Preparing Rice - The Basics

A simple little grain with the common name of rice provides almost one fifth of the total global intake of calories. Preparing rice is a fairly simply process which helps it popularity.

Rice is the common name for two different species of the true grass family. The scientific names are Oryza Sativa and Oryza Glaberrima. They are native to both Asia and Africa, but today are grown in many parts of the world. The States of Arkansas and California are the leading rice producers in the United States. Evidence shows that the cultivation of domesticated strains of wild rice, usually in flooded paddies, dates back to around 6000 B.C. and appears to have begun in China. Very early archeological evidence indicates that wild grains were gathered and eaten by man even much earlier.

Rice

Rice is a grain that is separated from the plant covered by a husk. When the husk is present during cooking, the rice is referred to as brown rice. When the husk has been removed, the rice is white or polished rice. Rice is often treated with a substance such as talc to further polish it and improve its appearance after the milling process. This has led to a tradition of rinsing of rice prior to cooking to remove the talc which has been linked to health problems. Most of the rice used in the United States is not treated with talc and even has vitamins added that may be partially removed by excessive rinsing. The best recommendation is the follow the directions concerning pre-rinsing that are on the package.

Rice is most often cooked in water, either by boiling or steaming, although fried rice is an alternative popular in certain areas such as South America. The most common method of cooking involves a process called absorption cooking. In this method, a carefully measured amount of water is used. The water is absorbed by the rice as it cooks making the grains soft and fluffy. Once the water has been absorbed, steam trapped in the cooking vessel completes the cooking.

In countries where rice is a major staple, electric rice cookers have become popular. In the United States, rice is generally cooked in medium sized cooking pans that have tight fitting covers. Many Americans are a bit nervous and inexperienced in the cooking of rice and this has led to the popularity of "instant" rice. Instant rice can be quickly and easily prepared, but at a considerable sacrifice of taste and texture.

Although the boiling method is most common, rice is a grain and as such can be used in a great variety of cooking methods. Fried rice has already been mentioned, but rice can be also be made into a cereal such as puffed rice. It can also be used in the making of Sake, a potent Japanese alcoholic drink. The best advice for cooking rice is to not be afraid to experiment with the more complicated cooking methods. The difference in taste is well worth the little bit of extra effort.

Preparing Rice - The Basics

Aazdak Alisimio provides basic cooking tips at BasicCookingTips.com.

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