Food Snob Chronicles — Rice 101
It is the second most grown crop (corn is first) in the world — harvested on every continent (except Antarctica). It is a staple of the extremely impoverished, but also served to the uncommonly wealthy. There are more than 80,000 plant varieties that produce this seed pod, but we know it as just one four-letter word.
Rice.
This is what rice looks like before it’s hulled, cleaned and packaged for your favorite brand company. What you don’t see is the water-filled row that it grows from. Though rice can pretty much be grown just about anywhere, it needs enough water to almost be considered an aquatic plant. (Photo courtesy: USDA Agricultural Research Service)
There’s enough history and information about rice to write a book. Here are just a few interesting facts.
- Asian countries produce about 90 percent of the world’s rice. In the US, more rice is grown in Arkansas than any other state.
- Rice is low in sodium (0 g) and fat (0 g) and contains no cholesterol.
- Rice is good with gravy, or steeped in cream and sugar. It’s also used to make flour, beer, wine and vinegar, among other things.
- Follow the labels: Long Grain Rice is longer and slender — great as a side; Medium Grain cooks up slightly plumper — also good as a side, and also sold as risotto (Arborio); Short grain is almost round and is good for molded salads. Good luck finding it in a regular market.
- The difference between brown and white rice? Flavor and nutrition. Brown rice includes the bran that surrounds the seed — or kernel. It takes longer to cook, but is more nutritious.
- Rice, along with corn, are popular among large US breweries in the production of beer. According to several sources, Anheuser-Busch (Budweiser, Michelob, Shock Top, Land Shark) uses genetically modified rice.
- When rice is cooked, it swells to about three times its original size.
Did you know? Rice is a type of grass that, botanically speaking, belongs to the genus Oryza. Now you know why that rice-shaped pasta is called Orzo.
Now, to the nuts and bolts of cooking rice. This method is not only ‘greener’ on the environment (less power to cook it), it also provides beautiful firm grains that separate easily.
I love rice. You can do so much with it.
My name is Adam, and I’m a riceaholic.
Interesting. I’ve never heard of this technique but will give it a try for dinner tonight. Enjoyed the video – visual instruction is ALWAYS better for me – I’m up there in years but a novice cook.
I’ve knew your cooking. I’ve tasted your cooking. And your cooking is not novice.
I *heart* rice. To paraphrase Ben Franklin…Sushi and Sapporo is proof that god exists and that he/she loves us
Didn’t ol’ Benjamin also mention something about beer? That guy had his finger on the pulse, for sure!
sure did…that was the original quote, “beer” in place of “sapporo and sushi”as proof of divinity. Yet another of the many reasons the dude was a genius
Well, there’s a brewery in Sapporo. So, he thought well outside of the box — in addition to all of those ‘As Seen on TV’ inventions.
Now if we can just mix lightning rods, beer and food
That movie “Ratatouille” and “lightning-y” springs to mind.
80,000 varities!?! That is impressive.
Indeed, the world of flora is massive. Poor guy who had to count 80,000 different rice grains…
The sad thing is the big agcorps hate diversity.
True. It digs into their marketing budget when they have to advertise and package more than one variety. Sad. For us.
“Poor guy who had to count 80,000 different rice grains…” – brilliant. I can’t stop laughing.
You’re just saying that, Megan. I’ll bet you say that to all the guys who write “Poor guy who had to count 80,000 different rice grains…”
80,000? I only came up with 79,887…let me start over.
Great video Adam & you surely make it look easy…I like that in anything I cook. Rice is nice (I heard it was national poetry day).
You’re a poet.
I didn’t know it.
Thanks for stopping by.
I’m in the mood for a buttermilk or chocolate pie.
I lived in England and when I was young only round (pudding) rice was available…but as the Indians expelled from Uganda arrived and opened shops we could suddenly buy all the Indian varieties….an eye opener in every sense.
Then I moved to France….pudding rice again with the occasional glimpse of Camargue – bought in bulk immediately – until over the years basmati and thai began to arrive and, rarely, Valenciana and Arborio.
Now I’m in Costa Rica. No pudding rice, but hard to get Indian Arborio or any other except in the high price supermarkets for the rich…..so visitors are lugging packs in their suitcases across the ocean!
Sounds like certain rice varieties are like currency!
Golly ADAM, the stove was dirty!
Not only that, it was ELECTRIC!
Oh, give me some black forbidden rice and I become a very naughty girl!!
I like naughty girls! Your black rice is in the mail!
I love all rice and have eaten it every single day of my life. I’ve actually met fellow Asians who told me they hated rice. I said they couldn’t call themselves Asian in good conscience
How could someone hate rice? Well, there are people who hate fried chicken gizzards, so I guess I can understand.
I have used your method of cooking the rice in oil before adding water and I think it turns out fabulous….now why don’t I remember to do that each time???? Have you ever tried Rick Bayless’ bake in the oven recipe? That works like a charm also. Both of these are so much better than a rice cooker.
I am not familiar with Bayless’ method, but I cook my Mexican Rice similarly – and in the oven. Interesting.