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Rice
According to archeological evidence, rice has been feeding two-thirds of the world's population for more than 5,000 years. The first recorded decree on rice planting was made in China in 2800 B.C. From China, rice migrated west to Greece then on through Persia to the Nile Delta, eventually making its way into the United States just over 300 years ago. Asia supplies most of the world's rice and most of the rice produced in the United States is grown in the lower Mississippi valley and California. Over half of the rice produced in the United States is exported.

Worldwide, there are more than 40,000 different varieties of rice. In fact, at the International Rice Research Institute Genetic Resources Centre in the Philippines, there are 80,000 rice samples in cold storage.

Rice comes in many shapes and colors. As well as being a versatile accompaniment to any meal, it has matured into the main course with the popularity of such international dishes as paella, jambalaya, sushi and risotto.

Types of Rice
One of the most common methods of classifying rice is by length: short-, medium-, or long-grain. It may be either brown or white, depending on how it is processed.

Short-Grain Rice
Short-grain rice has an almost round appearance. Short-grain varieties are typically less than 1/4 inch (4-5 mm) long and 1/8 inch (2.5 mm) wide. These varieties become noticeably starchy/sticky when cooked. In general, short-grain rice absorbs less water than long-grain rice and is a perfect grain for sushi.

Medium-Grain Rice
Wider and shorter than long-grain rice, these rice varieties are generally two to three times longer than wide and average about 1/4 inch (5 to 6 mm) in length. Cooked medium grains have a moister and stickier consistency than long-grain rice. Medium-grain rice is ideal for risottos, desserts and puddings.

Long-Grain Rice
Grains are slender and typically four to five times as long as they are wide and should be at least 3/8 inch (7 mm) in length. Long-grain rice cooks into fluffy, separate grains and is often used in entrees, soups and pilafs, or as a side dish.

Sweet Rice
This type of white rice is short and plump with a chalky white, opaque kernel. When cooked, sweet rice loses its shape and is very glutinous. Sweet rice is more often used in commercial product formulations. The starch and flour from sweet rice is used in frozen products as a binder for gravies, sauces, and fillings because it is resistant to breakdown during freezing and thawing, unlike some corn or wheat starches.

Aromatic Rices
These have a flavor and aroma similar to that of roasted nuts or popcorn. The natural compound that gives aromatic rice the characteristic aroma and flavor is present in all rice, but in the aromatic varieties, it is present in much higher concentrations. The most popular domestically grown aromatic rices include: della, which cooks dry, separate and fluffy; jasmine, which cooks more moist and tends to cling together; and basmati, which cooks into very long, slender grains which are dry, separate, and fluffy.

Arborio Rice
This is a large, bold rice with a characteristic white dot at the center of the grain. By way of length/width ratio and starch characteristics, it is classified as a medium-grain rice. Primarily used in risotto, this rice develops a creamy texture around a chewy center and has exceptional ability to absorb flavors.

Forms of Rice
The influx of convenience foods has brought consumers rice in bags, cans and cartons. Rice can be purchased cooked or uncooked, canned, dehydrated, and also frozen. Few foods are packaged so extensively and are offered in so many combinations as rice. To meet the many special requirements of packaged foods, rice undergoes varying degrees of processing, including regular-milled, parboiled, precooked, and brown.

Regular-Milled White
Regular-milled white rice, often referred to as "white" or "polished" rice, is the most common form of rice. The outer husk is removed, and the layers of bran are milled until the grain is white.

Parboiled Rice
Rough rice that has gone through a steam-pressure process before milling. This procedure gelatinizes the starch in the grain, and ensures a firmer, more separate grain. Parboiled rice is favored by consumers and chefs who desire an extra fluffy and separate cooked rice.

Precooked Rice
White or brown rice that has been completely cooked and dehydrated after milling. This process reduces time required for cooking.

Brown Rice
Brown rice is simply white rice that has not had the bran covering the rice grains removed. Any rice, including sticky rice, long-grain rice, or short-grain rice, may be eaten as brown rice. Cooked brown rice has a slightly chewy texture and a nut-like flavor. The light brown color of brown rice is caused by the presence of bran layers which are rich in minerals and vitamins, especially the B-complex group.

Specialty Varieties of Rice
Aromatic Red Rice
This has a deep, honey-red bran. Like brown rice, it is minimally processed to retain its bran layers, and takes 45 to 50 minutes to prepare. Cooked grains have a savory, nutty flavor and are slightly chewy.

U.S. Basmati Rice
An aromatic long-grain rice that has a distinctive aroma and flavor similar to that of popcorn or roasted nuts. When cooked, it swells only lengthwise, resulting in long slender grains that are dry, separate and fluffy.

Small Basmati
Known as Kalijira from Bangladesh, this is a miniature basmati and can be cooked like basmati. This is a small rice which is non-glutinous.

Indian Basmati Rice
Indian Basmati rice is also an aromatic rice, but has a very different aroma and taste from Thai Jasmine. Some people describe its aroma as popcorn-like. This rice is grown in the northern Punjab region of India and Pakistan, and commands the highest price of any variety of rice grown in the world. This rice has a high amylose content and a firm almost dry texture when properly cooked.

Della, Delrose, and Delmont
These varieties combine the qualities of regular long-grain rice and basmati rice. They have an aroma similar to basmati. However, cooked grains swell in both length and width, like regular long-grain rice.

Black Japonica
An aromatic rice with a dark black bran. Like brown rice, it is minimally processed to retain its bran layers and takes 45 to 50 minutes to prepare. Cooked grains are slightly chewy with a subtle sweet spiciness.

China Black Rice
This type of rice has excellent texture, color and flavor. It has a nutty taste, soft texture, and beautiful rich deep purple color. Enjoy with a curry, sweet and sour dish of stir-fry.

Jasmine Rice
A long-grain variety of rice that has a nutty aroma and subtle flavor.This is an excellent white rice that can be interchanged with white basmati rice for variety. It is slightly sticky when compared to basmati, which is not sticky at all. Jasmine rice is grown in Thailand. A good choice for cooking Thai curries and Vietnamese dishes.

Texmati
This rice was created in the United States to mimic basmati rice. It is a good rice, but has failed to have all the characteristics of basmati. A long-grain rice with a dry, fluffy texture when cooked.
Source: USA Rice Federation

Woks
The wok is a versatile, round-bottomed cooking vessel originating in China. It is most often used for stir-frying, but can also be used for sautéing, steaming and deep-frying. In recent years, woks have become staples in the American home kitchen, either the traditional round-bottom style that has been in existence since Chinese cuisine developed, or in one of the many modern variations, including flat-bottom woks and stir-fry pans.

The traditional-type wok was designed for the Chinese open brazier-stove. To fit over the heat source, it has a rounded bottom and good width to prevent it from falling through the hole into the fire. The pan slopes to the rim so heat at the bottom can radiate evenly to the sides, but also because the shape enables ingredients to fall to the center, where the heat is concentrated. Most traditional woks have two side handles.

For use in most American kitchens with their flat surface burners, a classic, round-bottom wok may not be stable enough and should only be used on gas ranges together with a metal ring that mimics the Chinese brazier and supports the wok. On electric stoves, the coil touches only a small portion of the metal and can barely provide adequate heat for stir-frying. Thus, the flat-bottom wok was invented.

The wok comes in various sizes and is made with many types of materials, from the humble carbon steel that makes for easy seasoning, to stainless and state-of-the-art metallic alloys that position it in the same category as gourmet label cookware. There are also nonstick woks available to help reduce the amount of fat needed. Woks come either with two short, ear-like handles, or with one long handle and one short one. They also come in differing depths, from shallow to well-rounded and deep.

If you are cooking with a western electric range, your best option is to use a flat-bottom wok. Round-bottom woks can reflect heat back on the element, damaging it. A flat-bottom wok can also be used on gas stoves.

Stir-fry pans, a modern cookware term for any rounded wok-like pan meant for cooking cut-up ingredients over high heat, are typically smaller than traditional woks. Carbon steel is still considered the best metal to use. While stir-fry pans made of aluminum and anodized aluminum are available, they do not provide the same amount of control over the heat as a pan made from carbon steel. Uncoated carbon-steel and iron woks must be seasoned and dried thoroughly after being washed, to prevent rusting. Other metals don't require special treatment. Seasoning removes the preservative oil manufacturers place on the wok to prevent it from rusting, replacing it with a light coating of cooking oil. Because the methods for seasoning and cleaning woks depend on the type of coating, first check the manufacturer's directions. Most nonstick coatings need a thorough cleaning and drying, then a small amount of cooking oil rubbed over the interior surface. Also, you should never scrub a wok's nonstick coating with any type of abrasive. All woks need to be stored in a well-ventilated place.