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shri-lal-mahal-rice21 · 1 year ago

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Exploring the Multifaceted World of Rice: A Comprehensive Overview of Various Forms of Rice

Rice, scientifically called Oryza Sativa, is a staple food for more than half the population of the world. It has been used for a long time and is an integral component of food traditions from various civilizations. Although it may appear as something simple, it is available in diverse varieties, each with its distinctive characteristics, flavours and culinary uses. In this article, we'll begin a journey to discover the many facets of rice. We will explore the different varieties of rice that are featured on our tables and our palates.

1. Long-Grain Rice

Long-grain rice is among the most popular and well-known varieties of rice. It is distinguished by its slender and elongated grains that stay separated and soft after cooking. Long-grain rice is an incredibly flexible choice that works well with a wide array of recipes and is a common ingredient in various cuisines across the globe. Two of the most popular types of long-grain are Basmati and Jasmine rice.

1.1. Basmati Rice

Basmati rice is a delicious and aromatic type of long-grain rice that comes from the Indian subcontinent. It is famous for its distinctive nutty smell and delicate taste. This is attributed to its thin, long grains as well as a particular area of cultivation. Basmati rice is widely used in Indian Middle Eastern, in addition to Southeast Asian cuisine. It is a great companion to pilaf, biryani and curry.

1.2. Jasmine Rice

Jasmine rice also referred to in the form of Thai aromatic rice, is yet another long-grain rice that is known for its floral, subtle aroma as well as its slightly sticky consistency when it is cooked. Originating from Thailand, jasmine rice has become an extremely popular ingredient in Southeast Asian dishes, like sushi, stir-fries or coconut rice. The aroma and the fluffy, soft particles make it an absolute favourite for rice lovers.

2. Short-Grain Rice

Short-grain rice is distinguished by its round, plump grains that are comparatively shorter in length. It has higher levels of starch than the long-grain varieties, which makes it perfect for recipes that require a creamy or sticky texture. Short-grain rice is often utilized in sushi or risotto, as well as other food items.

2.1. Arborio Rice

Arborio rice, which is native to Italy, is the most well-known short-grain variety. It is commonly utilized in the making of risotto, which is a rich Italian rice-based dish. Arborio rice is able to take in liquid and then release the starch, which results in an extremely creamy consistency when cooked. Its versatility is applicable to desserts made of rice as well as desserts based on rice.

2.2. Sushi Rice

As its name implies, it is the ideal option to make sushi. It's a short-grain type that becomes sticky upon cooking and allows it to stay together and create the basis for sushi rolls. The vinegar flavouring that is used in sushi rice imparts it with a distinct flavour and texture that compliments the many ingredients that are used in sushi.

3. Medium-Grain Rice

Medium-grain rice is a mix of short-grain and long-grain rice in terms of length and the amount of starch. It has a delicate but slightly sticky texture after cooking, which makes it an ideal option for a variety of meals. Two popular types of rice with a medium-grain texture are Calrose and Arborio, which we have previously discussed.

3.1. Calrose Rice

Calrose rice can be described as a medium grain type that originated in California, USA. It is a favourite choice for meals such as sushi and rice bowls in American food. Calrose rice has a soft, firm texture and a slightly sweet taste that makes it a favourite with people who consume it.

4. Sticky Rice (Glutinous Rice)

Sticky rice, also referred to as glutinous, is a kind of rice with a very high amount of starch that is extremely sticky after cooking. Contrary to what it is called, the glutinous rice has no gluten. It is an essential ingredient in many Asian dishes and is utilized for sweet and savoury recipes.

4.1. Suman

The sticky rice can be used in the Philippines to make the traditional Filipino delicacy known as "suman." Suman is made up of glutinous, steamed rice that is cooked in coconut milk. It is then wrapped in banana leaves and steam-cooked to perfection. Suman can be served with a wide range of toppings, such as coconut, sugar and chocolate.

4.2. Thai Sticky Rice with Mango

The most well-known dessert made of sticky rice is Thai sticky rice, which is served with mango (Khao Niew Mamuang). This tasty treat is a combination of sweet and delicious sticky rice, ripe mango slices, and drizzles of coconut cream to create the most delicious mixture of tastes and textures.

5. Red Rice

It is a full-grain rice that has natural red or reddish-brown bran, husk as well as a germ layer. It is renowned for its rich, nutty taste, as well as its slightly chewy texture and a higher amount of nutrients when compared with white rice. Red rice is used in many cuisines and is typically utilized in salads, dishes for side dishes and pilafs.

5.1. Bhutanese Red Rice

Bhutanese red rice, which hails from Bhutan, which is located in the Himalayan Kingdom of Bhutan, is a well-known kind that is made of red rice. Its taste profile distinguishes it and is an important source of satisfaction for Bhutanese food. Bhutanese red rice is utilized as a basis for various recipes, such as curries and stews.

5.2. Camargue Red Rice

Camargue red rice, which originates in the Camargue region in the southern part of France, is a different popular type of rice. It is a red variety. It is frequently utilized in Mediterranean or European food preparation, specifically in salads and other side dishes. The vibrant red colour of rice is visually appealing to a wide range of dishes.

6. Black Rice

It is also referred to as forbidden rice, an old grain that has a dark black or purple-black hue. It is renowned for its distinctive nutty taste, as well as its chewy texture and high nutritional value. It is high in antioxidants, vitamins and minerals, which makes it a beneficial addition to any healthy diet.

6.1. Chinese Black Rice

Chinese white rice is traditionally reserved for emperors due to its rareness and nutritional value. It is the most well-known type that is black. Once cooked, it takes on a deep red colour and has a slightly sweet and nutty flavour. It can be cooked in many dishes, including salads, stir-fries, desserts, and so on.

6.2. Thai Black Jasmine Rice

Thai white jasmine rice is a scented type of black rice that has an aroma of flowers similar to its white cousin. It is widely utilized in Thai dishes to make sweet and savoury dishes. The distinctive combination of flavour, aroma, and colour makes it a staple component in classic Thai desserts.

7. Wild Rice

Wild rice isn't actually rice, but it is the seed of aquatic grasses that are native to North America. It is renowned due to its chewy consistency and sweet taste. Wild rice is usually served as a side dish for stuffing, a side dish, or as in salads, soups, and other dishes.

7.1. Native American Wild Rice

Native American wild rice is the most traditional type of rice that has been grown and consumed by Indigenous people in North America for centuries. It is considered to be a sacred food that plays an important role in Native American cuisine. Native American wild rice has the flavour of smoky rich and is commonly utilized in casseroles and stews.

Conclusion

Rice is undoubtedly among the world's most flexible and widely adored grains. Its many forms, from the delicious Basmati to the spongy glutinous rice, provide many culinary options. Each variety of rice has its own distinct taste, texture and unique particularities to the dining table, enhancing the meals it's served. Suppose you're savouring an oozing bowl of creamy rice, tasting the aromatic flavours of jasmine rice or taking advantage of the health advantages of black rice. In that case, it's an essential ingredient that connects the gap between cultures and people with the love of a simple yet varied grain. When you're seated down for an exquisite dinner, pause to contemplate the vast world of rice and the numerous ways it can enrich our lives as well as our food.

#basmati rice #premium basmati rice #long grain rice #best basmati rice #types of basmati rice

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delifoodsmanufacturer · 2 years ago

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Rice Starch Is Not Just For Cooking

Rice starch is a versatile natural ingredient. In cooking it is mainly used as a thickening agent, while in beauty and child care it is recommended as a highly delicate product for the most sensitive skins. Rice starch is a very fine white powder. It dissolves easily in water without caking. When in contact with the skin, rice starch has soothing, refreshing, calming and antipruritic properties. It is a polysaccharide extracted from rice flour and is used in cooking and natural cosmetics. Rice starch in cooking Rice starch is primarily used as a thickener and to prepare gluten-free recipes. If you can't find rice starch, you can use rice flour as a cooking ingredient, which is available in almost all supermarkets these days. In cooking, rice starch is used in candies to make them lighter and to facilitate fermentation. Try adding a spoonful of rice starch to a classic cake batter. Try using rice starch instead of eggs in vegan baked desserts (1 tablespoon per egg). Rice starch can also be used as a substitute for flour to make cream and puddings. This way, if you use rice starch instead of wheat flour, you will have gluten-free recipes. The advantage of rice starch is that it has a neutral taste and is suitable for both sweet and savory dishes. So, depending on your needs, you can use 1 or 2 tablespoons without problem to thicken soups, soft soups, vegetable purees, gravies, sauces and sauces. Baby rice starch In natural product stores, you can find rice starch sold as a specialty child care product. You'll recognize it by the following text on the label: oryza sativa (rice) starch. Rice starch is a natural ingredient that is often recommended for cleansing the skin of infants and young children. Their delicate skin doesn't need harsh cleansers. Simply add a little rice starch to your bath water to relieve irritation, redness and itching. Rice Starch Beauty Rice starch has a very nice consistency, almost like dusting powder. This property makes it very useful, somewhat like cornstarch, in the preparation of face masks and other skin care and beauty products. Mask or Refining Scrub Basic uses of rice starch in skin care include simply preparing a creamy mixture of rice starch and water: Pour 2 tablespoons of rice starch into a small bowl and add 1 or 2 teaspoons of water. Mix until a mixture of uniform consistency is obtained. Add a little more water if necessary. The compound can be used as both a face mask and a gentle scrub for the skin if you make it more grainy. Apply the Rice Starch Mask to the face in slow circular motions. Leave it on for about 10-15 minutes or in any case until it dries, then rinse your face with lukewarm water. mosquito bites and redness A simple compound consisting of rice starch and water can be used to rub on the skin to prevent redness from insect bites or shaving. Even adults with delicate skin, like children, can add rice starch to the water in their bath or foot bath to benefit from its soothing properties. Your skin will be very supple thanks to the rice starch. cleasing milk Try using a mixture of rice starch and water (or possibly rice milk) as a natural cleanser for your face, applied with a sponge or cotton ball. dry shampoo As far as hair care is concerned, rice starch is first used as a dry shampoo, and a small amount is applied to the hair roots, left for a few minutes, and then removed with a soft brush. Where can I buy rice starch? Wuhu Deli Foods Co., Ltd. is a professional catering manufacturer and exporter with more than 20 years of history in China. Deli foods are committed to researching and developing high-quality health foods to provide customers with quality rice starch,natural honey, Honey Products, Syrup Products, Vegan Protein, and Dried Syrup. Improve your life by awakening your senses and improving the quality of your life. The quality and service of all Deli products are critical. Deli foods mission is to help customers succeed through products and services. The quality is Deli foods life so we continually innovate, create a new standard. High quality, fair prices, and customer satisfaction. Our factory ensures the highest standards of quality in its production processes and has received HACCP.HALAL.KOSHER. etc. Read the full article

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queen-ofnewyork · 4 years ago

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Review of GLOW RECIPE’s Avocado Melt Retinol Sleeping Mask

Glow Recipe is an American brand that is crafted around k-beauty trends and encapsulates the philosophy of Korean skincare. Their Avocado Melt Retinol Sleeping Mask is designed to nourish and plump skin. Key ingredients include avocado oil (anti-aging, anti-inflammatory, nourishing, moisturizing, hydrating), avocado fruit extract (anti-aging, anti-inflammatory, nourishing, moisturizing, hydrating), ethylhexyl palmitate (reduces dry and flaky skin, improves texture, emollient, smoothing), gluconolactone (also known as PHA; contains large molecules, hypoallergenic, peels with no sensitivity to sunlight, non-irritating, pore care), green tea leaf extract (antioxidant, anti-acne, healing, anti-inflammatory, improves skin elasticity, anti-aging) and curcumin (anti-inflammatory, antioxidant, great for wound healing, improves collagen deposition, brightening). This product retails for between $25-49 USD, you can get it here for $49 + shipping.

Ingredients

Water, Propanediol, Glycerin, Cetearyl Alcohol, Glyceryl Stearate, C9-12 Alkane, Caprylic/Capric Triglyceride, Kaolin, Persea Gratissima (Avocado) Oil, Polyisobutene, Sodium Lauroyl Glutamate, Stearic Acid, C13-15 Alkane, Platonia Insignis (Bacuri) Seed Butter, Persea Gratissima (Avocado) Fruit Extract, Hyaluronic Acid, Sodium Hyaluronate, Squalane, Chamomilla Recutita (Matricaria) Flower Extract, Camellia Sinensis Leaf Extract, Saccharide Isomerate, Hexylresorcinol, Zingiber Officinale (Ginger) Root Extract, Oryza Sativa (Rice) Extract, Tocopheryl Acetate, Gluconolactone, Aloe Barbadensis Leaf Juice, Malachite Extract, Ethylhexyl Palmitate, Butylene Glycol, Sodium Chloride, Sodium Hydroxypropylsulfonate Laurylglucoside Crosspolymer, Maltodextrin, Hydrated Silica, Curcumin, Ethylhexylglycerin, PPG-3 Benzyl Ether Myristate, Maltooligosyl Glucoside, Hydrogenated Starch Hydrolysate, Retinol, Spirulina Maxima Extract, Sodium Phosphate, PEI-10, Citric Acid, Sodium Citrate, Sodium Dilauramidoglutamide Lysine, Potassium Phosphate, Potassium Chloride, Silica Dimethyl Silylate, Arginine, Sodium Hydroxide, Caprylyl Glycol, Tocopherol, Rosmarinus Officinalis (Rosemary) Leaf Extract, Lavandula Angustifolia (Lavender) Flower/Leaf/Stem Extract, Hexylene Glycol, Acrylates/C10-30 Alkyl Acrylate Crosspolymer, Potassium Sorbate, Carthamus Tinctorius (Safflower) Seed Extract, Fragrance, PVP, Sodium Benzoate, Phenoxyethanol

The product contains 70 ml (2.36 oz) and has a kind of light powdery scent. It comes in a very nice sturdy glass jar.

It looks like well-mixed avocado and is very creamy.

It very smooth and moisturizing, it feels like heavy cream.

It blends in and deeply moisturizes, of course, it needs to be thoroughly massaged into the skin or it starts to ball up.

Recommended use is to use a spatula and scoop out a small amount onto the skin in the morning, if you like to use this as a quick treatment to rinse off, gently pat into skin for optimal absorption. Layer a generous amount of SPF over the top if wearing for the day. Follow similar steps to use as a wash-off mask and rinse off after 10 minutes. Or lastly, use it as a sleeping pack, follow regular steps, and don't rinse skin off afterward. After using, I personally preferred to use this as a sleeping pack as it's so moisturizing. It does have a slightly powdery scent and has a thick and creamy texture. After blending into the skin thoroughly, it does a good job of moisturizing and soothing the skin. If you don't have dry to very dry skin, using it as a wash-off mask is probably a better thing to do. I do have sensitive skin but keep in mind that it can be irritating to the skin. I'd recommend this to people with dry to very dry skin.

What I like: this is very moisturizing and has a lovely creamy texture. It's also soothing and very nourishing and it's had very nice effects on very dry skin. The ingredients are really nourishing as avocado is a very nourishing ingredient. It can be used in various ways but I like it as a sleeping pack. It kept my skin moisturized for a long time. It's suitable for all skin types but be sure to patch test first. What I don't like: there is fragrance and possibly some irritants to keep in mind.

Pros:

Moisturizing

Nourishing

Great ingredients

Thick, creamy texture

Ideal for dry skin

Cons:

Some fragrance

Irritants

Would I buy again?

Maybe

Rating: 8/10

#GLOW RECIPE #Avocado Melt Retinol Sleeping Mask #Korean Skincare #review #Wash off Masks

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trueobsessionltd · 5 years ago

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Something for cat lovers... Natural bath bomb with a watermelon scent in the shape of a cat's head enriched with Milli oil (apple extract) and sweet almond oil, potato starch 💣 Milli oil is rich in AHA acids, which ensure that the skin remains properly elastic and smooth. Milli oil contains vitamin C and phenolic compounds, it is also responsible for maintaining the proper level of skin hydration. Potato starch nourishes the skin Bath bomb ingredients: Sodium Bicarbonate, Citric Acid, Solanum Tuberosum Starch, Lac Powder, Prunus amygdalus dulcis (Sweet Almond) Oil, Parfum, Oryza Sativa (Rice) Bran Oil, Helianthus Annuus Seed Oil, Aqua, Diethylhexyl Syringylidene Malonate, Caprylic/Capric Triglyceride, Linalool, Limonene, Coumarin, CI 28440, CI 20285, CI 16255, CI 19140, CI 42090 #bathbomb #natural #skincare #cosmetics #vegan #trueobsessionltd — view on Instagram https://ift.tt/2Nnc7aB

#Instagram #IFTTT

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mmorglovers · 2 years ago

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Acure usda organic seriously firming facial serum 2-pack

#Acure usda organic seriously firming facial serum 2 pack iso

Do you have questions about Birkis or Alpro Birkenstocks? Contact us if you would like to special order sizes and colors not listed.

#Acure usda organic seriously firming facial serum 2 pack iso

Alpro clogs can be cleaned in your dishwasher: Clog up to 149 degrees F Footbed up to 86 degrees F Certified Slip-resistant: slip resistance on floors made of ceramic tiles with potassium sulphate solution and on steel floors with glycerol EN ISO 13287 ASTM F 1677-96. The manufactured date is shown under the cork-latex footbed. This material has a service life of three years from the date of manufacturer. The A630 is made of PU, 100% CFC-free polyurethane, which is a closed-cell plastic that owes it's excellent properties such as low weight, damping, flexibility, and good insulation to the billions of tiny air bubbles trapped during the foaming process. Certified slip-resistant Alpro clogs are the footwear of choice for chefs, kitchen staff, and other professionals who rely on safety and performance. Ingredients Inci: Aqua, coco glucoside (coconut oil/corn), sodium cocoyl hydrolyzed soy (From organic sources) protein, Oryza sativa (rice) starch (Organic), glycerin, xanthan gum, hydrolyzed sweet almond protein, Simmondsia chinensis (jojoba) oil (Organic), Panax ginseng (ginseng) extract, Equisetum arvense (horsetail) extract, Urtica dioica (nettle) extract, Tussilago farfara (coltsfoot) extract, panthenol, inositol, Rosmarinus officinalis (rosemary) oil (Organic), Mentha piperita (peppermint) oil (Organic), Citrus grandis (grapefruit) seed extract, alcohol denat., tocopheryl acetate (vitamin E), Hamamelis virginiana (witch hazel) extract, ascorbic acid (vitamin C), Glycine soja (soybean) oil, Daucus carota sativa (carrot) root Extract, beta-carotene, biotin, Polygonum multiflorum (he shou wu) extract.Īvailable in Size: 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47 Color: Black Width: Medium. Restores body and fullness to thinning, fine hair and tones and energizes the scalp. Shampoo with this invigorating formula that leaves hair ultra-clean, shiny and easy to style.

#Acure usda organic seriously firming facial serum 2-pack

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gulshanindia001 · 3 years ago

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Organic Brown Rice Syrup - Gulshan Polyols Limited

Brown Rice Syrup is a sweetener derived from brown rice. It is produced by exposing cooked rice to enzymes that break down starches and turn them into smaller sugars, then filtering out the impurities. The result is a thick, sugary syrup. Organic Brown Rice Syrup or Rice Malt Syrup is a light sweet tasting Natural Sweetener made from rice of Oryza Sativa (Asian Rice) origin, which is Allergen Free and Non GM. It has neutral flavor and a smooth mouth feel. Our Brown rice syrup is made with either Conventional or Organic Rice.

#organicbrownricesyrup

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deliciousorganicriceseeds · 3 years ago

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Types of Rice: The Long, Medium, and Short

You will learn to cook rice over the stove. You'll learn my secrets and tips for making the rice perfect tender and fluffy every time. What exactly is rice? It is a cereal grain. It's the edible seed of a grass that comes from two species: Oryza Sativa which is indigenous to Asia and Oryza Glaberrima, from West Africa. There are many varieties of rice most of them are from two sub-species of Oryza Sativa. The two sub-species include: Japonica is a short, round grain. The rice turns dry and moist after cooking. This kind of rice is utilized in srp best rice in Pakistan and arborio rice.. Indica - Grains range in length from small to long, are thin and slender and may be dryer. Basmati rice and Jasmine rice are of this type. There are numerous varieties of rice but I'll concentrate on the most commonly found varieties in most supermarkets.

Long White Rice with Grain: Cooks to tender perfection. Fluffy, grains separate nicely. It is often enriched with vitamins and nutrients. White rice is also available in medium-grain and short-grain. Jasmine Rice The long grain rice is extremely aromatic , with some floral notes. Basmati rice is a shorter grain length and is rounder in its grains. Thailand is the place of origin for high quality organic rice suppliers in USA. The name "Jasmine" refers to the color of a jasmine flower. Brown Rice The rice is available in long and short grain. High in fiber and nutrients. Brown rice takes longer to cook than white. Brown rice cooked in the oven is chewy and has a an earthy flavor. Basmati Rice: Long grain rice and aromatic.

It is a rice originated from India. Basmati is a word that means "floral" in Hindi (the most spoken language in India), is a name which refers to the rice. When cooked, it's soft and fluffy. Black Rice Also known as Forbidden Rice. While the rice is visually black, it turns purple when cooked. It is rich in nutrients and gets its color due to the antioxidant which provides blueberries and eggplants with their hues. Sushi rice: A short grain, sticky rice with high levels of starch. This is why it can be molded easily for sushi and sashimi recipes. It is sometimes called best and high quality rice distributors. Sushi rice is available in brown and white varieties. Arborio rice: These are small oval-shaped grains that have the appearance of a starchy coating. It is most commonly used for making risotto. When cooking this rice it is best to add liquid in slow intervals. This creates a smooth texture.

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juilojio753 · 3 years ago

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Rice& beef peas stew. Bring Some New Orleans Flavor To Your Cooking With Zatarain's®. Rice is the seed of the grass species Oryza sativa (Asian rice) or less commonly Oryza glaberrima (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia and Africa.

Rice is a community of curious thinkers, passionate dreamers and energetic doers who believe that improving the world demands more than bold thought and brave action. From Rice EMS to Chicago Med Pivoting in a Pandemic There are three basic kinds of rice: short-grain, long-grain, and medium-grain. Among them you'll find hundreds of different varieties.

Hello everybody, it's Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, rice& beef peas stew. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.

Rice& beef peas stew is one of the most favored of current trending meals in the world. It's appreciated by millions every day. It is simple, it's fast, it tastes yummy. They are nice and they look fantastic. Rice& beef peas stew is something which I've loved my whole life.

Bring Some New Orleans Flavor To Your Cooking With Zatarain's®. Rice is the seed of the grass species Oryza sativa (Asian rice) or less commonly Oryza glaberrima (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia and Africa.

To begin with this particular recipe, we must prepare a few ingredients. You can have rice& beef peas stew using 11 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Rice& beef peas stew:

{Prepare of rice.

{Take of Beef.

{Take of Peas.

{Prepare of Tomatoes.

{Get of Onion.

{Prepare of Dhania.

{Get of Hoho.

{Get of Tumeric.

{Take of Chili sauce.

{Prepare of Onion.

{Make ready of Oil.

Short-grain rice is rounded and plump, with a high starch content that makes the grains stick together when cooked, especially if the rice has been milled to make white rice. Rice, (Oryza sativa), edible starchy cereal grain and the grass plant (family Poaceae) by which it is produced. Surprise, you can cook rice like pasta in an unmeasured amount of water. This is a great technique for varieties like brown rice and wild rice that take a long and sometimes unpredictable amount of.

Steps to make Rice& beef peas stew:

First you boil the peas and put them aside.

Then you wash the beef and put it in a sufuria until it turn golden brown.

You put oil and stir...and then put onion....make sure they turn golden brown.

After stiring you put tomatoes,dhania and hoho u stir until they give a thick soup...then add salt and chilli sauce.

You cover until you sure your beef is cooked.

Then you put peas add little water and leave to cook.

Check your seasoning and your stew is ready.

You measure water according ti your serving and leave to boil...then you out 3/4of tumeric in a table spoon...and leave to boil...after the water has boiled you put rice and leave to cook.

Check the rice and if cooked...the food is ready for serving.

Rice is the bedrock of so many cuisines. It's a blank canvas for flavor. As my go-to pantry staple, rice can be served alongside all manner of meats, vegetables, soups, and stews—yet still emerge the star of the meal. Here are the best rice brands, from short-grain, medium-grain, and long-grain rice to sushi, basmati, and jasmine rice. Rice is a starchy grain used as a staple ingredient by more than half the world's population largely due to its versatility, availability, and ability to adapt to any flavor and seasoning.

So that's going to wrap this up for this special food rice& beef peas stew recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

#recipesfood

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shri-lal-mahal-rice21 · 1 year ago

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The Nutritional Power of Rice: A Comprehensive Exploration

The humble rice grain has fed billions of people over millennia and is a very important part of the nutrition world. Rice is one of the world's most popular staple foods, providing energy and sustenance to many of humanity. This comprehensive exploration will reveal rice's nutritional power and importance by exploring its history, varieties cultivation, culinary applications, and essential role in the human diet.

The History of a Grain

Oryza Sativa, the scientific name for rice, is thought to have originated in Asia more than 10,000 years ago. Archaeological evidence indicates that rice was domesticated first in the area that is today's China and quickly spread across Asia and beyond. Rice cultivation played an important role in ancient civilizations. It was especially prevalent in Asia, where it was a staple.

In many cultures, rice is more than just a food source. It's also a symbol of culture. Rice is deeply embedded in many Asian cultures' traditions, rituals and everyday life. Rice is sacred in many cultures, from the Japanese tea ceremony to Indian weddings.

Rice varieties from around the world

Rice is an extremely diverse crop, with many varieties with unique tastes, textures and nutritional profiles. There are many varieties of rice. While Basmati and Jasmine are the most popular, there's a whole world to discover. Here are a few of the most popular rice varieties.

Basmati Rice

Basmati rice, with its delicate aroma, long grains and slender shape, is associated with India's subcontinent. It is prized for its high quality and is used in many dishes, including biryanis, pulaos, and pilaf.

Jasmine Rice

The Thai fragrant rice, also known as jasmine rice, is renowned for its floral scent when cooked. It has a slightly sticky texture. It is used as a mainstay in Thai and Southeast Asian cooking and can be found in dishes such as green curry or fried rice.

Arborio Rice

Arborio is a short-grain rice with a high content of starch. It is best known for its use in Italian creamy risotto, where the starchiness of the rice creates a velvety, luscious texture.

Wild Rice

Wild rice is not rice but a grass native to North America. It is characterized by long, thin grains with a nutty taste. Wild rice is used as a side in salads and stuffings.

Brown Rice

The bran and germ are retained in brown rice, making it a whole grain with more nutritional value than white rice. It has a nutty taste and chewy texture.

Red Rice

The outer bran layer is what gives red rice its distinct colour. It's rich in antioxidants. It has a slightly nutty taste and a chewy texture. Red rice is used to make salads and pilafs in many parts of the globe.

Black Rice

Black rice is also called forbidden rice or purple and has a dark, striking colour. It has a sweet, nutty flavour. Once reserved for Chinese Emperors, it is celebrated because of its nutritional value. You can use black rice in sweet and savoury dishes, such as desserts and rice bowls.

The Nutritional Powerhouse

In its many forms, rice provides a variety of nutrients that are essential to health and well-being. Take a look at some of the rice's nutritional components:

Carbohydrates

Rice is composed mainly of carbohydrates and is an excellent energy source. Rice is primarily starch-based carbohydrates, which provide a steady supply of energy.

Dietary Fiber

Dietary fibre is an essential component of digestive health. Fiber helps maintain regular bowel movements and can prevent constipation.

Vitamins

Rice is rich in B vitamins such as thiamine, niacin, and riboflavin. These vitamins are vital for energy metabolism, nerve functions, and overall health.

Minerals

Rice is rich in minerals like magnesium, potassium, phosphorus and phosphate. These minerals are important in many physiological processes, including muscle function and bone strength.

Antioxidants

The coloured bran layer of some rice varieties, such as black rice and red, contains antioxidants. Antioxidants protect the body against oxidative stress and may also have health benefits.

Protein

Rice is a good source of plant protein, even though it's not as high in protein as animal products or legumes. Rice and other protein sources, like beans or tofu, can help create balanced meals.

Gluten-Free

All rice varieties are naturally gluten-free, even those from glutinous grains. Rice is a good option for those with celiac or gluten sensitivity.

Low in fat and sodium

Rice is low in sodium and fat, so it's a healthy choice when you don't add too much fat or salt.

Rice as a Global Nutrition

It is impossible to overstate the importance of rice in global nutrition. Rice is an important staple food in Asia, Africa and Latin America. The role of rice in global nutrition is summarized below.

Food Safety

Rice is an important source of food for many countries. It is a reliable and calorie-dense food that can support populations, particularly in regions where it is the main staple.

Caloric Staple

For billions of people, rice is a major source of calories. In many cultures, meals are centred on rice and complemented by other dishes.

Versatility

The versatility of rice makes it a great base for many dishes. Rice can be transformed into sweet desserts or savoury side dishes to suit the tastes of different cultures.

Energy Source

Rice is a great energy source because it contains many carbohydrates. Rice is a great energy source for those who are physically active and need quick replenishment.

Dietary Preferences

Rice is suitable for various diets, including gluten-free, vegetarian, and vegan. Rice's adaptability makes it possible to create various delicious and varied meals.

Cultivation, Sustainability

Rice cultivation is complex and varies according to the type of rice grown, the climate and the region. Rice farming is essential for both food security and environmental conservation. Here are a few key aspects of rice farming:

Types of Cultivation

Rice can be grown on different types of land, such as lowland, highland and deepwater. The local conditions and water availability will determine the cultivating method choice.

Water Management

To produce the water needed for rice farming, rice paddies are usually flooded. Water management is essential to preserve this precious resource.

Pest and Disease Management

Rice crops are vulnerable to a variety of pests and diseases. Integrated pest management techniques have been used to minimize pesticide use and environmental impact.

Selecting Varietals

Climate, soil type and local preferences influence the choice of rice varieties. It is vital for rice farming to develop and promote disease-resistant, drought-tolerant varieties.

Environmental Impact

Rice cultivation can cause environmental impacts, such as greenhouse gas emissions due to flooded fields. Sustainable practices are designed to minimize these impacts while still maintaining crop yields.

Rice and Global Agriculture

In many countries, rice farming provides a major source of income for rural communities and farmers. Here are some of the key aspects of global rice agriculture:

Economic livelihoods

Millions of people worldwide are employed and earn income through rice farming. Many small-scale farmers rely on rice as their primary source of income.

Trade and Commerce

Rice is an important agricultural product in the international trade. It is a key component of global food markets and security.

Research and Innovation

Rice cultivation requires continuous research and innovation to improve crop yields, develop resistant varieties and ensure sustainable farming practices.

Global Food Security

Rice is at the heart of global efforts to ensure food security. To combat hunger and malnutrition, increasing rice production and ensuring equitable access to the staple crop is crucial.

Challenges and Opportunities

Rice cultivation is a complex process in the modern age. By addressing these challenges, we can improve global food sustainability and security.

Climate Change

Climate change is a major threat to rice production. Rice cultivation can be disrupted by rising temperatures, changing rainfall patterns and extreme weather conditions.

Pests and Diseases

Rice crops are susceptible to a variety of pests and diseases. To combat these problems, it is essential to use sustainable farming methods and develop resistant varieties.

Food Safety

Food security is becoming a more complex issue as the world population grows. Sustainable rice production and a fair distribution of rice are essential to address this issue.

Biodiversity Preservation

The genetic diversity of rice is vital for adaptability and resilience. These genetic resources are worth protecting.

Market Access

Farmers who grow rice need access to fair trade and international markets. Fairtrade and support for small-scale rice farmers can improve livelihoods.

The conclusion of the article is:

With its long history, many varieties and high nutritional value, rice is a food that provides nutrition to billions of people worldwide. It symbolizes sustenance, culture, and economic survival in many societies.

While we celebrate rice's nutritional value, it is important to acknowledge the challenges and possibilities associated with its consumption and cultivation. Sustainable farming practices, conservation of genetic variation, equitable market access, and efforts to combat climate change will all help ensure that rice is available to future generations.

Rice's nutritional legacy is evident in every fragrant Jasmine or brown rice bowl. It reminds us of the importance of rice to global nutrition and how it has a profound impact on our lives.

#basmati rice #premium basmati rice #long grain rice #best basmati rice

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juniperpublishersna · 4 years ago

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Modified Starch and Its Potentials as Excipient in Pharmaceutical formulations-Juniper Publishers

JUNIPER PUBLISHERS-OPEN ACCESS JOURNAL OF DRUG DESIGNING & DEVELOPMENT

Abstract

Despite its vast commercial value, native starch has some inherent weaknesses when it comes to pharmaceutical application, to mention few include; poor compressibility, low flow ability values and often drug/excipient compatibility problems. In this review, some potentials of modified starch with particular emphasis on their improved functionalities and applicability in pharmaceutical formulations were discussed. Basic requirements for pharmaceutical excipients and various modification methods for starch i.e chemical modification, physical and biotechnological methods were highlighted.Pharmaceutical applications of modified starches as tablet super disintegrant, sustained/controlled release polymer, plasma volume expanders and as directly compressible excipient in tablet formulations have been cited.

Keywords: Starch; Excipient; Pharmaceutical and Formulation

Introduction

Pharmaceutical excipients

These are additives used to convert pharmacologically active compounds into pharmaceutical dosage forms suitable for administration to patients [1]. Although excipients are the non-active ingredients, they are essential in the successful production of acceptable solid dosage forms such as tablets and powders. For example, the lack of filling materials would make it exceedingly challenging, if not impossible, to produce a 1mg dose tablet of a potent drug [2].

For toxicological purposes, it may be more appropriate to define an excipient as any substance other than the active drug or pro-drug which has been appropriately evaluated for safety and is included in a drug delivery system [1].

Excipients are critical to the design of the delivery system and play a major role in determining its quality and performance [3]. They may be selected to enhance stability (antioxidants, UV absorbers), optimize or modify drug release (dis-integrants, hydrophilic polymers, wetting agents, biodegradable polymers), provide essential manufacturing technology functions (binders, glidants, lubricants), enhance patient acceptance (flavors), or aid in product identification (colorants). Thus a pharmaceutical formulation is not a random combination of ingredients, but rather a carefully thought out, rational formulation designed to satisfy the above criteria.

A long list of possible excipients is available to the formulation scientist, but certain external factors such as cost, functional reliability, availability, and international acceptance govern their selection. For example, although the official compendia provide standards for identity and purity of excipients, monographs may not provide tests to assure their functionality.

Reasons for excipients inclusion into dosage forms

Aid processing of the dosage unit during manufacture.

Ease of administration to the target patient population(s) by the intended route and improved dosing compliance

Protect, support, or enhance stability and or bioavailability

Assist in product identification.

Enhance any other attribute of the overall safety and effectiveness of the drug product during storage and use [4].

Ideal properties of pharmaceutical excipient

The following general criteria are essential for excipients which should:

Be pharmacologically inert

Be physically and chemically stable

Have no interference with drug bioavailability;

Have absence of pathogenic microbial organisms; and

Be commercially available at relatively low cost [5].

Starch as pharmaceutical excipient

Starch possesses definite chemical structure and composition. It occurs widely as the major polysaccharide food reserve in seeds, swollen stems, tubers and roots of plants. Starch is present in these plant parts in the form of granule. It is the second most abundant compound synthesized by plant cells after cellulose, and exceeds cellulose in significance in terms of food value. Starch is a polysaccharide of glucose. It is stored in the plants as granules composed of amylose and amylopectin. Starch molecules produced by each plant have specific structures and compositions (for instance the length of glucose chains or the amylose/amylopectin ratio), and the protein content of the storage organs may vary significantly [7].

Starch is composed of very small spherical or elliptical granules. It is colorless, odorless with slight characteristic taste, insoluble in water and alcohol. In pharmaceutical manufacture, starch is an important excipient that has been commonly employed because of its versatility and cheapness [8].

Native starches were well explored as binders and disintegrants in solid dosage forms, but due to poor flow ability, their utilization is restricted. Most common form of modified starch i.e. Pregelatinized starch marketed under the name of starch1500® are nowadays most preferred directly compressible excipients in pharmaceutical industry. Modified rice starch, starch acetate and acid hydrolyzed diascorea, were well established as multifunctional excipients in pharmaceutical industry [9].

Sources of Starch

Starch is found in cereals and seeds (like corn, maize, wheat, rice, sorghum, barley, or peas) and in tubers or roots (like potato or cassava) of plants. Most of the starch produced worldwide is derived from corn, but other types of starch such as cassava, sweet potato, potato, and wheat starch are also produced in large amounts [9].

Extraction of starch

The wet milling is the standard method of extracting pure starch from the raw material. After removing the impurities and other debris, separation of pure starch from other undesired components of the raw material like oil, highly-bound proteins and fibers is done through wet milling. When the insoluble starch is collected as its intact granules, it is referred to as native starch. However, at this step, the native starch is wash, dry and keeps for subsequent processing in to modified starches [10].

Molecular structure of starch

Essentially, the molecular structure is made up of glucose polymers that come in two molecular forms, i.e linear (amylose) formed by β-1,4-glycosidic linkages, and branched (amylopectin) formed by β-1,6-glycosidic linkages. While amylose was traditionally thought to be completely unbranched, it is now known that some of its molecules contain a few branch points [11]. Although in absolute mass, only about one quarter of the starch granules in plants consists of amylose, there are about 150 times more amylose molecules than amylopectin molecules. Amylose is a much smaller molecule than amylopectin [11].

Starch granules

Starch molecules arrange themselves in the plant in semicrystalline granules. Each plant species has a unique starch granular size ranging between 1-100μm. Quantitatively, one gram (1g) of starch contains billions of granules and each granule in turn contains trillions of starch molecules. Starch becomes soluble in water when heated. The granules swell and burst, the semi-crystalline structure is lost and the smaller amylose molecules start leaching out of the granule, forming a network that holds water and increasing the mixture’s viscosity [12].

Starch products (Types of Starch)

The starch molecule can be extracted and sold as such (native starch), but it can also undergo several processing operations in order to improve its proprieties and enlarge the range of its uses.

Native starch is the starch chain extracted from raw material, in its original form. It can either be dried (powder) or not (liquid starch). Unmodified starches have limited usage due to their inherent weakness of hydration, swelling and structural organization [13].

Modified starch on the other hand is a native starch that undergoes some changes by chemical, physical and or biotechnological means. Modifications on starches are carried out to enhance some physico chemical properties like viscosity, texture, stability, flow ability among many desired functional properties for many industrial applications. The overall aim of such modification in pharmaceutical solid dosage forms is to have a good flow ability and compressibility [9].

Official starches available recommended by British Pharmacopoeia [14] for pharmaceutical applications include:

Maize starch obtained from caryopsis of Zea mays L.

Potato starch obtained from tuber of Solanumtuberosum L.

Rice starch obtained from caryopsis of Oryza sativa L.

Tapioca starch obtained from the tuber of Manihotutilissima.

Wheat starch obtained from caryopsis of Triticumaestivum, L (T.vulgare)

Modification of starches

Starch modification can be introduced by altering the structure including the hydrogen bonding in a controlled manner to enhance and extend their application in industrial prospective. The modification takes place at the molecular level and can be chemical, physical or enzymatic. Modified starches are typically used in food and pharmaceutical systems around the globe [11].

Modification of starches

Most native starches for use in industry are modified in controlled manner. They can be summarized as follows:-

Chemical modification of starch

Cross-linking: Cross linking is the most important modified form that finds use in Industry. It involves replacement of hydrogen bond present between starch chains by stronger, permanent covalent bonds. Distarch phosphate or, adipate are the most commonly used cross-linked starch. Cross-linked starches offer acid, heat and shear stability over the native starch [15].

Stabilization: This process is used in conjunction with cross-linking. Stabilization is used to enhance shelf life through tolerance to temperature fluctuations [16].

Conversion: This is collective term for a range of chain cleavage reactions of starch. Typically includes acid hydrolysis, enzyme hydrolysis and oxidation [1].

Acid hydrolysis: Acid reacts and de-polymerizes the amorphous regions of the granules such that when the starch is heated beyond its gelatinization temperature, the granules rupture quickly. This result in a hot lower viscosity cooked starch which becomes a stronger gel on cooking compared to the native parent starch [17].

Enzyme hydrolysis: Starch modified with amylase enzyme produces derivative with good adhesion property. The extent of enzyme hydrolysis determines the range of chain length produced such as glucose, maltose, oligosaccharides and polysaccharides. α-amylases selectively and randomly attacks the 1,4-linkages of the starch to produce maltodextrins[18].

Oxidation: This is obtained by reacting the native starch with sodium hypochlorite or peroxide. Oxidized starch products are mainly used as surface sizing agent or coating binder and available in different viscosity grade [19].

Physical Modification of Starch

Pregelatinization of starch: It is the simplest starch modification, prepared by heating the slurry, roll drying, spray drying or, extrusion process. It maintains starch integrity while improving cold water thickening. This process is designed to enhance adhesiveness of starches. Pregelatinized starches exhibit good flow, binding and compressibility [20], and therefore enhanced their pharmaceutical acceptability.

Annealing: This is carried out by soaking the native starch in excess water between 40 to 60% w/w between gelatinization temperatures for a specific period of time. Annealed starch has decreased swelling characteristics [21], and the resultant enhanced crystalline structure does not rupture the starch granules [22].

Applications of Modified starches in Pharmaceuticals and Medical Industries: In recent years, pharmaceutical companies around the world widely use modified starches of various kinds in various stages of drug production or development technology. Excipient plays a very important role in solid dosage formulation by imparting mechanical strength, stability and tablet disintegration properties.

Tablet Superdisintegrant

Modified starches are generally employed for immediate release tablet formulations, where drug should be available within short span of time to the absorptive areas. Sodium carboxymethyl starch, which is well established and marketed as sodium starch glycolate is generally used for immediate release formulation [23].

Controlled/Sustained release polymer

Two decades earlier modified starch was first evaluated as sustained release polymer. Modified starches in different forms such as Grafted, acetylated and phosphate ester derivatives have been extensively evaluated for sustaining the release of drug for better patient compliances [24].

Plasma volume expander

Starch modified with ethylene oxide produces hydroxy ethyl starch, which is now mainly used as plasma volume expander. This is mainly useful for the patients suffering from trauma, heavy blood loss and cancer treatment.

Directly compressible excipient in tablet formulation

Recently, Khalid et al, reported that acid hydrolyzed modified starch of Plectranthusesculentus produced a promising directly compressible filler/binder that can be substituted for microcrystalline cellulose (MCC PH 101) in conventional tablet formulations. It produces the metronidazole tablets of better quality in terms crushing strength and friability and also drugrelease profile with regards to disintegration and dissolution parameters comparable to that of MCC PH 101 [25].

Conclusion

Starches from different sources have found application in Pharmaceutical formulations both native and in modified form. However, there are still abundant untapped starches from various natural sources that need little technical modifications to qualify them suitable as potential Pharmaceutical excipient. This therefore requires effective collaboration between researchers in the academia and pharmaceutical industries for proper translation of laboratory findings into commercialization of such products.

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#Pharmaceutical and Formulation #Hydrophilic polymers #Lubricants #Juniper Publishers #open access publishers

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