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

What is Rice?

Defined by Webster’s Dictionary, rice (Oryza sativa) is an annual cereal grass widely cultivated for its seed and used for human food. It is one of the world’s most important food crops.

One seed of rice yields more than 3,000 grains. It is the highest yielding cereal grain and can grow in many kinds of environments and soils.

Rice Production

Cultivation

Rice is significantly different from other cereals because its cultivation requires the controlled flooding and drainage of large tracts of land. If rice fields are not flooded or drained at the proper time, entire rice crops can be lost.

Rice cultivation begins by flooding a rice field to a depth of 2–3 inches. Rice is then either broadly cast over the flooded field or immature rice plants are individually transplanted into the muddy water.

Once the rice seed has germinated, it will take 3–7 months for it to reach maturity. The colour of the rice plant then turns from green to beige, signalling harvest time.

Milling

The outermost layer, or hull, encasing the paddy rice is inedible. Removing the hull (also called ëhuskí) is the first step in milling.

All rice destined for consumption is subject to this initial milling step in which ëshellerí machines strip away the hull. What remains is brown rice, with the bran layers still surrounding the kernel.

Grains of brown rice can then be milled by machines that rub the grains together under pressure. This abrasion process removes the bran layer, revealing white or ëpolishedí rice.

Parboiling is a steam pressure process in which rough rice is soaked, steamed and dried before milling. This procedure gelatinizes the starch in the grain, ensuring a firmer and more separate grain. Parboiled rice is often favoured by those who desire an extra fluffy rice.

Pre-cooked rice is white or brown rice that has been completely cooked and dehydrated after milling. This reduces the amount of time required for cooking.

Parboiling

Parboiling is a steam pressure process in which rough rice is soaked, steamed and dried before milling. This procedure gelatinizes the starch in the grain, ensuring a fluffier and more separate grain. Parboiled rice is often favoured by those who desire an extra fluffy rice.

Pre-cooked

When white or brown rice is pre-cooked it has been completely cooked and dehydrated after milling. This process helps to reduce the amount of time required for cooking.

Recipes

Sushi Poppers

Sushi Poppers

These appetizers are tasty, original and do not require one to master the ancient art of Sushi preparation. Replacing the Sushi mat are two more familiar ancient tools: your hands. These one-bite Sushi Poppers are simple to make and with their unique presentation, fun to serve. Continue Reading

Creamy Vegetable Soup

Creamy Vegetable Soup

Rice exposes its hidden talent in this hearty soup perfect for fall and winter. When pureed, rice acts as a thickening agent which cuts down on the fat while retaining that velvety texture of a traditional cream soup. Continue Reading

Apple Pilau

Apple Pilau

A vegetarian diet calls for meals with ingredients that make up for lost proteins found in meats. Protein packed cashews provide added substance to this Indian inspired dish fortified with U.S. basmati rice and apples. Continue Reading