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View by: Product Supplier. Location Near Me. Popular Short Grain Rice Products. Short Grain Rice. Shree Krishna Exports. Cosmetica Group. Sai Agrium Corporation. Walke Enterprises. Even though it's costly to produce, even though it has resisted generations upon generations of technocrats' efforts to become easier to produce, and even though there are many, many other grains and foods that can function as dietary staples like sweet potatoes and yams , which you can often purchase for less money, with less hassle, and without regard for variety or type.
Yes, we humans like it that much. But what is it, really? Where did it come from? How did it evolve? What's the difference between all those bags on the grocery store shelves? Why is there so much rice? Answers to one or two of those questions are below. Rice, like other grains, is the edible seed of a grass. It is unique among grains in that it was domesticated not once, not twice, but three times, on three different continents.
See, we really, really love it! The rice that most of us are familiar with today comes from Oryza sativa , subspecies of which produce rice as varied as the vinegared stuff used in sushi and the long and fluffy grains found in biryani, and it was domesticated in China anywhere between 8, and 13, years ago. While the rice domesticated in Brazil no longer exists, having been abandoned after European colonizers arrived, African rice Oryza glaberrima was domesticated some 2, to 3, years ago and is still grown today, although solely for sustenance; it is unlikely you'll ever find examples of it in stores.
Once domesticated, Oryza sativa spread across Asia and, subsequently, the world, but not before two major subspecies emerged.
The japonica subspecies of rice is marked by short, fat grains that are typically sticky when cooked; "sushi" rice is japonica , as are the varieties of rice traditionally used in Italian risotto , such as Carnaroli and arborio.
Then there's the indica variety, which has long, thin grains that are drier and flakier when cooked. Basmati rice is one of the most widely known examples, and those big bags of Carolina rice you see at the grocery store are also of the indica variety. Rice is also classified according to the way it's grown, with the main distinctions being upland versus lowland rice terms that refer to the altitude at which the rice grows and irrigated versus rainfed rice terms that refer to the water source used.
But even though rainfed upland varieties of rice make up a far smaller proportion of total rice production in the world, there are nevertheless million people who rely on that kind of rice as their staple food.
The history of rice makes plain that one of the main reasons behind its near-ubiquity as a staple food is its adaptability as a crop: Different varieties can be grown like wheat or maize in upland areas, with little to no irrigation, even as their near-cousins can thrive in tropical or temperate environments, with extensive irrigation. But there is another aspect of rice that explains its popularity: taste.
The history of rice also shows that people all over the world come to love the taste of rice, and not just any variety. Different peoples at different times come to adopt taste preferences regarding rice, which have often refused to be moved by technological advances. For example, when Champa rice, an early-ripening and drought-resistant variety that would eventually change the nature of rice cultivation worldwide, was introduced to China in the 11th century, many farmers adopted it in order to more easily pay their rice tax to the government, even though an older variety of rice was far more prized.
Coclanis, Edda L. Fields-Black, and Dagmar Schafer. If you have any interest in the long, tumultuous, and controversial study of the history of rice, this is an excellent resource. Similar challenges emerged during the s Green Revolution; during the Great Leap Forward in China obviously, a bit different in spirit , but the goals were similar ; and, even more recently, with efforts like the Golden Rice Project , which is producing a genetically modified variety of rice with the hope of addressing the problem of micronutrient deficiency.
In each of these examples, agricultural advancements designed to increase rice yields have had to contend with the reality that rice is not just a single, fungible commodity, but a class of commodity that is made up of many, many varieties, each of which has a specific market due to cultural taste preferences.
Simply put: People like the rice they like, and it can be very difficult to convince them to change their minds, even if you provide more economical or more nutritious options. Aside from the different types of rice out there, which are the products of generations of crop selection, most rice can be classified by how much it has been processed.
As Harold McGee explains in On Food and Cooking , the very nature of how we tend to consume rice adds to the cost of its production: "Because rice is usually consumed as individual grains and not as meal or flour, rice milling is much more involved than the grind-and-sieve approach taken to wheat or corn.
Also, unlike wheat, rye, and maize, rice has a husk much like barley and oats , which must be removed before further processing, adding another step. After a grain of rice is husked, what remains is what we call brown rice, an intact kernel that is still covered with layers of bran.
Typically, the layers of bran and the germ will be abraded off the kernel, which is then polished to remove the aleurone layer, a very thin layer of oil, minerals, protein, and vitamins. That layer's high fat content increases the likelihood of spoilage, so removing it improves the storage life of the grain. What you're left with is polished white rice. You can purchase almost every variety of rice in its brown, mostly unprocessed state, or in its polished form.
Brown rice generally requires more water and more time to cook, due to the extra layer of bran. You can also purchase "converted" rice, or rice that has been parboiled with its husk on, then dried and processed.
Converted rice has a greater nutritional value and an improved shelf life. Uncle Ben's is probably the best-known converted-rice brand in the United States. Finally, you'll also find enriched rice on the market, or rice that has been sprayed with a solution that contains vitamins and nutrients, then dried. This is the type of rice sold by Carolina Rice. Because those nutrients and vitamins exist only on the surface of the grains, rinsing this rice before cooking is discouraged.
Speaking of rinsing rice, if you're not using converted or enriched rice, you should always rinse your rice before cooking! This removes excess starch on the exterior of the grains, which can make cooked rice unappealingly gummy. In our guide to rice varieties below, we've decided to group types according to their subspecies, that is, indica or japonica , as the subspecies is a good indicator of more than just the shape of the individual rice grains.
While indica varieties are mostly long-grained, there are short-grain varieties; similarly, while it is rare to see a long-grained japonica at your grocery store, they do exist. Continue Shopping. Bulk wholesale deliveries Weight Delivery charge 0 - 2.
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