A short history of rice

Rice has been known about for thousands of years, especially in the Orient, where it is used so widely that has been called the "dominant plant".
It constitutes 80-90% of the basic diet of the various populations in Asia and even if it is now common throughout the world, 95% of its production is still concentrated in the Far East.
Its economic importance, on account of the volume of its production, is comparable to that of wheat, which is not surprising given that it is the staple diet of at least a third of the world's population.
Rice was probably introduced into Europe by soldiers returning from the Orient, but up until Mediaeval times it was considered a luxury, fit for kings.
Orientals have always preferred rice to other plants, despite their knowledge of millet, barley and wheat cultivation. This is largely because rice grows with such rapidity and can produce more than one crop a year.
Its success is also due to the fact that paddy fields occupy only a limited amount of space and therefore its high production rates are sufficient to feed not only numerous, but also high density populations. Rice yield per hectare, for example, is much higher than that of wheat.

 

 

 





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Grain structure and properties

There are many different types of rice: "comune", "semifino", "fino", "superfino", (common, semi-refined, refined and super refined). It is possible to cultivate "long-grain", "large-grain " and "round-grain" rice. In any case, when whole-grain and refined rice kernels are examined under the microscope, a number of significant differences can be seen are not limited to subtle differences in variety.
First of all, a refined grain of rice consists mainly of starch, which is really a complex sugar.
Whole-grain rice, on the other hand, is made up of different layers which are rich in different substances.

  • The outer layer, called the pericarp is rich in proteins, minerals salts, vitamins, fiber, biostimulins and oligo-elements.
  • The pericarp can also be divided into sub-layers; the epicarp, the mesocarp and the endocarp.
  • The next layer is known as the spermoderm and is particularly rich in minerals salts, vitamins and proteins.
  • There is then a further layer, called the endosperm or albumen. This can be divided into two sub-layers: the aleuronic strata which contains the germ, the nucleus of new life. This is rich in starch, and is the part that remains in refined rice.

 

A close examination of a kernel of whole-grain rice then, reveals a high level of rough fiber and biotics, i.e. vitamins, minerals salts, oligo-elements, essential fatty acids, enzymes and biostimulins, all of which are essential factors in a healthy diet.
In the case of refined rice, nearly all these elements are either non existent or extremely scarce, as they have all been eliminated in the refining and polishing processes.

 
Processing phases

In Italy the main rice growing areas are concentrated around Novara, Vercelli and Mantua.
Even after rice has been threshed and the stalks removed, it is still covered by a thin yellowish film called "glumella" or husk and the rice is known as "risone" (unrefined rice). This is then processed in various ways in order to remove the husk and some or all of the layers that lie underneath, so that the floury kernel reaches the required grade of refinement.
The main processing phases of unrefined rice are the following:

    a) Cleaning
    This removes any dust particles, impurities or foreign bodies from the unrefined rice.
    b) Hulling
    This consists of shelling or hulling the refined rice which is then called "hulled".
    c) Whitening
    This is a more sophisticated operation where the rice is passed through a machine equipped with brushes that eliminate the thin film or husk that still covers the hulled grain.
    This process produces the first grade of rice fit for commerce and is called "mercantile rice".
    d) Polishing
    This process polishes the rice using linseed oil.
    This produces what is known as "camolino" or "linseed oiled" rice.
    e) Shining
    This operation is reserved for certain special products and is basically a second polishing process which gives the rice a shiny, bright finish.
    This type of grain is called "brillato" or shiny rice.
   
More details about processing phase: whole-grain rice and refined rice

All these operations remove substances from the rice and hence diminish its yield.
The more refined the rice the less rich it is in mineral salts and above all vitamins.
The basic differences between "whole-grain rice" and "refined rice" are therefore perfectly clear.

  • Whole-grain, hulled or brown rice, whatever you like to call it, has a distinct dark color which sets it apart from the typical candor of polished rice.
    Totally unrefined rice is known as "vestito" or "coated" rice and whole-grain rice is where this outer coating or hull, which cannot be digested by human beings is removed, leaving the "hulled" grain.
    The skins or husks, called "lolla" or chaff, are certainly not thrown away but are used in other ways or other processes.
  • Refined rice, then, is obtained by subjecting the grain to all the various whitening operations outlined above.

    The first whitening process removes the outer layer of the semi-refined grain, the epicarp, the mesocarp, as well as part of the germ, this produces a semi-refined rice called "special hulled" grain or fourth quality grade rice.

    The second whitening process removes the film called the endocarp, producing a grain called "mercantile" or third quality grade rice.

    A further whitening process removes another inner layer, known as the spermoderm, producing a grain called "refined" rice or second quality grade rice.

    The fourth whitening process removes the aleuronic layer and the germ or rather the part of the germ that has not already been eliminated.
    This produces first quality grade "refined" rice which is made up almost entirely of starch.

    After the fourth whitening process, for marketing reasons, the refined rice, which has still not completed its long journey, is subjected to the treatment known as polishing or linseed oiling and this produces a grain known as "camolino" or "linseed oiled" rice.

    The last process is really a cosmetic operation and is called shining.
    The rice is treated with a thin layer of glucose and talcum to give the grains a shiny finish.
    This "shiny" rice is the one that is most widely used in western cooking.

     


 


 

 

 







 
Some linguistic considerations about refining processes

The parts that are removed during these refining processes - the chaff and the husk - are normally used either as animal fodder or by the chemical industry to manufacture cosmetics or pharmaceuticals.

It may seem rather strange that the food industry, on one hand, lowers the quality of its foodstuffs and on the other, recycles the leftovers (leftovers is perhaps a rather incorrect term, especially considering that the so called "leftovers" are used to manufacture medicines and cosmetics).
This, without doubt, is a rather perverse system. It certainly calls into question the use of the term "refinement" which is usually employed to describe a process that improves, that perfects, that elevates something coarse to a superior level.
Perhaps this term needs a little redefining, especially when it is applied to "refining" cereals and especially rice, that is, if refining is to be applied only to external appearance and absolutely not to substance.
If this were the case, it may even be acceptable that a loss in substance corresponds to a pure and simple gain in the face value of a product.
Refinement, as has been said already, leads to a partial loss of proteins and disturbs the make up of the amino acids and proteins that remain.

Other uses of rice

Besides its grain format, rice can also be found in the form of flakes and also as flour.

  • Flakes are obtained by crushing grains which are sometimes pre-cooked.
    They are extremely easy to use and practical and are often served at breakfast or in desserts or soups.
    They can be bought ready for use or can be crushed domestically using a special machine.
  • Whole-grain rice flour, like all flour, is obtained by milling cereals whole.
    The rice should be ground when it is fresh so that it does not lose any of its precious properties and can be conserved without any chance of it turning rancid.
    This kind of flour is used especially in the preparation of desserts.