I will pay for the following essay Atlas of an Ingredient. The essay is to be 6 pages with three to five sources, with in-text citations and a reference page.It is the world’s third highest agricult

I will pay for the following essay Atlas of an Ingredient. The essay is to be 6 pages with three to five sources, with in-text citations and a reference page.

It is the world’s third highest agricultural production, Sugarcane and maize are the first and second. Most rice fields are first filled with a half foot of water and then small rice plants are grown in rows. It is mostly produced on yearly production basis. Some rice types do not require immense amount of water to grow. these can be harvested on normal fields without water dispense (Juliano & Hicks, 1996).

Rice is characterized according to color, size of rice grain and specific taste and texture. A rice grain contains about 90% of carbohydrate, 8% proteins and only 2% fats as macro nutrients. while it also contains magnesium, folic, calcium, iron and vitamin A as the micro nutrients in different amounts according to the type of rice. The following nutritional chart for a serving of one cup or 158 grams of rice illustrates the macro and micro nutrients. Various beer brands utilize the rice to make beer. It is due to the fact that rice is packed with 90% of the carbohydrate (Smith, 1998).

Rice porridge is made in the similar way as that of the wheat porridge. “Chelo” is a rice dish in Persia that is famous due to golden rice. Rice is used in various sweets dishes also. Paella is the Spain’s national dish that makes use of rice as the major ingredient. Per capita rice consumption is some counties exceed more than 200 kg annually. Countries like Myanmar, Bangladesh, Indonesia, India and Japan consume rice at massive level. China, India and Indonesia are the three biggest rice producers in the world. The three major rice exporters are Thailand, Vietnam and Pakistan with exporting capacity of about 8500, 6500 and 3800 thousand metric tons accordingly (Juliano & Hicks, 1996).

Rice is cooked by boiling or steaming it at low or high flame. The amount of water to boil rice depends on the type and amount of rice. In risotto, rice is first glossed first in oil