THE HISTORY AND EVOLUTION OF RICE

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After 8 days of lull, I decided to blog a little bit to pass off my leisure time. The above picture that you see is the different varieties of rice which is grown and found in the tropical, sub-tropical and equatorial regions.

There are mainly 4 types of rice- white rice, which is the common rice in all households, brown rice, which is beneficial for our health but not popular due to its high prices and due to that people are ignorant of its health benefits, yellow rice, which is again quite popular while making South Indian dishes and the other variety of rice-  purple-black rice which is not found in India. These 2 varieties are generally found in the humid South-East Asian Region.

The black rice which is the original form turns purple when cooked. Black rice is a deep black colour and usually turns deep purple when cooked. Its dark purple colour is primarily due to its anthocyanin content, which is higher by weight than that of other coloured grains but more limited in the number of different anthocyanin species present. It is suitable for making porridge and it can also be used for making dessert, traditional Chinese black rice cake or bread. Well that’s all I know about black- purple rice.

Rice is a monocot plant which means it requires only one seed to be harvested. As a cereal grain, it is the most widely consumed staple food in Asia. Rice is the most important grain with regard to calorie intake and human nutrition. Rice first originated from a single cultivation in the Pearl River Valley Region of China about 8000 years ago.

Now, coming back to our country, I would like to stress more on the 2 commonly used rice- the white and the brown rice.

White Rice is the quickest and easiest food to digest, requiring only an hour to digest it. It is ideal for relieving digestive problems like diarrhoea, colitis and morning sickness. It is also the best food for infants, adults, kids and even the elderly. White Rice is an excellent source of energy from carbohydrates.

Another variety found in India is the Brown Rice. It is an excellent source of soluble fibre, brown rice helps to lower the levels of cholesterol in the blood. The presence of fibre means that the digestion time is slower than that of the processed grains, including white rice. There is a more controlled release of sugar into the bloodstream making it ideal for those people who are having diabetes. Brown rice is rich in vitamins and minerals and it is nutritionally more beneficial.

Basmati Rice is another unique species of rice originating from India. It is one of the varieties of rice that is used for daily consumption. Just like other varieties of rice, it is available either in white or brown depending upon the milling process. Basmati Rice and Jasmine Rice(another Basmati variety) are long grained varieties that have been cultivated to bring out its distinctive flavours. It gives a royal touch to the dish prepared and also it has a unique aroma due to the presence of a chemical called 2-acetyl-1-pyrroline, which cleanses the air in our respiratory system when we smell.

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So, friends! Today let us be healthy, stay healthy and always be healthy whilst we cherish any rice prepared dish.

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