Value and uses of rice
Rice is a staple of a healthy diet for people in developing countries. In fact, when asked about this, many of them said they prefer it to both meat and fish!
Rice has been shown to provide 27% of their energy requirements and is the main food for:
- 20 countries in Asia
- 9 countries in the Americas and
- 8 countries in Africa
It contains proteins of low biological value as well as simple and complex carbohydrates. It is gluten-free and can therefore be consumed by people with intolerance.
Nutritional value
Rice is rich in B vitamins, such as niacin, thiamine, riboflavin, and selenium. It is one of the few foods that do not cause allergies; it is easy to digest and can be eaten by everyone because it contains no cholesterol, salt, or fat.
Types of Rice:
- Bonnet – yellow rice suitable for any of your recipes
- Carolina – White medium grain suitable for spilled pilaf.
- Nychaki – White long-grain rice, perfect for pilaf, stuffed vegetables, and rice salads
- Glazed – White rice with a nice aroma, ideal for thick soups and rice pudding
- Brown Rice – Yellow paddy rice, ideal for many recipes and ten times more vitamins and nutritional value.