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Rice Varieties, Types and Forms

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Rice

by Yuliastuti Yuli on October 17, 2011

Rice Field

This is what rice looks like before it finds its way to your plate.

 This rice field happens to be in Miyagi Perfecture, Japan.

 Flickr member Tamaki lives nearby and has posted a beautiful set of photos of the rice field at various times of year.

Rice Field5
Rice Field1
Rice Field2 
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Rice (in Latin: Oryza sativa L.) is one of the most important crops in civilization. Although it mainly refers to the type of crop cultivation, rice is also used to refer to several types of genera (genus) the same, which is commonly referred to as wild rice. Rice thought to have come from India or Indochina and into Indonesia brought by the migration of ancestors from mainland Asia around 1500 BC. [1]

World rice production ranks third of all cereals, after corn and wheat. However, rice is the main carbohydrate source for the majority of the world.

The results of processing of paddy rice is called.

[Edit] Pertelaan
[Edit] The characteristics of general
Rice was taken from the nursery to be planted in the fields.
Rice harvest

Rice included in the rate of grain or Poaceae (synonym: Graminae or Glumiflorae).

Herbaceous plant annuals, root fiber; stem very short, rod-like structure formed from a series of leaf midrib of mutual support; perfect leaf with midrib straight, lancet-shaped leaves, light green to dark green, parallel veined leaves, covered by short hair and rarely ; flowers arranged plural branching panicle type, unit of flowers called florets, which lies in one sitting on panikula spikelet; fruit or grain type that can not be distinguished kariopsis where fruit and seeds, almost round to oval shape, the size of 3 mm to 15 mm , covered by Palea and lemma which in everyday language is called chaff, the dominant structure is endospermium that people eat.
[Edit] Distribution and adaptation

The origins of rice cultivation is estimated to come from the valley of the Ganges and Brahmaputra River and the Yangtze River valley. In Africa, rice Oryza glaberrima grown in tropical west Africa.

Rice currently widespread throughout the world and grow in almost all parts of the world that has enough water and air temperatures warm enough. Rice likes moist soil and muddy. Some experts suspect, rice is the result of evolution from ancestral plants that live in the swamp. This opinion is based on the type of rice that live in the swamps (found in a number of places on the island of Borneo), the high rice needs for water at some stage of life, and the presence of specific vessels in the roots of rice that serves the air (oxygen) to the roots.
[Edit] Reproduction

Each flower has six anthers of rice (anther) and the stigma (stigma) forked shape of a bottle brush. Both the sexual organs of reproduction are generally prepared in the same time. Anthers sometimes out of Palea and lemma if it had been cooked.

In terms of reproduction, rice is a plant berpenyerbukan itself, because 95% or more pollen to fertilize the egg the same plant.

After fertilization occurs, the zygote and the fertilized polar nuclei soon divide. Form the zygote develops into an embryo and polar nuclei endospermia. At the end of development, most of the starch grains in the endospermia mengadung. For young plants, starch serves as a reserve food. For humans, starch used as a source of nutrition.
[Edit] Genetics and breeding

A set of rice genome consists of 12 chromosomes. Because rice is a diploid plant, each cell has 12 pairs of chromosomes of rice (except sex cells).

Rice is a model organism in genetic studies of plants for two reasons: its importance to mankind and the relatively small size of the chromosome, which is 1.6 ~ 2.3 × 108 base pairs (base pairs, bp) [2]. As a model plant, rice genome has been sequenced, as well as the human genome. The results of sequencing the rice genome can be viewed on the NCBI website.

Genetic improvement of rice has been going on since humans cultivated rice.
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Rice Varieties, Types and Forms

by Yuliastuti Yuli on October 17, 2011

Rice Varieties, Types and Forms

 

Worldwide there are more than 40,000 different varieties of rice, though only a small number offer the quality acceptable to be grown commercially in the U.S. In the United States. Rice types can be divided into long, medium, and short grain. Limited waxy rice and arborio is produced, as well as some aromatic and specialty varieties.

The primary differences in these rices is their cooking characteristics and, in some cases, a subtle flavor difference. From a nutritional standpoint they are equal and indeed can often (with the exception of waxy rice or arborio) be interchanged in recipes.


MAJOR RICE VARIETIES and UNITED STATES RICE TYPES

LONG GRAIN RICE
Long grain rice has a long, slender kernel, four to five times longer than its width. Cooked grains are separate, light and fluffy.

MEDIUM GRAIN RICE
Medium grain rice has a shorter, wider kernel (two to three times longer than its width) than long grain rice. Cooked grains are more moist and tender, and have a greater tendency to cling together than long grain. 

SHORT GRAIN RICE
Short grain rice has a short, plump, almost round kernel. Cooked grains are soft and cling together.

SWEET OR WAXY RICE
U.S. sweet rice is short and plump with a chalky white, opaque kernel. When cooked, sweet rice loses its shape and is very glutinous. Sweet 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 RICE VARIETIES

Aromatic rices

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