Rice, Cereals & Pulses — Types, Milling, Nutrition, Cooking Methods & Pulse Classification
Rice, Cereals & Pulses — Types, Milling, Nutrition, Cooking Methods & Pulse Classification
Rice feeds over half the world. Pulses are called the vegetarian’s meat. Wheat is the foundation of bread civilisation. Here is the complete guide to rice varieties, wheat milling, cereals and pulses for professional cookery.
Rice = seed of monocot plant Oryza sativa. Second highest worldwide production (after maize). Most important grain for human nutrition — provides more than one-fifth of all calories consumed globally. Cultivated in countries with low labour cost and high rainfall. In tropical areas: survives as a perennial for up to 30 years.
| Type | Description | Best Used For |
|---|---|---|
| Long Grain (Basmati) | Narrow, pointed, firm structure, keeps grains separate | Savoury dishes, plain boiled rice, curry accompaniment |
| Medium Grain (Arborio/Caroline) | All-purpose, rounder and plumper than long grain | Sweet and savoury dishes, risotto |
| Short Grain | Short, rounded, soft texture, grains stick together | Milk pudding, sweet dishes (thickening properties) |
| Brown Rice | Outer husk removed but bran retained. Unpolished. | More nutritional than white rice |
| Paddy Rice | Rice in original state, no treatment after threshing | Raw/unprocessed form |
| Glaze Rice | Polished, covered with French chalk and glucose | Decorative presentations |
| Puffed Rice | Roasted/fried on hot sand in India | Snacks, bhel puri |
| Wild Rice | Seed of an aquatic plant related to rice family | Specialty dishes, salads |
| Rice Flour | Ground rice | Thickening cream soups and sauces |
| Rice Paper | Thin edible paper from rice | Macaroons, spring roll wrappers |
Cooking rules: Long grain rice remains intact after cooking · Medium grain becomes sticky · Rice soaking saves fuel, decreases cooking time, decreases stickiness · In milk: short grain ideal (grains stick → thickening).
Roller Milling: Modern method. 3 processes: (1) Cleaning — removes soil, stones, weed seeds, straw. (2) Conditioning — raises moisture content, toughens bran for easier separation. (3) Separation — series of rollers and sieves separates flour from bran.
White straight run: 70–72% extraction rate
White patent flour: 25–40% extraction rate
Best quality: ~70% extraction rate produces good quality flour
| Flour Type | Best Used For |
|---|---|
| Soft Flour | Cakes, biscuits, all pastries except puff and flaky, thickening soups/sauces, batters, coatings |
| Strong Flour (High protein/gluten) | Bread, puff pastry, flaky pastry |
| Wholemeal Flour | Wholemeal bread and rolls |
Young/tender maize = sweet corn (eaten as vegetable). Processed into custard and blancmange powder. Whole endosperm → breakfast cereals (cornflakes). Yields good cooking oil. Fully ripened maize ground into flour (cornflour) — mainly a thickening agent.
Pulses = dried seeds of annual leguminous crops. FAO definition: crops harvested for dry grain only (excludes green beans, oilseeds, and sowing crops). Protein: 20–25% by weight — double wheat’s protein content, triple rice’s. Called “vegetarian’s meat.” Fix nitrogen in soil → key in crop rotation. Rich in: complex carbohydrates, Vitamin B, essential minerals, lysine (amino acid deficient in cereals).
Glistening black skin, creamy flesh
White with black blotch
Also called Fava beans
Also called Lima beans
Like hazelnut kernel
Hindi word for dried peas/beans
White, smooth, oval
Orange, brown or green
Mainly for bean sprouts
Soya beans in chilli con carne
Bright green or golden yellow
Field beans, small brown
◆ Rice provides more than 1/5th of all calories consumed by humans globally
◆ Long grain: stays separate (basmati) · Short grain: sticky (milk puddings)
◆ Medium grain: risotto (Arborio/Avorio)
◆ 2 wheat milling methods: Stone milling (wholemeal) + Roller milling (modern, 3-step)
◆ Wholemeal flour: 100% extraction · White straight-run: 70-72% · Patent: 25-40%
◆ Soft flour = cakes, biscuits · Strong flour = bread, puff/flaky pastry
◆ Cornflour = crushed maize endosperm (pure starch) → thickening agent
◆ Pulses = 20-25% protein (2× wheat, 3× rice) → “vegetarian’s meat”
◆ Pulses contain lysine (deficient in cereals) — together form complete protein
◆ Soak pulses and cook in same soaking water (nutrients leach out)