Know your rice with RettaiKili


A grain that turned into the global staple is one of the most seasoned grains on the planet, and individuals have cultivated it for something like 5,000 years, and we call it as Rice aka Oryza Sativa. Rice is gloriously diverse, both in the manner in which it is grown and how it is consumed by people. Worldwide rice utilization stays solid, driven by both populace and economic growth, particularly in numerous Asian and African nations.

What is rice ?

Rice is actually a grass. The part we eat is the center part or kernel which becomes on a long, dainty arm in intensely irrigated paddy fields.

 The Rice Anatomy :

Have you ever wondered about rice? Rice may be small in size, but the structure composition is the most underrated mystery of food world.

Hull   – The Indigestible shell    – High in fiber and silica

Bran   – The Edible outer layer    – Vitamins , oils , minerals , Antioxidents and protein

Endosperm – The White interior        – Startch , protein , vitamins and minerals 

Germ   – The embryo                – Vitamins ,  minerals , Antioxidents and protein

Awn   – The long needle structure –                  –

What happens in field ?

At the point when it comes from the paddy field, each grain of rice is enclosed in an intense husk, which should be taken out as it is inedible form of the grain.

What happens in mill ?

When the hull is taken out through processing, what’s left under is the nutritious whole grain. Rice at this stage is 100% whole grain and might be eaten at this stage, yet most is processed further. At our AD rice mill the plant processes rice into several milling and processing the same with the utmost care. The quality control at each stage of processing and provide RettaiKili brand’s customers with a wide variety of rice namely Sona Masoori, Rajabogam Ponni (Raw & Boiled) , Kerala Matta rice, Idli rice and Seeraga Samba.

We follow a rigorous process of quality assurance from the very start of our purchase of the highest quality raw materials. These are very delicately handled in terms of food safety and hygiene at the state of the art manufacturing facility and process parameters to transform the raw material into the highest quality rice available to our consumers.

Rice of Many colors – How ?

So, When the hull, bran, germ is taken out through milling, what’s left under is the white rice. White rice losses its vitamins and other in processing, so it will be enriched later.

But ever wondered how we have a lot other color rice in market ? The color of the rice is determined by the color of the bran.

Yes, Brown colored rice and other shaded rice retain their bran and nutrients. Black rice, additionally called Chinese forbidden rice, gets its tone from its black bran. Red rice from its reddish brown bran. These rice varieties taste chewier and nuttier than white rice.

The long or short – What’s your choice? 

Rice is categorized by length into three types :

1.The Short –  Kerala Matta Rice , Seeraga Samba

2.The Medium – RajabogamPonni , Sona Masoori 

3.The long-  Basmati

Why starch in rice the real game changer ?

Starch is composed of two sorts of molecules, amylose and amylopectin, and every one of those molecules responds distinctively with water at cooking temperatures.

Amylopectin : is water-dissolvable and, when cooked, produces a thick solution that doesn’t gel, which makes the cooked rice sticky for instance Rajabogam Ponni and Seeraga Samba.

Amylose will be complete and gets isolated once cooked with water and makes the rice fluffy like Basmati rice.

What else we missed about rice ?

Oh yes we missed an important factor – Boiled or raw which is best ?

Parboiled rice will be rice that has been soaked the husk, steamed, and dried before packaging. The significant part of nutrients and minerals which are available in the external aleurone layer of rice grain are crashed into the endosperm. Thus parboiled rice doesn’t lose its nutrients even after resulting serious level milling. Additionally, it gets hard because of the heat and becomes resistant to bug intrusion and is more appropriate for storage.

By drying Raw Paddy to 11% Moisture or even less is called as Raw Rice. Then, at that point, it is milled to get Brown rice which is polished to get White Raw Rice. Hypothetically, Raw rice has more nutritional benefits than parboiled rice. However, when washing with water, it loses up to 60% of water-solvent nutrients and minerals.

We have covered almost everything about rice your Pantry’s anytime Go-To Staple. Let’s make the right choice and enjoy your cooking with RettaiKili rice brand. 

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