Rice (cooking)

Rice is a staple food for a large part of the world's human population, especially in Asia and the West Indies. It is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize.

Cultivation

Rice is typically grown as an annual plant, although in tropical areas it can survive as a perennial and can produce a ratoon crop for up to 30 years. The rice plant can grow to 1–1.8 m (3.3–5.9 ft) tall, occasionally more depending on the variety and soil fertility. It has long, slender leaves 50–100 cm (20–39 in) long and 2–2.5 cm (0.79–0.98 in) broad.

Cooking

Rice can be cooked by boiling, steaming, or frying. Today it forms the main ingredient in many dishes, including fried rice, pilaf, and paella. It is also a crucial part of certain types of sushi.

Boiling

Boiling is the simplest method. Rice is added to boiling water and cooked until tender. In the case of white rice, this takes about 18–25 minutes. Brown rice takes longer to cook, about 45 minutes.

Steaming

Steaming is a traditional method of cooking rice in Asia. The rice is soaked prior to cooking, which helps it to absorb water and cook more evenly. It is then steamed in a rice cooker or a bamboo steamer.

Frying

Frying is a method used to create dishes like fried rice. The rice is typically cooked first, then fried with other ingredients such as vegetables, eggs, and meat.

Nutritional value

Rice is a good source of energy due to its high carbohydrate content. It also contains small amounts of protein, and negligible amounts of fat. Brown rice is generally more nutritious than white, as it contains more fiber, vitamins, and minerals.

See also

• Rice pudding
• Rice wine
• Rice vinegar
• Rice paper
• Rice milk