Origin and History

Rice has been part of the staple diet in Eastern countries for thousands of years. According to legend, rice was first eaten in China, 5000 years ago. The early Chinese removed the outer husks from the grains and sold them for polishing precious gems. Most Chinese people today prefer to eat white rice, which probably originates from the influence of Confucius who always insisted it should be as white as possible.

Rice arrived in Egypt in the 4th century BC and around that time India was exporting it to Greece. The Japanese rate rice very highly, reflected in the many thousands of shrines which may be seen across the countryside which are built to Inari, their rice god.

For centuries, rice was a standard of wealth and was often used in place of money. When Japan invaded China, the Chinese "coolies" were paid in rice. In fact, the growing of rice and the success or failure of the crop affected the history, art literature, ceremonials and the very way of life of the people of India, China and Japan for centuries.

Rice is a symbol of life and fertility - hence the old tradition of throwing rice at weddings, today replaced by the throwing of confetti.

Brown Rice has also been eaten for centuries by the farmers and peasants of Asia, India and Africa. The rice husks were removed by crushing with a mortar or pounding with a wooden hammer. However, both methods removed some of the bran layer and some of the germ and often damaged the inner kernels.

Most of the rice eaten across the world is white, although it is less nutritious than brown rice.

Brown rice is also superior in vitamin content to white rice because white rice has had the bran layer, which includes the embryo of the seed, removed. Because white rice is low in thiamin, the body cannot use the carbohydrate present for energy.

Preparation and Use

Brown rice takes longer to cook than white because of the bran layers. Cooking time for brown rice is approximately 40-45 minutes. It swells to approximately 3 times the volume on cooking.

Rice may be steamed, boiled, baked or fried. Steaming may be considered preferable as the nutritional value is retained, along with the flavour, and the grains do not become "mushy".

Processing

The grains are rubbed against abrasive discs to remove the outer hull and lightly polish the brown kernel. The grains are further polished until the grain becomes white and glossy.

Varieties

Over 2000 varieties are cultivated world wide. A brief description follows of the more popular rices.

• Basmatti Rice

Similar in vitamin and mineral content to white rice, this long, narrow-grained rice is cultivated in the foothills of the Himalayas in areas of high altitude. It is prized for its firm texture and aromatic flavour and commands premium prices.

Soak in cold water for 15-20 minutes before cooking. Drain well. Fry, use in pilau or for biryani.

• Glutinous Rice, or Pudding Rice

A good source of thimain and iron and a moderate source of protein, niacin and zinc. The grains are short and wide and become sweet and sticky on boiling. Glutinous rice is popular in Japan. Sekinan (Red Rice) is made by steaming glutinous rice and red beans together. This dish is used for ceremonial occasions, such as weddings and birthdays. It is also presented at the shrine as a gift to the gods.

Uses: Glutinous rice is boiled with water, sugar and spices for desserts. It is also used in baking, for confectionery and for wine and beer. It is the rice used in the manufacture of rice paper.

• Italian Rice

A short grain, pearly rice used for Italian cooking. The generic name is Arborio, which is the name of a village in the Piedmont region of Northern Italy where this Rice is cultivated.

Uses - it is especially suitable for risotto. Also used in soups, for baked cakes and in desserts.

• Patna Rice or Carolina Rice

A variety of long grain rice originally grown in India where it has been eaten as a staple food for thousands of years. It was the first type of rice to be cultivated in America and much of the American rice imported into Britain is still called Carolina, although cultivation in that state ceased soon after the end of the American Civil War. Most of Americas Rice is today grown in Arkansas, California, Argentina or Brazil.

• Wild Rice or Tuscarora

A dark rice with a chewy texture and nutty flavour.

This is in fact the grain of a water grass which is native to North America where it grows in the shallow lakes and marshy areas of the Great Lakes region. It is today grown in paddies and harvested mechanically.

Wild Rice is fermented for up to 2 weeks to make it easier to hull. The fermentation also enhances the nutty flavour. After hulling it is heated to partly gelatinise the starch. White Rice should be washed before use and boiled or steamed with water, stock or wine. As it is very expensive, it is often used with white or brown rice. It can be served with sauteed onion, mushrooms or nuts or used as an accompaniment to poultry or fish. Can also be used in soups and salads.

• Parboiled Rice

Contrary perhaps to popular belief, parboiled rice is quite nutritious, being an excellent source of niacin, a good source of thiamin and magnesium and a moderate source of protein, iron and zinc. Levels of vitamins and minerals fall between white rice and brown rice. Parboiling the rice actually drives the B group vitamins into the interior of the grain so they are removed with the bran when the grain is milled.

Parboiling is achieved by saturating and soaking the rice in water. The excess water is then drained off and the grains are steamed or boiled to gelatinise the starch. The rice is then sundried, or dried by fanning hot air across the surface of the grains. After treatment, the grains turn pale amber or light yellow.

Parboiled rice is widely used in the catering industry as it is less sticky when cooked. It is good in salads and retains its flavour and quality when kept hot for serving large numbers of people.

When covered with hot tap water and left to stand for an hour, it rehydrates into separate grains.