The Secret of Rice

Rice is a symbol of life and fertility.

Most believe the roots of rice come from India in 3000 BC.

Rice has been part of the staple diet in several countries for thousands of years.

For centuries, rice was a standard of wealth and was often used in place of money.

Even today, rice is presented at the shrine as a gift to the gods.

Nutrition experts recommend we eat at least three servings of whole-grain foods like rice daily.

Rice is grown in a water field called a paddy and needs humidity and sun to grow. Rice finds most of its nutrients in water, so the plant does not remove nutrients from the soil.

It measures 2-6 feet tall and has long, flat, pointy leaves and stalk-bearing flowers which produce the grain.

The paddies of rice change from green to golden yellow to the familiar pale honey color of parched straw. These grains are known as rice, also known as "paddy" rice.

The grains are dried and with the process of milling the hull and various bran layers of kernel are removed, and the rice is polished, giving the resulting seed a bright, white, shiny coating.

Over 2000 varieties are cultivated world wide. One of the world famous rice is Basmati Rice cultivated in the foothills of the Himalayas in areas of high altitude.

Goodness:

Vitamins:

Rice is the major source of energy in the diet, it provides valuable quantities of minerals as well as riboflavin and calcium. Brown rice has five times more Vitamin E and three times more magnesium.

Minerals:

Rice is a good source of minerals. Rice is enriched with thiamine, niacin and iron. Brown rice is rich in phosphorus which helps keep bones and teeth strong, and is essential for a healthy body.

Non-allergenic:

Rice is one of the few foods in the world which is entirely non-allergenic and gluten-free.

Digestion:

It is easily digestible making it a good choice for infants and people with wheat allergies or digestive problems. Whole-grain foods like Brown rice are important sources of both soluble and insoluble dietary fiber. Studies suggest that eating more soluble fiber may reduce blood cholesterol levels.

Protein:

Rice is a fair source of protein containing all eight essential amino acids. Avoid boiling in excess water most of the nutritional value will be lost. Flaked rice or beaten rice is rich in carbohydrates and vitamins, retaining all the qualities of rice. Otherwise steaming may be considered preferable as the nutritional value is retained, along with the flavor, and the grains do not become "mushy".