Varieties of rice
Ambemohar Arborio Aromatic rice Basmati Bhutanese red rice Black rice Bora saul Brown rice Calrose rice Camargue red rice Carnaroli Champa Dubraj Flattened rice Glutinous rice Golden rice Germinated brown rice Hybrid rice Japanese rice Jasmati Jasmine Joha rice Koshihikari Maratelli Matta rice Molakolukulu Nàng Thơm Chợ Đào Navara New Rice for Africa Nishiki rice Parboiled rice Patna rice Perennial rice Pokkali Ponni Rice Pusa 1121 Rice Red rice Red Cargo Samba Sasanishiki Semi-dwarf IR36 Sona Masuri Tulaipanji Vialone Nano Weedy rice Wehani White rice Yamada Nishiki
http://en.wikipedia.org/wiki/Basmati
Basmati (pronounced IPA: [baːsmət̪iː] in South Asia) is a variety of long grain rice which is traditionally from North India and Pakistan.
According to the Canadian Diabetes Association, basmati rice has a "medium" glycemic index (between 56 and 69) apposed to regular white rice with a glycemic index of 89, thus making it more suitable for diabetics as compared to certain other grains and products made from white flour.[17]
http://en.wikipedia.org/wiki/Black_rice
Black rice (also known as purple rice) is a range of rice types of the species Oryza sativa L. , some of which are glutinous rice. Varieties include but are not limited to Indonesian black rice and Thai jasmine black rice. Black rice is high in nutritional value and is a source of iron, vitamin E, and antioxidants (more than in blueberries).[1] The bran hull (outermost layer) of black rice contains one of the highest levels of anthocyanin antioxidants found in food.[2] The grain has a similar amount of fiber to brown rice and like brown rice, has a mild, nutty taste.[3][4] In China, black rice is claimed to be good for the kidney, stomach and liver. Black rice has a deep black color and usually turns deep purple when cooked. Its dark purple color is primarily due to its anthocyanin content, which is higher by weight than that of other colored grains.[5][6] It is suitable for making porridge, dessert, traditional Chinese black rice cake or bread. Noodles have also been produced from black rice.
http://en.wikipedia.org/wiki/Red_rice
Red rice is a special variety of rice that is red in color because it contains anthocyanins. It is generally unhulled or partially hulled rice which has a red husk, rather than the much more common brown. Red rice has a nutty flavor, and a high nutritional value, as the germ of the rice is left intact.
Varieties of red rice include:
Red rice, also known as weedy rice, a low-yielding rice variety that persists as a weed in fields of better-quality rice
Rakthashali, a rare rice variety
Thai Red Cargo rice, a non-glutinous long grain rice variety
Bhutanese red rice, a medium-grain rice grown in the Kingdom of Bhutan in the eastern Himalayas
Camargue red rice, a relatively new variety of rice cultivated in the wetlands of the Camargue region of southern France
Matta rice Kerala Matta rice (also known as Rosematta rice, Palakkadan Matta rice, Kerala Red rice, or Red parboiled rice) is an indigenous variety of rice grown in Palakkad District of Kerala. It is popular in Kerala and Sri Lanka where it is used on a regular basis for idlies, appams and plain rice.
http://en.wikipedia.org/wiki/Parboiled_rice
Parboiled rice (also called converted rice) is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying.[1] These steps also make rice easier to process by hand, boost its nutritional profile and change its texture. About 50% of the world’s paddy production is parboiled. The treatment is practiced in many parts of the world such as India, Bangladesh, Pakistan, Myanmar, Malaysia, Nepal, Sri Lanka, Guinea, South Africa, Italy, Spain, Nigeria, Thailand, Switzerland, USA and France.[2]
Rice is easier to polish by hand (removal of the bran layer) after parboiling but mechanical processing is harder since the bran becomes somewhat oily and tends to clog machinery. Most parboiled rice is milled in the same way as white rice.[citation needed]
Parboiling drives nutrients, especially thiamin, from the bran to the endosperm,[3] hence parboiled white rice is 80% nutritionally similar to brown rice.[citation needed] Because of this, parboiling was adopted by North American rice growers in the early 20th century.[citation needed]
http://en.wikipedia.org/wiki/Brown_rice
Brown rice (or "hulled" or "unmilled" rice) is whole grain rice. It has a mild, nutty flavor, and is chewier and more nutritious than white rice, but goes rancid more quickly because the bran and germ—which are removed to make white rice—contain fats that can spoil.[1] Any rice, including long-grain, short-grain, or glutinous rice, may be eaten as brown rice. Although widely believed to be superior nutritionally to white rice, the nutritive value of brown rice has recently been challenged due to concerns over arsenic levels.
Ambemohar Arborio Aromatic rice Basmati Bhutanese red rice Black rice Bora saul Brown rice Calrose rice Camargue red rice Carnaroli Champa Dubraj Flattened rice Glutinous rice Golden rice Germinated brown rice Hybrid rice Japanese rice Jasmati Jasmine Joha rice Koshihikari Maratelli Matta rice Molakolukulu Nàng Thơm Chợ Đào Navara New Rice for Africa Nishiki rice Parboiled rice Patna rice Perennial rice Pokkali Ponni Rice Pusa 1121 Rice Red rice Red Cargo Samba Sasanishiki Semi-dwarf IR36 Sona Masuri Tulaipanji Vialone Nano Weedy rice Wehani White rice Yamada Nishiki
http://en.wikipedia.org/wiki/Basmati
Basmati (pronounced IPA: [baːsmət̪iː] in South Asia) is a variety of long grain rice which is traditionally from North India and Pakistan.
According to the Canadian Diabetes Association, basmati rice has a "medium" glycemic index (between 56 and 69) apposed to regular white rice with a glycemic index of 89, thus making it more suitable for diabetics as compared to certain other grains and products made from white flour.[17]
http://en.wikipedia.org/wiki/Black_rice
Black rice (also known as purple rice) is a range of rice types of the species Oryza sativa L. , some of which are glutinous rice. Varieties include but are not limited to Indonesian black rice and Thai jasmine black rice. Black rice is high in nutritional value and is a source of iron, vitamin E, and antioxidants (more than in blueberries).[1] The bran hull (outermost layer) of black rice contains one of the highest levels of anthocyanin antioxidants found in food.[2] The grain has a similar amount of fiber to brown rice and like brown rice, has a mild, nutty taste.[3][4] In China, black rice is claimed to be good for the kidney, stomach and liver. Black rice has a deep black color and usually turns deep purple when cooked. Its dark purple color is primarily due to its anthocyanin content, which is higher by weight than that of other colored grains.[5][6] It is suitable for making porridge, dessert, traditional Chinese black rice cake or bread. Noodles have also been produced from black rice.
http://en.wikipedia.org/wiki/Red_rice
Red rice is a special variety of rice that is red in color because it contains anthocyanins. It is generally unhulled or partially hulled rice which has a red husk, rather than the much more common brown. Red rice has a nutty flavor, and a high nutritional value, as the germ of the rice is left intact.
Varieties of red rice include:
Red rice, also known as weedy rice, a low-yielding rice variety that persists as a weed in fields of better-quality rice
Rakthashali, a rare rice variety
Thai Red Cargo rice, a non-glutinous long grain rice variety
Bhutanese red rice, a medium-grain rice grown in the Kingdom of Bhutan in the eastern Himalayas
Camargue red rice, a relatively new variety of rice cultivated in the wetlands of the Camargue region of southern France
Matta rice Kerala Matta rice (also known as Rosematta rice, Palakkadan Matta rice, Kerala Red rice, or Red parboiled rice) is an indigenous variety of rice grown in Palakkad District of Kerala. It is popular in Kerala and Sri Lanka where it is used on a regular basis for idlies, appams and plain rice.
http://en.wikipedia.org/wiki/Parboiled_rice
Parboiled rice (also called converted rice) is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying.[1] These steps also make rice easier to process by hand, boost its nutritional profile and change its texture. About 50% of the world’s paddy production is parboiled. The treatment is practiced in many parts of the world such as India, Bangladesh, Pakistan, Myanmar, Malaysia, Nepal, Sri Lanka, Guinea, South Africa, Italy, Spain, Nigeria, Thailand, Switzerland, USA and France.[2]
Rice is easier to polish by hand (removal of the bran layer) after parboiling but mechanical processing is harder since the bran becomes somewhat oily and tends to clog machinery. Most parboiled rice is milled in the same way as white rice.[citation needed]
Parboiling drives nutrients, especially thiamin, from the bran to the endosperm,[3] hence parboiled white rice is 80% nutritionally similar to brown rice.[citation needed] Because of this, parboiling was adopted by North American rice growers in the early 20th century.[citation needed]
http://en.wikipedia.org/wiki/Brown_rice
Brown rice (or "hulled" or "unmilled" rice) is whole grain rice. It has a mild, nutty flavor, and is chewier and more nutritious than white rice, but goes rancid more quickly because the bran and germ—which are removed to make white rice—contain fats that can spoil.[1] Any rice, including long-grain, short-grain, or glutinous rice, may be eaten as brown rice. Although widely believed to be superior nutritionally to white rice, the nutritive value of brown rice has recently been challenged due to concerns over arsenic levels.
