The Greek word is the source of all European words (cf.
Welsh reis, German Reis, Lithuanian ryžiai, Serbo-Croatian riža, Polish ryż, Dutch rijst, Hungarian rizs, Romanian orez). Srinivasa Iyengar assumed that the Sanskrit vrīhí- is derived from the Tamil arici, while Ferdinand Kittel derived it from the Dravidian root variki. Swaminatha Aiyar believes that the Sanskrit vrīhí- is derived from a Proto-Indo-Iranian root, and the Old Tamil arici is also of Indo-European origin.
Some varieties of long-grain rice that are high in amylopectin, known as Thai Sticky rice, are usually steamed.
A stickier medium-grain rice is used for sushi; the stickiness allows rice to hold its shape when molded.
Not everything over there is fully functional yet, and the internal links still point to this blog, and will for the indefinite future.
So all the old material will be left here for archival purposes, with comments turned off.
This simple method requires sound planning and servicing of the water damming and channeling, but reduces the growth of less robust weed and pest plants that have no submerged growth state, and deters vermin.
While flooding is not mandatory for the cultivation of rice, all other methods of irrigation require higher effort in weed and pest control during growth periods and a different approach for fertilizing the soil.With the absorption method, rice may be cooked in a volume of water similar to the volume of rice.With the rapid-boil method, rice may be cooked in a large quantity of water which is drained before serving.For some varieties, soaking improves the texture of the cooked rice by increasing expansion of the grains.Rice may be soaked for 30 minutes up to several hours.The grains of long-grain rice (high in amylose) tend to remain intact after cooking; medium-grain rice (high in amylopectin) becomes more sticky.