Rice is the most important food crop in Asia. It can be cooked whole and served with stir-fries, sauces, and curries, or made into flour, wine, cakes, vinegar, milk, flakes, noodles, paper, and tea.
The edible seed is a grain (caryopsis) 5–12 mm long and 2–3 mm thick.
Selecting and Buying
Rice cultivation is well-suited to countries and regions with low labor costs and high rainfall, as it is labor-intensive to cultivate and requires ample water.
Preparation and Use
The grains of long-grain rice (high amylose) tend to remain intact after cooking; medium-grain rice (high amylopectin) becomes more sticky. Medium-grain rice is used for sweet dishes, for risotto in Italy and many arrossos -as arròs negre, etc.- in Spain.
Rice is cooked by boiling or steaming, and absorbs water during cooking.
Conserving and Storing
Rice should be stored in tightly secured containers in cool place. This prevents moisture and insect infestation
If you buy rice in bulk, freeze it for three days to kill any weevil or insect eggs. Transfer the contents into tightly secured jars, and store in cool place.
Brown rice is very different than the white rice from storage point of view. Brown rice has oils that can quickly become rancid as they are oxidized. Preferably brown rice should be stored in the refrigerator.