RICE
THE STAPLE OF INDIA
Oryza
Sativa(Rice), is associated with wet,
humid climate, though it is not a tropical plant. It is probably a descendant of wild grass that was most likely cultivated in the foothills of the far
Eastern Himalayas. Another school of thought believes that the rice plant may
have originated in southern India, then spread to the north of the country and
then onward to China. It then arrived in Korea, the Philippines (about 2000 B.
C.) and then Japan and Indonesia (about 1000 B. C.).
The
journey of rice around the world has been slow, but once it took root it stayed
and became a major agriculture and economic product for the people. In the
Indian subcontinent more than a quarter of the cultivated land is given to rice
(20011-12). It is a very essential part of the daily meal in the southern and
eastern parts of India. In the northern and central parts of the subcontinent,
where wheat is frequently eaten, rice holds its own and is cooked daily as well
as on festivals and special occasions.
Rice has long been the devil in the diet story. Weight-watchers,
conscious eaters often first compromise on rice when trying to lose weight.
Many dietitians also suggest cutting down on rice when tailoring meals. But
rice is one of the most widely available food grain that is both cost-effective
and easy to prepare. It is also very versatile.
Take Japan as an example — their staple food includes rice and noodles. Italy eats pasta. And the Middle East consumes rice majorly. Not just that according to National Geographic, rice is part of a staple diet of more than 3.5 billion people. Countries such as Asia, Latin America, and some regions in Africa cultivate and consume rice for thousands of years. Also, people from coastal areas produce and consume rice widely. But in India, rice is considered to be a weight gainer. Being one of the largest producers of rice, it is surprising how much we avoid rice.
History Of Rice In India
India is an important center of rice cultivation. The rice is cultivated on the largest areas in India. Historians believe that while the indica variety of rice was first domesticated in the area covering the foothills of the Eastern Himalayas (i.e. north-eastern India), stretching through Burma, Thailand, Laos, Vietnam and Southern China, the Japonica variety was domesticated from wild rice in southern China which was introduced to India. Perennial wild rice still grow in Assam and Nepal. It seems to have appeared around 1400 BC in southern India after its domestication in the northern plains. It then spread to all the fertile alluvial plains watered by rivers. Some says that the word rice is derived from the Tamil word arise.
Importance of Rice in India
Rice in an indispensable part of everyday Indian diet due to the
multiple benefits it provides. There is a variety of Indian rice available with
different nutritional values and benefits.
Rice is one of the most important food crops and feeds more than 60 per cent population of India. The area under rice crop was 30.81 million/ha in 1950-51 which has increased to 43.86 million hectares during 2014-15 which is nearly 142 per cent higher. The rice production has registered an appreciable increase from 20.58 million tonnes in 1950-51 to 104.86 million tonnes during 2014-15, which is nearly 5 times. The yield was 668 kg/ha in 1950-51 which has increased to 2390 kg/ha during 2014-15. Major share of rice production is in Kharif season.
Climatic Requirement
In India rice is grown under widely varying conditions of altitude and climate. Rice cultivation in India extends from 8 to35ºN latitude and from sea level to as high as 3000 meters. Rice crop needs a hot and humid climate. It is best suited to regions which have high humidity, prolonged sunshine and an assured supply of water. The average temperature required throughout the life period of the crop ranges from 21 to 37º C. Maximum temp which the crop can tolerate 400C to 42 0C.
Types Of Rice
- Arborio Rice:-
This
your go-to rice for making any risotto dish. It retains more starch than some
other types of rice, which releases when you cook it lends itself to creating
creamy, yummy risotto. But once cooked, it will still have a slightly firm
texture.
- Basmati Rice:-
This
is a type of long-grain, Indian rice. You’ve probably had it in curry. It’s
nutty and aromatic, sometimes compared to Jasmine rice for that reason. If you
want to make your own pilaf, this is the rice you should turn to.
- Black Rice:-
It’s
sometimes called the forbidden rice, though it’s not so forbidden these days,
widely available at stores like Whole Foods, Trader Joe’s, and even Walmart. It
tastes earthy and nutty. It contains antioxidants known as anthocyanins, which
is what turns it a dark color (the same antioxidant that’s in blueberries and
blackberries).
- Jasmine Rice:-
Jasmine rice is nutty and aromatic, a little more so than basmati rice, but it originated in Thailand. It’s a shorter grain than basmati rice, but they can be used interchangeably. It is used all the time in fried rice
- Brown rice:-
Brown rice is the new white rice. It can be easily substituted into any dish in the place of white rice and it contains more nutrients such as phosphorus, magnesium, and potassium, while also offering more fiber per serving than white rice
- Red Rice:-
Red rice is chewy once cooked and leeches out a red color. It has a nutty
flavor, but some complain that its texture is too gummy.
Parboiled Rice:-
Parboiled
rice is processed differently than regular white and brown rice. The hull is
left on as it’s soaked and steamed. It’s then dried, hulls are removed, and the
resulting rice is packaged. Because the hull is left on for longer in the
process, the grains absorb more nutrients like vitamin B and potassium. Once
cooked, it’s dry and has a firm texture.
Sticky / Sushi Rice:-
Sticky rice contains less any lose than other types of rice which causes the grains to stick together cooked. It’s a sweet rice used in many Asian dishes, including desserts. You can boil it or steam it, but you can also cook as you would risotto.
Valencia Rice:-
Named
after the region it’s commonly grown — Valencia, Spain, it is best
known for making paella. Its grains are short and round. You might also hear it
referred to as bomba rice. It has a superpower in the sense that it absorbs
more water, and therefore it absorbs more flavor than many other types of rice.
White Rice:-
The
classic white rice — long grain white rice is long and thin just as the name
implies, which also makes it fluffy once cooked. The shorter the rice, the more
likely grains are to stick together. The longer, the fluffier.
Wild Rice:-
Interestingly enough, wild isn’t actually rice. It just looks, cooks, and acts like rice so it gets to borrow the name. Wild rice is actually made of seeds that come from a type of marsh grass. It has more antioxidants than actual rice and may help improve heart health and lower the risk of diabetes.
Nutritional Value of Rice
Rice
is a nutritional staple food which provides instant energy as its most
important component is carbohydrate (starch). On the other hand, rice is poor
in nitrogenous substances with average composition of these substances being
only 8 per cent and fat content or lipids only negligible, i.e., 1 per cent and
due to this reason it is considered as a complete food for eating. Rice flour
is rich in starch and is used for making various food materials. It is also
used in some instances by brewers to make alcoholic malt. Likewise, rice straw
mixed with other materials is used to produce porcelain, glass and pottery.
Rice is also used in manufacturing of paper pulp and livestock bedding.
The
variability of composition and characteristics of rice is really broad and
depends on variety and environmental conditions under which the crop is grown.
In husked rice, protein content ranges in between 7per cent to 12per cent. The
use of nitrogen fertilizers increases the percentage content of some amino acids.
Medicinal Value of Rice
The
immense diversity of rice germplasm is a rich source for many rice based
products and is also used for treating many health related problems such as
indigestion, diabetes, arthritis, paralysis, epilepsy and give strength to
pregnant and lactating mothers. Ancient Ayurvedic literature testify the
medicinal and curative properties of different types of rice grown in India.
Medicinal rice varieties like Kanthi Banko (Chhattisgarh), Meher, Saraiphul
& Danwar (Orissa), Atikaya & Kari Bhatta (Karnataka), are very common
in India. Few varieties cultivated in restricted pockets of Kerala for their
medical properties e.g. Chennellu, Kunjinellu, Erumakkari & Karuthachembavu
etc.
Crop Production Practices
In India Rice is mainly grown in two types of soils i.e., (i) uplands and (ii) low lands. The method of cultivation of rice in a particular region depends largely on factors such as situation of land, type of soils, irrigation facilities, availability of labourers intensity and distribution of rainfalls.
·
Dry
or Semi-dry upland cultivation
·
Broadcasting
the seed
·
Sowing
the seed behind the plough or drilling
·
Wet
or lowland cultivation
·
Transplanting
in puddled fields.
·
Broadcasting
sprouted seeds in puddled fields.
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