Rice

Rice is a cereal from the grass family, with many varieties, shapes, sizes, textures, aromas and colors:  

Characteristics It is a food rich in carbohydrates and proteins, and does not contain cholesterol.

It is also a good source of B vitamins, such as niacin, riboflavin, folic acid and thiamine.   Varieties There are more than 40,000 varieties of rice, which are classified into three groups: short or round grain, medium grain and long grain.  

Properties Rice is rich in starch, which is made up of amylose and amylopectin.

The proportion of each one determines the culinary characteristics of the product.  

Types of rice

Some types of rice are: Brown rice: it is husked rice, but unpolished, so it retains more fiber, minerals and vitamins.  

White or polished rice: it is obtained after husking, bleaching and polishing the rice grain.  

Crop Rice cultivation began almost 10,000 years ago in humid regions of tropical and subtropical Asia.