1 / 18

Rice

Rice. Intro to Foods and Nutrition. White Rice. White starchy ENDOSPERM of rice kernel. The Bran and Germ have been removed. . Brown Rice. The HULL (outside of the bran) has been removed. Brown rice contains bran, endosperm and germ.

fausta
Download Presentation

Rice

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript


  1. Rice Intro to Foods and Nutrition

  2. White Rice • White starchy ENDOSPERM of rice kernel. • The Bran and Germ have been removed.

  3. Brown Rice • The HULL (outside of the bran) has been removed. Brown rice contains bran, endosperm and germ. • High in FIBER, nutty flavor and takes longer to cook.

  4. Classifications of Rice: • Long grain: Dry and fluffy, best for side dishes • Short grain: Small and sticky, best for sushi, rice puddings and risotto

  5. Types • Converted or Parboiled – Increases nutritional value and shelf life. Process is to steep, steam, then dry to force nutrients to inner parts of grain. • Instant or Precooked- Precooked and dried before packaging. Example: Minute Rice. • Wild Rice – Really a seed of grass from marshes. Nut like flavor takes a long time to cook. Difficult to harvest so it’s very expensive.

  6. Shelf life of Rice • White rice – 1 year • Wild rice and brown rice – 6 months

  7. Cooking Method of Rice 1 cup of rice + 2 cups of water 3 cups cooked rice

  8. Cooking Steps • Bring water to a boil in heavy saucepan • Stir in 1 c. rice and stir once • Cover and reduce heat to simmer for approx. 20 minutes until all water is absorbed. Shut off heat and let sit for 5 minutes. Fluff rice before serving with a fork.

  9. Use of Liquids other than water: • 1) Broth • 2) Milk

  10. Cooking Brown Rice: • Takes twice as long unless you soak it first to help absorb water.

  11. Cooking Wild Rice: • Must be soaked first.

  12. Nutrients & Functions These nutrients are added to a grain product that has been enriched • Thiamin • Riboflavin • Niacin • Iron • Folic Acid

  13. Function of Thiamin • 1. Helps the body get energy from foods • 2. Breaks down carbohydrates • 3. Aids in normal appetite and digestion • 4. Promotes a healthy nervous system

  14. Function of Riboflavin • 1. Helps break down carbohydrates • 2. Helps cells use oxygen • 3. Keeps skin, tongue, lips normal

  15. Function of Niacin • 1. Helps cells use other nutrients • 2. Keeps nervous system, mouth, skin healthy • 3. Keeps digestive tract healthy

  16. Function of Iron • 1. Combines with protein to form hemoglobin (a protein pigment found in red blood cells). • 2. Transfers oxygen from the lungs to other cells in the body.

  17. Function of Folic Acid • 1. Helps produce normal blood cells • 2. Helps prevent birth defects of brain and spinal cord

  18. Notes: • Other than water: Broth and/or milk can be used to make rice. • Cooking brown rice takes twice as long unless you soak it first to help absorb water. • To cook wild rice it must be soaked first.

More Related