The Rice you Eat

Posted by Garry | Cuisine and Food | Tuesday 29 March 2016 11:01 am

One of the common cereals or the most consumed is rice. About 1/3 of the world population consumes rice. It is an annual crop grown in swamps, dry land depending on variety and mode it is being planted is through spraying in large scale or using the nursery. Some countries have much capitalised on it as it is a source of revenue to the government due to their exportation. Even kids cherish rice to other foods. There was a time when a relative was taking one of these rice varieties and he said it taste like you are eating sponge, why? Because he ate another part of the same ‘rice’. The science inclined refers to rice as Orysa sativa, Orysa glaberrima.

Also there is different rice produced from different parts of the world like the one cultivated majorly in:


The African Rice is one type of rice cultivated by peasant and commercial farmers. It can’t be milled unlike its Asian counterpart. They are good resistant variety to climatic, soil PH and diseases.

New Rice for Africa looks like a hybrid  or the crossing of the Orysa sativa and Orysa glaberrima and it got the character of both. This rice is just an improvement to boost the production of rice in Africa as there are teeming demands for rice. So, Africa Rice Centre developed a method to supply the masses with enough cereal.

Ofada Rice is very common in South West Africa (Nigeria) . The specie of rice has this commercial importance in this part of the world as it supplements the imported Asian Rice. Apart of that, the Ofada rice is a demand especially among commercial caterers in that part as it swells better when cooked than other species and this increase their profit.


Indian Rice/Canada Rice/water Oat; they are historically grown by North America and China but it’s almost going into extinction in that part. Grown in small lakes and shallow waters commercially. A source of food as many eat the grains and its stem  as its good vegetable.


Forbidden Rice; also known as purple rice or black rice. It has got high nutritional value, with a deep black colour which can turn purple when cooked. The Chinese use this rice to produce some of their foods like noodles, porridge, rice cake or bread 

The Indian varieties

Basmati Rice; traditionally from the Indians and Pakistanis has different varieties. To complement it is its fragrance like that of pop corn

Ambemohar Rice; grown in India, with a  good flavour and has this aroma like that of mango when cooked. It is preferred to others  as when it is prepared, it looks soft and can be chewed easily.

Dubraj Rice; Grown by the Indians available in sizes ranging from short to medium. Having an aromatic taste in cooked.

Joha  Rice; a variety of rice grown in paddy field in India and notably for its aroma, delicate and excellent taste.

Rosematta rice; also known as Matta rice, rich in fibre which takes long time when cooking and takes much of water.

Navara Rice; One of the popular grown rice in India which is said to have mineral and chemical compositions which energises weak muscles. Also used in treatment of neuromuscular disorders such as arthritis, rheumatism and other related problems.

Patna Rice; a good staple food  known for its elongated kernel with large grain greater than 6mm. Possessing a strong aroma  in  relation to Basmati Rice.

Improved Samba Mahsuri;a kind of hybrid from a research institute(Directorate of  Rice Research ) present in India, which made the variety resistant to bacteria blight disease. Fine grain with excellent cooking quality.

Iranian variety

Domsiah Rice; a long grain rice possessing black spot at one end. It is more or equal to the Basmati Rice.  When being cooked, it becomes flaky, fluffy and tasty.

Italian variety

Arborio Rice; a short grain rice that when cooked it has this firm, creamy and chewy nature due to its starch content.

Cornaroli; different from Arborio Rice with higher starch content, firm nature and longer grain.

Variety in Japan

Sasanikishi; produced from Furukawa Agricultural Experiment Station. What is very particular about this rice is its ability to retain its taste even when it is cold and it is good for Sushi.

Thai variety

Glutinous Rice; Also known as sticky, sweet rice or waxy rice grown in the Asian continent which is sticky when cooked. The glutinous rice also has this distinguishable feature like possessing amylase and high amount of Amylopectin responsible for its sticky nature.  The bran can be removed or not removed if it is to be processed.

United States variety

Wehani Rice is an aromatic brown rice slightly resembling Wild Rice. Slightly chewy and when cooked have an aroma similar to hot buttered peanuts.

Calrose Rice is a medium grain variety produced from California Rice Industry accounting for more than 70% of rice consumed in the US. After cooking it the grain holds flavor, soft, stick together making it good for sushi.

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