All About Rice!

From The Modern Family Cookbook

(Caps are directly from the book.)


The FIRST STEP in the milling of rice is the removal of the husk or hull. This leaves natural brown rice-A GOOD SOURCE OF THIAMINE (B1).

The SECOND STEP grinds away the outer layer of the grains and removes the “embryo.” This leaves white polished rice. The by-products of this process are RICE BRAN or RICE POLISHINGS-AND THEY CONTAIN THE VITAMINS AND MINERALS.

In the polishing process, some of the grains are broken, so the THIRD STEP is “screening”. This removes the broken grains, as well as any foreign seeds and defective grains, leaving only the LONG GRAINS OF RICE. Years ago these grains were given a coating of talc or glucose. This coating is what made it necessary to wash the rice until the water was clear. Now with the discontinuence of this coating, it is unnecessary to wash rice. Many brands suggest NOT TO WASH, but a few RECOMMEND WASHING.

Converted RICE is a recent development. The UNHULLED RICE is first cleaned, then steeped in hot, circulating water 2 or 3 hours, time depending on variety of rice. The water is then drained off and the rice is steamed, then drained in a vacuum until a moisture content of 15% is attained. The last drying is done at atmospheric pressure, or air pressure at sea level. Now the rice is cooled by forcing air through the bins for about 8 hours, or until the moisture is equalized through the grains. Now the rice is ready to be milled in the usual way, by shelling, hulling and cleaning on a “pearling cone”. By this process much smaller amounts of BRAN are removed, than from polished rice, and the final color of this rice is CREAMY, instead of PURE WHITE.

When CONVERTED RICE grains are examined under polarized light, they show the outer layer of starch to be gelatinized. These grains are much harder than UNCONVERTED RICE. When converted rice is cooked, it is practically as white as uncoverted rice. There are 3 modern methods of cooking CONVERTED or UNCONVERTED RICE, which are as follows:


The first 2 methods give uniformly tender, fluffy grains of rice which stand apart-THESE 2 METHODS CONSERVE THE FOOD VALUE. The BOILING METHOD is the quickest, but it requires draining-THIS WASTES FOOD VALUE. After draining, the rice must be put in a colander over steam to fluff up.

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