Rice is genus of annual and perennial plants of the family Gramineae, valuable grain crops. By the volume of produced food grain, rice is inferior to the wheat, still being a basic food for most of the world’s population.
Commercial classification of rice is based on the size and shape of the grain, chemical characteristics of the endosperm and the duration of the ripening period. All varieties of long-grain rice are combined under the single name «Indica». When cooking such rice does not stick together and absorbs a moderate amount of liquid. Medium-grain rice is less transparent than long-grain one and contains more starch. During cooking, it absorbs a lot of liquid and becomes soft, and in the finished meal rice grains stick together a little. The peculiarity of this rice is absorption of the flavor from other ingredients dishes. Round grain rice is almost opaque and contains more starch than other variaties. It is famous for its ability to absorb large amounts of liquid during cooking, becoming at that soft and creamy.
Rice deserves to occupy an important place in the cuisine of many peoples of the world. The most important qualities of rice are its high nutritional value and compatibility with other ingredients of the dishes — meat, poultry, fish, seafood and vegetables.
Contaminants: mineral mixtures, grain and seeds of other plants, organic mixture (spine, parts of stems, etc.) damaged grains, corroded, immature, shrunken and chalky grains of rice, broken, hulled, sprouted grains.