Rice 101
Rice Types
Rice History
Rice Products
Healthy Diet
Gluten Free
Brown Rice
Dairy Alternative
How It's Made

The Milling Process Produces 5 Different Forms of Rice

  1. Rough (paddy) - Inedible
  2. Brown
  3. Regular ñ Milled ëpolishedí White
  4. Parboiled
  5. Precooked
     

Related Content: Photos of brown and white rice as required. Diagram of Rice Kernel.

Fun Rice Facts

  • Every year, rice is the principal cereal and significant calorie source for Ω to 2/3 of the worldís population.
  • Worldwide, rice supplies mankind with 20% of its total energy and 13% of its required protein.
  • Rice is currently cultivated in more than 100 countries. In many of these countries, entire populations rely on rice as their principal form of nourishment.
  • There are literally thousands of rice varieties. At the International Rice Research Institute Genetic Resources Centre in the Philippines, there are 80,000 rice samples in cold storage.
  • The U.S. is one of the largest exporters of rice, supplying about 14% of the rice that enters world trade. American rice continues to be renowned for its consistency, cleanliness, and overall high quality.
  • Rice is grown on every continent except Antarctica.

Recipes

Chilean Fish Chowder

Chilean Fish Chowder

As bold in colour as it is in taste this one-pot-wonder is packed with flavour and presents the perfect remedy to a cold Canadian night. At only $4.50 per serving, it will feed your family for less, without sacrificing taste or nutrition. Continue Reading

Bountiful Brown Rice Muffins

Bountiful Brown Rice Muffins

Eating foods that rate low to medium on the Glycemic Index help control blood glucose and cholesterol levels. The brown rice combined with pecans in these raspberry muffins assist in slowing down the release of sugars into the bloodstream, making them diabetic-friendly. Continue Reading

Yummy Rice Pudding

Yummy Rice Pudding

Finely grated apple and mashed banana add the perfect level of sweetness for tiny palates. Serve this sweet treat warm, at room temperature, or cold, depending on your baby’s preference. This recipe is a source of iron, which is a factor in red blood cell formation. Gradual introduction of iron-rich solid foods should be part of baby’s diet starting at six months of age. This recipe also provides calcium, which aids in the formation and maintenance of bones and teeth. Continue Reading