Re: Rice Packs



Clue wrote:
Thanks fran and CB.

We've got a ton of basmati rice. I was wondering if there was a
difference between long and short grain.

Clue

Clue your making me laugh and right now that's a good thing because I'm
feeling very hostile over a situation that will be corrected on the home
front.

Now I'm not going to do a long out search on the differences in rice (Ok
maybe I will LOL)
And right now all I can tell you is why not make a Spanish rice pack?


RICE AND BEANS! Bwhahahahahahaha

Now I guess we could all do a Fibro version of consumer reports on this or
just have them do it but I have a feeling it may take a few years because
there is over 2000 different types of rice ;)

Or we can save time and just contact one of them TV cooking show types like
Emeril LOL

From what I just read I would bet long grain because it's less broken but
thats just a guess. <grin>

CB

QUALITY

- Kernel sizes
- Main rice types

More than two thousand varieties of rice are grown throughout the world. The
International Rice Research Institute (IRRI) in the Philippines holds more
than 83,000 varieties in its gene bank. The differences are related to
morphology of the plants and grains, resistance to falling, precocity,
ramification, productivity, as well as resistance and tolerance of biotic
factors (weeds, diseases and insects) and non-biotic factors (cold, drought,
soil acidity, lack of mineral components, etc).
* The market of high-quality rice with a low percentage of broken grains
(less than 10%) is dominated by Thailand, Vietnam and the United States
growers whose production essentially meets the market demands of developed
countries.
* The market of lower-quality rice (more than 10% of broken kernels) is
dominated by exporters from Asia region (Thailand, Vietnam and India) who
mainly meet the market demands of developing countries in Africa, Latin
America and Asia.
- Medium-quality rice: 15-20% broken
- Low-quality rice: 25-35% broken up to 100% broken.

Any irregularity (yellow or chalky kernels and foreign matter) reduces the
rice quality grade.

Kernel sizes

- Long grain rice kernels are 3 times longer than they are wide (more than 6
mm). When cooked, this grain is light and separates easily. There are also
glutinous long grain rices in Laos and Thailand.
- Medium grain rice kernels are 2 or 3 times longer than wide (5 to 6 mm),
being shorter and wider than the long grain.
- Short or round grain rice kernels look almost as long as wide (4 to 5 mm
long and 2.5 mm wide).
. Long grain rice: Basmati from India and Pakistan, Jasmine White Rice
from Thailand and Ferrini from Italy;
. Medium and short grain: Arborio, Carnaroli, Vialone, Nano

Main rice types

Brown rice (husked rice)

Paddy from which only the external and non-edible husk has been removed. The
bran layer remains, making it more nutritive than white rice. In Europe,
this type of rice is often called "cargo rice" because of the way it is
transported by sea. Frequently green kernels are found with the brown rice
as grain maturation is not homogeneous. In addition, more than one variety
may be planted in the same field. Separating the grains before or after
harvesting is difficult and expensive. There are also green grains in the
white rice, but they are less visible because of the more intensive husking
process.

White rice

Milled and polished kernel which loses many of its nutrients when the outer
layer (the husk and bran layer) is removed. It contains much less niacin,
thiamin, magnesium, zinc, iron and fiber than the brown rice. In some
countries, including the United States, white rice may be enriched with
iron, niacine and thiamine so that it can reclaim part of its original
nutritive value. White rice may be covered with magnesium silicate or with a
mixture consisting of talc and glucose (also known as "talc-coated rice").

Red rice

Red rice has a red bran covering the kernel (Himalayan, Bhoutanais or Thai).
- Black rice: has a black thin bran covering a white grain. It comes from
Bali, China or Thailand.

Others

.. Arborio rice is a white and round grain, considered one of the finest
rices because it can absorb a high quantity of liquid while cooking, without
becoming soggy.
.. Aromatic rice (naturally aromatized) has more flavor than the other
varieties. The Basmati rice, cultivated in India and Pakistan, is the best
known and most appreciated. It is indispensable in Hindu cooking, and has a
light and dry texture and an aromatic taste. Jasmine rice grows in Northeast
Thailand (Isarn region) and is also appreciated worldwide.

For detailed information on rice´s quality visit:
http://www.fao.org/docrep/x5415f/x5415f02.htm (quality description)
http://www.fao.org/docrep/x5416f/x5416f06.htm (methodology for producing a
high quality white rice)


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