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Encyclopedia
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rice
Definition:
n. This grain has been cultivated since at least 5000 B.C., and archaeological explorations in China have uncovered sealed pots of rice almost 8,000 years old. Today, rice is a staple for almost half the world's population. The 7,000-plus varieties of rice are grown in two ways. Aquatic rice (paddy-grown) is cultivated in flooded fields. The lower-yielding, lower-quality hill-grown rice can be grown on almost any tropical or subtropical terrain. Major rice-growing U.S. states are Arkansas, California, Louisiana, Mississippi, Missouri and Texas. Rice is classified as long-, medium- or short-grain. The length of long-grain rice is four to five times that of its width. There are white and brown varieties of long-grain rice, which, when cooked, produce light, dry grains that separate easily. One of the more exotic long-grain varieties is perfumy basmati rice. Short-grain rice has fat, almost round grains that have a high starch content. When cooked, it is moist and viscous, and the grains stick together. This variety (also called pearl rice and glutinous rice, though it's gluten-free) is preferred in the Orient. Italian arborio rice--used to make risottos--and Japanese mochi are also short-grain. Medium-grain rice is shorter and moister than long-grain and generally not as starchy as short-grain. Though fluffy right after cooking, medium-grain rice clumps once it starts to cool. Rice can be divided into two other broad categories--brown and white. Brown rice is the entire grain with the inedible husk removed. The high-fiber bran coating gives it a light tan color, nutlike flavor and chewy texture. The presence of the bran subjects it to rancidity, which limits shelf life to about 6 months. It takes slightly longer to cook than white long-grain rice. There is a quick brown rice (partially cooked, then dehydrated) that cooks in about 15 minutes, and instant brown rice that takes only 10 minutes. White rice has had the husk, bran and germ removed. Regular white rice is sometimes referred to as polished rice. For converted or parboiled white rice, the unhulled grain is soaked, pressure-steamed and dried before milling. This gelatinizes the starch (for fluffy, separated cooked rice) and infuses some nutrients of the bran and germ into the kernel. Converted rice takes slightly longer to cook than regular white rice. Talc-coated rice is white rice that has a coating of talc and glucose, giving it a glossy appearance. The coating acts as a preservative and the practice was once widely used to protect rice during long sea voyages. Today coated rice (clearly labeled as such) is available only in a few markets, usually those specializing in South American foods. It must be thoroughly rinsed before cooking, as the talc can be contaminated with asbestos. Instant or quick white rice is fully or partially cooked before being dehydrated. It takes only a few minutes to prepare but delivers lackluster results in flavor and texture. Rice bran, the grain's outer layer, is high in soluble fiber. Research indicates that, like oat bran, it's effective in lowering cholesterol. Rice should be stored in an airtight container in a cool, dark, dry place. White rice can be stored this way almost indefinitely, brown rice up to 6 months. The life of the latter can be extended by refrigeration. Rice, which is cholesterol- and gluten-free, is low in sodium, contains only a trace of fat and is an excellent source of complex carbohydrates. Enriched or converted rice contains calcium, iron and many B-complex vitamins, with brown rice being slightly richer in all the nutrients. See also aromatic rice; jasmine rice; rice flour; rizcous; shinma; texmati rice; wehani rice; wild rice; wild pecan rice. rice v. To push cooked food through a perforated kitchen utensil called a ricer. The result looks vaguely ricelike.
--Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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