Powerpoint presentation of "Rice and Other Grains" in Principles of food production (. Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner. Don't forget to follow me on twitter @joviinthecity Thank You! xoxo -Jovi

1. RICE AND OTHERRICE AND OTHER
GRAINSGRAINS

2. TYPES & CHARACTERISTICSTYPES & CHARACTERISTICS
 REGULAR MILLED WHITE RICEREGULAR MILLED WHITE RICE
 PARBOILED RICE or CONVERTEDPARBOILED RICE or CONVERTED
RICERICE
 INSTANT RICEINSTANT RICE
 BROWN RICEBROWN RICE
 SPECIALTY RICESPECIALTY RICE

3. RICE GRAINSRICE GRAINS

4. REGULAR MILLED WHITE RICEREGULAR MILLED WHITE RICE
Rice has been milled toRice has been milled to
remove the outer branremove the outer bran
coating. This processcoating. This process
removes some vitaminsremoves some vitamins
and minerals, but itand minerals, but it
produces a white lighter-produces a white lighter-
texture.texture.

5. REGULAR MILLED WHITE RICEREGULAR MILLED WHITE RICE
Short grain and medium
grain rice- have small,
round kernels that become
sticky when cooked. This is
good for rice pudding, rice
mold. Short grain is used for
regular boiled rice for making
sushi.
Long grain rice- has long
slender grains, has a fluffy
texture when cooked.
Suitable for pilaf or rice salad.

6. TYPES & CHARACTERISTICSTYPES & CHARACTERISTICS
 BROWN RICEBROWN RICE -- is the leastis the least
processed form of rice. Itprocessed form of rice. It
has the outer hull removed,has the outer hull removed,
but still retains the branbut still retains the bran
layers that give it thatlayers that give it that
characteristic tan color andcharacteristic tan color and
nut-like flavor. The outernut-like flavor. The outer
layer of the bran gives thislayer of the bran gives this
rice a chewier texture thanrice a chewier texture than
white rice.white rice.

7. TYPES & CHARACTERISTICSTYPES & CHARACTERISTICS
 Enriched rice-Enriched rice- has received a coating ofhas received a coating of
vitamins to compensate for some of the nutrientsvitamins to compensate for some of the nutrients
lost in milling.lost in milling.
 PARBOILED RICEPARBOILED RICE -- rough rice which has beenrough rice which has been
subjected to a steam or hot water treatment,subjected to a steam or hot water treatment,
dried, prior to milling; This procedure results indried, prior to milling; This procedure results in
higher vitamins and mineral content, gelatinizeshigher vitamins and mineral content, gelatinizes
the starch in the grain, and results in firmer morethe starch in the grain, and results in firmer more
separate grains. It also takes a few minutesseparate grains. It also takes a few minutes
longer to cook.longer to cook.
 INSTANT RICEINSTANT RICE –– this rice has been pre cookedthis rice has been pre cooked
and dried so that it can be prepared quickly. Itand dried so that it can be prepared quickly. It
does not hold well after cooking and the grainsdoes not hold well after cooking and the grains
quickly lose their shape and become mushy.quickly lose their shape and become mushy.

8. TYPES &TYPES &
CHARACTERISTICSCHARACTERISTICS

9. SPECIALTY RICESPECIALTY RICE
 Arborio riceArborio rice –– is one of several Italianis one of several Italian
varieties of a type of short-grain rice thatvarieties of a type of short-grain rice that
essential for making the highest qualityessential for making the highest quality
risotto.risotto.

10. SPECIALTY RICESPECIALTY RICE
 Basmati riceBasmati rice –– is anis an
extra long rice withextra long rice with
aromatic flavor whicharomatic flavor which
develops during storage.develops during storage.
Widely used in India andWidely used in India and
surrounding countries. Itsurrounding countries. It
has unique nutty flavor.has unique nutty flavor.
Use for pilaf and riceUse for pilaf and rice
salad.salad.
 Jasmine riceJasmine rice –– is ais a
long grain white rice andlong grain white rice and
soft delicately aromaticsoft delicately aromatic
from Thailand and otherfrom Thailand and other
parts of Asia. Good forparts of Asia. Good for
pilaf and rice salad.pilaf and rice salad.

11. SPECIALTY RICESPECIALTY RICE
 Glutinous riceGlutinous rice ––
is a sweet tastingis a sweet tasting
short grain riceshort grain rice
that becomesthat becomes
sticky whensticky when
cooked. Widelycooked. Widely
used in Asia forused in Asia for
desserts anddesserts and
sweets.sweets.

12. SPECIALTY RICESPECIALTY RICE
 Wehani riceWehani rice -- A short-grainA short-grain
red rice grown at 8,000 feetred rice grown at 8,000 feet
in the Himalayan Kingdomin the Himalayan Kingdom
of Bhutan, It is irrigatedof Bhutan, It is irrigated
with a 1,000-year-oldwith a 1,000-year-old
glacier rich in traceglacier rich in trace
minerals, that provides aminerals, that provides a
nutty/earthy flavor. It has anutty/earthy flavor. It has a
beautiful red russet colorbeautiful red russet color
when harvested, that turnswhen harvested, that turns
pinker when cooked; thepinker when cooked; the
cooked texture is soft. Acooked texture is soft. A
long-grain red rice is alsolong-grain red rice is also
grown.grown.

13. HANDLING AND STORAGEHANDLING AND STORAGE
WashingWashing – regular milled rice should be rinsed in– regular milled rice should be rinsed in
cold water before boiling or steaming. This removescold water before boiling or steaming. This removes
extra starch that makes rice sticky.extra starch that makes rice sticky.
Do not buy low grade rice, which tends to be dirty orDo not buy low grade rice, which tends to be dirty or
rice that has been coated with talc.rice that has been coated with talc.
Rice cooked by the pilaf method does not need to beRice cooked by the pilaf method does not need to be
washed (unless it is dirty), because the fat coatingwashed (unless it is dirty), because the fat coating
each kernel helps keep the grains separate andeach kernel helps keep the grains separate and
reduces stickiness.reduces stickiness.
Converted rice or instant rice do not need to beConverted rice or instant rice do not need to be
washed.washed.
StoringStoring –– keep raw rice at room temperature in a drykeep raw rice at room temperature in a dry
place and in tightly sealed container to keep outplace and in tightly sealed container to keep out
moisture and insects. White rice will keep for manymoisture and insects. White rice will keep for many
months, brown rice is somewhat more perishable.months, brown rice is somewhat more perishable.

14. OTHER GRAINSOTHER GRAINS
 Wild RiceWild Rice
 BarleyBarley
 WheatWheat
 RyeRye
 OatmealOatmeal
 CornCorn

15. SPECIALTY RICESPECIALTY RICE
 Wild riceWild rice – not– not
technically a rice,technically a rice,
but an aquaticbut an aquatic
grass. Becausegrass. Because
of its uniqueof its unique
nutty flavor, itsnutty flavor, its
scarcity and itsscarcity and its
high price, it ishigh price, it is
considered aconsidered a
luxury food.luxury food.

16. BARLEYBARLEY

17. BARLEYBARLEY
 BarleyBarley –– part of a grasspart of a grass
family, one of the mostfamily, one of the most
popular cereal crops. Becausepopular cereal crops. Because
barley is a whole-grain food,barley is a whole-grain food,
consumption provides severalconsumption provides several
health benefits. It is high inhealth benefits. It is high in
soluble fibersoluble fiber and can reduceand can reduce
blood cholesterol and bloodblood cholesterol and blood
glucose levels. Barley is alsoglucose levels. Barley is also
low in fat. Used to makelow in fat. Used to make
beer, whisky and barleybeer, whisky and barley
water.water.

18. BARLEYBARLEY
 Pearl barleyPearl barley --
hulled andhulled and
polished barleypolished barley
grains mostlygrains mostly
added to soups,added to soups,
casseroles, andcasseroles, and
also used as aalso used as a
salad, Or as asalad, Or as a
starch such asstarch such as
risoni.risoni.

19. BARLEYBARLEY
Barley flakesBarley flakes - also- also
known as rolledknown as rolled
barley. Use as abarley. Use as a
cereal, in baked goodscereal, in baked goods
or as a thickener inor as a thickener in
soups and stews.soups and stews.
Barley flourBarley flour –– finelyfinely
ground, hulled withground, hulled with
low gluten. Mix withlow gluten. Mix with
other gluten flours forother gluten flours for
baking. Also used as abaking. Also used as a
thickener.thickener.

20. WHEATWHEAT

21. WHEATWHEAT
Wheat – cultivated grass, wheat
grain, is a staple food used to
make flour for leavened, flat and
steamed bread, cookies, cakes,
pasta, juice, noodles and
couscous, and for fermentation to
make beer, alcohol, vodka or
biofuel.
Whole wheat – also known as
wheat berries. Maybe cooked to
use in salads; do not add salt
while cooking. They are generally
cook by boiling, simmering, but
cooking time can be several
hours. To reduce cooking time,
soaking overnight will reduce
cooking time to about 1 hour.

22. Cracked wheatCracked wheat -- wheatwheat
product made from wholeproduct made from whole
raw wheat kernels which areraw wheat kernels which are
crushed or cut into smallercrushed or cut into smaller
pieces. There are a largepieces. There are a large
number of uses for crackednumber of uses for cracked
wheat, and the food makeswheat, and the food makes
a popular dietarya popular dietary
supplement in manysupplement in many
cultures.cultures.
BulgurBulgur –– wheat grains thatwheat grains that
has been partially cooked,has been partially cooked,
before cracking, then dried.before cracking, then dried.
Popular in middle EasternPopular in middle Eastern
cuisine, especiallycuisine, especially
vegetarian dishes such asvegetarian dishes such as
tabbouleh.tabbouleh.
WHEATWHEAT

23. WHEATWHEAT
 SpelSpeltt – grain under the– grain under the
wheat family. Harder inwheat family. Harder in
outer shell than wheat,outer shell than wheat,
Spelt has a delicious andSpelt has a delicious and
characteristic nutty tastecharacteristic nutty taste
that is unlike the more mildthat is unlike the more mild
flavor of wheat.flavor of wheat.
 KashaKasha – a roasted– a roasted
buckwheat. Popular inbuckwheat. Popular in
Russia, it is nutty with aRussia, it is nutty with a
slightly grassy flavor andslightly grassy flavor and
chewy texture.chewy texture.

24. CouscousCouscous – it is made from– it is made from
wheat and is sort of awheat and is sort of a
granular pasta. It Is cookedgranular pasta. It Is cooked
by soaking and thenby soaking and then
steaming, using a fairlysteaming, using a fairly
time consuming process.time consuming process.
Instant CouscousInstant Couscous – is– is
prepared simply by add theprepared simply by add the
dry product to hot or boilingdry product to hot or boiling
water or stocks and lettingwater or stocks and letting
it stand for 5 minutes.it stand for 5 minutes.
widely used in middlewidely used in middle
eastern countries, and veryeastern countries, and very
popular in Algeria, Morroco,popular in Algeria, Morroco,
and Tunisia.and Tunisia.

25.  MilletMillet - is a collective term for- is a collective term for
a variety of grasses thata variety of grasses that
produce small, rounded seedsproduce small, rounded seeds
that are harvested for food.that are harvested for food.
These grasses are also calledThese grasses are also called
the millets, and there are fivethe millets, and there are five
varieties in commercialvarieties in commercial
production: browntop, foxtail,production: browntop, foxtail,
pearl, proso, and barnyard.pearl, proso, and barnyard.
Millet originated in Africa,Millet originated in Africa,
where it still forms a crucialwhere it still forms a crucial
staple today. Widely used asstaple today. Widely used as
bridseed. It has a nutty polentabridseed. It has a nutty polenta
like flavour and when toasted,like flavour and when toasted,
the fragrance of roasted corn.the fragrance of roasted corn.

26.  QuinoaQuinoa - is a protein- is a protein
rich ancient grain whichrich ancient grain which
originates from theoriginates from the
andes. It is beingandes. It is being
hailed as the superhailed as the super
grain of the future.grain of the future.
Rinse before cooking toRinse before cooking to
remove the bitterremove the bitter
flavor and cook as youflavor and cook as you
would to rice.would to rice.

27. SemolinaSemolina – ground endosperm of hard– ground endosperm of hard
durum wheat, the wheat of choice to makedurum wheat, the wheat of choice to make
pasta. Also used to make indian dosas.pasta. Also used to make indian dosas.
Good for baking, desserts and pasta.Good for baking, desserts and pasta.
WHEATWHEAT

28. WHEATWHEAT

29. AmaranthAmaranth -is an herbal plant.-is an herbal plant.
Amaranth grain has high fiber,Amaranth grain has high fiber,
calcium, and iron content. It hascalcium, and iron content. It has
a relatively high concentration ofa relatively high concentration of
other vitamins as well, includingother vitamins as well, including
magnesium, phosphorus,magnesium, phosphorus,
copper, and manganese, and acopper, and manganese, and a
nearly complete set of aminonearly complete set of amino
acids, which you won’t find inacids, which you won’t find in
many other grains. The leavesmany other grains. The leaves
of amaranth are a good sourceof amaranth are a good source
of nutrition as well, with highof nutrition as well, with high
concentrations of vitamins A,concentrations of vitamins A,
B6, and C; riboflavin; and folate.B6, and C; riboflavin; and folate.
Minerals found in amaranthMinerals found in amaranth
greens include calcium, iron,greens include calcium, iron,
magnesium, phosphorous,magnesium, phosphorous,
potassium, zinc, copper, andpotassium, zinc, copper, and
manganese.manganese.

30. OATSOATS

31. OATSOATS
Oats – cereal
plants from a
grass family. the
untreated, hulled
oats, with a
minimal amount
of outer chaff or
hull removed.
Very nutritious,
soaking overnight
shortens the
cooking time.
Rolled oats –
steamed and
flattened oats.
Use in biscuit,
muesli, bread and
meatloaves.

32. RYERYE
 RyeRye – is a cereal– is a cereal
grass cultivated forgrass cultivated for
its grains, widelyits grains, widely
used to makeused to make
breads. Containingbreads. Containing
less gluten thanless gluten than
wheat, it makes awheat, it makes a
robust loaf whichrobust loaf which
takes longer totakes longer to
digest. Also used todigest. Also used to
make pumpernickelmake pumpernickel
and crisp bread.and crisp bread.

33. RYERYE

34. CORNCORN

35. CORNCORN

36. CORNCORN
Polenta – is a
grainy flour made
from yellow or
white corn.
Cornmeal – also
known as maize
meal. Coarser than
polenta, may be
reconstituted with
water and made
into porridge.

37. CORNCORN

38. Blue cornmealBlue cornmeal - is made from ground whole- is made from ground whole
blue corn. Blue Corn (also called Hopi Corn), hasblue corn. Blue Corn (also called Hopi Corn), has
a sweet, intense flavor and a hearty, fine texture.a sweet, intense flavor and a hearty, fine texture.
Blue Cornmeal is made from ground Whole BlueBlue Cornmeal is made from ground Whole Blue
Corn.Corn.
Use it as an ingredient in corn bread, tortillas andUse it as an ingredient in corn bread, tortillas and
porridge. It works also blended with otherporridge. It works also blended with other
cornmeals or flours for baking. Blue corn containscornmeals or flours for baking. Blue corn contains
twenty percent more protein than white or yellowtwenty percent more protein than white or yellow
corn.corn.
Yellow CornmealYellow Cornmeal –– made from yellow cornmade from yellow corn
kernels. Used for corn bread, tacos and otherkernels. Used for corn bread, tacos and other
bread products.bread products.
White CornmealWhite Cornmeal – made from white corn– made from white corn
kernels. Can be used in breads and muffins.kernels. Can be used in breads and muffins.
CORNCORN

39. HominyHominy - refers to corn without the germ. It is- refers to corn without the germ. It is
served both whole or ground. Hominy is boiledserved both whole or ground. Hominy is boiled
until cooked and served as either a cereal or asuntil cooked and served as either a cereal or as
a vegetable. Hominy may also be pressed intoa vegetable. Hominy may also be pressed into
patties and fried. This dish is especially popularpatties and fried. This dish is especially popular
in the southern United States. Samp is anotherin the southern United States. Samp is another
name for coarse hominy. Hominy ground intoname for coarse hominy. Hominy ground into
small grains is sometimes called "small grains is sometimes called "hominy gritshominy grits."."
Hominy is typically made by soaking corn in lyeHominy is typically made by soaking corn in lye
to loosen the outer shells, which float to theto loosen the outer shells, which float to the
top, where they can be skimmed off. Then, thetop, where they can be skimmed off. Then, the
corn is soaked in several changes of fresh watercorn is soaked in several changes of fresh water
to leach out the lye, and allowed to dry.to leach out the lye, and allowed to dry.
CORNCORN

40. The end!The end!
 Disclaimer: I do not own the rights norDisclaimer: I do not own the rights nor
property of this powerpoint presentation.property of this powerpoint presentation.
All rights reserved to the owner.All rights reserved to the owner.
 Don't forget to follow me on twitterDon't forget to follow me on twitter
@joviinthecity@joviinthecity
 Thank You!Thank You!