Rice

Grain of Oryza sativa, a staple cereal sold as brown rice or as milled white rice.

Characteristics

Mainly starch, with about 10-12% protein in milled rice.
Brown rice keeps its bran layer, richer in fat, minerals and B vitamins.
Washing releases starch, minerals and vitamins into the rinse water.
Rice and its rinse water are traditional bases for microbial cultures.

Role in the preparation: The grain or its rinse water provides starch and nutrients as a fermentation substrate, for example in lactic cultures.

Caution: Store dry in closed containers and discard damp or mouldy grain.

Sources: FAO – Rice in human nutrition: effects of washing and cooking · Kokua Hawaii Foundation – Cultivate Beneficial Microorganisms (AINA resource)

Documentary information: this is neither a recommendation for use nor a plant-protection or veterinary claim. Check your country's regulations before any use.