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.


Rice has a good nutrient content. Rice is a source of energy produced from carbohydrate, protein, rich in niacin, vitamin B6, thiamine, pantothenic acid, Mg, P, Zn, Cu <and potassium. Starches in rice containing amilose and amylopectin that makes the rice expands during cooking, so it becomes very easy to digest.