With the absorption method, rice may be cooked in a volume of water similar to the volume of rice.With the rapid-boil method, rice may be cooked in a large quantity of water which is drained before serving.suggests that the immediate source of the Greek word is to be sought in Old Iranian words of the types *vrīz- or *vrinj- (Source of the modern Persian word Berenj), but these are ultimately traced back to Indo-Aryan (as in Sanskrit vrīhí-). The rice plant can grow to 1–1.8 m (3.3–5.9 ft) tall, occasionally more depending on the variety and soil fertility.
This method is a result of research carried out for the United Nations International Year of Rice.
Rice is cooked by boiling or steaming, and absorbs water during cooking.
Rice cultivation is well-suited to countries and regions with low labor costs and high rainfall, as it is labor-intensive to cultivate and requires ample water.
However, rice can be grown practically anywhere, even on a steep hill or mountain area with the use of water-controlling terrace systems.
A: Rice with chaff B: Brown rice C: Rice with germ D: White rice with bran residue E: Musenmai (Japanese: 無洗米), "Polished and ready to boil rice", literally, non-wash rice (1): Chaff (2): Bran (3): Bran residue (4): Cereal germ (5): Endosperm Rice is typically rinsed before cooking to remove excess starch.
Rice produced in the US is usually fortified with vitamins and minerals, and rinsing will result in a loss of nutrients.Brown rice may be soaked in warm water for 20 hours to stimulate germination.This process, called germinated brown rice (GBR), activates enzymes and enhances amino acids including gamma-aminobutyric acid to improve the nutritional value of brown rice.For some varieties, soaking improves the texture of the cooked rice by increasing expansion of the grains.Rice may be soaked for 30 minutes up to several hours.Rapid-boil preparation is not desirable with enriched rice, as much of the enrichment additives are lost when the water is discarded.