
For those of us living in cities like my hometown of Chicago, sometimes the weather isn't too cooperative with our desire to fire up the barbecue. Don't despair! You can still enjoy some of the magic of summertime with this spicy citrus-infused delight.
Rice Coupons & Freebies
The links below offer savings and coupons to help you take advantage of all that rice has to offer.
- Uncle Ben's Coupons & Savings
- Uncle Ben's rice has been famous worldwide for its wide selection of premium quality, tasty and easy-to-cook rice products, making it easy for you to enjoy exciting flavours inspired by favourite dishes from around the world, and guaranteed to turn out perfectly every time.
- Minute Rice Coupons & Savings
- All of the Minute instant rice products including Whole Grain Brown Rice, White Rice, Boil-in-Bag White Rice, and Premium Rice are "Grown in the USA". Minute Rice brings you quality rice products from the American farmer.
- Goya Promotions
- The premier source for authentic Latino cuisine, Goya Foods is the largest, Hispanic-owned food company in the United States. Founded in 1936 by Don Prudencio Unanue and his wife Carolina, both from Spain, the Goya story is as much about the importance of family as it is about achieving the American dream.
- Mahatma Rice
- Our rice packaged as Mahatma whole grain brown rice, regular white rice, Mahatma Gold® parboiled rice, Mahatma Valencia, or any of our delicious flavored rice mixes are "Grown in the USA".
Get Started With Rice
Shop Amazon for More Options with Rice
366 Delicious Ways to Cook Rice, Beans, and Grains
Amazon Price: $11.70 (as of 12/04/2009) 
The Rice Diet Solution: The World-Famous Low-Sodium, Good-Carb, Detox Diet for Quick and Lasting Weight Loss
Amazon Price: (as of 12/04/2009)
GoGo Rice Steamed Brown Rice Bowl, Organic, Microwaveable, 7.4-Ounce Bowls (Pack of 12)
Amazon Price: $20.31 (as of 12/04/2009)
Zojirushi NHS-10 6-Cup Rice Cooker/Steamer & Warmer, White
Amazon Price: $51.26 (as of 12/04/2009)
Rice Talk
See what others are saying about rice.
Reader Feedback
Request a recipe or make a comment.
I'd love to hear your feedback. I'm all ears, or eyes as the case may be. Don't forget to rate and recommend this lens as you see fit. Add me to your favorites so you can be alerted every time I add a new recipe.
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- LauraSchofield LauraSchofield Jun 18, 2009 @ 11:00 am
- I'm not on an Atkins diet, but I'm trying to lose weight. Rice is ridiculously high in calories. I really love a coconut rice recipe of mine though and have kind of relegated that to the occasional indulgences file. I'm going to try it out with cauliflower though - based on your suggestion here. What a fantastic idea! I'm glad I came across your lens. 5 stars!
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Reply
- Chef E Stelling Chef E Stelling Jun 1, 2009 @ 7:34 pm
- I love your site! Lets keep in touch, as I am a food historian, and hopefully would like to see food history offered in colleges one day! Great job here, and love the rice photo...you do know I have three or four posts written on rice...
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Reply
- Chef E Stelling Chef E Stelling Jun 1, 2009 @ 7:34 pm
- I love your site! Lets keep in touch, as I am a food historian, and hopefully would like to see food history offered in colleges one day! Great job here, and love the rice photo...you do know I have three or four posts written on rice...
by coachniquenya
Niquenya D. Fulbright is an executive life coach, mediator, management consultant, author and corporate trainer with over 10 years experience inspirin... (more)
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