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Dear all 2nb sem students,
Here I am tried to covered all important parts of RICE. I wish it will helpful for all of you. I will try to share more topics.

RICE -THE INDIAN SUBCONTINENT

Rice has been an integral part of Indian culture, tradition and culinary heritage since the dawn of time. It is a
must in many prayer ceremonies and festivals and without it Indian food will be incomplete in any part of the country. As
India has tropical and a sub tropical climate it is ideally suited for the cultivation of rice and in most of the rice growing
areas we can find three crops being taken in a year.
Rice is grow almost all over the country right from Jammu and Kashmir down to Tamil Nadu. It was staple food of the
people in the states of J and K, Kerala, Bengal, Andhra Pradesh, Tamil Nadu and the 7 eastern states and this was
where the bulk of the rice was grown till the Green Revolution took place and, Punjab and Haryana came into the picture
in a big way.
There are two types of rice being grown in India:
A) The long grain rice.
B) Medium grain rice.
C) The short grain rice.
Long grain rice: This is grown mainly in the northern and the south eastern part of the country and is used for
the many renowned rice recipes of the country. This is available in the aromatic and the non aromatic types. The aromatic
rice is grown extensively in the foothills of the Himalayas and in the state of Andhra where it is used for the famous
Biryanis. The best of the aromatic rice comes from Dehradoon and this is famous the world over.
Short grain rice: This is cultivated mainly in the 7 eastern states and the southern part of India. These parts of
the country have thin gravy as a part of their food and this sticky variety of rice goes well with it. The most famous of this
is the Nellore rice which is used for a variety of South Indian Breakfast and Fast food items like Aapam, Dosas etc. There is another peculiar variety of this rice grown in Assam which is red in colour. This rice is used for preparing auspicious
meals.

CULINARY USES OF RICE

Rice has been a very important food grain along with wheat, in helping man to change over from the nomadic stage to
the agriculturist. It has a very varied use as a food commodity. Rice is consumed all over the middle east, the orient and
in parts of Europe. It is used both in hot and cold foods.
Hot Preparations: All over the world in whichever country we go to we can find rice being prepared as a
accompaniment or a meal in itself. The most famous preparations of rice over the world are the Rissotto from Italy, the
Paella form Spain, the pulaos and the biryanis from India and the various fried rice dishes from China.
India: In India, as we have already discussed rice plays a major role in food. In the northern part the people
prefer the long grain rice which stays separate and fluffy on cooking and use it to accompany the thicker gravies and
prepare the Biryanis of which the Sofyani Biryani is a fine example while kheer is renowned dessert.
While in the southern part the short grain rice which is the stickier variety, is preferred as the food
accompaniment and to prepare various rice based dishes due to the high content of waxy starch molecules which give
a better binding for the product required.
Cold preparations: Rice is also used to prepare a wide variety of cold food of which the desserts are a major part.
A variety of cold rice based sweets can be offered on menus. They are typically substantial because of their
starch content which is often enriched with cream and egg yolk. However interesting combinations using fruits and glazes
result in interesting combinations.
Essentially the ability of short grain rice to absorb liquid, to act as a cohesive agent and to undergo the process
of starch gelatinization on cooking provides the setting quality associated with cold rice based desserts, additional things
like egg, cream, sugar and essences act to enrich and flavor and in case of sugar also to soften the texture of the starch
gel.

BYPRODUCTS OF RICE:

1) Rice flour: This is clean milled rice, usually broken rice that has been ground and sifted into flour. It is used
as a thickening agent and for making special cakes. It is also used for a variety of south Indian fast food snacks.
2) Rice Cones: This is coarse flour and is used in the bakery trade for dusting yeast products to prevent them
from sticking. Another use is for making the famous Indian dessert called Firnee.
3) Rice Paper: An edible paper like base for macaroons and sweets.
4) Puffed Rice: A byproduct of rice similar to popcorn which is used for making fast food products in India.
5) Pressed rice – rice is pressed through roller and then milled.
Storage of rice:
Should be stored in a dry place away from moisture at cool temperature. Longer storage neem leaves and boric
powder can be used.

Cooking of rice: Drainage method Absorption method