White Rice White starchy ENDOSPERM of rice kernel. The Bran and Germ have been removed.
Brown Rice The HULL (outside of the bran) has been removed. Brown rice contains bran, endosperm and germ. High in FIBER, nutty flavor and takes longer to cook.
Classifications of Rice: Long grain: Dry and fluffy, best for side dishes Short grain: Small and sticky, best for sushi, rice puddings and risotto
Types Converted or Parboiled – Increases nutritional value and shelf life. Process is to steep, steam, then dry to force nutrients to inner parts of grain. Instant or Precooked- Precooked and dried before packaging. Example: Minute Rice. Wild Rice – Really a seed of grass from marshes. Nut like flavor takes a long time to cook. Difficult to harvest so it’s very expensive.
Shelf life of Rice White rice – 1 year Wild rice and brown rice – 6 months
Cooking Method of Rice 1 cup of rice + 2 cups of water 3 cups cooked rice
Cooking Steps 1.Bring water to a boil in heavy saucepan 2.Stir in 1 c. rice and stir once 3.Cover and reduce heat to simmer for approx. 20 minutes until all water is absorbed. Shut off heat and let sit for 5 minutes. Fluff rice before serving with a fork.
Use of Liquids other than water: 1) Broth 2) Milk
Cooking Brown Rice: Takes twice as long unless you soak it first to help absorb water.
Nutrients & Functions These nutrients are added to a grain product that has been enriched 1.Thiamin 2.Riboflavin 3.Niacin 4.Iron 5.Folic Acid
Function of Thiamin 1. Helps the body get energy from foods 2. Breaks down carbohydrates 3. Aids in normal appetite and digestion 4. Promotes a healthy nervous system
Function of Riboflavin 1. Helps break down carbohydrates 2. Helps cells use oxygen 3. Keeps skin, tongue, lips normal
Function of Niacin 1. Helps cells use other nutrients 2. Keeps nervous system, mouth, skin healthy 3. Keeps digestive tract healthy
Function of Iron 1. Combines with protein to form hemoglobin (a protein pigment found in red blood cells). 2. Transfers oxygen from the lungs to other cells in the body.
Function of Folic Acid 1. Helps produce normal blood cells 2. Helps prevent birth defects of brain and spinal cord
Notes: Other than water: Broth and/or milk can be used to make rice. Cooking brown rice takes twice as long unless you soak it first to help absorb water. To cook wild rice it must be soaked first.
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