All about rice

What is rice?

Next to wheat and rye, rice is the world's most important cereal, feeding almost half the population. It is known throughout the world and has been a staple food for several millennia. It is readily available, does not cost much and is an important source of energy. There are around 10 000 varieties of sown rice in the world.

History of rice

According to new data, rice was domesticated between 8200 and 13 500 years ago in China. This data is consistent with archaeological findings which show that rice was cultivated in China's Yangtze River valley between 8,000 and 9,000 years ago.

Rice cultivation

Rice cultivation is generally very demanding. All work in the rice fields is mostly done by hand, all day long. It is usually harvested once a year, in October, depending on the area and the climate ( in some places it is harvested twice a year).

Types of rice

Jasmine rice

This rice is native to Thailand and is very popular for its floral taste and aroma. It is also often called fragnant/scented rice. Jasmine rice is similar to Basmati rice but is stickier. It is suitable for dishes with sauce. Because of its floral taste and aroma, it is good to combine with neutral meats such as chicken and turkey, and is also excellent with vegetables.

Red rice

Native to Thailand but also grown in France. It is an unhusked short grain rice full of fibre and vitamins. It is dark brown in colour and has a pleasant nutty aroma. Even after cooking it is harder to the bite and for this reason it is often used mainly in combination with jasmine rice. A ratio of one hundred and fifty grams of red rice per kilogram of jasmine rice is used.

Basmati rice

One of the most popular rice which is also often called the queen of rice. Its unique aroma and taste is reminiscent of nuts. It is grown in India and Pakistan in areas where the fields are irrigated with water from glaciers. It has longer grains than jasmine rice and does not stick. It is excellent with fried meat, but also with roasted or grilled delicacies. It is suitable as a side dish for all dishes that can do without sauce.

Sticky rice

Sticky rice is a raw grain rice that is grown mainly in Southeast and East Asia. It is characterised by its distinctive flavour and high stickiness when cooked. This rice is particularly suitable for making sweet dishes and is therefore also sometimes referred to as sweet rice. A variant of this rice is black glutinous rice. 

How to prepare the rice correctly

In our conditions, a good quality rice cooker is definitely recommended. Most machines can cook the rice properly and keep it warm afterwards. The key is to rinse the rice several times and then add the right amount of water. For one part Jasmine rice, 1 and 1.2 parts water. Basmati needs a little more water, 1 part rice and 1.5 parts water. In Asia, rice is usually cooked without salt.

Health benefits of rice

Rice contains many substances that are beneficial to our health. It does not contain cholesterol, is not fatty or calorific. Brown/whole grain rice contains the most minerals, vitamins and the highest nutrient content. Rice does not contain gluten.

Where to buy and our Tip:

Jasmine and Basmati rice is unmatched by any other rice in taste. Whole grain versions are the healthiest. You will find a full range of quality rice in our E-Shop.