[Sca-cooks] Rice

[Barbara Nostrand]

There are three important subspecies of Oryza sativa: japonica, indica, and javanica. African rice Oryza glaberrima was independently domesticated about 3,000 years ago, and North Africa was a major agricultural region for the Roman Empire prior to desertification. Ancient Rome imported Oryza sativa from India. There are two important clades of cultivars of Oryza sativa subsp. Japonica which correspond to differing concentrations of starch molecules. A third species of Oryza was domesticated in the Americas.

Your Humble Servant
Sǫlveig Þrándardóttir
Amateur Scholar

> On Aug 9, 2023, at 11:54 AM, Laureen Hart <lhart at graycomputer.com> wrote:
> 
> Than you for the link on Rice!
> 
> My default rice is long grain white.
> Because I am cheap, most of it seems to be more medium grain compared to the expensive stuff my mother-in-law buys.
> I have never done a taste off, but I do not perceive the taste difference between the different kinds of rice.
> I rarely eat rice plain, so whatever subtle flavor changes would be lost.
> 
> Functional differences between the varieties are much more obvious.
> 
> Randell
> 
> ________________________________
> From: Sca-cooks <sca-cooks-bounces+lhart=graycomputer.com at lists.ansteorra.org> on behalf of Johnna Holloway <johnnae at mac.com>
> Sent: Wednesday, August 9, 2023 8:41 AM
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Subject: Re: [Sca-cooks] Beans and Rice
> 
> The rice question is addressed here:  https://www.medievalcookery.com/notes/rice.html <https://www.medievalcookery.com/notes/rice.html>
> 
> The beans would have been old world beans as Bear has noted.
> 
> Johnna
> 
> 
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