Rice is a herbaceous plant of the cereal family, up to one and a half meters high.
The leaf blade is wide, medium to dark green. This is a plate 2 cm wide and 20-25 cm long.
At the top of the stem there are panicles. The flowers are small, collected in inflorescences, less often singly. The fruit is a grain. The color of the grain depends on the variety and can be white, golden, silver, black, purple or red.
The plant requires moisture. The root of the cereal should be placed in water. To allow the roots to breathe, there are special holes in the roots, or aerenychmas. It is with the help of this tissue that the rice root receives the necessary oxygen.
The stems grow in height from 50 to 200 cm, depending on the variety. The stem resembles a straw with a large number of nodules and a cavity inside.
History of the origin of rice
Rice is one of the most ancient crops on our planet. The historical homeland of origin of this plant is Ancient China. The local population domesticated the wild species about nine thousand years ago. From there it spread throughout India. In this country, varieties with long grains were developed. Later the plant spread throughout the Asian continent. There are also suggestions that this plant originally appeared on the Sunda Islands.
Initially, rice crops were planted in the mountains, on sloping terraces. Since in the regions from which this crop originates, rainy seasons alternated with drought, initially only one crop was harvested per year. Then people discovered that the plant thrives in areas completely flooded with water. Farmers learned to use river valleys to grow rice. If it is not possible to flood the area with water, then seedlings are initially grown in special nurseries, and then the young plants are planted in a permanent place. This method allows you to grow two or even three crops per year.
Europeans first learned about the existence of rice during the campaigns of Alexander the Great. But at that time the culture was not widespread. Initially, the plant came to Egypt, and from there it was brought to Spain.
In the sixteenth century, the Italians learned about rice. They began to grow the plant in the Lambard Valley area. Since the crop produced abundant harvests, the area sown with wheat and other cereal crops decreased. But in place of the rice fields, swamps began to form with favorable conditions for the development of malaria mosquitoes. Malaria epidemics began in Italy. To rectify the situation, the authorities had to take the process of growing crops under strict control and ensure that fields allocated for crops were located away from cities.
Rice is now grown all over the world, but plantations of this plant are most often located in the tropics and subtropics.
Main culture of Asia
Why did rice become the main crop of Asia? In the tropical zone, with a predominant monsoon climate, excessive soil waterlogging is considered normal. Due to the fact that most of the territories are covered with water for a long time, it is not possible to grow other crops. The main concentration of rice plantations is on the Asian continent. When there were no mechanized methods of cultivating cereals, rice was grown only in areas with natural moisture. Thanks to technological progress, there are now rice plantations in many countries, and they are irrigated artificially.
Where and how does rice grow?
Rice is not capricious and grows in different climatic conditions and on different soils. The plant can be found in Liberian swamps, in Europe, in the Himalayas, and in countries located on the equator. But the most favorable conditions for growing this crop are in Burma, Vietnam, India and other countries located in Southeast Asia. It is here that the lion's share of all rice is grown. Favorable natural conditions allow you to grow two or even three crops a year.
The most favorable conditions for growing this cereal are swamps. The roots of the plant should be in water, and the tops should be located in the hot sun. High air humidity and intense heat are exactly what is needed to get a good harvest.
The maximum amount of grain that can be obtained from one hectare is 1700 kg.
The cereal crop prefers clay and silty soils that can retain moisture well. On sandy soil, harvesting is possible only if ample amounts of fertilizer are applied.
Water protects the plant from the scorching rays of the sun and also prevents the appearance of weeds. To provide the necessary amount of water, farmers in ancient China learned to use artificial canals.
Before harvesting, rice plantations are drained.
Cultivation
Rice is a grain crop that requires special growing conditions. The main factors for its development are heat and the presence of a water layer. An important condition for it is the optimal amount of sunlight. It has a direct impact on the productivity of the tropical plant. There is one nuance - when the air temperature is too high, intense vegetative growth occurs, which negatively affects overall development and reduces grain yield.
It is better to cultivate rice on clay, silty soils, since they retain water well. In a natural environment on sandy soil, rice yield is very low. However, if such soil is enriched with fertilizers, grain yield will increase significantly.
In mountainous areas, special terraces with fences are created to retain water. On flat surfaces, the soil is leveled for uniform irrigation and good drainage. As in mountainous areas, areas are divided using shafts. A system of canals is preliminarily prepared, with the help of which the plantations are drained. Throughout the entire period of crop development, the fields are kept flooded, periodically changing the water level, depending on the growth of the plants.
In Asia, before planting in a flooded field, grains are germinated in ridges, and then 4-5 sprouts are transplanted into water using a nesting method. In Western countries, rice is sown by hand, while in developed countries, grains are sown using a mechanized method.
Types of rice
In nature, there are approximately 20 species and 150 varieties of rice. But most often only a few varieties are used for cooking.
Basmati or Thai rice
This variety has a pleasant nutty aroma. The grains are thin and long, with a delicate yellowish color predominating.
It is recommended to wash the cereal before use. This will remove excess starch and the finished product will be crumbly.
Basmati is prepared according to standards. For one container of rice, two containers of cereal are given. The liquid is brought to a boil, the cereal is added, cooked for five to seven minutes, and then left under a tight lid so that the dish evaporates. It is not recommended to stir this variety during cooking, as the grains may begin to stick together.
If basmati is used for salad, then it is cooked in more water, and then this liquid is drained.
Basmati is ideal as a side dish; it is served with fish and meat dishes.
Jasmine rice
This variety has a second name - Asian rice. The cereal exudes a light jasmine scent, hence the name. The grains are thin, long, and pure white. Be sure to rinse before cooking.
If you cook cereal in the usual way, then do not forget that cooking water requires slightly less water than usual. For 1 container of product, give one and a half containers of water. Cook with the lid closed for 20 minutes, then stir lightly and leave to rest for 12 minutes.
Also, this type of cereal is more suitable for steaming than others.
Asian rice is used in the preparation of spicy dishes or desserts. Can also be used as a salad or side dish.
Tibetan or black rice
A somewhat unusual variety, primarily because it “sheds” when cooked. For this reason, it is not recommended to cook this product in dishes coated with white enamel. Grains contain a huge amount of useful minerals and vitamins.
Black rice is very hard and it is recommended to soak it in cold water for three or four hours before cooking.
The cereal is cooked for 30 minutes. The standard ratio of rice to water is 1:2.
It is worth knowing that the finished product becomes sticky. Can be used for salads, puddings, rolls or sushi.
Wild or water rice
Long and thin brown grains contain a record amount of vitamins. But do not forget about the hardness of wild rice. The cereal exudes a pleasant nutty aroma and is slightly sweet in taste.
To cook the cereal correctly, it should be soaked for 12 hours. It's best to do this in the evening. The ratio of rice and water is 1:3. Cooking time 40 minutes.
It is used as the main ingredient for soup or salad, but can also be served as an independent dish. Refers to dietary products.
Arborio rice
Arborio rice is distinguished by round white grains that can increase in size, but the finished dish does not turn into a sticky mush. Each grain remains intact.
A famous variety that is better than others for preparing the Italian dish risotto. It can also be added to soup.
The ratio of cereal and liquid is 1:4. Prepared in a frying pan with high and thick walls. Add a glass of water to the cereal, and add more as it cooks. During the cooking process, do not stir, but shake lightly.
Devzir rice
A distinctive feature of devzira is its heavy weight and unusual reddish color. For this reason, this variety, grown in the Fergana Valley, is most often counterfeited. This product does not stain the skin when touched. Small reddish scales may remain on the palm; this is a characteristic feature of the variety.
When cooked, grains expand sevenfold. Cereals perfectly absorb not only water, but also various fats. Also reacts well to spices and herbs. Before cooking, fill with water for half a day. The ratio of cereal and water is 1:5. The soaked grains are boiled for a quarter of an hour.
It can be used as an independent side dish, but the best dish that comes from devzira is pilaf.
Valencia rice
This rice is also called Spanish. It has small, round grains that resemble small pearls. Capable of absorbing not only water, but also sauce.
Valencia is cooked in a frying pan with thick walls and high sides. The ratio of rice and water is one to two or three. Cooking time – 20 minutes.
Used for making soups and paella.
Composition of rice
100 g of product contains:
- 2.6 g fat;
- 7.5 proteins;
- 14 g water;
- 9.7 g dietary fiber;
- 0.4 g saturated fatty acids;
- 1.9 g of unsaturated fatty acids;
- 61.4 g starch;
- 0.9 mono and disaccharides.
Rice also contains various minerals (potassium, sodium, magnesium, iron, phosphorus, calcium, sulfur) and vitamins.
Benefits of rice
Rice brings great benefits to the human body. Eating rice cereal helps strengthen hair and nails. The product also improves skin condition and prevents aging.
Since rice does not contain gluten, it is recommended for people suffering from allergic reactions.
Cereals contain a large amount of starch, which allows the product to be used as a source of energy.
People who eat rice daily have low cholesterol levels and excellent memory. The product also helps strengthen the walls of blood vessels.
Harm of rice
Despite the beneficial properties of rice, in some cases it can cause harm to the body. Rice cereal is not a dietary product because it contains a large amount of starch. On average, 100 g contains about 350 Kcal. People who are trying to lose weight will not achieve their goal on a rice diet.
People who are overweight should give up rice completely.
If the dish contains meat in addition to rice, then this product will be very difficult to overcook.
Also, people who often have constipation and intestinal colic should not eat rice cereal.
Description
The appearance of such rice differs little from natural rice. Artificial rice is characterized by the absence of a natural shell. The grains have the same regular shape, a pronounced taste and aroma, achieved with the help of flavoring agents. Experts compare a portion of this rice to plastic packaging.
The most counterfeited variety of rice is Wuchang.
One of the main reasons for the production of artificial rice in China is the large overpopulation.
How to choose rice
Let's take a closer look at the basic recommendations on how to choose the right rice. Cereals that are on sale can be divided into three types: round grain rice, medium grain rice and long grain rice.
Also, rice grains can be processed in different ways. They are ground, polished, steamed and crushed.
The polished product is much easier to prepare. The percentage of digestibility also increases. But at the same time, along with the seed coat and the embryo, a large amount of useful substances is removed.
The same variety of rice after processing can change not only the taste, but also the color. The method of preparing the product also changes.
The quality of the product depends on the place where it was grown. If the place of growth is tropics or subtropics, then this is a guarantee that the plants were treated with pesticides and chemicals against pests. Rice grown in southern Russia or Ukraine is considered purer, but only certain varieties grow in these latitudes.
If you purchase an imported product, you should choose those varieties that grow only in certain places, such as basmati or jasmine. At the same time, it is important to pay attention to the fact that the cereal is not expired or stale.
Signs of quality rice:
- The grains must be uniform.
- A bright white color indicates that the grains were collected not fully ripened.
- Excessive yellowing or mold is the result of violation of storage conditions.
- Splinters, crushed grains, dust, husks are signs of low quality.
- Basmati rice begins to reveal its aroma only after 10 months from the date of harvest. As for other varieties, the fresher the better.
- The natural product has a matte finish. Counterfeits made from starch are most often sold in opaque packaging.
- Wild, black and red rice must be alive, that is, when the grain germinates, it produces shoots.
- When placed in boiling water, high-quality grain swells slightly and does not turn into a mushy mass.
Rational use
After grain processing, waste always remains. Scrap and chaff are used to produce beer, alcohol and starch. Rice bran contains many useful substances, fats and protein. Among them are phosphorus-containing elements - lecithin and phytin, thanks to which waste serves as nutritious feed for livestock. The above-ground parts of plants are also used for animals, and paper is made from straw.
Rice is supplied to the world market in purified and grain form. Accordingly, cereals are more expensive and are in demand among the population. Glazed rice is found in European and American markets. This is a refined and nutrient-enriched grain. Since during technological processing, a layer of useful substances is also removed along with the husk, manufacturers considered it advisable to carry out an enrichment process with the restoration of the missing elements.
Rice is a grain crop that has varietal characteristics. The shape of the grain can be round or oblong, wide or narrow. The structure of the endosperm can be glassy, mealy or semi-vitreous. Vitreous is more rational for technological processing. In the process of separating grain from the shells, the yield of whole grain is greater, since it is less subject to crushing.
Cereals are mainly used to prepare a variety of dishes and desserts. Flour is obtained from it, which is used to produce baby food and confectionery.
