Introduction: What is Rice?

. Rice is a grain belonging to the grass

family other grass plants such as wheat, oats
and barley which produce grain for a food
are known as cereals.

. Rice refers to two species (Oryza sativa and

Oryza glaberrima).
. Rice is rich in genetic diversity, with
thousands of varieties grown throughout the
world.
. About four-fifths of the world's rice is
produced by small-scale farmers an is
Long grain rice
is a premium quality all-purpose rice belonging to
Indica Rice (long grained) category
Long grain rice has a long, slender kernel. When it is
harvested it is know as 'rough' or 'paddy' rice
undergoes different milling techniques to give different
types of rice
The grain is about 3 to 5 times longer than its width (6
mm length).
It is grown warm climate region such as thailand,
pakistan & brasil. It is also called patna rice.
Long grain rice can be
classified into two types.
Long Grain Brown Rice
This rice cooks to a firm, fluffy texture and has a
distinctly nutty flavour it undergoes only minimal
milling, which removes the husk but retains the bran
layer.Due to this the rice retains more vitamin,
mineral and fibre content than regular and easy cook
white rice.
The grain remains separate when cooked but taken
longer to soften
The cooked grain have a very chewy texture.
Long grain white rice
Itis milled to remove husk & bran layer
the grain is slim and 4-5 times as long as
its wide.
On cooking of this rice gives very
attractive fluffy effect & it is extremely
versatile.
The raw rice have a golden flavour but
turns white upon cooking.
Medium grain rice
This rice has a characteristics between
the other two rice.
It belongs to javinica category of rice and
only grown in indonesia.
It has shorter, wider kernel than the long
grain rice and generally not as starchy as
short grain rice.
The grain is about 2 to 3 times longer than

the width(5 mm. length).

Medium grain brown rice
The short kernel but less dense that short
grain. Moist, tender texture.
Medium grain rice yields lighter,fluffer
dish than short grain rice.
The nutritious bran layer's not removed
when milling.
Excellent source of magnesium, fiber

thiamine and vitamin B6.

Medium grain white rice
These rice is very soft and clingy looking
with polished kernel with miost & tender.
Mostly it is used as substitute of arborio
rice or for a japanese style sushi rice.
It is suitable for creamed rice,casserole,
rice pudding, rice soups
It is excellent source of iron, thiamine.
Short grain rice
It has a short, plump & round kernel.
It belongs from japonica (round grain)
category of rice.
It has a high starch content, which keeps
this moist and rice to stick together.
The grain is almost as long as its width (4
mm long, 2.5mm wide).
It is grown cold weather such as Japan,
Korea. It is consumed in every meal.
Short grain brown rice
Itis small almost round grain of rice that
contain high amount of rice.
This is the one of the most-flavoured
rices.
After cooking it becomes soft and cling
together.
Its also known as pearled rice and
glutinous rice.
Short grain white rice
These rice is round & semi transparent
grain. Normally used in japanese cuisine.
After cooking the rice becomes plump &
slightly sticky.
This rice variety is used in donburi (rice in
bowl, served with variety of toppings)
dishes.
Aromatic or Speciality rice
This term used of rices having unique
aroma and flavour similar to like roasted
nuts & popcorn.
These kind of rice having natural
compound.
These are generally medium to long grain
& have a light and fluffy texture when
cooked.
Arborio rice
This is specialty of Italian rices and
mostly used in making of risotto.
This rice grown in piedmont,Lombardy
regions of Italy and also in california.
It absorbs more liquid than other rice thus
the other liquid is added throughout of
cooking period.
The small polished kernel which develop
the creamy consistency.
California rice
Itis medium grain belongs from japonica
type rice also known as calrose rice.
There are different varieties of california

rice but they are so similar as to be

indistinguishable.
This rice needs a special temperate

climate and is grown in a few places in

world like Japan, Korea, Australia and
some countries of Mediterranean sea.
Della rice
Della rice is aromatic rice native to the
united states.
This rice is cross between the basmati
rice & the long grain rice.
When cooked the rice expands a lot as
comparison to others.
It has a aroma of roasted nuts and natural
flavour of basmati rice.
Indian basmati rice
Basmati rice is non glutinous rice, very
long. Slender grained rice that has been
cultivated at the foot of Himalayan
mountain ranges in India & Pakistan for
centuries
This rice has high amylose content and

firms almost dry texture when its gets

cooked.
Its literally means that queen of scents.
Jasmine rice
This another aromatic rice, recognized as
worldwide as a Thailand specialty it is also
known as hom mali rice.
The rice belongs to the indica (long grain

rice) category. The grain of jasmine rice

appear smooth & shiny. When cooked,
jasmine rice produces an elegant flavour.
These rice is just slightly sticky texture

when its cooked.

Louisiana pecan/wild pecan
rice
This variety comes from united states this
rice is grown only in the bayon country of
southern Louisiana.
It is long grain, rich, nutty and popcorn
like fragrance.
Louisiana pecan rice is so named because
it is dried on the pecan husk and picks up
the nutty aroma.
Sushi or butan rice
This rice belongs from short grain
japonica rice.
The essential quality of rice is its
stickiness.
These are small, round, ivory coloured
grain & mildly sweeter.
Texamati rice
It is most recognized brand in united
states.
It is available between white & brown
(unprocessed forms). It has higher fibre
content & takes longer to cook.
It smells like popcorn when cooking with
nutty flavour and not bland like other rice.
Wild rice
It is blend of smoky & nutty flavour & only
grain to native to north America its
botanical name is zizania aquatica.
Actually it is a aquatic grass in nature.
Nowadays it is farmed mechanically
farmed harvested and then parboiled
using modern methods.
It is very dark brown to black in colour.
Black rice or forbidden rice
It has a thin layer black bran rather
than the more common light brown.
It is black when raw & purple when its
cooked.
It could be medium or long grain.

Once cooked, the rice become whole

grain rice texture.
Organic rice
Ithave to been grown & processed
according to set of organics standards.
For rice to be certified the field should
have gone for three years without uses of
pesticides, herbicides, fertilizers or any
chemicals.
This crop must harvested stored & milled
under in organic conditions.
World wide rice production
World major rice production countries are
china & India.
The rice is grown & harvested on every
continent expect Antarctica.
Asian farmers still producing 92% of world
total rice production.
The major rice produced comes from
India, china, Thailand, Indonesia.
Thanks you
Ashish Bhamral
Taj Management Trainee (FP)
2008 - 10