Rice 米 [mi] - Community Services Center

ice 米 [mi]
TExT: IVY CHEn
IMAGES: IVY CHEn, xIAnG TInG And ISABEllA
Rice farming has a long history in the Far East: fields dating back nine and three
thousand years have been found in China and Taiwan respectively. In Taiwan, rice
is harvested twice each year. The first crop is planted in January and cut in July,
while the second grows from July to December. There are basically three types
of rice to be found in Taiwan markets. Taiwan Japonica rice, the most common,
was introduced from Japan, and has produced many sub-types in Taiwan. Indica
rice, which is normally used in cakes and noodles, was transplanted from China,
and has also been improved via many sub-types in Taiwan. The third type,
glutinous rice, is used in both savory dishes and desserts as well as in making
wine and vinegar, and various kinds of dumplings and cakes.
typeS of rice
Most of the above types of rice are
also available organically grown.
Taiwan Japonica rice ( 台 灣 梗 米
taiwan gengmi or 台 梗 taigeng):
Short grain: has a chewy texture after
cooking.
Brown rice ( 糙 米 caomi): rice is
husked and retains all the nutrition.
White rice ( 白 米 baimi): rice is
husked and milled, and no longer
contains bran or germ.
Embryo rice ( 胚 芽 米 peiyami): rice is
husked and milled, but still has germ
attached.
medium grain.
White rice ( 在 來 白 米 zailai baimi):
medium grain and ground into
powder.
Glutinous rice ( 糯 米 nuomi):
White, red or black in color;
medium long & short grain; sticky
texture after cooking.
White rice ( 白 糯 米 bai nuomi):
medium long, short grain and
ground into powder.
Red rice ( 紅 糯 米 hong nuomi):
medium long grain.
Black rice ( 黑 糯 米 hei nuomi):
medium long grain.
BuyinG rice
Rice with a higher ratio of whole
grain is healthier. Any damaged,
broken or yellow rice should be
discarded. Look for the CAS (Certified
Agricultural Standards) logo on the
packaging, which guarantees quality.
Indica rice ( 秈 米 xianmi or 在 來 米
zailaimi):
Medium long grain: fluffy texture
after cooking.
Brown rice ( 在 來 糙 米 zailai caomi) :
30 september 2011 www.communitycenter.org.tw

White rice grains should be translucent
to transparent.
uSe of different typeS of rice
Taiwan Japonica rice: steamed, in
porridge and sushi.
Indica rice: Steamed, and in various
types of rice noodle and rice cake.
Glutinous rice: White short grain rice
is used for desserts and making wine
and vinegar; white medium long grain
rice is made into dumplings and cakes.
Red and black grains are for steaming
and desserts.
nutrition
Rice contains carbohydrates, protein,
fat, dietary fiber, vitamin B-complex,
and minerals, especially phosphorus.
It can reduce blood pressure, improve
diabetes and cardiovascular disease and
reduce the incidence of cancer, and can
prevent constipation, help in weight
control and other
health functions.
cookinG tipS
1. Rinse rice 2~3 times
gently and quickly.
Change water for
every wash.
2. R i c e s h o u l d b e
soaked in water
from 30 minutes
(white rice) to four
hours (brown rice)
or as instructed on
the package before cooking.
3. If cooking rice in a rice cooker, use
one cup of water for each cup of
rice or 1.6 cups of water for each
cup of brown rice, or follow the
instructions on the package.
4. Always allow the cooked rice to sit
in the rice cooker with the lid on
for about twenty minutes after the
cooker switches off.
5. If cooking rice in a
pot on the stove, add
about two cups of
water to each cup of
rice, bring to a boil and
cook until the water
is level with the top of
the rice. Turn heat off
and cover with a lid.
Allow to sit for twenty
minutes.
6. Fluff the cooked rice
with a rice spatula to
allow excess steam to escape before
serving.
StoraGe
Place rice in refrigerator after
opening.
For more information in English,
please see the link: http://www.cas.
org.tw/en/
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