Rice has infinite possibilities.
Rice: over 5000
years of history
Part of the Gramineae (grass) family, rice (oryza sativa) is the
most consumed whole grain cereal in the world, its history dating
back over 5000 years.
First grown in China, this tiny “grain of life” soon became a
staple food in Southern Asia and the Orient. Today, there are
thousands of varieties of rice that grow on every continent except
Antarctica.
Examples ? Wild rice in Canada, Basmati rice in India and Pakistan,
Thai rice in Thailand, and so on. Over the centuries, this
inexpensive grain traveled well and soon became popular in Europe
and America.
Today it can be said that rice is now part of world cuisine!
Is rice
nutricious?
Rice is an excellent source of magnesium, niacin, vitamin B6,
thiamine, phosphorous, zinc and copper.
However, the more transformations rice goes through, the more
expensive it becomes.
Conversely, the less rice is transformed, the more it conserves its
nutrients. Therefore, brown rice is more nutritious than any
variety of white rice because the only part removed from brown rice
is its inedible outer shell.
All methods
of rice 
Rice, truly indispensable! Ideal accompaniment to meat, fowl and
fish, rice goes into the composition of innumerable dishes.
Just think of Spanish paella (Calasparra rice), Italian risotto
(Arborio or Carnaroli rice), Lousiana jambalaya (wild pecan rice),
Cantonese rice, only to name a few.
Rice can also be used as a pie crust for quiche, as the basic
ingredient in cold salads and is easy to add to soups. Want more?
Rice can also be used to make a number of desserts!
Recipe ideas
White rice, sticky or sweet, pilaf or Cantonese, curry or saffron,
in salads or in desserts, here are a few recipes that may inspire
you. Bon appétit!
 Vegetable Risotto |
 Risotto Forestier with Pancetta |
 Fresh Market Vegetable Pilaf |
 Mexican Rice |
 Rice Salad and shrimp |
 Spontaneous Rice Pudding |
|
More articles to discover...
Conférence des nations unies sur le commerce et le développement. Riz. [Consulted on February 14th, 2010] www.unctad.org
EXTENSO, le portail d’information de NUTRIUM Les riz sont-ils tous équivalents? [Consulted on February 14th, 2010]
Encyclopedia Britannica. Rice. Britannica.com [Consulted on February 14th, 2010]. www.britannica.com