Worldwide there are 40,000 varieties of rice, species name Oryza sativa. There are also varieties of African rice, species name Oryza glaberrima, and Zizania spp., sometimes called Canada rice or wild rice. Here are some of the common and popular varieties. There are four major categories of rice worldwide: Indica, japonica, aromatic and glutinous. Rice varieties of Andhra Pradesh and Telangana There were more than 82700 land races (folk rice) in India (NBPGR 2007-08- Annual Report, National Bureau of Plant genetic Resource, New Delhi) and West Bengal had more than 5000 varieties. Only 150 may be found in farmers' fields. These have not not been studied or evaluated, and many of them can compete with modern varieties with organic mode only. Thus it reduces the cost of production and giving a sustainable grain yield of 4.5-6 ton / ha. These are Kerala Sunadari (a selection from Purulia district of West Bengal), Bahurupi, Kesabsal, Rabansal etc. The Agricultural Training Centre, Govt. of West Bengal, Fulia, Nadia, West Bengal, India has been conserving folk rice for the last 15 years through organic mode.

It has now 415 folk varieties (2016) and is distributing them among the farmers who understand the intrinsic valve of folk seeds. sushi tei bali mapThese have been collected from VRIHI, Save Our Rice Campaign, Sahaja Samrudhua, Richharia Campaign, Swala, DRCSC, and farmers of the state and various parts of India. japanese sushi knife reviewsThe center has more than 50 aromatic varieties, 50 red rice varieties, 45 fine rice, and 15 deep water paddy. cooking sushi rice with vinegar Rigg's Sundanese dictionary list 45 varieties of rice for wet field (sawah) and 150 varieties of rice for dry field.sushi equipment online Many varieties of rice are cultivated in Iran.

A few of them are listed below. ^ a b c d e ^ ಮಾಣಿಕಟ್ಟದ ಮಾಣಿಕ್ಯ;ಪ್ರಜಾವಾಣಿ ;29 Nov, 2016 ^ a b c d ^ a b c“It comes with a generous layer of perfectly done rice, topped with salmon or spicy tuna, mayonnaise, and scallions.” “The tuna cup, farmers bowl, miso soup (w/ scallion and micro shrooms) salmon cup are great.” “Their macrobiotic roll in particular is amazing, beloved even by my dedicatedly carnivorous husband.” "What a wonderful place! Came here for the first time with my boyfriend. The first thing I notice was the serene and calm mood of the place. I love the Ocean Set and Tuna Chips as appetizers. "Sorry to sound a bit racist, but when you spot your Japanese neighbor eating at a Japanese restaurant, you're going to want to try it right? And I'm glad I did. This restaurant replaced Corner…" "I was skeptical of going here since there was no one inside on a Sunday evening, but I figured why not give it a try.

I was quite pleased by everything, even if we were the only ones there [eventually 2 other…" "Update: I've been coming here almost every day now because of how affordable and really good the food is Because the discounts aren't listed on the menu and are will expire (not sure when), here's what…"Gimbap satisfies in many settings: as a light lunch for both adults and kids, as an easy-to-carry picnic and hiking snack, or even as a party appetizer. Learn the basics of these Korean-style seaweed and rice rolls and you'll be able to fill them with endless combinations of vegetables, meat, tofu, and eggs. They're even a great way to use up leftovers! Some might think of gimbap or kimbap (pronounced "keem-bahp") simply as Korean sushi, but it really stands on its own. Wrapped inside layers of roasted seaweed (gim) and steamed rice (bap), the versatile fillings are often cooked and individually seasoned. While sushi rice is always vinegared, the rice for gimbap may be plain or seasoned with any combination of rice vinegar, sesame oil, sesame seeds, sugar, and salt.

(The recipe below is based on my mother-in-law's method.) Finally, unlike sushi, gimbap is usually eaten without any soy sauce, wasabi, or ginger. This makes it a perfect finger food whether you're at home or on the go. Now, what about those fillings? The rolls you see here are filled with a traditional combination of bright yellow pickled radish, quickly sautéed carrots, spinach seasoned with sesame oil and salt, and strips of egg — a colorful, multi-textured, and well balanced vegetarian combo. If you're vegan, you might swap the egg for avocado; if you eat meat, you might add bulgogi (grilled marinated beef) or imitation crabmeat. At our house, kimbap is often a vehicle for leftover rice and various odds and ends that we have in the fridge. A bamboo rolling mat is the only specialized equipment you need, but even that can be improvised. In a pinch you might use a sheet of aluminum foil or your hands to make a looser, more rustic roll. A bamboo mat is inexpensive, though, and I do recommend picking one up from a Korean or Japanese market, a well-stocked cooking store, or on Amazon.

How To Make Gimbap Makes about 40 pieces Ingredients 3 cups warm, cooked short-grain white rice2 tablespoons rice vinegar2 teaspoons sugar 1/2 teaspoon sea salt1 teaspoon toasted sesame seeds, plus more for garnish5 sheets roasted seaweed (also called gim, nori, or laver)4 to 6 fillings of your choiceToasted sesame oil Fillings shown here:5 pencil-size strips pickled daikon radish (also called danmuji or takuan)1 carrot, julienned and sautéed in sesame oil until crisp-tender4 cups spinach, blanched, squeezed, and seasoned with sesame and salt2-egg omelet with sesame oil and salt, cut into pencil-size strips Other ideas for fillings:Fresh cucumber, bell pepper, or avocado slicesJulienned and sautéed burdock rootSautéed shiitake or portobello mushroomsKimchi and other pickled vegetablesBaked or fried tofu Cooked meat such as beef, ham, imitation crab, or fish cake EquipmentBamboo rolling mat Small bowl of warm waterClean cloth or paper towel Pastry brush (optional)Cutting board and sharp chef's knife

1. Season the rice. In a small bowl, stir the rice vinegar, sugar, and salt until the sugar dissolves. Pour it over the warm rice along with 1 teaspoon of sesame seeds and gently but thoroughly mix together. 2. Organize your workspace. Arrange your ingredients and tools so that everything will be close at hand when needed. Place the bamboo rolling mat on a flat surface with the long side nearest you (the bamboo sticks should be horizontal). Lay out the seaweed sheets, a plate or tray with fillings, and a small bowl of warm water. Also designate a place to put your finished rolls. 3. Position the seaweed on top of the bamboo mat. With dry hands, place one sheet of seaweed on the bamboo rolling mat with the shiny side down and the long side nearest you. 4. Spread a layer of rice on top of the seaweed. Lightly moisten your hands with water and evenly spread one-fifth of the rice (about 2/3 cup) on the lower two-thirds of the seaweed, leaving the top third of the seaweed empty.

If the rice sticks to your fingers as you work, lightly dip them in water (avoid using too much water as it can make the seaweed soggy). 5. Arrange the fillings on top of the rice. About an inch up from the bottom of the rice, arrange the fillings in neat, horizontal rows.Beginning on the side nearest you, roll the bamboo mat up and over the fillings. Use firm but gentle pressure to hold the ingredients in place.As you're rolling forward, pull the mat up and out so it doesn't get caught in the roll. Keep rolling and releasing the mat until you form a compact cylinder. 8. Seal and season the roll. Dip your finger in water and moisten the edge of the seaweed to seal the roll. Wrap the entire bamboo mat around the roll and give it a firm but gentle squeeze. Using your hands or a pastry brush, lightly coat the outside of the roll with sesame oil to give it shine and prevent it from drying out. 9. Cut into bite-size pieces. Begin cutting when all the rolls are complete. Using a towel or pastry brush, coat the blade of the knife with a thin layer of sesame oil.