The 2 most common types of rice are brown and white.



Rice Field

Brown Rice

Brown rice is the whole grain and thus retains the natural coating of bran. It has greater nutritional value than white rice. Cooked brown rice has a nut-like flavor and is chewy. It also retains its natural brown color.

Brown Rice doesn't store as long as white rice because the outer shell of the hull contains oil (essential fatty acids) that easily goes rancid. The shelf life of brown rice is about six months. To extend its shelf life, brown rice should be kept in the freezer. Once a container of brown rice is opened it should be kept in a refrigerator or in a cool place.

White Rice

The entire outer coating of bran is removed from brown rice in order to make white rice. This eliminates the storage problems associated with the oil found in the hull. White rice is great for bulk storage and will store for long periods of time when kept dry, cool, and free from light and oxygen. It is very versatile and a staple food for 70% of the world's population.


Preparing and Cooking Rice

Some brands of rice have been enriched with vitamins and minerals that were lost in the milling process. For this reason you should not rinse white rice before cooking.

There are many varieties of white rice. These include short, medium, and long grain, basmati, parboiled, precooked or instant, processed, and wild rice. Long grain white rice is one of the most versatile grains. It is easy to digest and children tend to enjoy its taste over other grains.

For great flavors, rice can be cooked in beef or chicken bouillon or even fruit juices. Rice can also be cooked with a vegetable juice cocktail, and it tastes delicious with reconstituted tomato powder. A variety of other food items such as reconstituted sliced mushrooms, onions, peas, and other vegetables, or bacon bits, slivered almonds, and herbs can be added to cooked rice to add variety and flavor.

When cooking rice, be sure to stick to the recipe when it comes to the water. Too much water will result in soggy rice and too little will make it dry. Don't lift the pan lid when cooking, and don't stir the rice after it comes to a boil - this breaks up the grains and makes the rice gummy. When the rice is finished cooking, let it sit for a few minutes then transfer to a bowl or another pan so it doesn't become packed down and clump together.

Rice is an excellent meal extender. It contains protein, carbohydrates, calcium, phosphorus, and potassium. It is also low in fat. Don't forget to include rice in your food storage!


Rice Pilaf as a side dish
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