Chapter 1: What makes rice the most consumed food globally?
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Chapter 2: How does rice impact the caloric intake in Asian countries?
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Hey, and welcome to the podcast. I'm Josh, and there's Chuck, and Jerry's here too. And this is a podcast called Stuff You Should Know About Rice. That's right. Can I just throw out a couple of stats real quick at the onset? I would love that. Because this is about rice, the food, just in case it was confusing at all. What other kind of rice is there? I don't know. I just wondered.
I mean, for all I know, it's some weird new sex term.
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Chapter 3: What are the different types of rice and their nutritional values?
Oh, that's reche.
Okay.
You've clearly only seen it written before. I guess so. All right. So rice generally is looked at as the most eaten food in the world. I think some people might have wheat just ahead of it. But it's either one or number two. It's grown on every continent except Antarctica. About three and a half billion people.
It's a staple food accounting for 20 percent of the calories consumed all over the world is rice, which is a staggering number. And in Asian countries, 50 percent of the calories consumed. It's amazing. 50% is rice. Yeah, it is until you realize that pork cracklings make up another 20% of all the calories consumed worldwide. Yum.
There's also like something that's worth mentioning, too, that rice production supports 200 million households in developing countries. That's how they make their living. Yeah. So to say that rice is an important crop here on planet Earth is kind of an understatement.
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Chapter 4: How is rice cultivated and what are the farming techniques used?
Uh, yeah. Okay, good. I'm glad you agree. There's one thing I want to cover before we move on because it bothered me. So hopefully it will bother somebody else. And that's why I want to satisfy that itch. Okay. I wondered what rice is when we're eating rice. What is it? It's a seed. The rice is the seed of the rice plant. Did you know that? Yeah. Okay. What if that was just my new persona?
How obnoxious is that? Here's how we know that rice is a seed aside from you don't have to be a botanist for this. You can go to the store and buy rice and plant it, and it will grow a rice plant. So it's the seed. But it's classified as a cereal, which is a seed from a grass plant.
Chapter 5: What are the environmental impacts of rice production?
And so rice is a seed, everybody. Calm down. That's right. And I'm clearly joking, by the way. I can't imagine how many people I turned off with the new persona. I liked it. I figure people are like, is that what Chuck shaved his beard for Halloween? Is that new Chuck? I don't like it. Oh, yeah, that's right. You did. I think you should have grown the mustache back real quick after Halloween.
Buddy, if I could, I would. I miss that beard so much already. Are you growing it back? I mean, I told Ruby, Ruby hated it, of course, but I said, Ruby, it's already growing back. I've already started. The second I finished shaving, I started growing it back. Nice. You're like, I got to hurry up and squeeze Halloween in.
Chapter 6: What are some popular rice dishes around the world?
But the stash looked pretty good though, right? It did. I liked it a lot. You looked like a construction worker slash porn star slash yacht rock musician all rolled into one.
Yeah.
Like Kenny Loggins, I guess. Yeah. Anytime you have a stash like that, you're 20% more police officer too. Oh, don't forget that. Yeah. Yeah. But you looked a little more like village people police officer. Hey, I'll take that any day. Okay. That just sounded like Kim Cattrall. You should have been like, oh, I'll take that any day. All right, back to rice, because this is a bulky one.
We can't goof around. We're going to break down types of rice. If you look sort of at the top of the dividing point, you're probably going to go white rice or brown rice.
Chapter 7: How does rice consumption vary by country?
I really don't care for brown rice. I'm not yucking yum. I can't stand the taste. It's an acquired taste. It's much better for you. They are not different varieties, but white rice is rice with the bran and the germ removed. Brown rice and also red and black rice still has the bran in the germ. And it's much, much, much better for you than white rice. I just cannot stomach it.
Yeah, the reason why is because the bran and the germ are the thing that have all the nutrients. So if you're eating white rice, it's basically stripped of any nutritional value whatsoever, so much so that a lot of rice is actually fortified. They mix the vitamins and minerals that they strip out back in in different ways. That's enriched, right? Yeah. Let's talk about that real quick, okay?
Did you see the different ways that you can enrich white rice? I mean, can't they just kind of like powder coat it? Sure. Powder coating is one, but they don't powder coat all of it. They pick out select grains of rice, powder coat them, and then mix them back in with un-powder coated rice at a ratio of about 1 to 100.
Chapter 8: What are the health concerns related to rice consumption?
Okay.
Really? And that provides enough good stuff? I guess so. Do you have any other guesses of how you could enrich rice? I'm trying to think how I would do it. No, I have no other guesses. You could coat it in layers, base coat, nutrient coat, protective top coat. And then the last one is you can extrude it.
So you take rice flour and you actually make fake rice grains and you've mixed the rice powder with the nutrient powder and you mix those in with real rice or regular rice. That's how you do it. I don't know why, but I could not not find out how you would enrich rice. It just got me. So I had to go figure it out. And I wanted to share that just like sharing the fact that rice is seed.
That's right. I love it. Most of the rice that we, you know, kind of buy in stores and know about is a descendant from the O-R-Y-Z-A, capital O, I guess the Oriza sativa. That was domesticated in China, you know, somewhere between 8,200 and 13 and a half thousand years ago. There are two main subspecies, Indica, Indicouch, am I right?
Indica.
And japonica, I think the indica is more likely to be long grain. The japonica is more likely to be short, even though there are exceptions. And the starch levels are different in the two, right? Yeah, I think japonica has more starch, a certain kind called amylopectin, which is water soluble. So it makes the rice sticky.
Indica is chock full of amylose, which is a starch, but it keeps the rice separate or the rice doesn't stick together. It doesn't actually keep it separate. And so knowing that and knowing long grain and short grain, you can kind of start to guess what different varieties of rice belong to which family. Yeah, for sure.
We don't want to leave out the Oriza glaberrima, that's African rice, and that is grown in Africa still. It is not as popular as the Asian Oriza variety, but they have tried to mix the two because there are good and bad points for both. I think the The African variety is a little hardier and more resistant to disease and pests and climate issues, which is great.
I think water depth and soil, it just seems like a better all-around sort of grower. But the yields aren't as great, and it's harder to mill without breaking. So maybe cross-breeding these two, you could come up with like a super rice. Yeah. I don't know what you'd call it. Maybe Glaberrima japonica. Poof. Yeah, that sounds great. Let's talk some variety, shall we?
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