Rice and it’s Characteristics

Rice is the seed of the grass Oryza sativa (Oryza sativa) (Asian rice) or less commonly O, glaberrima (Oryza sativa).The name wild rice is commonly applied to species of the genera Zizania and Porteresia,both wild and domesticated,although the term can also be applied to the original or uncultivated Oryza variety.As a cereal,domesticated rice is the most widely consumed staple food for more than half of the world's population especially in Asia and Africa.It is the third most produced agricultural commodity in the world,after sugar cane and corn.Since a considerable portion of sugarcane and maize crops are used for purposes other than human consumption, rice is the most important food crop in terms of human nutrition and caloric intake, providing more than one-fifth of the calories consumed by humans worldwide.There are many types of rice, and cooking preferences tend to vary by region.The traditional method of growing rice is to water the field when or after setting the seedlings.This simple method requires sound irrigation planning, but will reduce the growth of weaker weed and pest plants that are not in a flooded growth state, and deter pests.While rice cultivation is not mandatory,all other irrigation methods require more weed and pest control during the growing season and different soil fertilization methods. 

Under manual microscope

Rice is a monocotyledonous plant that is usually grown as an annual, although in the tropics it can survive as a perennial and produce a perennial root crop for up to 30 years.Rice cultivation is very suitable for countries and regions with low labor costs and high rainfall, because rice cultivation is labor-intensive and requires sufficient water.However, rice can be grown almost anywhere,even on steep hills or mountains,using a water-controlling terrace system.Although its parent species is native to certain parts of Asia and Africa, centuries of trade and export have made it commonplace in many cultures around the world.Rice production and consumption was estimated to be responsible for 4% of global greenhouse gas emissions in 2010.

Characteristics

Rice plants can grow 1–1.8 m (3–6 ft) tall, sometimes taller, depending on the variety and soil fertility. It has elongated leaves, 50-100 cm (20-40 in) long and 2-2.5 cm (3⁄4-1 in) wide. Wind-pollinated florets develop in 30-50 cm (12-20 in) long branches arching to pendulous inflorescences.The edible seed is a cereal (caryopsis) 5–12 mm (3⁄16–15⁄32 in) long and 2–3 mm (3⁄32–1⁄8 in) thick.

Cooking

Rice varieties are generally divided into long-grain,medium-grain and short-grain.Long-grain rice (high in amylose) tends to stay intact after cooking;medium-grain rice (high in amylopectin) becomes stickier.Medium-grain rice is used in sweet dishes,risotto in Italy and many rice dishes in Spain,such as arròs negre.Some varieties of long-grain rice with high amylopectin content, known as Thai sticky rice, are usually steamed.Sushi uses stickier short-grain rice; the stickiness allows the rice to hold its shape when cooked.Short-grain rice is widely used in Japan,including with savory dishes.Short-grain rice is often used to make rice pudding.Instant rice differs from parboiled rice in that it is fully cooked and then dried, although the taste and texture will be significantly reduced.Rice flour and starch are often used in batters and breadcrumbs to add crunch.

Preparation

Rinsing the rice before cooking removes most of the starch, which reduces the degree to which individual grains stick together.This produces fluffier rice,whereas not rinsing produces a thicker and creamier result.Rice grown in the United States is often rich in vitamins and minerals,and rinsing can result in loss of nutrients.Rice can be soaked to reduce cooking time, save fuel, minimize exposure to heat and reduce stickiness.For some varieties,soaking improves the texture of rice by increasing the swelling of the grains. Rice can be soaked for 30 minutes to several hours.Brown rice can be soaked in warm water for 20 hours to stimulate germination. This process, known as germinated brown rice (GBR),activates enzymes and enhances amino acids, including GABA,which increases the nutritional value of brown rice.This approach is the result of research conducted for the United Nations International Year of Rice.

Rice with the water used to wash it.Rice is cooked by boiling or steaming and absorbs water during cooking.Using the absorption method, rice can be cooked in water equal to the volume of the dry rice plus any evaporation losses.Using the rapid boil method, rice is cooked in a large amount of water that is discarded before serving.Concentrated rice is not suitable for rapid boil preparations because many of the concentrated additives are lost when the water is discarded.Rice cookers, popular in Asia and Latin America, simplify the process of cooking rice. Rice (or any other grain) is sometimes fried quickly in oil or fat before being boiled (such as saffron rice or risotto); this makes the cooked rice less sticky, a dish commonly called in Iran and Afghanistan Cooking style for pilaf or biryani in India and Pakistan.