We are truly grateful what we experienced at Ever-Growing Family Farm. The farm cultivates many different type of rice, Japanese (Akitakomachi and Koshihikari ), Russian (Duborskian), Italian (Nano) and African rice. What a humble to learn with rice farmer Badjie and his three sons, and also they taught us wonderful hospitality. We appreciate a bowl of cooked rice more and more.
Rice BlueBonnet Oryza sativa
This is a traditional rice grown by native Mayan people who called it "Blue Bonnet." Collected by Mennonite farmers who have a community near Belmopan, it was given to them by their Mayan neighbors in the town of Armenia, Belize. It is an upland rice variety and does not need to be flooded. It can be grown in regular garden soil. The rice should be planted in a bed after last frost in rich soil, 5 to 6 inches apart both ways. If planted in rows, the rice should be 2 to 3 inches apart with 1 to 2 feet between plants. It is important to keep the weeds down and keep the soil moist.
Koshihikari Oryza sativa japonica
This is a premium Japanese short grain rice that is distinguished by its aroma, sweet flavor and texture. It is an early maturing semi-dwarf variety that has been grown successfully in the United States since 1991. Dried stalks are beautiful displayed in flower arrangements. Leaves and hulls are rough. It is a warm season annual that can be planted in late spring to early summer and grown in a flooded paddy. Maturity: Approx. 160 days.
Rice husk coal or carbonized rice husk, (Khuntan燻炭 / Ibushisumi) is a excellent soil improvement material. It improves drainage, allows the soil to breathe, and is the habitat of microorganisms that also improve the soil. Rice husk coal has an alkaline pH of 8-9, that when added to acidic soil, helps to enhance the disease resistance of vegetables. The lightweight coal can easily be added to potting mixes or used alone as a cover crop to prevent weeds.
*tomononekko.blog - DIY Khuntan. Guide to making Rice husk coal.
The name ''new crop,'' refers to short grain rice that is milled and cooked within two months of its harvest. The taste of new crop short grain rice is cleaner and has a sweeter flavor. It also tends to be stickier because the rice grains have retained some moisture. The taste and texture of new crop rice is ideal when served alone.
Old crop rice tends to be less sticky because it contains less moisture. It is ideal for dishes like fried rice or curry rice. Interestingly, most sushi restaurants in Japan use old crop rice because as it loses moisture it develops small hairline surface cracks which permit vinegar to be absorbed better.
Most rice in the United States is harvested and run over a high-heat drying table, a process that converts the kernels to mature, aged rice without any remaining new crop quality.
In contrast to short grain rice, premium long-grain Basmati rice is aged 12 to 18 months to intensify its aromatic properties. This rice complements the heat, spice and complexity of Indian food.