Rice Is Life

The History of The Rice(Above this)

1. Jasmine rice (Khao Dawk Mali 105) originated from Chonburi, Thailand, in 1945 and gained popularity worldwide as a result of its signature floral scent. Jasmine rice has been a major component of Thailand’s agriculture since it was officially categorized in the 1950s and continues to be widely considered one of the best long-grained varieties available around the globe.
2. Arborio rice developed from the Po Valley region in Italy when it was introduced and cultivated by a farmer named Domenico Marchetti in 1946, in Arborio, the town after which it was named. This short grain type has become the "gold standard” for making excellent quality risotto because of its ability to produce a very creamy consistency (due mainly to the high level of starch present) that characterizes risotto.
3. Bomba rice is an old, short-grain type of rice grown in wetlands in the east of Spain for many centuries since the Middle Ages and remains today, because of its unique ability to not break during cooking. In the middle of the 20th century, Bomba rice was almost lost, but was saved by many chefs because of how well Bomba rice absorbs the liquid from cooking, as well as not sticking together, allowing Bomba rice to be used as the only rice for making authentic Valencian paella.
4. The origin of cultivated basmati rice goes back thousands of years, to the region at the base of the Himalayas. In the past, royalty considered basmati rice to be special because of its unique nutty smell and long grains of rice. The word basmati means "fragrant" in Sanskrit and indicates a long history of being an important food for both South Asian cooking and commerce.
5. The development of sushi rice occurred when fish was fermented in salt and cooked with rice; the rice was discarded before consumption. By the 17th century, rice with vinegar was developed by Japanese chefs, in order to duplicate the tangy taste of fermentation, resulting in today's seasoned, vinegared rice, called "shari."
6. Up until about the end of the 1800's, the only type of rice people ate was brown rice (the whole grain). The introduction of the machine to give rice a polished white exterior allowed for the mass removal of the bran and germ from the brown rice. White rice became popular due to being a desirable status symbol and having a long shelf-life, while brown rice regained popularity in the 20th century as it gained recognition as a health food and was recognised for its high nutritional value and fibre content compared to white rice.
7. Yellow rice is not a natural plant; however, it emerged as a distinct variety due to the addition of colour to white rice by using different herbs/spices (e.g. saffron or turmeric) in order that individuals may convey an appearance of greater luxury and add some level of celebration to occasions through food preparation and use. The traditions of adding colour to white rice have been passed on from one generation to the next, as well as more recently, through trade between India & the Middle East, Spain, and the Caribbean and then became a staple item in many food preparations, such as paella, and yellow rice with chicken.