Rice cereal quality (September 2009)

Ward, R Martin, M

2009

Rice (Oryza sativa) is recognised as a source of starch in the diet and is generally consumed as a whole grain or as a flour ingredient. Rice varieties have different qualities that suit different food applications. Some examples include the chalky
rice variety Illabong used for risotto, the soft cooking Opus for sushi, or the long grain, fragrant variety Kyeema as an excellent accompaniment to Asian foods. Some varities confer specific health benefits – for example, the variety Doongara is known for its low glycemic index (GI).