| Description |
Rice, grain of Oryza sativa, is a major food in many counties. Rice is a member of the Gramineae grass family and is an edible starchy cereal grain. Most varieties grow in flooded fields.
The different varieties are categorized based on the length of the grains. Short-grain rice is almost as wide as it is long. Because of its high starch content, the grains cling together when cooked.
Medium-grain rice is shorter and plumper than long-grain rice; it stays firm and light, however the grains will stick together when cooled.
Long-grain rice is light and non-sticky; it can become sticky if overcooked or stirred frequently.
In order to be edible, the hard casing, or husk, which covers the rice grain, must be removed. The process used for this determines its flavor, nutritional value and keeping properties. Rice when threshed is known as paddy, and is covered with a fibrous husk comprising nearly 40% of the grain. When the husk has been removed, brown rice is left. When the outer bran layers up to the endosperm and germ are removed, the ordinary white rice of commerce or polished rice is obtained (usually polished with glucose and talc). |
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| Harvesting and Yields |
Once the plants have reached full growth approximately three months after planting the grains begin to ripen—the tops begin to droop and the stem yellows. At this time the water is drained from the fields. As the fields dry, the grains ripen further and harvesting is commenced.
Before milling, rice grains must be dried in order to decrease the moisture content to between 18 to 22%. This is accomplished with artificially heated air or, more often, with the help of naturally occurring sunshine. Rice grains are left on racks in fields to dry out naturally. Once dried, the rice grain, now called rough rice, is ready for processing. |
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