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Table of Contents
Cooking (https://hmhub.me/rice-cereals-pulses/#Cooking)
List of Cereal Crops (https://hmhub.me/rice-cereals-pulses/#List_of_Cereal_Crops)
Classification (https://hmhub.me/rice-cereals-pulses/#Classification)
Rice
Rice is the seed of themonocot plants Oryza sativa (Asian rice) or
Oryza glaberrima(African rice). As a cereal grain, it is the most widely consumed
staple food for a large part of the world’s human population, especially in Asia. It is
the grain with the second-highest worldwide production after maize (corn)Rice is
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Rice is the staple food for the Asians. 50 % of world production is contributed by
India and China. In India, the states which grow rice are Orissa, Andhra Pradesh,
Karnataka, West Bengal, Kerala, Tamil Nadu, Gujarat, Maharastra, Punjab, and
Assam. Rice is mainly cultivated in the monsoon in the land of Burma, Japan,
Thailand, Indonesia, and Vietnam. Rice is a lesser extent is cultivated in America and
Australia. It would be hard to overestimate the importance of grain in the life of
human beings. They are seeds; compact packages that contain plants embryo with
enough food for them to develops. As they are concentrated sources of protein and
carbohydrate and can be stored for a long time, the edible seeds have played an
important role in human nutrition and cultural evolution.
There are about 2500 types of rice, some with red, blue or even purple coloration.
The growth of rice is different from the other cereals. It is capable of being grown in
standing water or on drylands unlike other cereals known as upland rice and account
for 15% of rice cultivation. It can be grown in a hot and wet climate of heavy rainfall (
120-200 cm)
Processing: rice before milling with the presence of husk is called rough rice ( paddy)
and later it is called raw rice ( brown rice)
Structure: unlike wheat, there is one other coating called husk. The other parts are –
bran made up of numbers of layers constituent of vitamin and cellulose. Testa – adds
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Cooking
The many varieties of rice, for many purposes, are distinguished as long-, medium-,
and short-grain rice. The grains of fragrant long-grain rice (high amylose) tend to
remain intact after cooking; medium-grain rice (high amylopectin) becomes more
sticky. Medium-grain rice is used for sweet dishes, for risotto in Italy and many rice
dishes, such as arròs Negre, in Spain. Some varieties of long-grain rice are high in
amylopectin, these are generally known as Thai Sticky rice, usually steamed. Stickier
medium-grain rice is used for sushi; the stickiness lets the rice be molded into a solid
shape. Short-grain rice is often used for rice pudding.
Milled to unmilled rice, from left to right, white rice (Japanese rice), rice with germ,
brown rice
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14. Wild rice, Canada rice, Indian rice, water oats (Zizania spp.)
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