Rice is one of the most important crops in the world, feeding more people than any other crop. It is grown on every continent except Antarctica. Rice is a type of grass that belongs in the same plant family as wheat and corn. It is rich in nutrients, vitamins, and minerals. Rice is a staple food for more than 3 billion people around the world. Rice is essential for many poverty-stricken areas. Archeological evidence shows that rice cultivation was first cultivated in China and India. Rice cultivation has traveled to Asia, Africa, the Middle East, Europe, the Caribbean and Latin America, the United States, and Australia. The United States grows more than 100 varieties, which are grown in Arkansas, Texas, Louisiana, Mississippi, Missouri, and California. Asia produces 90% of the grain. The Banaue Rice Terraces in the Philippines is listed as the “Eighth Wonder of the World.”
The scientific name for Asian rice is Oryza Sativa. Rice is used in many Asian and Indian dishes. The edible seeds from the Oryza sativa plant come in several shapes, sizes, textures, and flavors. There are 40,000 types of rice in the world. Rice provides an inexpensive and nutritious source of energy.
Table of Contents
Types of rice
Long-grain rice
Long-grain rice length is generally three to five times longer than its width. Some of the popular long-grain rice are Basmati, Jasmine, and American white and brown rice. The cultivation of Basmati rice is traditionally done in the foothills of the Himalayas. Jasmine is cultivated in Southeast Asia. Long-grain rice tends to stay fluffy after cooking. They should be rinsed before cooking. Long-grain rice is used for pilafs and salads, as well as rice pudding.
Medium-grain rice
Medium-grain rice is shorter and broader than long-grain rice. It tends to be two to three times longer than it is wide. Medium-grain rice is moist, tender, and slightly chewy. When cooked, it sticks together, creating a creamy texture. Popular medium-grain rice includes Arborio, Carnaroli, and Valencia. Short-grain rice is often used to make risotto and paella.
Short-grain rice
Short-grain rice is slightly longer than it is wide. It cooks up soft and tender and sticks together. Short-grain rice is used for sushi, molded salads, and pudding. Short-grain rice is used in Southeast Asian desserts.
Colors of rice
White
Rice comes in many colors. The typical white rice that we are familiar with is processed brown rice. White rice has been refined, polished, and the bran and germ have been removed.
White rice has a better shelf life but with reduced nutritional value. White rice provides a quick source of energy.
White rice cultivation is done around the world. White rice is the most popular of all the different types of rice.
Brown
US brown rice cultivation occurs in Arkansas, Mississippi, Missouri, Louisiana, Texas, and California. Brown rice is a whole grain. Only the hull has been removed. It still has the bran and germ. Brown and other whole-grain rice help regulate blood sugar and insulin. Those who have diabetes should eat more whole-grain rice.
Black
Black or purple rice has a distinctive sweet flavor. It is also called forbidden rice because only the emperors and royalty in ancient China could eat it. I like cooking it in a rice steamer, then adding a can of low-fat coconut milk at the end of the cycle and cook it for another 30 minutes. I sweeten it with some agave. It makes a great breakfast or dessert if you add white raisins and some cinnamon.
Red
Red rice comes in different varieties, such as Himalayan red rice and Thai red cargo. All whole grain rice is a good source of protein and fiber. Red rice has more antioxidants than brown rice. The flavonoids help decrease inflammation.
How do you cook rice?
Rice can be cooked in various ways using different cooking devices such as on the stovetop, rice cooker, microwave, steamed, and instant pot (pressure cooker). Each cooking device will require different water to rice ratio, and the cooking time will vary. Generally, the ratio is 1 cup rice to 1.5 – 2.5 cups of water/broth, depending on the type of rice. Rice swells to three times the size of dried rice. For example, one cup of dry rice will yield about three cups of cooked rice.
My favorite way of cooking rice is in a rice cooker. I add all the ingredients following the package directions, push the correct settings for the type of rice I am cook and 25 – 45 minutes later, the rice is ready to use.
Stovetop directions are listed below. The ratio for whole-grain rice and water will vary. Generally, whole-grain rice will require more water and more time to cook than white rice. Follow the manufacturer’s directions for your cooking device.
NOTE: leftover cooked rice can be frozen to be used within two months when you need rice but don’t have time to cook it. Measure cooled rice and place in a freezer-safe bag. Press out the air and make it as flat as possible. To use the frozen rice, you can defrost it in the microwave for 2 to 3 minutes. You can also add it directly from the freezer to your soups, stews, etc.
White rice
Stovetop
How to make white rice. Stovetop is the most common method of cooking rice.
Bring two cups of water to a gentle boil. Reduce heat, add one cup of rice and add a pinch of salt. Cover with lid and simmer for 20 minutes. Do not remove the lid. Remove pot from heat and let sit for 10 minutes.
Microwave
You can use a microwave dish made for cooking rice, or you can use a microwave-safe container with a lid. Don’t cook more than one cup of dry rice with two cups of water at a time.
Place the one cup of rice and two cups of water in a microwave-safe dish and cook for 5 minutes at 100% power. Then cook for 15 minutes at 50% power.
Brown rice
Many recipes recommend whole-grain rice be rinsed under cool water before cooking.
Stovetop
Bring two cups of water to a gentle boil. Reduce heat, add one cup of rice and add a pinch of salt. Cover with lid and simmer for 45 minutes. Do not remove the lid. Remove pot from heat and let sit for 10 minutes.
Microwave
Place the one cup of rice and two cups of water in a microwave-safe dish and cook for 10 minutes at 100% power. Then cook for 20 minutes at 50% power.
Black rice
Many recipes recommend whole-grain rice be rinsed under cool water before cooking.
Stovetop
Bring 1 ¾ cups of water to a gentle boil. Reduce heat, add one cup of rice and add a pinch of salt. Cover with lid and simmer for 30 minutes. Do not remove the lid. Remove pot from heat and let sit for 10 minutes. If you prefer softer rice, use 2 – 2 ½ cups of water.
Microwave
Place the one cup of rice and 2 ½ cups of water in the microwave-safe dish and cook for 10 minutes at 100% power. Then cook for 25 minutes at 50% power.
Red rice
Follow the recipe for brown rice above.
Featured Photo by Văn Long Bùi : Pexels
