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Rice was first domesticated in China

All rice

12,000 years ago

3rd highest crop production below sugarcane and corn

Grows as a grass

Rice is a grain of the grass

Travelled around the world via spice routes

4 breeds or Rice

Indica

75% of Rice Consumed

Less starchy

Boil individually

Japonica

Colder climates

More starch

Smaller

Aromatic

Powerful flavors

Basmati

Jasmine

Glutenous Rice

Gluten Free (no rice has gluten)

Called glutenous because it like gluten

Very starchy

From South East Asia

Dif in Brown and White Rice

4 parts

Hull

Undigestible

Bran

Makes brown rice brown

Germ

Grain

Pure starch

Hull is always stripped

Every rice is brown at first

Without germ and bran the rice is pure starch (white rice)

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stable food for half the population

many types of rice

originate from china domesticated there

one of the highest productions

is grain and grass

4 types: indica:70% longer gron in hot less starch

japonica in cold climates shorter more starch in sushi rice

aromatic special powerful flavor :jasmine rice

glutinous rice no gluten in southeast alot of starch short grain

ratios of starches: longer don’t stick

melapectin makes rice stick

all rice originate in china and went to southeast asia and went through spice route didn’t really go over seas until spaniards conquered

boil and steam

brown healthier: has brand and germ

white: strip of brand and germ (nutrients)

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Every rice came from China (12 thousand years ago) domesticated

3rd highest productions (grain; from grass)

Indica Rice (grown in tropical regions)

75% of rice we eat

Japonica Rice (cold regions)

Aromatics

Basmati/Jasmine

Glutinous (gluten like, south east Asia, full of starch)

the pectin makes it sticky

All rice originated in China (came to Italy from the Spice roots, then went to South America from conquering)

Every culture has a different type of rice

Brown rice is different than white because the bran of the rice is removed and also the germ (pocket of nutrition)

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four types of rice

Indica Rice (grown in tropical regions)

Japonica Rice (cold regions)

Aromatics

Glutinous (gluten like, south east Asia, full of starch and very sticky)

Basmati/Jasmine have a lot pectin

All rice originated in China 12,000 years ago (came to Italy from the Spice roots, then went to South America from conquering)

stable food for half of the population

there are many types of rice

one of the highest productions

boil and steam

amilapectin

brown and white rice -- brown rice is healthier

hull bran germ grain - things in all rice

every rice has to be  brown before they take all the protein out then it becomes white rice.

the more of pectin there is in rice, they more stickier it is

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There are 4 types of rice (starting from about 12,00 years ago that originated in china)

Now known around the entire world

Indica Rice- 75 % of the world eats this rice

Japonica Rice- grown right in the rain

Aromatic Rice- very special powerful

Jasmine rice- basmati

Goutiness rice- 0. Gluten in the rice

It is gluten like, it is sticky (100% gluten free though)

Full of starch

- All rice originated in china and moved through spice roots (that’s how it got to Europe)

You can steam, cook, etc.

Brown rice- Healthier than white

White rice- to become white rice the brown rice has to be striped of it’s Germ (which is the nutrition)

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All originates in one single domestic rice which was made 10,000 years ago.
4 types of rice:

Indica - 75% of rice you eat around the world, hot climates,

Japonica - colder climates, shorter grains, used for sushi

Aromatic - popular jasmine rice and basmati rice, very aromatic

Glutenus grain is southeast asia and used in sweets, full of starch

Brown and white rice
- brown rice is healthier (four part anatomy - hull brain germ grain) white rice takes of some of the grain and brain which takes off some of the brown rices nutrition which makes white rice

- the more pectin tere is in rice, the more stickier it is

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Rice and Green

Indica
Hot
Japanica
Colder climates, Shorter grain, more starch (Sushi Rice)

Areomatic- Jasmine, Basmathi rice

Gluttonous- Sticky, SEA, full of starch, Long- Means more starch ratio

Starches-
Amalos, not sticky
Pektin sticky (Rissoto)

Italy through spice roots, South America through colonization.

Brown rice has more nutrients as the germ/bran is peeled off, so the white rice is nearly starch.

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History of Rice:

All rice originated in China 12 000 years ago (came to Italy from the Spice roots, then went to South America from conquering)

Grown as rice

4 types of rice:

Indica Rice (grown in hot climates regions)

Japonica Rice (cold climates, shorter grain)

Aromatics (very powerful flavours)

Glutinous (gluten free, south east Asia, full of starch)

Basmati/Jasmine

Difference between Brown and White Rice

There are 4 parts

Hull

Undigestible

Bran

Makes brown rice brown

Germ

Tiny pockets of nutrition

Grain

Pure starch

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12,000 years ago in china
Feeds half of the worlds population
4 varieties of rice: Indica, japonica, aromatic, gluetinist
They all grow in different climates and grown in different places.
Brown rice is healthier than white rice

Went to italy, then spain then went to south America in the 1500's due to colonization by the spaniards.

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- 4 main grains of rice which grow in different climates (Indica, Japonica, Aromatics, Basmati/Jasmine, Glutinous)
- All rice originated in China 12,000 years ago
- All rice is gluten free
- All cultures have a different way to cook their rice
- Fourth part anatomy
- Brown rice is healthier than white rice
- Germ = tiny pocket of nutrition, when rice is polished then it's removed so then there is no nutrition
- Grows as grass

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Origin of Rice: All originated in one single domestic rice which was made 10,000 years ago
Rice: Grain that comes from Long Grass
4 Types of Rice:
Indica Rice: Grown in Hot Countries
Japonica Rice: Grown in Colder Climates
Aromatic Rice: Rice that has a lot of smell.
Glutenless Rice: No Gluten but has a lot of starch in it (Sticky Rice)
2 Types of Starch:
Amoles Starch: Rice that doesn't stick together.
Pektin Starch: Rice that does stick together
Parts of Rice:
Husk: Protective part of the rice
Bran: The Brown part of rice
Germ: Nutritious part of rice

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- rice grows as a grass
- 4 types of rice (starting from about 12,00 years ago) originated in china

Now known around the entire world

Indica Rice- 75 % of the world eats this rice

Japonica Rice- grown right in the rain

Aromatic Rice- very special powerful labour

Jasmine rice- basmati

Glouteness rice 0. Gluten in the rice

It is gluten like, it is sticky (100% gluten free though)

Full of starch

white rice comes from brown rice, they take the brown rice and take some of the germ and the bran off it for it to become white rice
this rice feeds more than half the world
there are 2 types of starch....
Amoles Starch: Rice that doesn't stick togethter.
Pektin: Rice that does stick together
there is glutenous rice which is very sticky.
germs are a tiny parts of nutrition - when taken away, nutritional goes as well

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- Originate from one chinese domestication 1200 years ago
- grows as a grass
4 Types of Rice:
- Indica: (hot climate)
- Japonica: (colder climate, shorter grain, more starch, referred to as sushi rice)
- Aromatic: (powerful flavors, jasmine rice)
- Gluttonous: (gluten free, gluten like because it is sticky, grown in south east Asia)
Germ- small pocket of nutrition, which allows the rice to spring and grow

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- Originated from China
- third highest crop
- Grain/grass (grows as a grass)
Spread across the world through conquering
- 4 Main types....
Indica: 75% is this grain, less starch
Japanica: Grows in colder climates (sushi rice)
Glutinous: is gluten free, sticky, short grains, full of starch
Aromatics: Has a lot of flavours/smell
- All rice is gluten free

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