On food and cooking the science and lore of the kitchen ( PDFDrive ) 902

Thanks to the oil in its bran and germ, it’s more susceptible to staling than polished rice, and is best stored in the refrigerator.. Parboiled or Converted Rice For more than 2,000 year

has a chewy texture and a rich aroma, often described as nutty Thanks to the oil in its bran and germ, it’s more susceptible to staling than polished rice, and is best stored in the refrigerator

Parboiled or Converted Rice For more than

2,000 years, rice producers in India and Pakistan have parboiled nonaromatic varieties before they remove the hull and mill them to white rice They steep the freshly harvested grain in water, boil or steam it, and then dry it again before hulling and milling This precooking brings several advantages It improves the nutritional quality of the milled grain by causing vitamins in the bran and germ to diffuse into the endosperm, and causing the aleurone layer to adhere to the grain Precooking the starch also hardens the grain and makes its surface less sticky, so when cooked again, parboiled rice produces separate firm intact grains Parboiled rice also

has a distinctive nutty flavor; the soaking activates enzymes that generate sugars and amino acids that then participate in browning reactions during drying; and partial breakdown of lignin in the attached hull provides vanillin and related compounds Parboiled rice takes longer to cook than ordinary white rice, a third to half again the time, and its texture is so firm that it can seem coarse

Different forms of rice Brown rice includes the outer fruit and seed coats that make up the bran, and the embryo and oil-and enzyme-rich aleurone layer Polished rice is the central mass of endosperm cells, freed from all other parts of the grain; it’s mainly starch and protein Wild rice is the whole grain of a