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Different types of rice
RICE, next to wheat, is more widely used as food than any other grain. It is a plant much like wheat in appearance, but it only grows in warm climates and requires a very moist soil. In fact, the best land for rice is one that can be flooded with about 6 inches of water. This cereal is of two kinds, namely, rice and Japanese rice Carolina. Carolina rice, which is raised mainly in the southeast United States, has a long and narrow grains, while the Japanese rice, which originated in Japan and is an extensive farming in this country and China and India, has a short, flat, oval seeds. Efforts to educate the Japanese variety in the U.S. show a distinctive feature of maize, because when it is planted in the same locality as the Carolina rice, it quickly loses its identity and takes the form of another. Although large rice crops are raised in the United States, a large amount thereof must be imported, because these crops are not sufficient to supply this country.
Before the rice grains are prepared for use as food, they have two coatings. The first is a coarse envelope who was beaten off and leaves the grain in the form of unpolished rice, and the other a thin brown coating his likeness. This thin layer, which is very difficult to remove, is called, after its removal, polishing of rice. At some point, if we talked a lot about the harmful effect of polished rice that rice demand Unpolished was started. This feeling of prejudice, however, was not needed because if polished rice lack of minerals in a large extent, it is harmful to a person hot and should not cause concern unless the other articles of diet does not provide an amount enough of this food substance. After the lining was removed, a portion of rice is treated with paraffin or glucose and talc to give it a glaze. This is called polish, and is sometimes confused with the term rice polishing. However, no confusion about these terms will result if we remember that the polishing of rice is the thin lining that is removed and polishing is what is added to rice. In composition, rice differs from that other cereals in that it is almost all starch and contains almost no fat or protein.
To be perfect rice must be intact and uniform in size, and so it can be marketed in that form the broken grains are sieved. These chips are sold at a lower price than whole grains, but the only difference is their appearance, the broken grains are just as nutritious as whole grains. In both forms, rice is a food relatively cheap, because it is abundant, easy to carry, and keeps perfectly for an indefinite period of time with very little care in storage. Before rice is used, it must be carefully examined and released from the bullet that are likely to remain her, then she must be washed in hot water. The water in which rice is washed has a milky appearance, which is due to the layer which is placed the polishing of rice.
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