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Rice

Rice. Intro to Foods and Nutrition. White Rice. White starchy ENDOSPERM of rice kernel. Brown Rice. The HULL (outside of the bran) has been removed. Rice contains bran, endosperm and germ. High in FIBER , nutty flavor and takes longer to cook. Classifications of Rice:.

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Rice

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  1. Rice Intro to Foods and Nutrition

  2. White Rice • White starchy ENDOSPERM of rice kernel

  3. Brown Rice • The HULL (outside of the bran) has been removed. 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 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.

  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.

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

  10. 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

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

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

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

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

  15. 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.

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