What is rice?

In this article we will tell you about rice: what the plant is and what kinds of rice exist. We will touch on the botanical description of this plant, its distribution, application and some other aspects. Well, let's start with the definition.

What is a rice - description

Rice is an annual and perennialplant of the family of cereals. From the point of view of agriculture, rice is a cereal crop. The stems of rice reach a height of one and a half meters. The rice has rather wide dark green leaves, rough at the edges. At the top of the stem in the process of growth, a panicle with spikelets is formed. Each spikelet contains four scales (both awned and beesless) that cover the flower. And in the flower, in turn, there is a pistil with two pinnate stigmas and six stamens. This is the main difference between rice and other cereals. The rice cake is densely dressed with scales. By the way, the very origin of the word "rice" goes back to the Sanskrit "vrihi", meaning the same. But in Russian the word "rice" came not directly but through the ancient Greek ("ὄρυζα" - read as / орюдза /) and then Latin: "Oryza". Cultivate rice in tropical and subtropical areas, as well as in warm regions with a temperate climate. Rice is one of the oldest agricultural food crops. Rice fields are flooded with water and wait for the ripening of the seeds. Water is needed to protect rice from exposure to sunlight, and also to control weeds that do not like moisture. During rice harvesting, the fields are drained and waiting for a new season.

The main types of rice

There are a lot of rice species, so we will describe the most common ones.

  • Long grain rice. The grain of such rice has a length of about 6-8 mm. Good because it does not stick together when cooking. This rice is quite universal in the culinary plan, and it can be used for cooking various side dishes, salads and other dishes of both European and Oriental cuisine.
  • Medium grain rice. The grain of medium-grained rice is shorter and broader, the length is about 5-6 mm. Compared to long grain rice, this rice contains more starch and absorbs more liquid. When cooking, it can stick together a little. The average grain rice is highly appreciated by the chefs, because, due to its high moisture absorption, it perfectly absorbs the taste of the cooked dishes. It is used to make soups, as well as dishes such as risotto and paella.
  • Round grain rice. The grain length of round-grained rice is only 4-5 mm, and the width is about half the length - 2.2-5 mm. Kruglozerny rice contains the largest amount of starch, so it is absolutely opaque. When cooking round-grain rice absorbs a very large amount of liquid and turns into a mush. That is why it is ideal for making various cereals, casseroles, puddings and, of course, sushi.

Other types of rice

Here we will introduce you to the famous varietiesrice, which are popular all over the world. Basmati rice - this long-grain white rice, translated from Hindi, means "fragrant". It is indispensable for the preparation of pilaf and other dishes of oriental cuisine. Thai rice "jasmine" also has long grains - it is perfectly suitable for the preparation of spicy and exotic dishes, it is distinguished by a light milk flavor. "Arborio" - medium Italian rice, which is used for soups and classic risotto. Wild rice is dark brown, almost black in color from North America. It is ideal for making cold and hot snacks, soups, salads and even desserts.

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