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Dry rice grain is milled to remove the outer layers; depending on how much is removed, products range from brown rice to rice with germ and white rice. Some is [[parboiled rice|parboiled]] to make it easy to cook. Rice contains no [[gluten]]; it provides [[protein]] but not all the [[essential amino acids]] needed for good health. Rice of different types is eaten around the world. The composition of starch components within the grain, [[amylose]] and [[amylopectin]], gives it different texture properties. Long-grain rice, from the ''Indica'' cultivar, tends to stay intact on cooking, and is dry and fluffy. The [[aromatic rice]] varieties such as [[basmati rice|basmati]] and [[jasmine rice|jasmine]], are widely used in Asian cooking, and distinguished by their bold and nutty flavor profile. Its varieties include [[calrose rice|Calrose]], which founded the [[Rice production in the United States|Californian rice industry]], [[Carnaroli]], attributed as the ''king of Italian rice'' due to its excellent cooking properties, and [[black rice]], which looks dark purple due to high levels of [[Anthocyanin|anthocyanins]], and is also known as ''forbidden rice'' as it was reserved for the consumption of the royal family in ancient China. Short-grain rice, primarily from the ''Japonica'' cultivar, has an oval appearance and sticky texture. It is featured heavily in Japanese cooking such as sushi (with rice such as ''[[Koshihikari]]'', ''Hatsushimo'', and ''[[Sasanishiki]]'', unique to different regions of climate and geography in Japan), as it keeps its shape when cooked. It is also used for sweet dishes such as [[mochi]] (with [[glutinous rice]]), and in [[European cuisine]] such as [[risotto]] (with [[arborio rice]]) and [[paella]] (with [[bomba rice]], which is actually an ''Indica'' variety). Cooked white rice contains 29% [[carbohydrate]] and 2% protein, with some [[manganese]]. [[Golden rice]] is a variety produced by [[genetic engineering]] to contain [[vitamin A]].

Translations:Rice/3/en - Revision history

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