Colours of Rice

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Colours of Rice

From nasi lemak and chicken rice to biryani and sushi, rice is the most important ingredient underpinning the taste and texture of many delicious local and international delicacies.
Globally, there are hundreds of different varieties that come in different shapes and sizes ranging from the long and slender to the short and tubby. In Malaysia, the main varieties found in retail outlets are local and imported white rice, brown, red and black unpolished rice, and speciality rice such as fragrant rice, Basmati, parboiled, glutinous and couple of others.
Local white rice is a produce of Malaysian paddy variety. The commonly available varieties are MR 211, MR 219, MR 220 and MR 232. It is a medium-length, white kernel with translucent endosperm. The rice has an average whole grain length of more than 7.0mm and a length / width ratio of more than 3.0mm. They are tender yet firm after cooking with no distinct aroma. It offers flexibility for various recipes and multicultural Malaysian palate.
Imported white rice possesses similar characteristics with Malaysian local white rice. The most popular imported white in Malaysian market is Thai White Rice and Vietnamese White Rice. The grains are of medium-size with an average length of more than 6.40 mm – 7.00 mm and length/width ratio of 3.0 mm. However, the Vietnamese white rice is slightly shorter and wider compared to its Thai counterpart. This rice is ideal for any type of white rice preparations like steamed white rice, Nasi Lemak and Ketupat to name a few.
Brown rice also known as ‘hulled’ or ‘unmilled’ rice which is produced simply by removing the outermost layer of the grain (husk). The bran layer and germ of the grain remains intact giving the rice a mild, nutty flavor and chewier. It is also claimed as more nutritious than white rice. When cooked, the rice appears fluffy, light and stays separate. Brown rice is great for making fried rice or it can also be served plain with any kind of healthy side dishes. However, the rice requires longer cooking time because the bran layer forms a barrier for water absorption.
Fragrant rice is aromatic rice with a natural fragrance originated mainly from Thailand. It has an average length of more than 7.00 mm and a length/width ratio of more than 3.2 mm. The grains are translucent, pearl white, long and glossy and when cooked retains a soft texture, moist and cling together – yet sturdy. This rice variety is well-known for its distinctive, delectable taste and ‘pandan’ like aroma. They are best for Chinese-inspired dishes and preferred as steam white rice to compliment spicy Tom Yums and Thai Red or Green curries.
Basmati also called ‘Queen of Fragrance’ is long, slender and aromatic rice originated from India and Pakistan. The average length of the grain ranges between 6.00 mm to 8.00 mm with a length/width ratio of 3.5 mm – 4.5 mm. It is creamy white in colour and has a slightly curved blade shape. When cooked, it doubles the size, produces a slight aroma and stays separated and fluffy. Basmati rice is a perfect choice for Biryanis, Middle Eastern cuisines such as Mandy and Khabsah Rice, Nasi Minyak and other garnished rice dishes.
Ponni rice has a shorter, plump and almost round kernel. The grains are strong and firm. Easy to prepare, this rice is economical, versatile, and a healthy complement to any meal. Cooked grains are firm yet tender, with a slight springiness to the bite. This Indian origin rice is excellent for everyday use and famously served alongside India’s favourite comfort food and spicy curries.
Glutinous rice goes by many names including sticky, waxy and sweet rice. The medium-length, opaque-white grain originated from the Oryza Sativa L. Glutinosa variety. Glutinous rice is a starchy grain that will become soft and mushy if cooked the same way as regular rice. The best way to prepare this rice is to soak and steam it. When cooked, the grain loses its shape and becomes soft and sticky. The taste is silky and rich with a mild sweet aftertaste. The steamed rice usually served as an accompaniment to fried salted fish and grated coconut, or prepared sweet top with coconut and fresh cut mangoes.
Red Rice is a special variety of rice which is ‘unhulled’ or ‘partially hulled’ and is similar to brown rice in terms of its nutritional benefits. However, red rice contains rich antioxidant property. This variety of rice is generally sweeter and nutty in flavor and texture besides being chewier than white rice. Cooking time for red rice takes longer, thus soaking the rice for about 30 minutes before cooking would give a softer texture.
Japonica variety, a staple of the Japanese diet is distinguished by its shorter and plumper appearance. The raw grains are slightly glassy and translucent. Although the grains still separate when cooked, this rice is moist and tender and has a stickier texture in comparison to the long grain rice. The rice absorbs flavours beautifully and resembles qualities of Japanese Koshihikari at an economical price. It is perfect for sushi and other Japanese dishes.

By-Products of Rice

Rice Bran

Rice Bran is the second layer underneath the husk which has a high nutritive value and contains 10 – 20% of bran oil. Bran is mainly used as ingredient in animal feeds especially ruminants and poultry.

Rice Husk

Rice husk is the inedible outermost layer of the paddy grain which will be removed during the milling process. Rice husks can be reused as fuel source in power plants, heat generator for boilers and for other non-energy purposes in farming sector, animal feed stuff and the like.

Broken Rice

Broken rice are pieces of rice kernels segregated during the milling process which can be classified as big broken and small broken depending on the length of the morsel. Broken rice commonly used to manufacture products such as rice noodles, flour, cosmetics, pet foods and such.

Chips

Chips are another by product of the rice produced during the milling process. It is a smaller fragments of the rice that have been removed by the sifter and has a variety of uses including ingredients in rice flour, rice noodles, pet food and to process other ferment products.

Burned Husk Ash

Burned husk ash is generated by burning the rice husk. Burned husk ash contains carbon and is therefore black in color.