Rice is the No.1 food in the world. It is the most important food and its nutritional value is higher than the wheat, the corn and the bananas. It is the main food for about 3 million people, which means, for about half of the world population and it accounts for 20% of calories that are consumed by humans.
In Asia, more than 3 billion people, receive 70% of their calories from rice. More than 520 millions of rice tons are produced each year and more than 1\10 of the cultivable land is used for rice cultivation, which, ecologically speaking, consists rich and completely stable ecosystems. Wheat and corn production is bigger, but 20% of wheat and 65% of corn are used for feed. However, almost the whole quantity of rice, is consumed by humans.
It is a member of a plants’ family, that includes cannabis, grass and the bamboo. There are more than 120.000 different varieties of rice that include not only white grains, but also black ones and red ones. It grows almost everywhere: it can be found in the flooded hounds of Bangladesh and Japan, in the Himaloyan Plateau in Nepal even in the deserts of Egypt and Australia.
It is said that it was first cultivated in China, about 10.000 years ago. The oldest finding is 7.000 years old and was found in the provinces of Zheijiang. It is about rice grains that were white, while they were in the ground, but after their exposure in light, they turned into black and at this moment they are kept in a museum.
According to a chinese legend, back in time, when people were suffering from a huge plague outbreak, Buone God, decided to sacrifice all of his teeth, by throwing them to a bog, as he could not stand seeing people in such a bad condition. Water turned his teeth into grains that grew up and gave thousands of rice plants. Ever since, rice comes together with abudance and throwing rice at the newlywed couple, symbolizes love and fertility.
In Ancient Greece, they threw at the couple rice desserts, while in Indonesia they throw rice right after the wedding in order to keep the groom’s soul tied, which would otherwise escape.
It is said that rice cultivation became known in ancient Greece and in the nearby areas by soldiers, who came back from the military campaign that was conducted by Alexander the Great in India in 344-324 B.C and gradually the cultivation spread all over Europe and in N. Africa. Others claim that it was spread in Europe, through Spain, with the invansion of Arabs. Even during the Medievan Times, rice was regarded a food flavoring from the East and they used it mainly as a meal in order to thicken their soups, or as a make up basis. They often used it as a medicine for different health issues concerning the bowels, while it was soon added along with corn, in the diet that was expected to deal with peoples’ hunger.
Rice should never be omitted from the table. It’s high nutritional value in B complex vitamins, trace minerals like phosphorus, calcium, potassium and starch, make it necessary for the flu prevention, for the normal bowel function, while as an oil it subserves in controlling the <<bad cholesterol>>. It is a perfect choice for all seasons and especially in winter, it’s contribution to our health is greater.
Rice bran contains antioxidants, metals and vitamins. It does not contain gluten, so it is a perfect choice for those who are allergic to gluten.
If you want to stay young, relax yourselves with a bath and add hot water and 200-500 gr of rice starch for a lean and soft skin.
The chaff of the rice was used in Ancient Times for the manufacture of sandals, ropes, hats and patching for house roofs.
There are two main types of rice: the Indian and the Japanese. The first one has big and oblong grains and releases easily starch during cooking. When it absorbs water, it expands. Generally speaking, these kind of varieties are more appropriate for risotto and paella, while the ones with the smaller grains are more appropriate for desserts and rice cakes. This is the rice category that is used mainly by people of the Mediterranean.
The varieties that belong to the India