Rice – It’s On Everyone’s Table

Rice is the ultimate international staple food. Half of the world’s population subsists mostly or partially on rice. Ninety percent of the world crop is both grown and consumed in Asia. American consumption is growing and equals about 25 pounds per person annually as compared to well over 200 pounds per person in parts of Asia.

Originating and first domesticated in Asia and Africa, the first accounts of rice place it in Chinese diets 4,000 years ago. In classical Chinese, the words for agriculture and for rice culture are synonymous. It was also introduced to India before the time of the Greeks.

Today, rice is grown on every continent except Antarctica, where conditions make it impossible to cultivate. From its two original species, there are now thousands of strains of rice, the majority of which are produced in India, China, Japan, Indonesia, Thailand, Burma and Bangladesh. These Asian farmers account for approximately 92% of the world’s total rice production.

Rices are categorized by their length and it’s ratio to width. The shortest grain of rice is an expensive Spanish variety called Bomba. The longest is Basmati. Rice varieties are also recognized by their color. Only the outside layer of the grains are colored. White rice has been fully milled; it’s outside layer removed to expose its inner white. Brown rice still has its bran on, making it both brown as well as more nutritious.

White Rice is also called pearled rice. Its husk, bran and part of the germ have been removed at the mill, making it the fastest cooking of all rice varieties. Some producers put back nutrients, calling it enriched white rice.

Brown Rice is whole grain rice. It takes longer to cook because of its retained bran and germ.

Spanish or Paella Rice is a medium grain rice.

Sticky Rice is the same as sushi rice. This very short grain, sticky rice is perfect for making sushi as well as many rice desserts.

Basmati Rice is an aromatic, long grain rice grown in the Himalayas. Popular in India because it is a dry and fluffy rice – perfect for curries and sauces. Basmati is produced in both a white and brown variety. There is also an American Basmati which is really a cross between basmati and American long grain rices. Texmati rice is named such because it’s grown in Texas.

Wild Rice really isn’t rice at all, but a grass seed. Richer in nutrients, it has a nutty flavor.

Arborio Rice is a plump or wide rice that can absorb lots of liquids without getting mushy, so it’s perfect for making risotto. Arborio gets its creamy consistency from its starch content.

Jasmine Rice is an aromatic type originating in Thailand. It has long and slender grains that do get slightly sticky when cooked.

Japonica Rice is a short and medium grain originating in Japan. Today, it is grown mainly in the United States and is widely used in Caribbean cooking.