Rice is a grain belonging to the grass family. Rice is consumed by nearly one-half the entire world population and many countries, like Asia, are completely dependent on rice as a staple food. Rice is one of the few foods in the world which is entirely non-allergenic and gluten-free.

More than 550 million tons of rice is produced annually around the globe. In the United States, farmers have been successfully harvesting rice for more than 300 years.There are thousands of strains of rice today, including those grown in the wild and those which are cultivated as a crop.

White rice is by far the most common of all types, consumed in all countries of the world. White rice is dehulled, has all bran and germ layers removed, and is often enriched, giving it more nutritional value than it holds on its own. Parboiled rice- also known as converted rice, has been partially cooked before it reaches your table. It is also treated to retain some of the nutritional value of the rice, which makes it healthier than regular rice. Precooked rice- (only takes a minute to cook,) Is the least desirable, All the flavor has been striped away, along with most of the nutrients. Enriched rice is packed with vitamins and minerals, mostly B vitamins.

Brown rice Because the outer coating it contains added minerals and protein, brown rice is considered to hold greater food value than its white grain counterpart. Brown rice does not get milled, thereby keeping its darker color. Like white rice, brown rice has its husks removed during the cultivation process. Brown rice contains 8-percent protein and is a good source of thiamine, niacin, riboflavin, iron and calcium. Traditionally, brown rice is the least favorite of all the rices.

Wild rice is a coarse grass (and not really a true rice) considered a delicacy in many parts of the world. North American Indians are attributed with the introduction of wild rice into mainstream society. Grown in shallow waters, like marshes, man-made paddies, and stream beds in North America, the wild rice plant is 3-10 feet tall, holding the traditional rice flower at its peak. American wild rice is medium to long grained and has a nutty flavor.


Many countries produce a variety of rice grain , including:

LONG: Long slender kernels which produce light, fluffy rice.

MEDIUM: Short, wide kernels which are moist and tender when cooked.

SHORT: Short, round kernels which are soft and cling together when boiled.

ARBORIO: Large tan grains with white dots in the center, similar in side to medium grain white rice. Arborio is most often used in risotto because of its creamy, chewy texture.

AROMATIC: Medium sized slender grains which often have the aroma and flavor of roasted nuts or popcorn.

WAXY: Also known as "sweet" rice, kernels are short and plump, and produce a thick, starchy product when cooked. Waxy rice is most often used as a binder for gravy, sauces or fillings.


SAKE is liquor made from rice.

RICE PAPER is not actually made from rice at all. It evolves from the pith of the rice paper tree grown in Asia.

RICE GLUE is still made in many countries by boiling ground rice.

CLOTHING, including shoes and hats, are made from rice straw in many rice-producing areas of the world.

WHITE rice can be kept indefinitely in a cool, dry area.



White Rice can store almost indefinitely, brown rice stores about 2 years, and converted rice stores about 10 years.

The 5 Rules of cooking rice. DON’T EVER:

Rice can be used in many different meals, as a part of a main course, as a breakfast cereal, a dessert, a rice shell can even be substituted for a regular pastry shell in main dishes, especially in quiches. To make a shell, pat 1 ½ cups cooked rice into a pie pan. Bake in preheated oven 400* about 5 min.

Cracked Rice Cereal:

2 cups milk, ½ cup cracked rice (cracked in a blender) dash of salt. Combine all ingredients in saucepan. Cook over medium heat, stirring constantly until mixture boils. Reduce heat and simmer about 10 minutes. (converted and short grain brown rice take about 10 min to cook, long grain brown rice takes about 20 min. a little more liquid can be added during cooking if necessary.

Rice Pudding:

2 cups milk, 1/3 cup honey, ½ tsp. Vanilla, ¼ cup uncooked rice, 2 beaten eggs, dash of salt.

Combine all ingredients in saucepan, cook over medium heat until boils. Stirring constantly. Reduce heat, cover and simmer gently until rice is tender. About 15 to 20 min. cool. Optional; add cinnamon, cream for a richer flavor.

Rice Puffs

1 egg, 1 cup cooked rice, 1/8 tsp. Poultry seasoning, dash of salt. ½ cup grated Parmesan cheese. 1/3 cup dry whole wheat bread crumbs.

Beat egg, stir in rice, poultry seasoning, salt, and cheese. Chill for 1 hour or more in refrigerator. Shape into 1 inch balls. Roll in bread crumbs. Pour about 2 to 3 inches of oil in saucepan and heat to 375 degrees. Fry balls until golden brown on all sides. Makes about 15 puffs.

Much of this information used from the book ‘How do we eat it" by Deborah Pedersen Vanderniet. add it to your library today.