​​​Sorts of rice
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Parboiled Rice
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Parboiling drives nutrients, especially thiamine and vitamins.
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Basmati Rice
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Mainly India and Pakistan
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Jasmine Rice
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Mainly Thailand, Cambodia and Vietnam
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Bulgur Rice
(Research and Development)
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Couscous
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Couscous is a North African type of pasta in the form of groats made from crushed, soaked durum wheat, which is mixed by hand with fine wheat flour, thereby forming rounded groats.
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Oat Rice
(Research and Development)
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Whole grain Rice
(Research and Development)
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Use just 1 1/4 cups water for every 1 cup of jasmine rice (the standard for typical white rice is 1 1/2 cups water to 1 cup rice).
Convert Cup (US) to Deciliter
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Basmati rice generally has a higher fiber content than jasmine rice, especially in its whole grain form. Vitamins and Minerals: Both types of rice provide some essential vitamins and minerals, but the differences are minimal. Whole grain versions of either rice is more nutritious than their white counterparts.
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Rice naturally contains inorganic arsenic, which is considered carcinogenic.
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Typical Asian style recipes go by the credo, starch on starch!
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Norway supposedly has a contingency plan with over 3,000 genetic samples of rice varieties placed on a high mountainside in case of a global or climatic catastrophe.
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Norway is pretty interesting when it comes to food. Just boiling an egg, is university #level in Oslo, because of the altitude in the mountains.​