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General Characteristics of Rice:- Worldwide there are more
then 40,000 different varieties of rice, though only a small number
offer the quality acceptable to be grown commercially in Pakistan.
In Pakistan, these varieties can be divided into long, medium and
short grain. Limited waxy rice and Arborio is produced, as well as
some aromatic and specialty varieties. The primary difference in
these rice is their cooking characteristics and in some cases, a
subtle flavor difference, from nutrition point they are equal and
indeed can often (with the exception of waxy rice or Arborio) be
interchanged in recipes.
Types of Rice
Basmati Rice:- Pakistan is known
for the land of basmati. Basmati is the finest form of aromatic
rice. In Pakistan it covers an area of 2 million hectors. Two
provinces of Pakistan i.e. Punjab and Sindh are the main rice
growing regions with nearly 50% area in each province.
Forms Of Rice
We have The influx of convenience foods has brought consumers rice
in bags, cans and cartons. Rice can be purchased cooked or uncooked,
canned, dehydrated and also frozen. Few foods are packaged so
extensively and are offered in so many combinations as rice. To meet
the many special requirements of packaged foods, rice undergoes
varying degrees of processing, including regular-milled, parboiled,
precooked, and brown.
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Brown Rice
Kernels of rice from which only the hull has been removed. Brown
rice may be eaten as is or milled into white rice. Cooked brown
rice has a slightly chewy texture and a nut-like flavor. The
light brown color of brown rice is caused by the presence of
bran layers which are rich in minerals and vitamins, especially
the B-complex group. |
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Regular-Milled White Rice
Rice that has the
hull and bran layers removed. It is sometimes called milled
rice, milled white rice, polished or polished white rice. The
hulls, bran layers and germ have all been removed. Most white
rice is enriched, giving it a nutritional value similar to brown
rice.. |
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Parboiled Rice
Rough rice
that has gone through a steam-pressure process before milling.
This procedure gelatinizes the starch in the grain, and ensures
a firmer, more separate grain. Parboiled rice is favored by
consumers and chefs who desire an extra fluffy and separate
cooked rice. |
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White Rice
White rice is the name given to milled rice which has had its
husk, bran, and germ removed. This is done largely to prevent
spoilage and to extend the storage life of the grain. After
milling, the rice is polished, resulting in a seed with a
bright, white, shiny appearance |
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Broken Rice
The rest from the polish process is the broken rice which cook
for many kinds of food or transform into powder or noodle and
also boiled rice. |
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