Get to know your rice

Why Rice is Nice?

Rice is the staple food for 2/3 of the world’s population. It is an excellent source of complex carbohydrates, which is stored in muscles and dispenses energy whenever we need it.

Rice is rich in genetic diversity. There are thousands of varieties grown throughout the world in varying shapes and colors.Rice forms a central part of many cultures culinary tradition, and preference towards the rice texture, taste, color and stickiness differ from one culture to the next. Many cultures have signature rice dishes like Beriyani from India, Sushi from Japan, Risotto from Italy and Paella from Spain. Malaysia has a wide variety of rice dishes like Nasi Lemak, Nasi Goreng and Nasi Kerabu just to name a few. Rice is also widely used to make desserts and cakes like Tapai, Bingka and Seri Muka.

Rice Nutrients

Contains complex carbohydrates for sustainable release of energy for physical activities
Contains thiamine, riboflavin, niacin, fiber, phosphorus and vitamin E (unmilled rice)
Low in fat
Free from cholesterol, gluten and sodium
Free from preservatives and artificial flavors

Anatomy of Rice

Types of Rice

Paddy:

unhusked rice

Brown Rice:

Rice kernel which has been separated from the hull but still keeps the nutritious bran layers. Also known as unmilled rice.

White Rice:

Fully processed rice, separated from hull and bran

Parboiled Rice:

Results from paddy soaked in warm water under pressure, steamed and dried before milling. The process retains 80% of nutrients of unmilled rice.

Long Grain Rice:

Long and slender kernel – the length is approximately 4 to 5 times the width of the rice kernel, like most Basmati rice.

Medium Rice:

Slightly wider than long grain, medium grain rice is three times longer than its width. White rice and fragrant rice falls under this category.

Short Grain Rice:

The rice kernel looks almost round, and it is moist, soft and sticky when cooked.

Crushed Rice:

Crushed rice is a by-product of rice-milling and is separated from the full kernel. It is used to make rice flour and vermicelli.