n type of rice, are charachterized by long and thin grains. They do not get sloppy, even if they are overcooked, due to the fact that they release less starch. They are a good choice for salads, stuffed vegetables and oriental recipes. Also,they are used as accompaniment, often replacing bread.
Rice grain consists of the core that includes the embryo (the grain heart), the endosperm that feeds the embryo, the hull and numerous layers of rice bran. Rice can be sold either brown or refined. The refined or otherwise the white rice, that is mainly consumed, consists only of core. Brown rice is the one that keeps some of the nutritional layers of rice bran, demands more cooking time (30-40 minutes) and releases less starch. During chewing is soft but be careful: it goes off more easily that the white rice, that is why it should be consumed immediately, so that no one will suffer from food poisoning.
Rice brans and hulls are removed during the grinding process. In most places around the world, remnants are used for feed, but in Japan they use them in order to make salad and cooking oil, as they believe that it is a secret for longevity. In Egypt and in India, they turn them into soups. Including whole-grain rice in our diet, can prevent the beriberi illness.
Rice texture is defined by the amylose factor. If amylose is low (10-18%), then the rice is soft and sticky. If amylose is high, then the rice is harder and fluffy. People in China, Korea and Japan, prefer their rice sticky. In India, Bagladesh and Pakistan people prefer their rice fluffy, while in southeastern Asia, Indonesia, Europe and America, they prefer a middle state of the rice. The more amylose a rice contains, the harder it will be in digestion.
Due to its varieties and its process, rice is charachterized as superfine. The closer a rice variety comes to the superfine category, the more valueable it becomes. However, it should not be taken for granted that these rice categories are the best. Another charachteristic of them is their transparecy degree. Parboiled is the most transparent. The more transparent a rice is, the more appropriate is for soups, as it absorbs the ingredients of the broth and makes the mixture homogenous. Also, the more transparent it is, the more hard it remains and it is the most appropriate for baked meals and salads.
Also, rice is used for the production of beverages. Sake is a known wine, with a quite long history, similar to the long history of rice and it is even now connected with traditions and rituals. In Asia, Arack and Choum Choum are also known. Nowadays, 1\10 of rice production in USA is used for the production of beer <<with lighter color and refreshing flavor>>.
As an old commercial used to say, the earth comes back to rice and this statement is not a hyperboly.