Rice
Although rice is grown all over the world in
warm climates with plentiful water, it is most typically the cereal
food of south-east Asia.
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Botanical Family
A member of the Gramineae family, rice
is an annual grass - related to sugar cane, barley, wheat and
corn.
After wheat, rice is the most important cereal used
as human food.
History and Processing
After threshing, rice grains are still
covered by the hulls. During processing, the hulls are removed, and
the vitamin B rich bran layer is removed, before bleaching,
cleaning and polishing the grains, ready for market.
During milling much of the vitamin B is lost.
Nutritional Value
Rice is very easily digested and is very
nourishing. It has a high content of carbohydrates, also containing
significant amounts of protein. Brown rice also provides a good
source of vitamin B.
Search our recipe database
for
rice.
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Bibliography
Bianchini, F; Corbetta, F; et al.
The Complete Book of Fruits and Vegetables
[English Translation] (New York: Crown, 1976)
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