Understanding Rice
TYPES AND CHARACTERISTIC
Regular Milled White Rice
 This rice has been milled to remove the outer bran coating.
 The process removes some vitamins and minerals, but it produces a
white, lighter textured product that most people prefer.
- Enriched rice has received a coating of vitamins to compensate
from some of nutrients lost in milling.
- Short-grain and medium grain rice have small, round kernels that
become sticky when cooked. They are used for such preparations
as rice pudding and rice molds.
- Long-grain rice has long, slender grains that stay separate and
fluffy when properly cooked.
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Understanding Rice (cont…)
Parboiled or Converted Rice
 This is a specially processed long-grain rice. It has been partially
cooked under steam pressure, redried and then milled or polished.
 This process results in a higher vitamin and mineral content.
- Parboiled rice is the most widely used in foodservice.
The grains stay firms, separate and lights and the
product holds well in the steam table without becoming
mushy or sticky.
- Converted rice takes slightly more liquid and time to
cook.
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Understanding Rice (cont…)
Instant Rice
 This product has been precooked and dried so that it
can be prepared quickly.
 It does not hold well after cooking and the grains
quickly lose their shape and become mushy.
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Understanding Rice (cont…)
Brown Rice
 This rice has had the bran layer left on, giving it a
light brown color, slightly coarse, crunchy texture
and nutty flavor.
 Brown rice is available short, medium or long grain.
 Brown rice takes about twice as long to cook as white
rice.
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Understanding Rice (cont…)
Specialty Rice
 A number of types or rice are used in various international cuisines.
- Arborio rice is one of several Italian varieties of a type of
short-grain rice that is essential for making the highest
quality risotto.
- Basmati rice is an extra-long grain rice widely used in India
and surrounding countries.
- Jasmine rice is a long-grain white rice from Thailand and
other parts of Southeast Asia.
- Wehani rice is another aromatic rice, red in color with a rich,
earthy flavor.
- Glutinous rice is a sweet-tasting short-grain rice that becomes
quite sticky and chewy when cooked.
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Handling and Storage
Washing
 Regular milled rice should be rinsed in cold water before
boiling or steaming.
 This removes the excess starch that makes rice sticky.
 Converted rice and instant rice do not need to be washed.
Storage
 Keep raw rice at room temperature in a dry place and in a
tightly sealed container to keep out moisture and insects.
 White rice will keep for many months.
 Brown rice is somewhat more perishable.
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Cooking and Preparation
In Water
 The rice is poured into the pan with twice its volume of cold
water, brought to the boil and cooked with the pan covered
until all the water is absorbed.
 Rice cooked in water, termed ala Creole or a l ’indienne.
Steamed
 The rice previously washed in cold water, is placed in a
steamer over boiling water for 20-4- minutes (according to
the variety), sometime it is blanch before it is steam.
 Steam rice is eaten plain or as garnish.
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Cooking and Preparation (cont…)
Au Gras
 This method of cooking rice is used for pilaf rice, paella or
rice a la grecque; the rice is firstly gently fried in fat, then
twice its volume of stock or water is added and cooking is
continued until all liquid is absorbed.
In Milk
 This is the standard way of cooking all the rice desserts.
 The rice is blanched in boiling water, rinsed, drained and
cooked slowly in the milk, which may be flavored in some
way, until it attains the consistency of a creamy paste.
 It is then garnished, molded or flavored in various way.
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RICE FAMILY
Basmati
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RICE FAMILY (cont…)
Converted Rice
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RICE FAMILY (cont…)
Glutinous Rice
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RICE FAMILY (cont…)
Instant Rice
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RICE FAMILY (cont…)
Jasmine Rice
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RICE FAMILY (cont…)
Wehani Rice
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RICE FAMILY (cont…)
White Rice
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RICE FAMILY (cont…)
Long-Grain Rice
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