The Origin of Rice

Rice is probably the most significant and important cereal in the world. Oryza Sativa, it is believed, is associated with wet, humid climate, though it is not a tropical plant. It is probably a descendent of wild grass that was most likely cultivated in the foothills of the far Eastern Himalayas, and in the upper areas of the Irrawady and Mekong.
The journey of rice around the world has been slow, but once it took root it stayed and became a major agricultural and economic product for the people.

There are over 100,000 or more varieties of rice of which some 8,000 are cultivated by man for food. The rest are ’wild rices’ but they must not be mistaken with the long, black grains of wild rice, which is a different plant altogether

There are three main types of rice:

• The 6-mm long grain, which when cooked, remains separate.
• The 5-6-mm medium grain, is a little shorter than the long-grain rice and this variety remains firm and light when cooked but does tend to stick when cooked.
• The 4-5-mm short grain, with round grains, tends to stick together when cooked.

There are a number of intermediate types as well. The classification is according to the type of mechanical or physical processing the grain receives after harvesting.

Paddy Rice: Is un-husked rice in its raw state, with no further treatment after threshing. Brown Rice: Also called ’cargo rice’, as this rice was transported in cargo ships from the Far East to Europe. It has a characteristic beige colour and is the most nutritious form of rice; its nutty flavour is rather strong.

White Rice: Is brown rice from which the germ and outer layer of pericap have been removed, It is also called unpolished rice.

Polished Rice: Is white rice, which has been hulled and polished, In some countries it is enriched with metals and vitamins in order to restore some of its nutritional value. The polishing is done to give the grain a shining whiter look.

Glacé Rice: Is polished rice covered with a fine coat of French chalk suspended in a glucose mix and then processed to give it an attractive sheen.

Steamed Pre-treated Rice: Is paddy rice that has been carefully cleaned, soaked in hot water; steamed at a low pressure and then de-husked and blanched.

Pre-cooked Rice: Is rice that has been husked, blanched and soaked, boiled for 2-3 minutes and then dried at 200°C / 400°F. It Is popular In France.

Camolino Rice: Is polished rice that is lightly coated with oil.

Puffed Rice: In India it is roasted on hot sand, while in the USA it is treated with heat at high pressure and then at low pressure.

Wild Rice: Is the seed of a water grass, though related to the rice plant. It grows one seed by one seed up the stalk of the plant. It is very expensive and is some times mixed with brown rice.
Indian Basmati Rice: Indian Basmati is aromatic rice, but has a very different aroma and taste from Thai Jasmine rice or other perfumed rice, This rice is grown in the northern Punjab region of India and Pakistan, and commands the highest price of any variety of rice grown in the world. (Not counting artificially high prices for rice in Japan.) This rice has high amylase content and a firm almost dry texture when properly cooked. The raw kernel is long and slender like southern long-grain rice, but slightly smaller. The kernels increase in length by more than two and a half times when cooked to produce a very long slender cooked grain. The best Indian Basmati has been aged for at least one year to increase firmness of cooked texture and the elongation achieved in cooking. Once again, there are many ’knock off varieties grown in the US, but none match the authentic Indian Basmati for flavour; aroma, texture, and appearance.

Surinam Rice: A rice sought after by connoisseurs, has very long, thin grains and is native to Surinam.

Perfumed Rice: This long-grained rice comes from Thailand and Vietnam and has a very distinctive taste. Mostly served at feasts or on very special occasions.

Sticky Rice: Is long-grained, and is high on starch content. It is rarely available, Best suited for Chinese cuisine.

Carolina Rice: Thomas Jefferson travelled to Piedmont to find out why Italian rice fetched a higher price than Carolina rice and to improve the product genetically he smuggled a seed out in his pocket. But the name is no longer used to describe a particular variety.

Popped Rice: Is heated to 200°C in oil and resembles popcorn.

Rice Flakes: Is steamed husked rice, flattened into thin flakes, eaten at breakfast with milk and sugar or as a savoury snack fried and tossed with salt and spices.