Types of Rice

Rice is one food that come of China in 7000-5 - BC. Can be categorized as an oriental menu. Rice can also be categorized as continental menus contained in the Mediterranean region half Italian and Spanish. Processing with always mixed spices or other ingredients, be it a material of animal or vegetable material. As one of the two side dish servings rice cooked in a state of 50-70 grams. If it is the only side dish portions are larger.

There are three kinds of rice, which is white rice (white rice), brown rice (brown rice), and glutinous rice (sticky rice). Based on the kind and nature, white rice  divided into three types, namely long-grain rice, short grain rice and medium grain rice. Most Europeans prefer long-grain rice because it is soft but not sticky or fluffier as in short-grain rice. However, long-grain rice that cook too long will also cause the sticking. Mainly white rice long grain types do not require soaking before cook.

Know Rice

On this first post we will discuss about the staples such as rice. Rice is the grain (grain) which has been separated from the chaff. Chaff (straw Java) are anatomically called 'Palea' (part covered) and the 'lemma' (the cover).
At one stage of processing of rice yields, rice pounded with a mortar or ground so that the outer part (grain leather) regardless of its content. Contents of this section, who is white, reddish, purple or even black, called the rice.From glutinous rice called glutinous rice. 

Anatomy of rice

Rice alone in biology is the grain which consists of aleurone, the outermost layer which often go wasted in the process of separation of the skin, endosperm, where most of the rice starch and protein are located, and embryo, which is a new crop of candidates (in rice can not grow anymore, except with the help of tissue culture techniques). In everyday language, called the eye of rice embryo.