China Agriculture View

Rice is another main course besides wheat. But there are so many kinds of rice, they are very different from each other in shape, color, taste etc. And  every kind has its own feature and cooking method.Different people like the different kind rice.

All types of rice break down into two basic categories: whole grain rice and white rice. Whole grain rice has been minimally processed, so that it retains its nutrient rich husk. Because whole grain rice is not husked, it takes longer to cook, but it also tends to be more flavorful, aromatic, and colorful. Whole grain rice also has special storage considerations, as it can go rancid if it is kept at room temperature. White rice, on the other hand, has been processed so that the husk or bran is removed, and in some cases it may be polished to take the germ off as well. White rice requires less cooking, and it has a more mild flavor, but it also has less nutritional value, if this was a concern.

Broken Rice, during the milling process, broken rice is separated from the white rice, who shape remains intact. In other words, broken rice is the damaged white rice.A grain of broken rice gives a low fiber texture and low nutrient level, while retaining its high energy content.

White Rice belongs to the Indica (long-grain) category. It is also known as polished rice or fully milled rice because most of the outher layer-the husk and the bran layer-are removed from the kernel, through the milling process.Thai Jasmine White Rice, also called fragrant rice or “Hom Mali” rice, is recognized world wide as Thailand’s specialty.

Thai Jasmine Rice belongs to the indica (long-grain) category and could be devided into 3 main categories as A, B and C according to their quality; Prime Quality, Superb Quality and Premium Quality.

Brown Rice belongs to the indica (logn-grain), similar to white rice.The only difference between these two varieties is the milling. As a result, in brown rice, only the husk is removed while the bran layer remains.Because of the bran layer, brown rice contains more nutrients than white rice. In particular, Brown rice is very high in fiber and vitamin B.

Short Grain Rice belongs to the Japonica (short-grain) category and has short, round, and plumpy dernel. When cooked, short-grained rice is stick together, although not as much as glutinous rice.In Japanese and Korean cuisine, short-grained rice is primary consumed in every meal.

Rice should generally be washed before cooking, to remove pieces of plant material and residual material which may impact the flavor of the rice. Soaking can also cut down on the cooking time, although some recipes may call specifically for rice which is not soaked; in these instances, you should follow the directions of the recipe. Be aware that whole grain types of rice keeps best when stored under refrigeration and used within six months, while white rice can be stored at room temperature for up to a year, and sometimes longer.