Rice Kernal Structure and Composition

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Presentation transcript:

Rice Kernal Structure and Composition Hull or Husk – tough protective outer coat Bran – 2nd outer layer, contains fiber and minerals Endosperm (white rice) – mostly starch, food for embryo Germ – embryo, contains oils, vitamins and minerals

Rice Grains Long Grain (e.g. basmati) 4x longer than its width fluffy and dry when cooked (high in amylose) does not stick together

Rice Grains – Long Grain Parboiled (Converted) Parboiled before milling with steam and pressure  gelatinizes the starch More nutritious because vits/mins migrate to interior of kernal

Rice Grains Medium Grain (e.g. arborio [risotto]) Shorter than long grain Moist when cooked Tends to stick together

Rice Grains Short Grain (e.g. sushi rice) Very high starch content Round in shape Very high starch content Very sticky (starch released into the water due to splitting of ends of grain)

Wild Rice Seed of marsh grass (grown in cold climates) Difficult to harvest