Rice

• Nutritional value of rice

  ->good source of energy

  ->least nutritious cereals in terms of protein, mineral and fat content
• Storing rice

  ->dry cool place in an airtight container after opening

  ->do not store and reheat cooked rice, reduce the risk of food poisoning

  ->cooked rice is a high-risk food that you should rinse straight after cooking then refrigerate it

  ->cooked rice should be stored at a temperature greater than 65°C for up to two hours
• Cooking rice


  ->boil rice on the hob

  ->bake rice in the oven

  ->fry rice once you have cooked it
• Flavouring rice

  ->cook rice with herbs

  ->cook rice in stock

  the blandness of rice can sometimes balance out strong flavours such as curry
• Harvest and processing rice


  ->Rice grains are covered in a thick husk when they are harvested

  ->the outer husk is removed when rice is processed
• Short grain rice

  ->Pudding: rice pudding

  ->Arborio: risottos
• Long grain rice


  ->Carolina: savoury dishes

  ->Basmati: Indian dishes
• Forms of rice


  ->boil-in-the-bag

  ->easy cook

  ->pre-cooked