Properties and types
Rice is one of the five basic food species for the human race and is the main cultivated plant on earth. It belongs to the Gramineae, the family of Monocotyledons , and is called Oryza Sativa. In relation to generic characters and to the origins, the Oryza sativa is suddvide in the japonica group, with more rounded grain, and in the indica variety group, with more elongated grain.
Each kilogram of paddy rice, gives about 600 grams of edible rice. It's a highly digestible food and able to regulate the intestinal flora, thanks to the proteins contained in rice grains which are qualitatively superior to those of any other cereal. Its calories are equal to 130 for each 100 grams of product and is rich in many nutrients. It helps eliminate swelling; if is brown, it fights constipation and has a lower glycemic index than pasta.
The nutritional properties of rice are very important, because this food is rich in nutrients very important for our body. More than 90% is made from carbohydrates; proteins represent approximately 7.5 % and fat 1.3%.
The rice is divided into the following main categories:
is a round rice grains with a length less than 5.2 mm and with a ratio between length and width of less than 2.
Varieties included: Balilla.
Use: soup , stews, desserts.
is a long rice type A (Ribe) with grains with a length exceeding 6 mm and a ratio between length and width is between 2 and 3.
Use: risottos and side dishes.
is a medium rice grains with a length between 5.2 and 6.2 mm and a ratio of length to width of less than 3.
Varities included: Vialone Nano, Venere.
Use: starters, boiled rices, rice balls, timbales.
is a long rice type A (Arborio, Baldo, Carnaroli) or type B with a ratio between length and width of more than 3 (Thaibonnet, Red Ermes).
Use: rice and side dishes.