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Traditional Rice
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Fine Grains for Better Eating
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Some of Information about Traditional Rice
Rice is the seed of the grass species Oryza sativa (Asian rice) or less commonly Oryza glaberrima (African rice). The name wild rice is usually used for species of the genera Zizania and Porteresia, both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of Oryza.
Scientifically termed Oryza Sativa, traditional rice is considered as one of the most nutritious staple foods. Historical records have indicated that varieties of traditional rice were revered among the ancients for their nutritional and medicinal purposes.
Prior to milling, the rice is steeped under pressure in order to transfer all the vitamins and minerals from the bran layers to the kernel itself. Once done, the rice is steamed, dried, and then milled. Rice that has already been milled can be submersed in a vitamin and mineral bath that coats the grains.
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