How do we create rice?

i always wondered how we create rice, where do it come from?

5 Answers

  • 1 decade ago
    Favorite Answer

    we don't create it, it's grown in a rice paddy

  • 1 decade ago

    Rice is a grain and is grown . It generally is grown with the roots under water but that really is just to keep the weeds from growing. Rice is brown and is polished to the white many people think of as rice.

  • Anonymous
    1 decade ago

    It grows in rice paddies.

    The seeds of the rice plant are first milled using a rice huller to remove a chaff (the outer husks of the grain); this creates brown rice. This process may be continued, removing the germ and the rest of the husk, called bran at this point, creating white rice. The white rice may then be buffed with glucose or talc powder (often called polished rice, though the term may also refer to white rice in general), parboiled, or processed into flour. The white rice may also be enriched by adding nutrients, especially those lost during the milling process. While the cheapest method of enriching involves adding a powdered blend of nutrients that will easily wash off (in the United States, rice which has been so treated requires a label warning against rinsing), more sophisticated methods apply nutrients directly to the grain, coating the grain with a water insoluble substance which is resistant to washing.

    Terraced rice paddy on a hillslopeWhile washing is counterproductive for the powder enriched rice, it is absolutely necessary when talc-coated rice is used, not least because of concerns about the negative health effects of talc consumption and possibility of asbestos accompanying the talc. Despite the hypothetical health risks of talc (such as stomach cancer), talc-coated rice remains the norm in some countries due to its attractive shiny appearance, but it has been banned in some or is no longer widely used in others such as the United States. Even where talc is not used, glucose, starch, or other coatings may be used to improve the appearance of the grains; for this reason, many rice lovers still recommend washing all rice in order to create a better tasting and better consistency rice, despite the recommendation of suppliers.

    Modern rice polishing machinesRice bran, called nuka in Japan, is a valuable commodity in Asia and is used for many daily needs. It is a moist inner oily layer that is heated to produce a very healthful oil. Another use is to make a kind of pickled vegetable.

    The raw rice may be ground into flour for many uses as well, including making many kinds of beverages such as amazake, horchata, rice milk, and sake. Rice flour is generally safe for people on a gluten-free diet. {{selfref|See Category:Rice dishes and Wikibooks' Rice Recipes for information on food preparation usi Latin America, simplify the process of cooking rice.

    Rice may also be made into rice porridge by adding more water than usual, so that the cooked rice is saturated with water to the point that it becomes very soft, expanded, and fluffy. Rice porridge is very easy to digest, so it is especially suitable for the sick.

    Rice may be soaked prior to cooking. Soaked rice cooks faster. For some varieties, soaking improves the texture of the cooked rice by increasing expansion of the grains.

    In some culinary traditions, especially those of Latin America and Italy, dry rice grains are fried in oil before cooking in water.

    When preparing brown rice, a nutritionally superior method of preparation known as GABA Rice or GBR (Germinated Brown Rice)[2] may be used. This involves soaking washed brown rice for 20 hours in warm water (38 °C or 100 °F) prior to cooking it. This process stimulates germination, which activates various enzymes in the rice. By this method, a result of the United Nations Year of Rice, it is possible to obtain a more complete amino acid profile, including GABA.

  • j o s
    Lv 4
    1 decade ago

    paddy fields - rice grows there.

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  • Anonymous
    1 decade ago

    It grows on stalks and is harvested like any other grain.

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