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Rice in Human Nutrition

12
Jul

Pulao / Biryani:

12
Jul

Rice Gruel (Conjee):

 Rice , whole grain/broken is cooked with excess water into a soup like consistency. It serves as a very good convalescence and baby food. Sample Recipe: To one cup of rice add six cups of water. Add to pressure cooker, close lid and cook for a longer time than normal rice. Add seasoning to taste and it could also be eaten with curry.

12
Jul

Stir fried rice:

Cooked rice is stir fried with a variety of additives and the much loved varieties are: lemon rice, coconut rice, mango rice ghee rice jeera rice, tamarind rice palak rice etc. Depending on the taste and availability and a little of one’s imagination a number of variations could be tried to add variety to the meals.

12
Jul

Fermented rice:

12
Jul

Ready to Eat Rice/ Soaked Rice:

 Kumol saul, a rice from Assam can be eaten without cooking. It is soaked in water for 15 minutes till it is soft and fluffy. It is then eaten mixed with milk, / yogurt & jaggery / sugar.

12
Jul

Fermented Rice Dishes:

Rice uncooked or parboiled is soaked and ground to a fine paste and soaked and ground black gram is added to it in the ratio of mostly 3:1 and this mixture is fermented for 6-8 hours which helps to improve its vitamin B and C content

12
Jul

Rice Flatbread:

Roti made with rice flour is common in Bihar and some regions of Kerala

Sample Recipe: Ari Pathiri: Take a cup of rice flour. Mix two pinches of salt and around half a cup of boiling water. Let cool for a few minutes. While still warm, knead into a dough., roll into thin circles and cook both sides on a hot skillet.

12
Jul

Steamed rice dumplings: (Modak / Kozhukattai)

 These are also made from the dough of steamed rice flour, smaller sized balls of the dough are shaped into a cup and filled with (sweet/ spicy coconut paste), and steamed for 5 minutes. Modak in Maharashtra is especially made during Ganesh Puja/Vinayak Chaturti.

12
Jul

Steamed Rice noodles (Nool Puttu / Idiappam):

 Boil two cups of water with a pinch of salt and a spoon of oil. Reduce flame and gradually stir in a cup of rice flour cooking for 2 minutes. Transfer it to a plate, cover with a wet cloth and knead while the dough is still hot.  Make medium sized balls from this dough and steam for 5 minutes. Place in an extruder and extrude into fine strands.

12
Jul

Steamed flour (Puttu):

 Take half a cup of rice powder. Add four pinches of salt and half a cup of grated coconut.Mix in water if needed so that the flour holds its shape when you press it together, but falls apart easily. The flour is pressed gently in a mould and steamed for 3-5 minutes an idli cooker can be used.

12
Jul

Seasoned rice flour:

 Raw rice is soaked in water for about 3 hours the water is drained and is spread on a cloth and dried for 3-4 hours. The dried rice is then ground to a fine powder. This powder could be directly used or stir fried on medium heat to be used as a base for a variety of region specific dishes.

12
Jul

Rice Flour

 Rice is made into flour directly with raw rice or soaked rice is powdered depending on the requirement of the recipe to be made. The rice flour is used in a variety of dishes and the method of cooking varies from fermentation, extrusion, steaming to direct cooking.

Photo Courtesy: 
cardinhealthcare
12
Jul

Puffed rice (Murmura/Marmara)

Rice is soaked in salt water, drained and mixed in with hot sand, which puffs it up. This crunchy snack can be eaten straight or mixed with various additives.

Sample Recipe :Jhal Muri (Puffed rice salad ) Take three handfuls of puffed rice. Mix in half a handful of crushed, roasted peanuts, three pinches of grated coconut, a chopped green chili, half a handful of chopped onion and a dash of oil. ( Bihar / Bengal /Orissa)

Photo Courtesy: 
nutsonline
11
Jul

Rice flakes (/Poha/Chura/Atkulu /Aval)

Rice is parboiled, flattened and dried. It can then be eaten as a breakfast cereal or an evening snack. These are processed as thin/thck/parched based on the regional preferences

Photo Courtesy: 
sindhiya.com
11
Jul

Plain White Rice/ Boiled Rice

 Rice is boiled in water and is by far the most common way rice is consumed in India.  The method of cooking varies according to regional and cultural tastes. Some prefer it to be cooked soft, separated grains are liked by some and some like it to be sticky .In general to one cup of rice, two cups of water are added and is either pressure cooked or in an open vessel.

Photo Courtesy: 
P Leecher
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