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Rice: History Indochinese Peninsula 5000 BC Chang River Valley grains 5000 BC Laos, Vietnam, N. Thailand pottery www.balireals.com/online-estate-agents.

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Presentation on theme: "Rice: History Indochinese Peninsula 5000 BC Chang River Valley grains 5000 BC Laos, Vietnam, N. Thailand pottery www.balireals.com/online-estate-agents."— Presentation transcript:

1 Rice: History Indochinese Peninsula 5000 BC Chang River Valley grains 5000 BC Laos, Vietnam, N. Thailand pottery Dewi Sri, Javanese Rice Goddess ww.1st-art-gallery.com/Tang-Yin/Ploughing-The-Paddy-Field,-From- Gengzhi-Tu-(pictures-Of-Tilling-And-Weaving).html Reproduction of the Gengzhi Tu, a series of Song Dynasty ( AD) wood carvings used as rice farming reference and metaphor of Confucian society.

2 Rice: History or_Setar/photo htm Kedah Rice Museum, Malaysia Rice Museum, Georgetown, S.C. carolina_myrtle-beach/category/shopping/

3 Rice: U.S. History

4 Rice: U.S. History Chinese immigrants in California helped spark the rice industry in the Sacramento River Valley.

5 Rice: Classifications Waxy vs. non-waxy Long vs. medium vs. short Indica vs. Japonica vs. Javanica (bulu) Grades of processing Rice shop in Vietnam

6 Rice: Classification Waxy (glutinous/sticky) Non-waxy Low amylose/high amylopectinHigh amylose/low amylopectin Absorb less water during cooking Are sticky after cooking, grains lose shape More gelatinous Absorb more water Sensitive to overcooking Fluffy, grains stay separate after cooking Short and medium grain rices Japanese and Thai sticky rices, Arborio Risottos, sushi, sticky rice rice puddings Usually japonica Long grain rices Basmati, Carolina Gold Biryani, pilafs Usually indica

7 Rice: Classifications Length is ratio of how length compares to width of each grain ce/cultural_practices/Long+Medium+and+Short+G rain+Types.htm Milled rice Long Medium Short

8 Rice: Long Grain Long, slender kernel, >3:1 ratio Amylose content 19-23% Cooked grains are separate, firm and fluffy Typically used in applications requiring distinct shape and texture, such as prepared and frozen entrees, side dishes, soups and some casseroles Basmati Jasmine

9 Rice: Medium Grain Shorter, wider kernel, :1 ratio Amylose content 12-19% Cooked grains are moist, tender and tend to cling together Typically used for creamy consistency, such as desserts and puddings

10 Rice: Short Grain Short, plump, almost round kernel <2:1 ratio Also called round grain, sushi rice Amylose 12-19% (1% for sticky rices) Cooked grains moist, cling together, ideal for puddings, desserts, sushi

11 Rice: Sub-species Indica Japonica Javanica Kaetsu/kaetsu.html Rice paddy in Japan

12 Rice: Grades of Processing Text and photo source: (USA Rice Federation)www.usarice.com Paddy (rough) rice Brown rice Milled white rice Parboiled rice Precooked rice Retort rice

13 Rice: Other Classifications Aromatic rice Brokens Converted™ rice Genmai Pearl rice Polished rice Brokens This workforce solution was funded by a grant awarded under the President’s High Growth Job Training Initiative as implemented by the U.S. Department of Labor’s Employment and Training Administration. The solution was created by the grantee and does not necessarily reflect the official position of the U.S. Department of Labor. The Department of Labor makes no guarantees, warranties, or assurances of any kind, express or implied, with respect to such information, including any information on linked sites and including, but not limited to, accuracy of the information or its completeness, timeliness, usefulness, adequacy, continued availability, or ownership. This solution is copyrighted by the institution that created it. Internal use by an organization and/or personal use by an individual for non-commercial purposes is permissible. All other uses require the prior authorization of the copyright owner.


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