Chapter 11

RICE(The rice plant, species Oryza Sativa, family

Gramineae (Grass Family).
The plant has many different variations, but is generally a short living plant,
with an average life span of 3-7 months, depending on the climate and the
variety. It is not a water plant but substantial amounts of water are required for
the planting. Cultivated species of rice are considered to be semi-aquatic
annuals. The height of the plant can range from 0.4m to over 5m in some
floating rice.
 When rice is harvested it is called 'Paddy'. A paddy is a complete seed of rice
and one grain of paddy contains one rice kernel. Each paddy has many layers,
the outermost layer is the husk. The husk consists of 2 interlocked half shells.
Each protects one half of the paddy. The husk is composed of silica and
cellulose.
 The next layers are bran layers. Each layer is a very thin film of bran. Bran is
mainly composed of fiber, Vitamin B complexes, protein and fat, it is the most
nutritious part. At the base of each grain is an embryo, which will grow into a
new plant if planted.
 The inner part of the grain is the rice kernel, which is composed of mainly
starch. Rice starch is composed of mainly 2 types of starches, amylose and
amylopectin. The exact mixture of these determines the cooking texture of the
rice.
 RICE
 The rice varieties can be divided into 2 basic groups, Long grain / all
purpose and speciality...
 Long grain | all purpose

 All-purpose long grain rice is imported mainly from the USA, Italy,
Spain, Surinam, Guyana and Thailand and can be used for all styles of
cooking. At one time long grain rice was exported from India and was
called Patna after the district in which it grew. Today most of the long
grain rice is imported into the UK from America. Long grain rice is a
slim grain which is 4-5 times as long as it is wide. When it is harvested
it is know as 'rough' or 'paddy' rice. It undergoes different milling
techniques to give different types of rice.

 Regular Long Grain White Rice

One of the most popular types of rice because it has a subtle flavour
which perfectly complements both rich and delicate sauces. Milled to
remove the husk and bran layer, the grain is slim and 4-5 times as long
as it is wide. On cooking the grains separate to give an attractive fluffy
effect. Extremely versatile and is used for countless international
savoury dishes. It is also an essential in Chinese Cooking.
RICE
 Easy-Cook Long Grain White Rice(Parboiled /
Converted / Pre-fluffed)
This variety has a slightly fuller flavor. Unlike regular white
rice which is milled direct from the field, it is steamed
under pressure before milling. This process hardens the
grain, reducing the possibility of over-cooking. It also helps
to retain much of the natural vitamin and mineral content
present in the milled layers.
 When raw the rice has a golden color, but turns white upon
cooking. Can be used in the same dishes as Regular Long
grain, but is particularly good for rice salads.
RICE
Brown Long Grain Rice (Wholegrain Rice)
 This rice has a distinctly nutty flavour. Brown Rice
undergoes only minimal milling, which removes the
husk but retains the bran layer. Due to this the rice
retains more vitamin, mineral and fibre content than
regular or easy cook white rice. The grains remain
separate when cooked, like long grain white, but take
longer to soften. The cooked grains have a chewy
texture, which many people enjoy. It is also available in
easy-cook form.
RICE
Specialty Rice
 Arborio Rice – Italian short-grain that is used to
make risotto
 Jasmine Rice – long-grain white rice from Thailand
and other parts of Southeast Asia. It is fragrant and
delicate.
 Glutinous Rice – sweet-tasting, short-grain rice that
becomes quite sticky and chewy when cooked.
 Basmati Rice – extra-long-grain rice widely used in
India.
Other Grains
 Other Grains and Grain Products
 Wild rice- not actually rice but is harvested from a kind of
grass native to the northern US and Canada. The grains are
long, slender, hard and dark brown or nearly black in color.
 Barley- milled to remove the outer bran layers. It is
commonly used in soups.
 Wheat products- whole wheat grains
 Corn products- Polenta (Italian-style ornmeal), blue corn,
grits
 Tapioca is essentially a flavorless starchy ingredient, or
fecula, produced from treated and dried cassava (manioc)
root and used in cooking. It is similar to sago and is
commonly used to make a milky pudding similar to rice
pudding.
Couscous
 Couscous is made from semolina flour and a little salt and water.
Traditionally, it required a long cooking period but producers
have made it much more convenient for today's busy families by
creating a range of fabulous flavours which are ready to eat in
just minutes.
 Couscous contains:
 Some protein, which the body needs to grow and repair itself.
 Some fibre that can help the body get rid of waste products.
 B vitamins, which release the energy from the food we eat and
help the body to work properly.
 We should eat some starchy foods, such as rice, grains, bread and
potatoes every day as part of a healthy balanced diet. Rice and
grains such as couscous can be eaten hot or cold and in salads,
such as taboule.
PASTA
 Pasta is an Italian food made from a dough using flour, water
and/or eggs.
 There are approximately 350 different shapes of pasta. Examples
include spaghetti (solid, thin cylinders), maccheroni (tubes or
hollow cylinders), fusilli (swirls), lasagne (sheets), and gnocchi
(balls), although this is considered a separate dish by some.
 The two basic styles of pasta are dried and fresh. There are also
variations in the ingredients used in pasta. The time for which
pasta can be stored varies from days to years depending upon
whether the pasta is made with egg or not, and whether it is
dried or fresh. Pasta is boiled prior to consumption.
 Under Italian law, dry pasta (pasta secca) can only be made from
durum wheat or semolina flour. Durum flour has a yellow tinge
in colour. Italian pasta is traditionally cooked al dente (Italian:
"to the tooth", meaning not too soft). Abroad, dry pasta is
frequently made from other types of flour (such as farina), but
this yields a softer product, which cannot be cooked al dente.
PASTA
 Kinds, Characteristics and Quality Factors
 Commercial pasta- made from dough that has been
shaped and dried.
 Macaroni- refers to pasta made from flour and water. These
include spaghetti, elbow macaroni and many other shapes
 Egg pastas- contains at least 5 ½% egg solids in addition to
the flour and water. They are sold as flat noodles of various
widths.
 Checking quality-best pastas are made from semolina, a
high protein flour from inner part of durum wheat kernels.
Lower quality products are made from farina, a softer flour.
 Look for good color, should be very hard, brittle and
springy, and it should snap with a clean, sharp-edge break.
When cooked, it should hold its shape well
PASTA
 Fresh egg Pasta-made from eggs and sometimes a small
quantity of water and/or oil. Use regular all-purpose or
bread flour. They take less time to cook than dried
macaroni products.
 Shapes and their uses- Each shape is appropriate for
different kinds of preparations because of the way different
kinds of sauce cling to them or the way their texture
complement the texture of the topping
 Doneness – pasta should be cooked al dente or “to the
tooth”. Cooking should be stopped when the pasta still
feels firm to the bite, not soft and mushy. To test, break off
very small piece and taste it.
PASTA
 Procedure for Cooking Pasta
 Use boiling, salted water (4 liters water per 500 grams pasta and 1 ½
tbsp salt)
 Have the water boiling rapidly and drop in the pasta. Stir gently to keep
it from sticking together and to the bottom.
 Rinse the pasta??This is not a good idea. Cooking to the al dente level
means that there are just the right amount of starches on the surface of
the pasta to absorb the sauce you will serve with it. If you rinse the
pasta then you will take these starches away.
 There are two exceptions to this rule. If you have cooked your pasta in
too small a pan and the water is very cloudy and starchy then it may be
worth rinsing your pasta with boiling water to remove these starches.
This is likely to do more harm than good for your pasta eating.
 The other exception is when cooking pasta for pasta salads. It is best to
rinse the pasta under boiling water – because for a pasta salad you don’t
want the pasta to be so sticky - and then to immediately rinse it under
cold water to stop the cooking process and keep the pasta at just the
right level of ‘bite’. People who cook pasta for pasta salads often just
turn off the heat (which means it keeps on cooking for far too long) or
drain the pasta and let it stand. In our experience it is better to rinse it.