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| Rice is a
staple food that is grown and eaten in many different areas of
the world. Worldwide there are more than 40,000 different
varieties of rice, of which more than a thousand are found in
India alone. The primary difference in these rices is their
cooking characteristics, and, in some |
| cases, a
subtle flavor difference. From the nutritional standpoint,
they are equal, and indeed can often be interchanged in
recipes. |
| White
Rice - regular milled or polished - is the most common
rice available in long, medium and short grain. The outer husk
is removed and and the bran layers are milled off until the
grain is white. One cup of uncooked rice will yield 3 to 4
cups of cooked rice in only 15 - 20 minutes of cooking
time. |
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| Most white
rice is enriched, giving it a nutritional value. It is also
fat-free and when cooked without salt it is sodium
free. | | |
