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Japonica Rice
Japonica rice (''Oryza sativa'' subsp. ''japonica''), sometimes called sinica rice, is one of the two major domestic types of Asian rice varieties. Japonica rice is extensively cultivated and consumed in East Asia, whereas in most other regions is the dominant type of rice. Japonica rice originated from Central China, where it was first domesticated along the Yangtze River basin approximately 9,500 to 6,000 years ago. Characteristics Japonica rice grains are rounder, thicker, and harder, compared to longer, thinner, and fluffier indica rice grains. Japonica rice is also stickier due to the higher content of amylopectin, whereas indica rice starch consists of less amylopectin and more amylose. Japonica rice plants are shorter than indica rice plants. Genetics Japonica has a large amount of waxy protein and a low amount of the non-waxy type. Non-waxy rice proteins are produced by four alleles, each producing one of four protein subtypes. Japonica is the only source of Typ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Short-grain Rice (japonica)
Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera ''Zizania'' and ''Porteresia'', both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of ''Oryza''. As a cereal grain, domesticated rice is the most widely consumed staple food for over half of the world's human population,Abstract, "Rice feeds more than half the world's population." especially in Asia and Africa. It is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize. Since sizable portions of sugarcane and maize crops are used for purposes other than human consumption, rice is the most important food crop with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans. There are many varieties of rice and culinary preferences tend to v ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Manila
Manila ( , ; fil, Maynila, ), officially the City of Manila ( fil, Lungsod ng Maynila, ), is the capital of the Philippines, and its second-most populous city. It is highly urbanized and, as of 2019, was the world's most densely populated city proper. Manila is considered to be a global city and rated as an Alpha – City by Globalization and World Cities Research Network (GaWC). It was the first chartered city in the country, designated as such by the Philippine Commission Act 183 of July 31, 1901. It became autonomous with the passage of Republic Act No. 409, "The Revised Charter of the City of Manila", on June 18, 1949. Manila is considered to be part of the world's original set of global cities because its commercial networks were the first to extend across the Pacific Ocean and connect Asia with the Spanish Americas through the galleon trade; when this was accomplished, it marked the first time in world history that an uninterrupted chain of trade routes circling ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vialone Nano
Vialone Nano is an Italian ''semifino'' (medium-grain) rice variety. It is typical of the flat, rice-growing areas of the southern Provincia di Verona (''Bassa Veronese'', "Veronese lowlands"), in Veneto. Vialone Nano is a cultivar of the Japonica group of varieties of ''Oryza sativa''. Culinary uses Similar to the Carnaroli, Vialone Nano is an appreciated risotto rice. While rich in starch (therefore making for creamy risottos), its high amylose content allows it to maintain its shape and absorb much liquid during cooking. Riso Nano Vialone Veronese IGP Vialone Nano rice has been grown in Italy since 1937. It was developed by crossing ''Vialone'' rice with a variety called ''Nano'' because of the plant's low height. In 1996 Veronese Vialone Nano rice was given the Protected geographical indication ( it, IGP), under the name of ''Riso Nano Vialone Veronese IGP''. The processed grain should be of medium size, round in shape and semi-long with pronounced tooth and rounded sect ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Koshihikari
is a popular cultivar of Japonica rice cultivated in Japan as well as Australia and the United States. ''Koshihikari'' was first created in 1956 by combining 2 different strains of ''Nourin No.1'' and ''Nourin No.22'' at the Fukui Prefectural Agricultural Research Facility. It is one of the most highly grown varieties of rice in Japan and is exported to other countries as a premium product. Etymology The character for is used to represent the old Koshi Province, which stretched from present-day Fukui to Yamagata. ''Koshihikari'' can be translated as "the light of Koshi". Related varieties Other rice varieties close to its strains, such as Akitakomachi, Hitomebore, and Hinohikari were subsequently created by cross-breeding ''Koshihikari'' with other Japanese varieties of rice. Characteristics *Highly susceptible to blast disease *Its stem collapses easily when mature See also * Japanese rice Japanese rice refers to a number of short-grain cultivars of Japoni ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carnaroli
Carnaroli is an Italian medium-grained rice grown in the Pavia, Novara and Vercelli provinces of northern Italy. Carnaroli is used for making risotto, differing from the more common arborio rice due to its higher starch content and firmer texture, as well as having a longer grain. Carnaroli rice keeps its shape better than other forms of rice during the slow cooking required for making risotto due to its higher amylose content. It is the most widely used rice in Italian cuisine, and is highly prized. History The history of Carnaroli is not well defined, the sources date its birth to 1945 thanks to the crossing between Vialone and Lencino, following the numerous attempts made in various provinces. This variety was named after Professor Emiliano Carnaroli, President of the "Ente Nazionale Risi" (National Rice Body) at that time. The first registration of the Carnaroli variety in the Varietal Register is from 1974 and the responsibility for the conservation in purity was entruste ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Calrose Rice
Calrose is a medium grain rice variety, notable for being the founding variety of the California rice industry. History Calrose (USDA # C.I. 8988) originated from and was developed at the Rice Experiment Station near Biggs, California, and released to California growers in 1948. It grew in popularity with growers, marketers, and consumers to become the prominent rice variety in California until the late 1970s. Specific processing and cooking properties were associated with Calrose. Over the years, improved new varieties of Calrose grain cooking and processing characteristics were released. These medium-sized grains were commingled with Calrose in storage, and later replaced the variety in commercial production, due to their superior performance at many levels. Although that variety of Calrose is no longer grown, Calrose has become a name recognized both in trade and the marketplace for the California-type, medium-grain rice. The name "rose" indicates its medium-grain shape ("Blue ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bhutanese Red Rice
Bhutanese red rice is a medium-grain rice grown in the Kingdom of Bhutan in the eastern Himalayas. It is the staple rice of the Bhutanese people. Bhutanese red rice is a red japonica rice. It is semi-milled—some of the reddish bran is left on the rice. Because of this, it cooks somewhat faster than an unmilled brown rice. When cooked, the rice is pale pink, soft and slightly sticky. This rice became available in the United States in the mid-1990s when Lotus Foods began importing it, and it is currently the only agricultural product imported from Bhutan. See also * Red rice References * Red rice Red rice is a variety of rice that is colored red by its anthocyanin content. It is usually eaten unpolished or partially polished, and has a red bran layer, rather than the more common pale brown. Red rice has a nutty flavor. It has the highes ... Japonica rice {{ingredient-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arborio Rice
Arborio rice is an Italian short-grain rice. It is named after the town of Arborio, in the Po Valley, which is situated in the region of Piedmont in Italy. When cooked, the rounded grains are firm, creamy and chewy compared to other varieties of rice, due to their higher amylopectin starch content. Subscription required for full access. It has a starchy taste and blends well with other flavours. Arborio rice is often used to make risotto; other suitable varieties include Carnaroli, Maratelli, Baldo, and Vialone Nano. Arborio rice is also usually used for rice pudding. Arborio is a cultivar of the Japonica group of varieties of ''Oryza sativa''. See also * Italian cuisine * Bomba rice Bomba rice ( es, arroz bomba; va, arròs bomba) is a short-grain variety of rice (''Oryza sativa'' L.), primarily cultivated in the eastern parts of Spain. It is commonly used in paella and other dishes in Valencian cuisine, and is often ref ... References Italian cuisine Japonic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Rice
Black rice, also known as purple rice, is a range of rice types of the species ''Oryza sativa'', some of which are glutinous rice. There are several varieties of black rice available today. These include Indonesian black rice, Philippine heirloom balatinaw black rice and pirurutong black glutinous rice, and Thai jasmine black rice. Black rice is known as ''chak-hao'' in Manipur, India. In Bangladesh, it is known as ''kalo dhaner chaal'' (black paddy rice) and used to make polao or rice-based desserts. The bran hull (outermost layer) of black rice contains one of the highest levels of anthocyanins found in food. The grain has a similar amount of fiber to brown rice and like brown rice, has a mild, nutty taste. Black rice has a deep black color and usually turns deep purple when cooked. Its dark purple color is primarily due to its anthocyanin content, which is higher by weight than that of other colored grains. It is suitable for creating porridge, dessert, traditional Chinese ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aromatic Rice
Aromatic rice is one of the Oryza sativa#Classification, major types of rice. It is a medium- to long-grained rice. It is known for its nut (fruit), nutty aroma and taste, which is caused by the chemical compound 2-acetyl-1-pyrroline. Varieties of aromatic rice include Ambemohar, Basmati, Jasmine rice, Jasmine, Sona Masuri, RiceTec, Texmati, Tulaipanji, Tulshimala, Wehani, Gobindobhog, Kalijira, Chinigura, Gobindobhog, Kali Mooch and wild Pecan rice. When cooked, the grains have a light and fluffy texture except for Gobindobhog rice which is sticky in texture. References Further reading * R.K. Singh, U.S. Singh and G.S. Khush (editors). (2000). ''Aromatic rices.'' New Delhi : Oxford & IBH PubGoogle Books Rice varieties {{food-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glutinous Rice
Glutinous rice (''Oryza sativa var. glutinosa''; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia. It is called glutinous ( la, glūtinōsus) in the sense of being glue-like or sticky, and not in the sense of containing gluten (which it does not). While often called ''sticky rice'', it differs from non-glutinous strains of japonica rice which also become sticky to some degree when cooked. There are numerous cultivars of glutinous rice, which include ''japonica'', ''indica'' and ''tropical japonica'' strains. History In China, glutinous rice has been grown for at least 2,000 years. However, researchers believe that glutinous rice distribution appears to have been culturally influenced and closely associated with the early southward migration and distribu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Americas
The Americas, which are sometimes collectively called America, are a landmass comprising the totality of North and South America. The Americas make up most of the land in Earth's Western Hemisphere and comprise the New World. Along with their associated islands, the Americas cover 8% of Earth's total surface area and 28.4% of its land area. The topography is dominated by the American Cordillera, a long chain of mountains that runs the length of the west coast. The flatter eastern side of the Americas is dominated by large river basins, such as the Amazon, St. Lawrence River–Great Lakes basin, Mississippi, and La Plata. Since the Americas extend from north to south, the climate and ecology vary widely, from the arctic tundra of Northern Canada, Greenland, and Alaska, to the tropical rain forests in Central America and South America. Humans first settled the Americas from Asia between 42,000 and 17,000 years ago. A second migration of Na-Dene speakers followed later ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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