Singapore’s Leading Rice Specialist

Rice

Facts About Rice

DID YOU KNOW THESE RICE FACTS

Rice is one of the most important crops in the world; it directly feeds more people than any other crop.

Local dishes, such as the famous Singapore Chicken Rice, and other evergreen favourites such as Nasi Briyani, use rice as their base ingredient.

Rice As A Healthier Alternative

Rice has also enjoyed an increase in popularity with the trend in healthy eating. Since it is gluten free, rice is suitable for sufferers of Coeliac Disease, an auto-immune disease.

People diagnosed with it cannot eat foods made with all-purpose flour, bleached flour, bran, couscous, wheat bran, or wheat starch, among others.

Gluten, which is a protein found in wheat, can also cause abdominal cramping, bloating, diarrhea, and flatulence, in people who suffer from gluten sensitivity or intolerance.

Methods Of Preparing Rice

Rice may be soaked to decrease cooking time, conserve fuel, minimize exposure to high temperature, and reduce stickiness.

For some varieties, soaking improves the texture of the cooked rice by increasing expansion of the grains. Rice may be soaked for 30 minutes and up to several hours.

Forms of Rice

Much of the rice grains which is consumed in Asia come mainly from the species, Oryza sativa.

The grains we eat fall into 3 processed states:

Chaff / Rough Rice

Unmilled, with kernel still in the hull. The husk, or hull, that covers rice is much thicker and rougher than most other types of grain husks.

Brown Rice

Hull removed. Layers of bran still present. It has a shelf life of only 6 months in ambient conditions as it contains more oil and is susceptible to oxidation and degradation.

White Rice

Milled rice, removed bran. White rice keeps well when stored in cool, dry area.

Types of Rice

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Thai Hom Mali Rice

The most prized rice grain is the Thai Hom Mali Rice. Indigenous to Thailand and grown in selected regions of North-east Thailand, Thai Hom Mali grains are carefully selected from the North-East Thailand regions with a minimum of 92% purity of pure Jasmine Rice. It is a long grain variety with an off-white colour when it is raw, similar to jasmine flowers.

The Thai Hom Mali Rice has a natural fragrance, which is enhanced when cooked. The cooked rice grain has a pure white colour when cooked, springy texture and soft to the taste.

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Glutinous Rice

Glutinous rice is mostly grown in South-East Asia and has very low amylose content, making it very sticky and waxy when it is cooked. Its grains are opaque.

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Basmati Rice

Basmati Rice is mostly grown in India and Pakistan and primarily used in Indian cuisine. The grains are low in fat and a low to medium glycaemic index (GI). Since it releases energy at a slower, steadier rate when consumed, it is suitable for diabetics compared with certain other grains and white-flour based products. It is grainy and used as a base for meals with curries.

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Calrose Rice

Calrose rice is short grain rice that is primarily used in Japanese cuisine. it has a high GI, and is very sticky and waxy in texture when it is cooked.

Getting To Know Different

TYPES OF RICE GRAINS

KERNEL SIZERICE GRAIN DIMENSIONSTYPES OF RICE GRAINSCHARACTERISTICS OF RICE GRAIN WHEN COOKEDUSED IN THE FOLLOWING DISHES

Long Grain

Long-grain rice is about four or five times as it is wide. Typical length varies between 7mm to 9mm.

  • Basmati
  • Red Rice

Basmati: Nutty flavour, intensified aroma during long-term storage in low moisture conditions. Firm, dry and non-sticky, elongated after cooking.

Red rice: Strong, nutty flavour, chewy when cooked.

  • Rice Pilaf
  • Fried Rice
Medium Grain

Medium-grain rice is about three times as long as it is wide, measuring about 2mm.

  • Jasmine
  • Black Japonica
  • Mahogany Japonica
  • US Arborio / Risotto

Moist, soft & slightly sticky US Arborio: Chalky centre absorbs stock flavor, has a creamy and chewy texture after cooking.

  • Sushi
  • Risotto
Short Grain

Short-grain rice is less than twice as long as it is wide, with fat round grains that are higher in starch.

  • Calrose
  • Koshihikari
  • Calmochi
  • Akitakomachi

Plump & sticky.

Sweeter and more pronounced in flavor than long grain kernels.

  • Desserts
  • Rice Pudding