Chapter 13 Grain Foods
261
Rice
Rice (also called white rice) is the white, starchy endosperm of the rice kernel.
Brown rice has had the hull removed but contains the bran and germ as well as the
endosperm.
Rice can be classifi ed according to grain length or method of processing. Long
grain rice is dry and fl uffy when cooked. Many people use it as a side dish. Short grain
rice is small and sticky when cooked. People often use it in puddings, croquettes, and
rice rings.
Parboiled or converted rice has been steeped (soaked) in warm water, drained,
steamed, and dried. Parboiling improves the nutritive value and keeping quality of
milled rice.
Precooked or instant rice has been cooked, rinsed, and dried by a special process
before packaging. You can prepare it in a matter of minutes.
Wild rice is not really rice. It is the seed of a grass that grows in the marshes of
Minnesota and Canada. It has an appealing, nutlike fl avor and is rather expensive.
Pasta
Pasta is a dough that may or may not be dried. Macaroni, noodles, and spaghetti
are all pastas. Pasta dough is made from semolina, which is produced from durum
wheat. Durum wheat is specially grown for pasta making. It gives pasta products a
nutty fl avor and fi rm shape. Noodles are made by adding egg to the pasta dough.
Pasta comes in many shapes and sizes. Commercially, pasta is made by machine.
Some people, however, enjoy making homemade pasta either by hand or with a pasta-
making appliance.
Other Grain Products
Cereals are used to make a variety of other products. Cornmeal is made from
ground white or yellow corn. It is often enriched.
Hominy, a popular food in the South, is corn minus the hull and germ. When broken
into pieces, it is called hominy grits.
Cornstarch is the refi ned starch obtained from the endosperm of corn. People use it
as a thickening agent in cooking.
Pearl barley is the whole barley grain minus the hull. It is high in minerals, and
people often use it in soups.
Bulgur wheat is whole wheat that has been cooked, dried, partly debranned, and
cracked. It is a popular Middle Eastern side dish.
Wheat germ is the germ portion of the wheat kernel separated during milling. Wheat
germ is high in vitamins and minerals. You can add it to foods for fl avor and nutrition.
Farina is a wheat product made by grinding and sifting wheat that has had the
bran and most of the germ removed. People use farina as a thickener and as a cooked
breakfast cereal. Cream of Wheat® is a popular brand of farina.
Couscous is granules of precooked, dried semolina, which is the same wheat
product used to make pasta. Couscous cooks quickly, so it is a convenient choice for
meal managers on a tight schedule. You can use it as a side dish or as a base to top
with stews or stir-fried dishes. See 13-3.