BRIEF DECRIPTION ABOUT RICE

1. RICE
A SWAMP GRASS WHICH IS CULTIVATED AS
SOURCE OF FOOD

2. RICE (ORYZA SATIVA)
• GROWN TWICE A YEAR
• TEMPERATURE REQUIRED IS 21-26 DEGREE C
• WATER NEEDED (160-250MM)
• GROW UP TO 10-12 INCHES IN SMALL FIELD
• AFTER 3-4 MONTHS IT IS HARVEST AND THRASHED
• THEN,PROCESSING OF REMOVING HUSK FROM SEEDS.

3. PROCESSING OF RICE
IT IS DONE BY
1.PESTLE AND MORTAR: RARELY FOLLOWED
2.DISC HULLER:METHOD IN WHICH TWO
STONE DISC ROTATE ON EACH OTHER AND
THUS HUSK IS REMOVED.

4. COMPOSITION OF RICE
• CARBOHYDRATE : 72-77%
• PROTIEN: 7-8%
• FAT: 1%
• MINIERAL

5. TYPES OF RICE
• INDICA/PATNA : LONG GRAINS USED FOR MAKING BIRYANI OR
PILAFS. DO NOT STICK TO EACH OTHER
• CAROLENE/JAPONICA : SMALL GRAINS USED FOF MAKING PUDDING
AND KHEER.

6. CLASSIFICATION OF RICE
• BROWN RICE
• WHITE RICE
• POLISHED RICE
• PUFFED RICE
• BASMATI RICE
• POPPED RICE

7. METHOD OF COOKING
• DRAINAGE METHOD : IN THIS 4L OF BOILING WATER IS USED FOR
EVERY 500G OF RICE WHEN TENDER AND COOKED STRAINED
AWAY THE WATER.
• ABSORPTION METHOD : RICE IS FIRST SAUTEED IN FAT AND THEN
COOKED WITH LIQUID PREFERABLY IN OVEN.FAT GIVES FLAVOUR
AND SEPRATES THE RICE.

8. MADE BY
MOHD ABDULLAH
IHM HAJIPUR
2016-19