(RICE)Cooking

 (RICE)Cooking
There are many varieties of rice; for many purposes the main distinction is between long- and medium-grain rice. The grains of 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 arrossos — as in arròs negre, etc. — in Spain.

Uncooked, polished, white long-grain rice grains

A Pakistani-style Chinese rice dish utilizing the Basmati variety

Rice served along with Indian curry. Note the yellowish tinge in the rice. It is due to the common practice of adding turmeric during cooking.

Unmilled to milled rice, from right to left, brown rice, rice with germ, white rice

Rice is cooked by boiling or steaming, and absorbs water during cooking. It can be cooked in just as much water as it absorbs (the absorption method), or in a large quantity of water which is drained before serving (the rapid-boil method).^[10] Electric rice cookers, popular in Asia and Latin America, simplify the process of cooking rice. Rice (or any other grain) is sometimes quickly fried in oil or fat before boiling (for example Saffron rice or Risotto); this makes the cooked rice less sticky, and is a cooking style commonly called pilaf by American chefs or biryani (Dam-pukhtak) in India and Iran.
In Arab cuisine rice is an ingredient of many soups and dishes with fish, poultry, and other types of meat. It is also used to stuff vegetables or is wrapped in grape leaves (Dolma). When combined with milk, sugar and honey, it is used to make desserts. In some regions, such as Tabaristan, bread is made using rice flour. Medieval Islamic texts spoke of medical uses for the plant.^[11]
Rice may also be made into rice porridge (also called congee, fawrclaab, okayu, jook, or rice gruel) by adding more water than usual, so that the cooked rice is saturated with water to the point that it becomes very soft, expanded, and fluffy. Rice porridge is commonly eaten as a breakfast food, and is also a traditional food for the sick.
Rice may be soaked prior to cooking, which saves fuel, decreases cooking time, minimizes exposure to high temperature and thus decreases the stickiness of the rice. For some varieties, soaking improves the texture of the cooked rice by increasing expansion of the grains.
Instant rice differs from parboiled rice in that it is milled, fully cooked and then dried. There is also a significant degradation in taste and texture.
A nutritionally superior method of preparing brown rice known as GABA Rice or GBR (Germinated Brown Rice)^[12] may be used. This involves soaking washed brown rice for 20 hours in warm water (38 °C or 100 °F) prior to cooking it. This process stimulates germination, which activates various enzymes in the rice. By this method, a result of research carried out for the United Nations International Year of Rice, it is possible to obtain a more complete amino acid profile, including GABA.
Cooked rice can contain Bacillus cereus spores, which produce an emetic toxin when left at 4–60 °C (39–140 °F) [6]. When storing cooked rice for use the next day, rapid cooling is advised to reduce the risk of toxin production.
Rice flour and starch often are used in batters and breadings to increase crispiness.

[edit] Synopsis of major staple foods

Synopsis[13] of Staple food ~composition:	Amaranth[14]	Wheat[15]	White rice[16]	Sweetcorn[17]	Potato[18]
Component (per 100g portion)	Amount	Amount	Amount	Amount	Amount
water (g)	11	11	12	76	82
energy (kJ)	1554	1506	1527	360	288
protein (g)	14	13	7	3	1.7
fat (g)	7	10	1	1	0.1
carbohydrates (g)	65	52	79	19	16
fiber (g)	7	13	1	3	2.4
sugars (g)	1.7	0.1	>0.1	3	1.2
iron (mg)	7.6	6.3	0.8	0.5	0.5
manganese (mg)	3.4	13.3	1.1	0.2	0.1
calcium (mg)	159	39	28	2	9
magnesium (mg)	248	239	25	37	21
phosphorus (mg)	557	842	115	89	62
potassium (mg)	508	892	115	270	407
zinc (mg)	2.9	12.3	1.1	0.5	0.3
panthothenic acid (mg)	1.5	0.1	1.0	0.7	0.3
vitB6 (mg)	0.6	1.3	0.2	0.1	0.2
folate (µg)	82	281	8	42	18
thiamin (mg)	0.1	1.9	0.1	0.2	0.1
riboflavin (mg)	0.2	0.5	>0.1	0.1	>0.1
niacin (mg)	0.9	6.8	1.6	1.8	1.1