G11T3W6 Offline

Brought to you by: In partnership with: All content within this document is owned by Sun International and is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License

TEACHERS AND LEARNERS PLEASE NOTE: This offline non-interactive content won't allow you to analyze your own learning (vs. the wider community), assess yourself interactively, draw reports from the work you do offline or participate in a wider community which gives you access to more resources, forums and specialist knowledge. We strongly recommend you visit: http://bit.ly/sunhospitalityoffline to learn more or scan the QR code (quick response code - the 2D bar code above) from your smartphone. If you have questions or suggestions specifically related to this content, please email: info@obami.com Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International

G11T3W6 Rice is one of the most consumed cereal grains on the planet, a staple food; especially in Asia. Rice contains carbohydrates, (incomplete) proteins, vitamins, minerals and water, and it is relatively low in fat content. Rice is a great source of dietary fibre. Classification of rice is by length; where long, medium and short categories are used to describe different types of rice and their characteristics. Rice is a versatile staple, stores well and can be precooked and reheated or cooked in around 20mins. Factors to consider when purchasing and storing Rice When rice is properly dried it will maintain its quality for a sustained period of time. Brown rice will last 3-6 months, whereas certain types of white rice can be stored indefinitely. During production, rice is normally stored in rice bins and aired to reduce its water content as much as possible. To air dry rice, it is important to ensure that the air is dry and not humid. Throughout the process of drying, it is also important to monitor rice to ensure an even drying process and to avoid any form of spoilage. Spoiled rice should be immediately separated, removing the bad rice from the Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International

good. When looking for the best product to purchase, crispness and dryness are important factors to consider in addition to flavour, intended use and the price you are willing to pay. After purchasing, rice should be stored in areas with very low levels of moisture. Uses of Rice  Rice is most commonly used as a starch in accompaniment to a main dish, like a stew  Rice can be used as an ingredient when cooking food – a biryani is a good example of this  Different types of rice, like risotto rice, can be used to make different types of dishes  Rice, along with raw fish and vegetables, is a major ingredient in sushi dishes  Rice grains can be ground down to form rice flour which can be used as a substitute for normal wheat flour  Rice can be made into syrup; a sweetener to be consumed in moderation  Rice can also be fermented and brewed to produce rice wine  Rice is also used for domestic animal feed Types of rice 1. Brown vs White Rice Brown rice is whole grain rice in which the inedible outer part has been removed. White rice, which is rich in starch, has had the bran and the germ removed, leaving behind just the white grain. During this process, vital minerals, vitamins, proteins and dietary fibre are removed. Brown rice is believed to be tastier and more nutritious than white rice. A disease condition known as Beriberi which is associated with high consumption of white rice can be prevented with the consumption of brown rice. 2. Long vs Short Grain Rice Long grain rice is rice that is made up of dry rice grains, which are much less starchy than short-grain rice. The result is that long-grain rice is best served with saucy dishes as the grains are more separate. Short-grain rice, on the other hand, is better for dishes like sushi, paella and risotto, which rely on a stickier grain. Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International

3. Speciality Specialty rice exists, some in the form of parboiled rice. Like white rice , specialty rice is served with the bran and germ removed. However, before this removal process, it is parboiled. Parboiling involves partially cooking rice in boiling water and then transferring it into cold water. Parboiled rice does not lose all its nutrients as they are absorbed by the kernel during the parboil process. Ensuring good rice dishes  Rice has the ability to absorb moisture quickly and must therefore be stored in a cool and dry place  Rice should be boiled with the correct amount of water, and not for too long  Freezing is a way of preserving rice quality once cooked  Rice should not be served after standing at room temperature for a long period of time as it is prone to playing host to bad bacteria Quality characteristics of a good rice dish There are different varieties of rice and they all have specific characteristics which distinguish one from the other. It is important to be familiar with these traits when purchasing different types of rice to be used in different types of dishes. Rice has different lengths i.e. the short grain, medium and long grain. This classification should not be confused as differing sizes indicates rice of different varieties and origin; which in turn have different tastes, nutritional benefits and suggested preparation methods. Different rice varieties also have different aromas and textures which will make their taste distinguishable. Good, dried rice also should have minimal moisture content. Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International

Glossary Inedible Something that cannot be eaten or is not suitable for ingestion Beriberi a disease caused by a vitamin B1 deficiency. It can also be referred to as a thiamine deficiency Paella A ancient Spanish rice dish normally made with meat and fish. E.g. "seafood paella" Parboiled partly cooked food, normally a first step in cooking process and can be used to remove certain food traits from an end product (like excess starch) Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International