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Autour du Riz proposes to consumers a genuine educational and cultural approach around organic rice that is rare. The brand's product packs are made like real and small encyclopedias. A mount of information to choose between products and to discover and understand better and appreciate more this cereal which is a symbol and which feeds more than half of the world’s population. |
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Cultivation of land started with rice growing |
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Chinese archaeologists have identified grains of rice dating back more than 11,500 years on the watercourse of the Yangste. This leads to the belief that rice was the first cereal cultivated by man.
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The staple diet for more than half of the world’s population |
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Today, more than half of the world’s population eats rice as part of their staple diet. The habit of eating rice is such in Asia that the Asians say no meal is complete without rice which the Chinese compare to a one-eyed beauty.
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130,000 varieties of rice |
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Rice, called “oryza” in Latin, belongs to the family of grasses. From the 130,000 varieties (according to estimations), 70,000 are cultivated. The “Rig-veda”, the sacred Hindu texts, mentions 500,000 varieties and the International Research Institute (IRRI) hold 86,000 varieties collected in 113 countries. Two types of rice have been identified. The Indica rice with long thin grains and the Japonica rice with oval or round, very much used by the Asians because it is sticky and so easier to use with chopsticks.
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Date of cultivation written in bold on the packaging |
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After harvesting, the chemical composition of rice changes with time. In fact, the starch in the rice progressively changes into complex sugar. Therefore, rice that has been recently harvested is more perfumed and tender than the same rice a year after harvest which will have a more consistent texture and will be more resistant to cooking. Autour du Riz indicates the month when the rice was harvested on the packaging in order to allow consumers to choose according to their own taste.
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Why is some rice sticky? |
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The quantity of dextrine naturally present in the grain of rice influences its texture once it has been cooked. Solvable in water, the dextrine links the grains of rice while cooking. Generally, it is the round rice which has the highest level of soluble dextrine. We call them sticky rice.
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A surprising taste of hazel in the whole grain rice |
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When it is kept in a protected atmosphere or when it has just been harvested, the whole grain rice has a taste of hazel which goes well with all meats (particularly game). The whole grain rice must be left to soak in water the night before and should be cooked for one hour. This is why most whole grain rice is pre-cooked.
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Steaming: A technique which preserves some of rice’s vitamins |
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Other than saving time when it comes to cooking, steaming of rice (the pre-cooking with steam), before whitening allows for a small part of the vitamins naturally present in the whole grain rice to be preserved. In fact, the effect of heat on the rice makes the lipids and vitamins move into the grain. But be careful, because if the effect of the heat is to make the nutritional elements which are good for health move inside the grain, the heat has also the same effect on the polluting elements if the rice has been treated at harvest or soiled while stocked.
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and more |
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Rice is a fresh product
Why whole grain rice is better
Rice, a symbol of abundance and fertility
The legend of rice
An analysis of the energy and nutritional values on average in 100 g of whole grain rice
4 things for identifying high quality rice
Whole grain rice: a product to consume quickly after opening of the packet
Irreplacable: Organic Thai rice harvest by hand
Le secret de la saveur des riz parfumés
Combien de grains dans un kilo de riz thaï ?
The Punjab: the country of five rivers and cradle of Basmati rice
Manufacture on grindstone: a higher quality
Rice originally led to the discovery of the role of vitamins
How many litres of water is needed for growing 1kg of rice?
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