Where does rice come from?

Rice is made from cooked rice.

Rice is transformed from rice peeling. The farmer uncle will put the rice into a large peeling machine for peeling. After peeling, you will see white rice, and the peeled off shell is also very large. It is used to raise livestock, such as chickens, ducks and other animals.

Rice, also known as white rice, or rice for short, is a food cooked with rice and water. Rice is the most important food in East Asia such as mainland China, Hong Kong, Taiwan, Japan and North Korea. The method of making rice is to add one cup to one and a half cups of water to one cup of rice (the volume ratio of rice to water is 1:1 or 1:1.5. The more water, the softer the rice will taste). The cooked rice will swell appropriately. Cook until fully cooked and remove moisture.

The emergence of rice can be traced back to porridge. Since the amount of water required for cooking porridge is lower than that of rice, the ancient Chinese people gradually mastered the cooking effects of different amounts of water and developed plumper rice.

In modern times, the technology of grinding grains has become more advanced than in ancient times. Therefore, the rice eaten by people has gradually changed from rough and unpalatable brown rice to white rice with a soft and glutinous texture. However, the rice that is present on the surface of brown rice has lost its Although almost all of the various nutrients in cereal bran are starch and other sugars, as a staple food, increasing satiety is the first priority, and the remaining nutrients can be provided by side dishes.

Extended information

The main component of rice is carbohydrates. The protein in rice is mainly rice protamine. The composition of amino acids is relatively complete and is easy for the human body to digest and absorb. The content of minerals, dietary fiber, and B vitamins (especially vitamin B1) in brown rice is higher than that in polished rice, but the lysine content in rice is lower.

Rice, especially white rice, is not good for blood sugar control because it is easy to digest and has a quick blood sugar response after a meal. Black rice, purple rice, brown rice, etc., which are rich in dietary fiber, are good choices for slowing down digestion. Therefore, the ideal way to control blood sugar and digestion speed is to eat less white rice. Don’t always use white rice when cooking. You might as well switch to brown rice, whole grains and beans. If that doesn't work, you can add some whole grains and beans when cooking white rice. For example, adding mung beans, red beans, peas, lotus seeds, etc. to white rice can significantly increase the satiety of rice and rice porridge and slow down the digestion speed.

Baidu Encyclopedia-Rice