The first documented account of rice was by a Chinese emperor about 2,800 BC and it continues to be an integral part of Chinese life and cuisine. This is probably why the Chinese word for rice is the same as the word for food, and instead of asking, "How are you?" they ask "Have you had your rice today?"
Go figure – almost every Chinese food picture you load off the internet has rice in it.
But rice has made its mark around the world, not only in China. The Thai people say, "Come eat rice," when they call their families for dinner.
It is also the first food a new Indian bride offers her husband. We know of course, she adds fresh ginger, garlic and some other stuff (look in our recipe files) to make this work.
Furthermore, in the cold lands of the north, the Finns count the number of rice grains in the bride's hair to predict how many children they'll have. (However, don't believe this – between us).
Rice is also a symbol of life and fertility, which is why, in some parts of the world, it's thrown as confetti at weddings.
Today, rice is the main starch food in the world and eaten almost daily in Asia, the Americas, in Africa and in Australia.
Rice has its own unique way of flourishing. It thrives in flooded fields and even in the dry lands of South America. Around the world, way over 150 million hectares (and growing) of land are devoted to growing rice. In fact, the only continent where rice is not grown is Antarctica. We know for a fact that rice is now grown in Mozambique of all places.
There are more than 40 000 different variants of rice and over 29 000 grains of rice in just 500 g of long grain rice. Besides being used in beer, dog food, baby food, breakfast cereals, snacks, frozen foods and sauces, rice also helps to feed two-thirds of the world's population.
Rice is not only economical, but extremely versatile and very easy to prepare. It is ideal for any meal, no matter what time of day. A little bit of rice always goes a long way, like parboiled long grain rice, which swells to four times its original size when cooked. Believe us - Spekko lives up to this promise.
Oh yes – rice is gluten free. Yes, it is.
Rice is an excellent Low GI option where we can use this energy to grow, as well as to perform everyday physical activities. Tick your box here for rugby, soccer, extreme taxi driving and motherhood – amongst other pastimes.
Spekko Long Grain Parboiled Rice, when served in moderate portions generally provide a slow release of energy, improve blood glucose control and may keep you feeling satisfied for longer. Try some rice salads in the lunchbox – junior may live up to the promise of the being chosen as the Springbok team's fly half.
Carbohydrate is fuel for our bodies. It is converted into glycogen, stored in our cells and released when we need it. Rice is a good source of carbohydrate, which is an essential part of a balanced diet.
Protein is the second largest component of rice. It has all eight of the essential amino acids, which are ultimately responsible for building muscle tissue, enzymes and antibodies, all of which make rice a high quality protein.
Both white and brown rice contain essential vitamins and minerals, including the B-group vitamins, vitamin D, calcium, iron, zinc and phosphorus. Brown rice also contains Vitamin E, magnesium, potassium and manganese.
Like all rice Spekko rice is low in fat. It contains no harmful saturated fats and trans-fatty acids, so as part of a balanced diet, it is sure to help to keep cholesterol levels in check.
Rice contains negligible amounts of sodium, less than 5 mg sodium per 100 g serving. It is therefore a superb food for people who need to watch their salt intake.