History of Rice
Rice plants have been traced back to 5000 BC, but the practice of rice growing is believed to have originated in areas of China, and southern and eastern Asia, in about 2000 BC.History of Rice CultivationThere are many unproven mythological tales related to origin of rice, though historians hold little or no stock in any. Rice cultivation is considered to have begun simultaneously in many countries over 6500 years ago. Rice has been cultivated in China since ancient times. Chinese records of rice cultivation go back 4000 years. Most believe the roots of rice come from 3000 BC India, where natives discovered the plant growing in the wild and began to experiment with it. Cultivation and cooking methods are thought to have spread to the west rapidly and by medieval times, southern Europe saw the introduction of rice as a hearty grain. In several Asian languages the words for rice and food are identical.African rice has been cultivated for 3500 years. In the Middle East and Mediterranean Europe, it started around 800 BC. Rice spread throughout Italy and then France, after the middle of the 15th century, later propagating to all the continents during the great age of European exploration. In 1694, rice arrived in South Carolina, probably originating from Madagascar. The Spanish brought rice to South America at the beginning of the 18th century. Rice cultivation has been carried into all regions having the necessary warmth and abundant moisture favorable to its growth, mainly subtropical rather than hot or cold.
Extended Use of Rice
Rice has potential in a wide range of food categories. Besides having nutritional and medicinal benefits, the by-products of rice are equally important and beneficial. By-products from growing rice create many valuable and worthwhile products. The unedible parts, that are discarded through the milling process, and the edible part could be transformed into some of the following suggested products.Rice By-Products
Rice Husks
Rice Bran
Broken Rice
Rice Flour
Rice Milk
Rice Pudding
Rice Starch
Rice Straw
Rice used in Beverage Making
Rice Paper
Rice Glue
Rice Cakes (mochi)
Rice Vinegar
Rice Soy Milk
Red Yeast Rice
Rice based food products
Introduction: What is Rice?
Rice is a grain belonging to the grass family. It is related to other grass plants such as wheat, oats and barley which produce grain for food and are known as cereals. Rice refers to two species (Oryza sativa and Oryza glaberrima) of grass, native to tropical and subtropical southeastern Asia and to Africa, which together provide more than one-fifth of the calories consumed by humans. The plant, which needs both warmth and moisture to grow, measures 2-6 feet tall and has long, flat, pointy leaves and stalk-bearing flowers which produce the grain known as rice. Rice is rich in genetic diversity, with thousands of varieties grown throughout the world. Throughout history rice has been one of man's most important foods. Today, this unique grain helps sustain two-thirds of the world's population. It is life for thousands of millions of people. It is deeply embedded in the cultural heritage of their societies. About four-fifths of the world's rice is produced by small-scale farmers and is consumed locally. Rice cultivation is the principal activity and source of income for about 100 million households in Asia and Africa.
Medicinal Uses of Rice
Rice is believed by some to have medicinal properties. Although, this is not scientifically proven effective, it has been used in many countries for medicinal purpose. For example:
Philippines: Rice polishings-the bran-is extracted and used as an excellent source of Vitamin B to prevent and cure beri-beri.
Malaysia: In the Medicinal Book of Malayan Medicine, it is prescribed that boiled rice "greens" can be used as an eye lotion and for use with acute inflammation of the inner body tissues. The book also recommends applying a mixture of dried, powdered rice on certain skin ailments.
Cambodia: The hulls (husk) of mature rice plants are considered useful for treating dysentery. The hulls of a three-month old rice plant are thought to be diuretic.
China: The Chinese believe rice strengthens the spleen, as well as "weak stomach," increases appetite, and cures indigestion. Dried sprouted rice grains were once used as an external medicine to aid in digestion, give tone to muscles, and expel gas from the stomach and intestines.
India: Rice water is prescribed by the Pharmacopoeia of India as an ointment to counteract inflamed surface.
Nutritional Facts about Rice
Rice remains a staple food for the majority of the world's population. Rice is very nutritious. This important carbohydrate is the staple food for more than two-thirds of the world's population who rely on the nutritional benefits of rice.Rice has the following nutritional benefits:
Excellent source of carbohydrates: Rice is a great source of complex carbohydrates, which is an important source of the fuel our bodies need.
Good energy source: Carbohydrates are broken down to glucose, most of which is used as energy for exercise and as essential fuel for the brain.
Low fat, Low salt, No cholesterol: Rice is healthful for what it does not contain. Rice has no fat, no cholesterol and is sodium free. Rice is an excellent food to include in a balanced diet.
A good source of vitamins and minerals such as thiamine, niacin, iron, riboflavin, vitamin D, calcium, and fiber.
Low sugar
No gluten: Rice is gluten free. All rice is gluten free, making rice the essential choice for people with gluten free dietary requirements.
No additives and preservatives: Rice contains no additives or preservatives, making it an excellent inclusion in a healthy and balanced diet.
Contains resistant starch: Rice also contains resistant starch, which is the starch that reaches the bowel undigested. This encourages the growth of beneficial bacteria, keeping the bowel healthy.
Non-allergenic
Cancer prevention and diet: Whole grains (such as brown rice) contain high amounts of insoluble fiber-the type of fiber some scientists believe may help protect against a variety of cancers.
Rice is a low-sodium food for those with hypertension.
It is a fair source of protein containing all eight amino acids.
Basmati Rice in India
Basmati Rice, a variety of long grain rice with a fine texture, is the world's best rice that one can use for cooking and the leading aromatic fine quality rice in the world trade. Basmati rice means the "queen of fragrance" or the perfumed one. This type of rice has been grown in the foothills of the Himalayas for thousands of years. In India, Basmati rice is characterized by extra long, superfine slender grains having a length to breadth ratio of more than 3.5, sweet taste, soft texture, delicate curvature and an extra elongation with least breadth-wise swelling on cooking. This highly aromatic rice is India's gift to the whole world.
Rice in India
Rice is grown in many regions across India. For about 65% of the people living in India, rice is a staple food for them. Rice is essential to life in India. It is a part of nearly every meal, and it is grown on a majority of the rural farms.Some important facts about rice in Indian Scenario are as:
Agriculture is the main source of income for families in India. Farms cover over half the land and almost three-quarters of that land is used to grow the two major grains: rice and wheat.
India is the second leading producer of rice in the entire world, preceded only by China.
India's annual rice production is around 85-90 million tons. Annual consumption, is around 85 million tons.
In India, Rice is cultivated in both seasons - Winter and Summer.
West Bengal, Uttar Pradesh, Andhra Pradesh, Punjab, Tamil Nadu, Bihar, Orissa, Assam, Karnataka and Haryana are the major producing states. More than 50% of total production comes from the first four states.
Food Corporation of India purchases around 20 to 25% of the total rice production in the country both under levy from the rice mills and directly in the form of paddy from the farmers at Minimum Support Prices announced by the Govt.
More than 4000 varieties of rice are grown in India.
India is the world's largest exporter of Basmati rice to Saudi Arabia and other Middle East
Countries, Europe, and the United States.
India has the potential to export one million tons of Basmati rice.
Major destinations for Indian non-basmati, white/parboiled rice are Bangladesh, Indonesia, Philippines, Nigeria, South Africa, Ivory Coast, and other African countries
Rice plants have been traced back to 5000 BC, but the practice of rice growing is believed to have originated in areas of China, and southern and eastern Asia, in about 2000 BC.History of Rice CultivationThere are many unproven mythological tales related to origin of rice, though historians hold little or no stock in any. Rice cultivation is considered to have begun simultaneously in many countries over 6500 years ago. Rice has been cultivated in China since ancient times. Chinese records of rice cultivation go back 4000 years. Most believe the roots of rice come from 3000 BC India, where natives discovered the plant growing in the wild and began to experiment with it. Cultivation and cooking methods are thought to have spread to the west rapidly and by medieval times, southern Europe saw the introduction of rice as a hearty grain. In several Asian languages the words for rice and food are identical.African rice has been cultivated for 3500 years. In the Middle East and Mediterranean Europe, it started around 800 BC. Rice spread throughout Italy and then France, after the middle of the 15th century, later propagating to all the continents during the great age of European exploration. In 1694, rice arrived in South Carolina, probably originating from Madagascar. The Spanish brought rice to South America at the beginning of the 18th century. Rice cultivation has been carried into all regions having the necessary warmth and abundant moisture favorable to its growth, mainly subtropical rather than hot or cold.
Extended Use of Rice
Rice has potential in a wide range of food categories. Besides having nutritional and medicinal benefits, the by-products of rice are equally important and beneficial. By-products from growing rice create many valuable and worthwhile products. The unedible parts, that are discarded through the milling process, and the edible part could be transformed into some of the following suggested products.Rice By-Products
Rice Husks
Rice Bran
Broken Rice
Rice Flour
Rice Milk
Rice Pudding
Rice Starch
Rice Straw
Rice used in Beverage Making
Rice Paper
Rice Glue
Rice Cakes (mochi)
Rice Vinegar
Rice Soy Milk
Red Yeast Rice
Rice based food products
Introduction: What is Rice?
Rice is a grain belonging to the grass family. It is related to other grass plants such as wheat, oats and barley which produce grain for food and are known as cereals. Rice refers to two species (Oryza sativa and Oryza glaberrima) of grass, native to tropical and subtropical southeastern Asia and to Africa, which together provide more than one-fifth of the calories consumed by humans. The plant, which needs both warmth and moisture to grow, measures 2-6 feet tall and has long, flat, pointy leaves and stalk-bearing flowers which produce the grain known as rice. Rice is rich in genetic diversity, with thousands of varieties grown throughout the world. Throughout history rice has been one of man's most important foods. Today, this unique grain helps sustain two-thirds of the world's population. It is life for thousands of millions of people. It is deeply embedded in the cultural heritage of their societies. About four-fifths of the world's rice is produced by small-scale farmers and is consumed locally. Rice cultivation is the principal activity and source of income for about 100 million households in Asia and Africa.
Medicinal Uses of Rice
Rice is believed by some to have medicinal properties. Although, this is not scientifically proven effective, it has been used in many countries for medicinal purpose. For example:
Philippines: Rice polishings-the bran-is extracted and used as an excellent source of Vitamin B to prevent and cure beri-beri.
Malaysia: In the Medicinal Book of Malayan Medicine, it is prescribed that boiled rice "greens" can be used as an eye lotion and for use with acute inflammation of the inner body tissues. The book also recommends applying a mixture of dried, powdered rice on certain skin ailments.
Cambodia: The hulls (husk) of mature rice plants are considered useful for treating dysentery. The hulls of a three-month old rice plant are thought to be diuretic.
China: The Chinese believe rice strengthens the spleen, as well as "weak stomach," increases appetite, and cures indigestion. Dried sprouted rice grains were once used as an external medicine to aid in digestion, give tone to muscles, and expel gas from the stomach and intestines.
India: Rice water is prescribed by the Pharmacopoeia of India as an ointment to counteract inflamed surface.
Nutritional Facts about Rice
Rice remains a staple food for the majority of the world's population. Rice is very nutritious. This important carbohydrate is the staple food for more than two-thirds of the world's population who rely on the nutritional benefits of rice.Rice has the following nutritional benefits:
Excellent source of carbohydrates: Rice is a great source of complex carbohydrates, which is an important source of the fuel our bodies need.
Good energy source: Carbohydrates are broken down to glucose, most of which is used as energy for exercise and as essential fuel for the brain.
Low fat, Low salt, No cholesterol: Rice is healthful for what it does not contain. Rice has no fat, no cholesterol and is sodium free. Rice is an excellent food to include in a balanced diet.
A good source of vitamins and minerals such as thiamine, niacin, iron, riboflavin, vitamin D, calcium, and fiber.
Low sugar
No gluten: Rice is gluten free. All rice is gluten free, making rice the essential choice for people with gluten free dietary requirements.
No additives and preservatives: Rice contains no additives or preservatives, making it an excellent inclusion in a healthy and balanced diet.
Contains resistant starch: Rice also contains resistant starch, which is the starch that reaches the bowel undigested. This encourages the growth of beneficial bacteria, keeping the bowel healthy.
Non-allergenic
Cancer prevention and diet: Whole grains (such as brown rice) contain high amounts of insoluble fiber-the type of fiber some scientists believe may help protect against a variety of cancers.
Rice is a low-sodium food for those with hypertension.
It is a fair source of protein containing all eight amino acids.
Basmati Rice in India
Basmati Rice, a variety of long grain rice with a fine texture, is the world's best rice that one can use for cooking and the leading aromatic fine quality rice in the world trade. Basmati rice means the "queen of fragrance" or the perfumed one. This type of rice has been grown in the foothills of the Himalayas for thousands of years. In India, Basmati rice is characterized by extra long, superfine slender grains having a length to breadth ratio of more than 3.5, sweet taste, soft texture, delicate curvature and an extra elongation with least breadth-wise swelling on cooking. This highly aromatic rice is India's gift to the whole world.
Rice in India
Rice is grown in many regions across India. For about 65% of the people living in India, rice is a staple food for them. Rice is essential to life in India. It is a part of nearly every meal, and it is grown on a majority of the rural farms.Some important facts about rice in Indian Scenario are as:
Agriculture is the main source of income for families in India. Farms cover over half the land and almost three-quarters of that land is used to grow the two major grains: rice and wheat.
India is the second leading producer of rice in the entire world, preceded only by China.
India's annual rice production is around 85-90 million tons. Annual consumption, is around 85 million tons.
In India, Rice is cultivated in both seasons - Winter and Summer.
West Bengal, Uttar Pradesh, Andhra Pradesh, Punjab, Tamil Nadu, Bihar, Orissa, Assam, Karnataka and Haryana are the major producing states. More than 50% of total production comes from the first four states.
Food Corporation of India purchases around 20 to 25% of the total rice production in the country both under levy from the rice mills and directly in the form of paddy from the farmers at Minimum Support Prices announced by the Govt.
More than 4000 varieties of rice are grown in India.
India is the world's largest exporter of Basmati rice to Saudi Arabia and other Middle East
Countries, Europe, and the United States.
India has the potential to export one million tons of Basmati rice.
Major destinations for Indian non-basmati, white/parboiled rice are Bangladesh, Indonesia, Philippines, Nigeria, South Africa, Ivory Coast, and other African countries
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