Thursday, June 30, 2022

CALIFORNIA LONG GRAIN RICE



Our long grain rice is low in fat with no artificial colors or flavors. This type is extremely versatile and can be used in any side dish.

Non-GMO
Gluten Free
Vegan
Locally grown

4758 Midway
Richvale, CA 95974

info@richvalenaturalfoods.com
530.882.4326

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Friday, June 24, 2022

CALIFORNIA JASMINE RICE

An aromatic long grain rice with lineage that traces back to Thailand. This particular variety is brand new to California and is exclusive to Richvale Natural Foods.

True Jasmine

Non-GMO

Vegan

Gluten-Free

Locally Grown


4758 Midway
Richvale, CA 95974

info@richvalenaturalfoods.com
530.882.4326

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Tuesday, June 21, 2022

CALIFORNIA BASMATI RICE


A fragrant basmati type known as "Calmati" in California. We are the only rice farm to grow this unique variety in recent years. An excellent locally-grown alternative, our quality is comparable to that of truly authentic basmati from India.

Superior Quality
Non-GMO
Vegan
Gluten-Free
Locally Grown

4758 Midway
Richvale, CA 95974

info@richvalenaturalfoods.com
530.882.4326

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Saturday, June 18, 2022

COCONUT CHICKPEA RICE RECIPE | EASY VEGAN DINNER IDEA | COCONUT MILK BAS...


 LEARN HOW TO MAKE COCONUT CHICKPEA BASMATI RICE RECIPE

LAY HO MA!!  This rice dish is a real treat.  It's incredible fragrant, salty, sweet, smokey, and absolutely delicious.  Join me and learn how to make this beautiful coconut chickpea fried rice recipe.  Let's begin.

Ingredients:
1 cup basmati rice
1 cup coconut milk
1/2 red onion
1/4 cup hazelnuts
1 cup broccolini (chopped)
1 tbsp coconut oil
1 cup canned chickpeas
1/2 tbsp garlic powder
1 tsp chili powder
1 tbsp smoked paprika
2 tsp turmeric
generous pinch of salt
1/2 cup shredded coconut
few sprigs cilantro

Directions:
1. Place 1 cup of basmati rice into a small sauce pan.  Wash and drain the rice a couple of times to get rid of the excess starch
2. Toast the rice for a couple of minutes on medium high heat.  Then, add in 1 cup of coconut milk
3. When the milk starts to bubble, give the rice a good stir to make sure nothing is grabbing the bottom of the pan.  Then, cover and cook on medium low for 15min
4. Dice the red onion, coarsely chop the hazelnuts, and chop the broccolini
5. After 15min, turn the heat off and let the rice steam further for 10min
6. Heat up a non stick pan on medium heat.  Add the coconut oil
7. Add the red onion and chickpeas followed by the garlic powder, chili powder, smoked paprika, turmeric, and salt
8. Add in the hazelnuts and broccolini
9. Sauté for 3-4min
10. Add the shredded coconut.  Sauté for another couple of minutes and taste and adjust the seasoning if needed
11. Plate the rice and add the coconut chickpeas on top.  Garnish with some freshly chopped cilantro

4758 Midway
Richvale, CA 95974

info@richvalenaturalfoods.com
530.882.4326

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Wednesday, June 15, 2022

Rice Cultivars


This is a list of rice cultivars, also known as rice varieties. There are several species of grain called rice. Asian rice (Oryza sativa) is most widely known and most widely grown, with two major subspecies (indica and japonica) and over 40,000 varieties. Also included in this list are varieties of African rice (Oryza glaberrima) and wild rice (genus Zizania).

Rice may vary in genetics, grain length, color, thickness, stickiness, aroma, growing method, and other characteristics, leading to a vast number of cultivars. For instance, over nine major cultivars of rice exist for the purpose of making sake alone. The two subspecies of Asian rice, indica and japonica, can generally be distinguished by length and stickiness. Indica rice is long-grained and unsticky, while japonica is short-grained and glutinous.

Rice can also be divided on the basis of processing type into the two broad categories of brown and white. Brown rice is whole grain, with only the inedible hull of the seed removed, while white rice additionally has the bran and germ removed through the process of milling. Milled rice may not necessarily actually be white in color; there are purple, black, and red variants of rice, which can be eaten whole grain or milled.

The cultivars listed in this article may vary in any number of these characteristics, and most can be eaten whole grain or milled (brown or white), although there are often strong cultural preferences for one or the other, depending on variety and region.

Read more, here.

4758 Midway
Richvale, CA 95974

info@richvalenaturalfoods.com
530.882.4326

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Sunday, June 12, 2022

Cultural Roles of Rice

Rice plays an important role in certain religions and popular beliefs. In many cultures relatives will scatter rice during or towards the end of a wedding ceremony in front of the bride and groom.

The pounded rice ritual is conducted during weddings in Nepal. The bride gives a leafplate full of pounded rice to the groom after he requests it politely from her.

In the Philippines rice wine, popularly known as tapuy, is used for important occasions such as weddings, rice harvesting ceremonies and other celebrations.

Dewi Sri is the traditional rice goddess of the Javanese, Sundanese, and Balinese people in Indonesia. Most rituals involving Dewi Sri are associated with the mythical origin attributed to the rice plant, the staple food of the region. In Thailand, a similar rice deity is known as Phosop; she is a deity more related to ancient local folklore than a goddess of a structured, mainstream religion. The same female rice deity is known as Po Ino Nogar in Cambodia and as Nang Khosop in Laos. Ritual offerings are made during the different stages of rice production to propitiate the Rice Goddess in the corresponding cultures.

A 2014 study of Han Chinese communities found that a history of farming rice makes cultures more psychologically interdependent, whereas a history of farming wheat makes cultures more independent.

A Royal Ploughing Ceremony is held in certain Asian countries to mark the beginning of the rice planting season. It is still honored in the kingdoms of Cambodia and Thailand. The 2,600-year-old tradition – begun by Śuddhodana in Kapilavastu – was revived in the republic of Nepal in 2017 after a lapse of a few years.

Thai king Vajiralongkorn released five particular rice varieties to celebrate his coronation.

Read more, here.

4758 Midway
Richvale, CA 95974

info@richvalenaturalfoods.com
530.882.4326

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Thursday, June 9, 2022

THIS ONE POT LENTIL RICE RECIPE WILL PAN OUT AMAZING


LEARN HOW TO MAKE AN EASY ONE PAN LENTIL RICE RECIPE TODAY!

LAY HO MA!  Imagine a bowl of hot fluffy rice flavoured with garlic, onions, spices, and tomato - this is definitely going to be a weekly favourite. Join me in this episode and learn how to make a delicious and easy one pan lentil rice recipe.  Let's begin

Ingredients:
1 cup brown lentils
1 cup basmati rice
3 pieces garlic
small piece ginger
1 red onion
1 tomato
2 tbsp olive oil
pinch of salt
1/2 tsp cumin
1/2 tsp chili powder (cayenne pepper)
1 1/2 tsp sweet paprika
1 tsp coriander
pepper to taste
1 1/2 cups veggie stock
few lemon wedges
few sprigs parsley

Directions:
1. Place the brown lentils into a large bowl.  Fill with about 3 cups of water and let it soak for 8 hours or overnight.  Then, strain out the lentils and set aside 
2. Rinse and drain the basmati rice two to three times.  Then, set aside 
3. Finely chop the garlic and ginger.  Dice the red onion and tomato 
4. Heat up a sauté pan to medium heat.  Add the olive oil and red onions.  Sauté for 4-5min 
5. Add the garlic and ginger.  Sauté for 1-2min.  Add the lentils and sauté for about 1min 
6. Add the rice, salt, cumin, chili powder (or cayenne pepper), sweet paprika, coriander, and pepper 
7. Add the tomato and sauté for about 1min.  Add the veggie stock and give the pan a stir to deglaze 
8. Turn the heat to medium high and bring to a boil.  Then, cover and cook on medium low for 15min.  After 15min, turn the heat off and let the rice continue to steam covered for a further 10min 
9. Plate the rice and garnish with fresh lemon juice, parsley, a drizzle of olive oil, and freshly cracked pepper

4758 Midway
Richvale, CA 95974

info@richvalenaturalfoods.com
530.882.4326

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Monday, June 6, 2022

Flood/Drought/Salt-tolerant Rice

Flood-tolerant rice
Due to the varying levels that water can reach in regions of cultivation, flood tolerant varieties have long been developed and used. Flooding is an issue that many rice growers face, especially in South and South East Asia where flooding annually affects 20 million hectares (49 million acres). Standard rice varieties cannot withstand stagnant flooding of more than about a week, mainly as it disallows the plant access to necessary requirements such as sunlight and essential gas exchanges, inevitably leading to plants being unable to recover. In the past, this has led to massive losses in yields, such as in the Philippines, where in 2006, rice crops worth $65 million were lost to flooding. Recently developed cultivars seek to improve flood tolerance.

Drought-tolerant rice
Drought represents a significant environmental stress for rice production, with 19–23 million hectares (47–57 million acres) of rainfed rice production in South and South East Asia often at risk. Under drought conditions, without sufficient water to afford them the ability to obtain the required levels of nutrients from the soil, conventional commercial rice varieties can be severely affected—for example, yield losses as high as 40% have affected some parts of India, with resulting losses of around US$800 million annually.

The International Rice Research Institute conducts research into developing drought-tolerant rice varieties, including the varieties 5411 and Sookha dhan, currently being employed by farmers in the Philippines and Nepal respectively. In addition, in 2013 the Japanese National Institute for Agrobiological Sciences led a team which successfully inserted the DEEPER ROOTING 1 (DRO1) gene, from the Philippine upland rice variety Kinandang Patong, into the popular commercial rice variety IR64, giving rise to a far deeper root system in the resulting plants. This facilitates an improved ability for the rice plant to derive its required nutrients in times of drought via accessing deeper layers of soil, a feature demonstrated by trials which saw the IR64 + DRO1 rice yields drop by 10% under moderate drought conditions, compared to 60% for the unmodified IR64 variety.

Salt-tolerant rice
Soil salinity poses a major threat to rice crop productivity, particularly along low-lying coastal areas during the dry season. For example, roughly 1 million hectares (2.5 million acres) of the coastal areas of Bangladesh are affected by saline soils. These high concentrations of salt can severely affect rice plants' normal physiology, especially during early stages of growth, and as such farmers are often forced to abandon these otherwise potentially usable areas.

Progress has been made, however, in developing rice varieties capable of tolerating such conditions; the hybrid created from the cross between the commercial rice variety IR56 and the wild rice species Oryza coarctata is one example. O. coarctata is capable of successful growth in soils with double the limit of salinity of normal varieties, but lacks the ability to produce edible rice. Developed by the International Rice Research Institute, the hybrid variety can utilise specialised leaf glands that allow for the removal of salt into the atmosphere. It was initially produced from one successful embryo out of 34,000 crosses between the two species; this was then backcrossed to IR56 with the aim of preserving the genes responsible for salt tolerance that were inherited from O. coarctata. Extensive trials are planned prior to the new variety being available to farmers by approximately 2017–18. When the problem of soil salinity arises it will be opportune to select salt tolerant varieties (IRRI) or to resort to soil salinity control.

Soil salinity is often measured as the electric conductivity (EC) of the extract of a saturated soil paste (ECe). The EC units are usually expressed in decisiemens per metre or dS/m. The critical ECe value of 5.5 dS/m in the figure, obtained from measurements in farmers' fields, indicates that the rice crop is slightly salt sensitive.

Read more, here.

4758 Midway
Richvale, CA 95974

info@richvalenaturalfoods.com
530.882.4326

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Friday, June 3, 2022

High-yielding Varieties of Rice

The high-yielding varieties are a group of crops created intentionally during the Green Revolution to increase global food production. This project enabled labor markets in Asia to shift away from agriculture, and into industrial sectors. The first "Rice Car", IR8 was produced in 1966 at the International Rice Research Institute which is based in the Philippines at the University of the Philippines' Los Baños site. IR8 was created through a cross between an Indonesian variety named "Peta" and a Chinese variety named "Dee Geo Woo Gen."

Scientists have identified and cloned many genes involved in the gibberellin signaling pathway, including GAI1 (Gibberellin Insensitive) and SLR1 (Slender Rice). Disruption of gibberellin signaling can lead to significantly reduced stem growth leading to a dwarf phenotype. Photosynthetic investment in the stem is reduced dramatically as the shorter plants are inherently more stable mechanically. Assimilates become redirected to grain production, amplifying in particular the effect of chemical fertilizers on commercial yield. In the presence of nitrogen fertilizers, and intensive crop management, these varieties increase their yield two to three times.

Read more, here.

4758 Midway
Richvale, CA 95974

info@richvalenaturalfoods.com
530.882.4326

Contact Us
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