Philippine Rice Farming

HONG KONG – The rising cost of food is driving Asian inflation rates higher, increasing the stakes for a successful harvest this year in a region still bruised by the 2008 food crisis.

Prices for rice, sugar, milk, and in some places, fruits, vegetables and cooking oils, have risen in recent months, putting pressure on overall consumer prices. The region’s most important economies, including India, China, Thailand, Philippines and Indonesia, are all grappling with how to handle rising prices without snuffing out their economic rebounds. Food-price increases are leading to higher inflation rates across much of Asia, though energy costs and tighter labor markets are also putting pressure on prices.

Asia was hit hard in 2007 and 2008 when shortages of foodstuffs, especially rice, led to hoarding and riots. Armed guards were dispatched to protect rice warehouses in Thailand and the Philippines; Indonesia deployed border agents to prevent smuggling.

Some analysts warn that the structural issues that caused the 2008 food emergency—too much demand and not enough food—are still in place.

For now, prices aren’t near levels that would create major dislocations. For example, in Bangkok, rice is trading at $592 a ton, according to the Thai Rice Exporters Association, after rising 10% from September through December to $618 a ton.

But prices are climbing and businesses hit by rising food costs in 2008 are again feeling the heat. Macquarie Group analysts recently downgraded Hong Kong fast-food company Café de Coral, citing higher food prices. Many of Café de Coral’s dishes are a combination of meat and rice.

A company spokesman said in an email that food prices are a challenge.

“We are not able to raise prices across the board and we have to absorb a substantial portion of the increases,” the Café de Coral spokesman said. “We will need to change the menus periodically to accommodate some of these increases.”

–You can find this article and more like it at: online.wsj.com

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We’ve all experienced a wedding where a handful of rice is thrown upon newlyweds for good luck. This ancient ritual of throwing rice originally symbolized fertility and the blessing of many children – today it symbolizes prosperity and abundance.

Rice is the first food a new Indian bride offers her husband, often during the wedding itself and, perhaps instead of wedding cake. In India, it is also the first food offered to a newborn. Indians say that the grains of rice should be like two brothers – close, but not stuck together.

In Japan, there is an almost mystical aura surrounding the planting, harvesting and preparation of rice and  it is believed that soaking rice before cooking releases the life energy of rice and gives the eater a more peaceful soul. To persuade Japanese children to eat all of their rice the grains are warmly called little Buddhas.

In China, young girls with fussy appetites are warned that every grain of rice they leave in their rice bowls will represent a mark on the face of their future husband. A typical Chinese greeting instead of “How are you?” is “Have you had your rice today?” One is expected to always reply, “Yes” to this greeting.

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Although almost all the nutrients are stripped from white rice when the bran layer is removed during milling, ninety percent of all American grown rice is enriched with thiamine, niacin and iron and in some instances riboflavin, Vitamin D and Calcium. White rice because it is enriched has more iron and thiamine than brown rice, but that doesn’t necessarily make it the better option. Brown rice has five times more Vitamin E and three times more magnesium. Brown rice provides twice as much fiber as white rice, but it is not an especially rich source of fiber. The fiber in brown rice is better for its “slow burn” qualities – that is, it takes longer to digest and doesn’t give you a “burst” of carbohydrates all at once.

On the other hand, rice bran alone is an excellent source of fiber. Rice is a fair source of protein containing all eight essential amino acids. It is low in the amino acid lysine, which is found in beans making the classic combination of rice and beans, popularly known as complimentary proteins, a particularly healthful dish. Rice is gluten free and easily digestible making it a good choice for infants and people with wheat allergies or digestive problems.

A half cup of cooked white rice provides 82 calories; an equal amount of brown rice provides 89 calories. Non American varieties of rice have a mixture of these properties – Basmati rice, for example is not heavily processed with nutrients taken out then added back in, its grains are naturally nutrient dense and rich in fiber.

What is Rice? is a post from: Simply Rice ::..

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1. Brown Rice

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The first thing you must know about cooking rice is that one cup of raw uncooked rice will yield three cups of cooked rice. This is true of just about all rice, although some grains will cook larger than others.

The second thing you must know about cooking rice is how absorbent it is. The rice to water ratio will almost always be 1:2 – meaning one cup rice, two cups water. White rice will be a little less (one cup rice to 1 3/4 cups water) and brown rice slightly more (one cup rice to 2 1/4 cups water).

The third step to cooking perfect rice is timing.

For basic white rice, add 1 cup rice to 1 3/4 – 2  cups water in a saucepan and bring to a roiling boil. Don’t stir more than once or twice. Cover, lower heat to LOW, and set a timer for 20 minutes. After 20 minutes, remove from heat and let steam for 5 minutes. Remove cover, fluff with fork and serve!

For basic brown rice, add 1 cup brown rice to 2 1/4 cups water and bring to a roiling boil. Stir once, cover, lower heat to LOW, and set a timer for 45 minutes. After 45 minutes, remove from heat and let steam for 10 minutes. Remove cover, fluff and serve!

Of course these are just the basics and I will give you more techniques in upcoming posts.

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Chinese Fried Rice

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Something for Everyone - so many varieties of rice

Something for everyone – new varieties of rice are being discovered everyday.

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Brown rice (or “hulled rice”) is un-milled or partialy milled rice. It is a kind of whole, natural grain. Its mild nutty flavor is slightly chewier, and more nutritious than regular white rice. Any rice, including short-grain, long-grain or sticky rice, may be eaten as brown rice.

Brown rice and white rice contain similar amounts of calories, carbohydrates, and protein. The important differences between the two forms of rice lie in processing and nutritional content.

Only the outermost layer of a grain of rice (the husk) is removed to produce brown rice. White rice, on the other hand, is produced by removing the next layers underneath the husk (the bran layer and the germ), leaving mostly the starchy endosperm (white grains).

Many vitamins and dietary minerals are lost during this removal and subsequent polishing process. Some of these missing nutrients, such as Vitamin B1, Vitamin B3, and iron are occasionally added back into the white rice making it “enriched”. Food suppliers in the US are required to do this by the Food and Drug Administration (FDA). Of course these nutrients have now lost their original form and are added back in a synthesized way.

One important mineral not added back into white rice is magnesium. One cup (195 grams) of cooked long grain brown rice contains 84 mg of magnesium while one cup of white rice contains 19 mg.

As the bran layer is removed to make white rice, the oil in the bran is also removed. Studies have shown that rice bran oil may help lower LDL cholesterol. Brown rice also retains other key sources of nutrition: fatty acids and fiber.

Brown rice is certainly has more nutritional value that white, but that doesn’t mean that all rice can’t be part of a healthy overall diet.

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