1. Rice

2. Production of Rice: Harvested and milled 1.Polish rice in huge machines which removes the outer layer 2.Remove husk=brown rice (still has germ, bran and endosperm) 3.White rice=most of the germ and bran is gone 4.Immersed in a protein solution and dried. 5.Don’t rinse rice or remove protein layer.

3. Rice Kernal

4. Two Basic Kinds Indian-long grained, tends to be dry, flaky and easily separated when cooked examples: Basami, Jasmine

5. Japanese-short grained, more firm and sticky, has a higher proportion of waxy starch molecules than Indian rice. examples: Arborgio used in risotto, Cal Rose

6. Types of Rice Long grain brown rice, long grain white rice

7. Short grain brown rice, short grain white rice

8. Converted Rice=soaked in water, steamed and dried before milling. Nutrients from the bran and germ soak into the endosperm, considered to be more nutritious.

9. Minute Rice=partially cooked then fissured (cracked)

10. Wild Rice=Grasses originally harvested by Chippewa Native Americans in Minnesota.

11. Aromatic Rice=sweet, nutty overtones.

12. Cooking Long Grain White Rice 2 to 1 ratio = 2 cups of water to 1 cup of rice plus ½ tsp. salt Bring the water to a boil (use a lid) Add rice, stir once, cover with lid Reduce heat to low and cook for 20 minutes.

13. Cooking Long Grain Brown Rice 2 ½ cups water to 1 cup rice plus ½ tsp. salt Same procedure as white but cook 40 to 45 minutes