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The uses of rice as a diet for the different nations and the ways of its cooking can be summarized as follows:
1.It is cooked by boiling in water only, by the Japanese and Chinese.
2.It is cooked by boiling in water only with the addition of salt and sugar as desired.
3.Cooked with water and fats and with the addition of mixed nuts, meat, tomato, spices and
saffron Etc as in kabsa and other cooking.
4.Grinned and used for the preparation of soup with different flavors or can be eaten after being cooked as a compact paste.
5.Mixed with sugar, milk and honey for preparing different types of sweets or confectionaries with different flavors.
6.Grilled with oil and can be eaten dry like nuts in the schools and places of entertainment.
7.May be cooked and different flavor may be added to it (cocoa mint, sugar, ginger …………etc) and then prepared in small shapes to be dried and sold as confectionary.
8.May be kneaded by water and re-shaped as pastes similar to macaroni, then dried and sold in different colors and shapes.
9.In some cases it is fermented and used for the preparation of some types of alcoholic drinks as in Japan and U.S.A.--called Saka in Japan (traditional drink there).
10.It enters in the preparation of salads after being mixed with vegetable.
11.The Japanese and Chinese eat the short grain rice using the sticks. Being sticky and compact makes this way of eating easy. They make it in shapes of small balls before they take it by the sticks.
Rice is cooked using all the cooking equipments available such as the ordinary ovens, microwave, by grilling oil, by steam and inside the cooking pots… etc. and we should not be surprised if rice is served grilled or roasted according to the desire of different nations.
The cooking equipment is selected depending on the method of cooking or as wished, because each method gives a different flavor and taste from the others. Some nations may prefer certain ways of cooking which might not be pleasant to others.
Methods of cooking rice follow the health cultures of nations:
There are thousands of ways for cooking rice, thousands of specialized books on these topic and hundreds of internet web sites related to the same and they all cater for rice: the method of its preparation and how it can be taken care of and served.
Cooking and recipes differ with the variation in countries and tradition and according to the attention given to the health culture in these nations.
There are cooking which are rich with protein and fats which rely on adding nuts, tomato, meat, fats, onion, spices and salt in different ways to give various tastes.
On the other hand, there are other cooking in which small amounts of the above items are used and which depend on adding vegetables and low fat foodstuffs (these are usually for vegetarian or for the sick people according to the physician’s instructions).
There are also many rice cooking especially recommended for the diabetes and those suffering from heart problems and the like. In these
cooking low fat and low calories items such as skimmed fat milk and yogurt are added. In some cases rice enters in the medical prescription, an example are the ones recommended for children which are usually recommended to support the growth of children. They are also recommended sometimes for patients in the recovery stage or to the old age people.
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