RICE AND BEANS SPAIN

RISOTTO ITALY

SWEET RICE MEXICO

COCONUT RICE PORTUGAL

PAELLA COLOMBIA
• Rice also comes in a range of sizes, usually referred to as long-grain, medium-
grain and short or round-grain. These types might also be referred to based on
the region where they were originally grown: Indica (long-grain, which came
from India), Javanica (medium, grown only in Indonesia), and Japonica (short
grain, from Japan)
• Brown rice. It is the whole rice grain, with the inedible husk
removed. It is light brown in color with a chewy texture and
nutty flavor.
• White or polished rice. It refers to a variety of rice that has
the husk, bran and germ removed.
• Converted or parboiled rice. This is soaked and steamed
before the husk, bran, and germ is removed; grains are
fluffy and stay separated when cooked.
• Basmati rice. It has an extra-long grain with an aromatic
flavor.
• Arborio or risotto rice. It is a short to medium, round grain
and high starch content, making it creamy when cooked.
• Wild rice. It has a long, thin grain with a dark-brown color,
chewy texture, and nutty flavor.
• Sticky, pearl, glutinous or sushi rice. It is a round, short
grain that is very starchy and sticky when cooked. It has a
sweet, mild flavor.
• Rice flour. This is white rice that has been very finely
milled. It is powdery and white with a mild flavor.
Main culinary uses of rice:

• Puffed rice – is used in breakfast cereals, snacks bars and rice

cakes.
• Rice flour – is used to make rice crackers and rice noodles.
• Rice bran – is used as an ingredient in some baked products, such
as bread. It is also available to purchase as a single ingredient to
sprinkle on breakfast cereals and use in recipes.
• Rice bran oil – is domestically available to use for baking and
cooking purposes, including pan frying, stir frying and deep frying.
Rice bran oil spread is also available to spread on sandwiches and
use in baking and pan-frying.
• Sake – a Japanese rice wine that is produced from rice.
 2. CORN
• Also known as maize, is one of the sweetest tasting grains. In its immature form
it is the familiar yellow corn on the cob. When it matures and dries out it is used
like other grains to make grain foods like breakfast cereal and tortillas.
• This is the staple food of Mexico, Central America, some Southern region in
the USA and part of Africa. Corn is grown more for animal feed than human
food.
Main culinary uses of corn:
• Fresh corn – is frequently eaten as a vegetable (sweetcorn), which
is steamed or boiled after dehusking. It is also available to eat
frozen and canned, either whole or as single corn kernels.
• Hominy is whole, dried kernels that have been soaked in lye to
remove the hull and germ. It is available canned or dried.
• Grits. These are ground hominy, available in fine, medium, and
coarse grinds. It is used for breakfast cereals, such as cornflakes,
baking products and snack foods, such as corn chips.
• Masa harina. This refers to fine flour made from hominy that has
been cooked and soaked in limewater.
• Cornmeal. It is ground, dried kernels, available in yellow, white, or
blue and a variety of grind (fine, medium or coarse).
• Cornstarch. It is made from dried kernels with the hull and germ
removed. The kernels are ground to pure white powder. It is used in
packaged foods or hydrolysed to dextrose, corn syrup solids or
glucose.
• Popcorn – is made from a corn variety which has a very tough outer
covering so that it “explodes” when heated.
• Porridge – in South Africa, corn is boiled with water to make a
porridge known as mealie meal.