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Rice, short-grain white

Ingredients

Method

  • NOTE: I have no idea how to do actually get white rice from a rice plant. I'm still figuring out the structure of this project, and right now this feels like it somehow makes sense as a "recipe".
  • White rice comes from the rice plant, but it requires some additional processing.
  • First you have to mill the rice, this removes the inedible hull and yields brown rice.
  • Then you have to remove the bran and germ from the brown rice, and polish it up. This yields white rice.

Notes

  • White rice has less fibre and fewer nutrients, but it spoils a lot less easily... so during the second half of the 1800s it mostly replaced brown rice. This led to beriberi epidemics throughout Asia.
  • Even today, some countries require that white rice be enriched with nutrients such as B-vitamins and iron in order to prevent nutrient-deficiency related issues, especially in contexts such as government programs and foreign aid.

Contains

Used In

Nutrition Data

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  "serving": "1 serving"
}
{
  "nutritionEntries": []
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  "emoji": "⬜",
  "status": "πŸ€– Needs info",
  "name": "Rice, short-grain white",
  "lastEditedTime": "2024-10-15T14:16:53.592Z",
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  "slug": "rice-short-grain-white",
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  "sourceUrl": "obsidian:///Users/zachshilton/code/eats-plants/source-files/eats/rice-short-grain-white.md",
  "ingredients": [
    "Japonica [rice](/ingredients/rice)\n"
  ],
  "method": "*   **NOTE**: I have no idea how to do actually get white rice from a rice plant. I'm still figuring out the structure of this project, and right now this feels like it somehow makes sense as a \"recipe\".\n*   White rice comes from the rice plant, but it requires some additional processing.\n*   First you have to mill the rice, this removes the inedible hull and yields brown rice.\n*   Then you have to remove the bran and germ from the brown rice, and polish it up. This yields white rice.\n",
  "notes": "*   White rice has less fibre and fewer nutrients, but it spoils a *lot* less easily... so during the second half of the 1800s it mostly replaced brown rice. This led to beriberi epidemics throughout Asia.\n*   Even today, some countries require that white rice be enriched with nutrients such as B-vitamins and iron in order to prevent nutrient-deficiency related issues, especially in contexts such as government programs and foreign aid.\n",
  "nutritionData": {
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      "value": 1,
      "unit": "serving"
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    "components": {},
    "_dev": {
      "nutritionEntries": []
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  "yieldData": null,
  "measurementData": null,
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  "usedIn": [
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