Arroz

Rice is the seed of Oryza sativa plant. It is considered a staple cereal in many culinary cultures (especially Asian cuisine) and in parts of Latin America.
Rice is responsible for the caloricintake of one fifth of the calories consumed worldwide by humans.
The origin of the crop is controversial among researchers, discusses its origin between China and India.
Data exist that put five millionyears ago the cultivation of rice in China, although it is suspected that rice cultivation began much earlier in the Himalayan foothills. From China it spread to other areas, such as Thailand,Cambodia, Vietnam and southern India. Later it spread to other countries such as Japan, Korea, the Philippines and Indonesia, among others.
Later, in the eighteenth century the Spanish rice spread in theAmericas and parts of Africa.
There is also another kind of rice grown in the delta of the Niger and Senegal, but this kind of rice is never spread to other territories.
The species from Asia calledOryza sativa, while the African species called Oryza glaberrima.
Types
There are about ten thousand varieties of rice. They all fall into one of two subspecies of Oryza sativa, indica variety.Generally the more amylose contains a grain of rice, over temperature, water and time required for cooking.
Most rice is "polished" prior to release of the cover that protects it, thus eliminating riceoils and enzymes. The result is a grain of rice that is stable for months.
Categories by form:
The usual categorization of the rice is cooking:
• Long grain rice, which can be between four and fivetimes the length of its thickness. It has a high amount of amylose and it is for this reason that requires a relatively high proportion of water for cooking.
* Medium grain rice, which has a lengthbetween two and three times its thickness. Contains less amylose than long grain rice.
* Short grain rice, almost spherical appearance, which is usually found in Japan, China and North Korea.
* Wild...