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Rice- All over the World

    • In many cultures, rice means “life”. Perhaps that’s why it has been a staple of substantial importance for centuries. Nearly half the world’s  6.6 billion population eat rice as part of their staple diet and the demand is expected to grow by 50 percent in 2030.  Rice provides 20 percent of the world’s dietary energy supply.


    • Methods of growing differ greatly in different localities, but in most Asian countries the traditional hand methods of cultivating and harvesting rice are still practiced. In general, activities related to planting, weeding, harvesting, processing, management and the preservation of seeds are usually the domain of women.


    • Rice forms an integral part of the culinary traditions of many different cultures. Many countries have signature rice recipes, such as sushi, fried rice, curry, paella, risotto, pancit, and beans with rice. There are also many sweets and candies made from rice.


    • Converted rice is actually parboiled rice; Parboiling is a process applied to rice to preserve some of the nutrients contained in the outer grain layers, which are normally lost during polishing (the bran and aleurone layers). After a short hot steam treatment part of the nutrients diffuse into the starchy endosperm, thus enhancing the nutritive qualities of the rice.