Rice(Part 2)

" In this part, we discuss the catagories, types and varieties of rice followed by its medicinal properties. Lets get deeper to know rice and what more it has to offer ."

After a long travel, across the globe and covering almost every place where humans have settled, many sub species of rice have been developed. These varieties have been classified to understand them better and clear. These classifications are made on the basis of size, thickness, stickiness, colour, aroma and flavour. There are over 1,36,000 varieties of rice which are created through cultivation and wild growth. The genes of these species are stored in the International Rice Gene Bank. Despite of such an enormous spread in varieties, the most commonly cultivated and consumed sub species of rice by humans is Orzya Sativa or Asian Rice. This sub specie has over 40,000 varieties of rice which are divided in two main classifications: Long grain rice(Indica) and Short grain rice(Japonica), and between these two varieties, lies Medium grain rice.

Indica is a slender kernel being 4 times longer than its width. These grains stay separate on cooking due to the amylose present in it. Medium grain rice has a shorter and wider kernel which becomes semi-sticky when cooked but still stays firm and fluffy. Japonica rice kernels are only twice as long as their width and turn to be a highly sticky cooked rice due to the amylopectin present in it.

Wild rice is appropriately distinguished to be another sub specie of rice as it is not directly related to Asian rice. It is cultivated in shallow eaters and slow flowing streams of Canada and North America. Wild rice has a tender grain with high protein and fibre with a low estimated Glycemic Index(GI). Wild riuce is used in side dishes, soups, salads, etc. eg. Wild rice & turmeric broth soup, wild rice salad, creamy chicken & wild rice soup are some popular dishes consumed. These pictures represent raw and uncooked wild rice.

(*Glycemic Index- A value used to measure how much specific food increases blood sugar level.)

Indica, Japonica and Medium grained rice include different varieties, some are mentioned below:

Indica

Basmati: This long grain rice is traditionally cultivated on the foothills of the Himalayas. It has a dominant place and a grand image in the Indian and Pakistani cuisine, commonly used in pilafs, biryanis and as a side dish for curries. Basmati has a nutty flavour, floral aroma and it expands upto thrice its uncooked length. It stays fluffy and non-sticky with a floral and fresh aroma. Basmati rice is available in polished i.e. white rice form and even as brown rice.

Jasmine: Jasmine rice is originated in Thailand and is used in oriental cuisine mainly. Jasmine rice has slightly shorter grains than that of basmati rice and has a jasmine aroma but has a similar nutty flavour to basmati. It gives a fluffy, sorted and aromatic product upon cooking. Due to its similarities with basmati, both jasmine and basmati are used interchangeably in recipes. Jasmine rice is available as white and brown rice, both forms are famously used as sides for fish, meats, sometimes even stir-fries.

(This picture shows the similarity and difference between jasmine and basmati rice)

Red Cargo: This Thai-originated rice is sold in markets with its bran intact. It is characterized by a reddish brown hue, nutty flavour and a chewy texture. Red cargo rice is more nutritive than white rice. Red cargo is paired with Thai curries and stir-fries.

Wehani: A Basmati variant invented and trademarked by a family farm in California. It has similar qualities of a regular Indian Basmati. What makes it different is its nuttiness significantly similar to hot roasted peanuts.

Similarly, another variant of basmati, which comes from the U.S.A., is named ‘Texmati’.

Indrayani: It is a long grain rice, high in amylose and hence turns out to be sticky, clumpy and slightly mushy after cooking. It is a famous local replacement of varieties like arborio, carnoroli, etc. in dishes like risotto, thai curries, locally preferred to make khichdi, pulao, kheer, etc.

Ponni: A rice breed created by the Tamil Nadu Agricultural University in 1986. Ponni which implies ‘Gold’ in tamil, is cultivated in Tamil Nadu. It is high in fiber, gluten-free and has a low glycemic index. It can be cultivated in any land with good quality water but best grown in Kaveri waters.

Medium grain rice

Calrose: Carrying the characteristics of a medium grain rice, this California originated variety is useful in oriental and European cuisines. It is used in sushi, stews, risottos, etc. as it gives a sticky but firm texture along with a neutral flavour, required by the dish. It is also labelled as sushi rice in the U.S. due to its sticky texture. It adds body to a dish and also builds the main body of a dish when topped with vegetables or protein. Calrose rice is also available as white and brown rice. These pictures show raw and cooked calrose rice.

Arborio: Popular Italian rice variety with short, stubby, oval and pearl white grains. After cooking, it gives a creamy texture due to the high amount of amylopectin present with a little bite as the grains stay a little firm even after cooking. It is primarily used in making the Italian classic- Risotto and other rice puddings. Superfino is a superior type of arborio with a larger grain, it is popularly used in the US. Available in regular white rice grains and brown grains. These pictures show raw and cooked arborio rice.

Rosematta: Medium grained red rice with robust earthy flavours originating from India. It is used in the Indian cuisine just like regular rice- in curries, stews, meat dishes, etc.

Kalijira: Though being a medium grain category rice, it possesses similar characteristics to that of Basmati rice-nutty flavour, floral aroma, expands thrice in length. This Bengal native is hence nicknamed as ‘Baby Basmati’.

Carolino: Portugese variety if medium grained rice. Classic portugese food combinations like rice and tomato based or seafood based dishes are cooked using carolino. It is a suitable substitute of arborio.

Carnoroli: Offspring of Italy, sibling of arborio, another rice variety meant to be used in risottos. It has the same creamy, firm yet tender texture like arborio. Carnoroli just adds upto the options of rice that can be used in the classic Italian preparation and many similar dishes.

Vialone Nano: It is another addition to the spectrum of Italian rice varieties. Being obvious by its Italian origin, it is a big part of Italian cuisine, like arborio and carnoroli. This variety is protected by the EU to keep the authenticity of Vialone Nano by allowing its cultivation only in Verona, Italy-its origin. Vialone Nano, on being cooked, gives the signature creamy and tender texture, but absorbs more water compared to earlier mentioned similar varieties.

Purple Thai Rice: It gives a chewy texture with a neutral flavour. Due to its neutral flavour, it is more versatile, as it can comfortably be used in sweet or savoury food dishes. Purple Thai Rice is highly used in Thai and Vietnamese sweet dishes. These pictures show raw and cooked purple thai rice.

Black Rice: A.K.A. ‘Forbidden rice’ is a medium size grain which are non-glutinous. It is high in protein and iron, making it healthier. These qualities made it forbidden for the subjects of China, as it was reserved for a Chinese emperor’s health and longevity. Black rice is always available as a whole grain and also offers many varieties which are glutinous. Black rice is commonly mistaken as wild rice, less known of the simple difference that black rice falls under the orzya sativa species whereas wild rice does not. It has a nutty, earthy flavour and a slightly sweet taste. Black rice gets its deep purple hue from the pigment anthocyanin, which is present in blueberries, blackberries, etc. Black rice absorbs high moisture and takes almost an hour to cook. These pictures show raw and cooked black rice.

Sona Masuri: It Is a light-weight medium grain rice, which is less starchy and easy on the guts. Sona Masuri Is a combination of two species- Sona and Masuri, grown in southern states of India like Andhra Pradesh and Tamil Nadu. It is also available in Canada, Australia, Malaysia and Middle Eastern countries. Sona Masuri is mainly used in South Indian cuisine like porridge, Pongal, biryani, etc. It gives a tender and soft texture along with a tinge of sweetness.

Samba: Samba rice comes with shorter grains than basmati and is another variety ideal for biryani. It has a firm and less fluffy grain compared to basmati, after cooking; this is due to its fibrous nature. Samba is known for its corny flavour and health benefits, it is suitable for all age groups and is fed to new born babies and breastfeeding women. It is effective in preventing colon cancer as well. Coming to its origin, Samba is cultivated in Tamil Nadu state in its Samba season- August to January. It takes a longer duration to reach harvest point compared to other rice varieties. It has many types like:

Seeraga samba rice being the most expensive and has the biggest grain of all types of samba rice;

Mapillai samba a.k.a. Bridegroom rice is a red type of samba, it is named Bridegroom due to the ancient tradition of new grooms participating in sports to show their physical capabilities, they would prepare by consuming Mapillai samba to loose their weight and stay nourished;

Navara and Poongar are other types which are red hued as well, Navara is mainly consumed in puffed form and has religious significance as well,

Poongar which can be grown in all types of soil and three times in a year, is prescribed for lactating women and pregnant women who are about to give birth and is suitable for diabetics, it is consumed in the form of steamed rice, aval(puff cereal) and ground flour.

Short grain rice

Uruchimai: It is a Japanese variety of short grain rice. Its grains are short and plump with a unique stickiness, on being cooked this stickiness is the main texture of the rice. Compared to the other varieties, it absorbs more moisture and has a high content of amylopectin, making comparatively stickier than any other rice.

Calrose and Uruchimai are similar varieties and sometimes even used as a substitute to each other.(The similarity between calrose and uruchimai is shown in this picture). It must not be confused with Mochigome(Japanese Glutinous Rice) and cannot be used interchangeably despite the similarities, as mochigome has a sweet taste making it unsuitable for sushi, plain rice, etc. Uruchimai is a big part of the staple food of Japan. It is used to make rice balls, sushi and also served as sticky rice. These pictures show raw and cooked uruchimai rice.

Japanese Glutinous Rice: This popular variety of japonica goes by many names like Sticky rice, Sweet rice, Waxy rice, Mochigome and Mochi rice. It is one of the most commonly found glutinous rice varieties in America. This rice is oval, opaque, short and round in appearance giving out a sticky and chewy texture with a sweet taste. It is used to make Japanese sweet treats and famously mochi.

Valencia: It gets its name from its place of origin i.e. Valencia, Spain. It has three subtypes: Bomba, Bahia and Senia. Valencia absorbs a lot of liquid and expands widthwise being separate and firm when cooked.

Bomba is the gold standard subtype followed by Bahia and Senia. Bomba is highly priced due to its flavour and texture after being cooked, which is firm from outside but creamy and juicy inside. The name Bomba comes from the shape of rice after being cooked, which is round as it expands in width and appears like tiny bombs.

Bahia and Senia are comparatively low priced, hence, highly cultivated and sold. Senia is smooth and creamy in texture. Valencia is referred to as the rice varieties cultivated in the Valencian region of Spain.

There are some varieties which fall under two or more categories or sometimes cannot be differentiated, they are mentioned below:

Red Rice: It has many varieties, among which some fall under medium grain category and some fall under long grain category. There are many varieties to exemplify that, like two popular varieties- ‘Red Cargo rice’, which as mentioned before is a long grain rice, whereas ‘Bhutanese Red rice a.k.a Itshum’

is another variety which is a medium grained rice, eaten semi-milled and turns slightly sticky when cooked. Red rice gets its colour by the anthocyanin pigment. It has a red husk in place of the ordinary brown husk and consumed partially or fully hulled. Red rice is noted to have the highest nutrition of all the rice varieties eaten with their germ intact. These pictures show raw and cooked bhutanese red rice.

Rice Blends: It is a mix that has several varieties of rice from different categories mixed up in a proportion. It serves the purpose of providing more nutrition, texture, taste, colour and creativeness in the kitchen. Long grain brown rice, wild rice, red rice and black rice are together a commonly consumed mix and known as wild rice blend by Lundberg.

Mogra mini: A.k.a. ‘Kinki rice’ which means tiny grains is an affordable variety for biryani and pulao as it is fluffy on being cooked and has broken grains. The size of these broken grains is 60% of the original grain size.

Rice does not have its versatility limited only to cooking, it also contributes in medicine.

Allopathy says, rice is made up of carbohydrates, proteins and water. Its composition excludes sugar and fat. 80% of rice is carbs-mainly long chains of amylose and amylopectin; after cooking, 70% is of its total weight is made of water. The amount of amylose and amylopectin vary in different varieties of rice. Any variety which is fluffy and separate on cooking is high in amylose and a variety with a sticky texture on cooking is high in amylopectin, eg. Basmati is high in amylose and Uruchimai is high in amylopectin. The human body takes longer to digest amylose compared to amylopectin, hence it is hard on the intestines. Whereas, quick digestion can lead to unhealthy increase in blood sugar levels making sticky or glutinous rice unsuitable for diabetic patients.

White rice and brown rice too have differences in medicinal benefits. Brown rice is more nutritious and fibrous compared to white rice, as brown rice comes with bran and gem or only germ, both layers contain insoluble fibres which contribute in lowering the bad cholesterol levels, reducing cardio-diseases and weight reduction. These insoluble fibres promote improvised bowel movements, prevents haemorrhoids; being gluten-free, it is suitable for patients of celiac diseases(a condition where a person is unable to digest any grains and has difficulty in gaining needed nutrition) This bran layer of brown rice controls diabetes in counter to white rice which spikes blood sugar levels and can increase risks of diabetes if consumed highly, as it contains phenolics(antioxidants that occur in plants) like ‘Ferulic acid’ and ‘Lighan’ in its bran layer. The former reduces the risk of cancer by keeping free radicals from damaging cells, reduces diabetes risk and gives anti-microbial as well as anti-inflammatory effects; the latter decreases cardio-diseases, menopausal effects, osteoporosis and breast cancer.

In contrast with advantages, there are risks too, if consumed in a higher amount frequently. As white rice has a high glycemic index, it can endanger a rice consumer with type 2 diabetes. Rice contains heavy metals like cadmium, chromium, lead, nickel and arsenic, these metals can accumulate in the body over time. This is prevented by antinutrients present in the rice, till some extent. But on the other side, these antinutrients like ‘Phytic acid’ prevents the body from absorbing necessary metals like iron and zinc. This effect can be reduced by soaking, sprouting and fermenting the rice grains before cooking.

Culturally, sees rice as a cultural symbol for fertility, health and wealth in Bharat as well as many other countries. Rice is throwed at newlyweds as wishes for fertility and prosperity, powdered and coloured to make mandalas in far east. Rice is close to worshipping rituals as earth was caused to give birth to rice by Lord Vishnu, Lord Indra taught the people to raise it.

Ayurveda describes shali i.e. rice thoroughly by mentioning its:

Rasa(taste): Sweet

Virya(potency): Cooling

Vipaka(post digestive effect): Sweet

Guna(characteristics): Nourishing, strength promoting, unctuous(oily).

Dosha Karma(actions of doshas): Balances vata and pitta but increases kapha. (But old rice does not increases kapha).

It is mentioned that white rice is easy to digest but brown rice is easier and lighter comparatively. White basmati rice is also sattvic(pure) and balances the three doshas, builds body tissue and very high in prana(vital life energy). Ayurveda recommends to store rice and drying roasting before consuming it, as old rice is lighter to digest if the consumer’s digestion agni is not strong enough. In Ayurveda, certain ways of rice consumption are recommended, like, rice should be soaked one hour prior before cooking, parboiled, instant or pre-cooked rice should be avoided as it has less nutrition and prana, rice creates excess mucus which is not considered ideal for kapha. To balance the effects of rice on the three doshas, following methods are adopted:

Vata: Rice is cooked with plenty of water and with a dash of ghee.

Pitta: Rice is consumed as desserts made of rice and milk which gives a counter cooling effect.

Kapha: The imbalance of kapha is prevented by mainly cutting down on rice consumption and if consuming any portion of rice, then it is suggested to dry roast the rice before cooking.

Also, it is recommended to add salt after the rice is cooked as salt affects the agni of rice and the temperature of the cooking process. It is not advised to add cold water too cooked ricve as again, it destroys the agni and causes digestion problems. Ayurveda suggest to eat rice several times a week but not daily, as it can be a little heavy. In replacement, millets, barley, couscous, quinoa and amaranth can be consumed.

(* Old rice- Minimum one year maturity after harvest to maximum two year harvest and light to digest; New rice-Freshly harvested and heavy to digest)

In Ayurveda, rice exists in types like:

Shashtika shali: Shashtika stands for 60 and shali stands for rice. This variety of rice is harvested in 60 days. It is vatahara i.e useful in treating vata imbalance and its consequences such as neuralgia(pain caused by damaged or irritated nerves), paralysis, constipation, bloating, etc. It balances all three doshas and is pathya i.e. conducive, shramahara- relieves tiredness and fatigue, improves shukra dhatu(male and female reproductive health), relieves asthama and other respiratory problems, cough, cold, krichra- dysuria(discomfort or pain while urinating), kshtakshaya- chest injury, pththis(pulmonary tuberculosis).

Maha Shali Vrihi: It is an ideal food for children, elders, women. It purifies blood, useful in treating all disease related to stomach i.e. in ‘jathara khsobha’ and in ‘jeerna jwara’- end stage of fever, it can be described as swadu- sweet but converts after digestion and can balance all three doshas.

Patnga shali: It resembles a grasshopper or locust. Its rasa is sweet, guna is light for digesting(laghuh), virya is sweet and karma is sanjivano i.e. life giving, balaprado(promotes strength). Its action on tridoshas: if consumed with ghee, it controls all the doshas.

Krishna Shali: It covers the black varieties of rice. Its rasa and vipaka(post digestive effect) is Madhura, guna is picchilah(slimy/sticky), karma- bestows shukra, beauty, skin colour and physical strength. It increases pitta.

Getting through the types of rice, here is a glimpse of the qualities of cooked rice or ’Shaliannam’:

It is a balancer of kapha and vata, reduces pitta as it is sweetish in taste. Shali Anna enhances beauty, shukra and mahateja(glow of aura). Speaking of intellect, cooked rice is a beneficial to increase mental strength(satva) and intellect(budhi).

Knowing about the types of rice and its qualities when cooked and in its raw form, there are some standard rice dishes that are also used as medicines in ayurveda, they are mentioned below:

Kitchari: This staple comforting dish of Bharat, now announced the national dish, is made with old rice and split pulses. It is comforting and useful in treatment of fever and stomach disorder.

Kanji: A.K.A. rice gruel is mixed with ghee or butter and prescribed to pregnant women for its cooling anabolic properties as it nourishes the mother and promotes proper growth of the fetus.

Tandulodaka: It is the water collected after washing already cleaned rice. It is prescribed for treating bleeding disorders during menstrual cycles and menopause as well as leukorrhea(flow whitish, yellowish or green vaginal discharge which is otherwise normal than in case of an infection).

" Sliding to the end of this article, I hope it has brought forward some part from the unknown vast area of this vein of food. To get enlightened more on many such veins of food, keep connected to read."