Rice: History

• Indochinese Peninsula• 5000 BC Chang River Valley grains• 5000 BC Laos, Vietnam, N. Thailand pottery

www.balireals.com/online-estate-agents

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 (960-1279 AD) wood carvings used as rice farming reference and metaphor of Confucian society.

Rice: History

www.trekearth.com/gallery/Asia/Malaysia/West/Kedah/Alor_Setar/photo1103082.htm

Kedah Rice Museum, Malaysia

Rice Museum, Georgetown, S.C.

www.hotelsbycity.net/blog/usa_south-carolina_myrtle-beach/category/shopping/

Rice: U.S. History

www.library.gsu.edu/spcoll/pages/pages.asp?ldID=105&guideID=510&ID=4223

Rice: U.S. History

http://blog.wellsfargo.com/wachovia/2009/01/

Chinese immigrants in California helped spark the rice industry in the Sacramento River Valley.

Rice: Classifications

• Waxy vs. non-waxy• Long vs. medium vs.

short• Indica vs. Japonica vs.

Javanica (bulu)• Grades of processing

www.dgifford.com/out_on_a_limb/

Rice shop in Vietnam

Rice: ClassificationWaxy (glutinous/sticky) Non-waxy

Low amylose/high amylopectin High amylose/low amylopectin

Absorb less water during cookingAre sticky after cooking, grains lose shape

More gelatinous

Absorb more waterSensitive to overcooking

Fluffy, grains stay separate after cooking

Short and medium grain rices Japanese and Thai sticky rices, ArborioRisottos, sushi, sticky rice rice puddings

Usually japonica

Long grain ricesBasmati, Carolina Gold

Biryani, pilafsUsually indica

http://scentofgreenbananas.blogspot.com/2005_02_01_archive.html www.ifood.tv/blog/indias_best_foods

Rice: Classifications

Length is ratio of how length compares to width of each grain

www.lsuagcenter.com/en/crops_livestock/crops/rice/cultural_practices/

Long+Medium+and+Short+Grain+Types.htm

Milled rice

Long

Medium

Short

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

Rice: Medium Grain• Shorter, wider kernel, 2.0-

2.9:1 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

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

www.dessert.net.au/fluffy-banana-rice-pudding/

Rice: Sub-species

• Indica• Japonica• Javanica

www.esake.com/Brewers/ Kaetsu/kaetsu.html

Rice paddy in Japan

Rice: Grades of Processing

Text and photo source: www.usarice.com (USA Rice Federation)

Paddy (rough) rice

Brown rice

Milled white rice

Parboiled rice

Precooked rice

Retort rice

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.