Rice and Starch

A mixture of brown, white, and red indica rice, also containing wild rice, Zizania species
Structure of the amylose molecule
Oryza sativa with small wind-pollinated flowers
Structure of the amylopectin molecule
Cooked brown rice from Bhutan
Starch mill at Ballydugan (Northern Ireland), built in 1792
Jumli Marshi, brown rice from Nepal
West Philadelphia Starch works at Philadelphia (Pennsylvania), 1850
Rice can come in many shapes, colors and sizes.
Faultless Starch Company at Kansas City
Single grain of rice under handmade microscope
potato starch granules in cells of the potato
Oryza sativa, commonly known as Asian rice
starch in endosperm in embryonic phase of maize seed
Unmilled to milled Japanese rice, from left to right, brown rice, rice with germ, white rice
Corn starch, 800x magnified, under polarized light, showing characteristic extinction cross
Tteumul, water from the washing of rice
Rice starch seen on light microscope. Characteristic for the rice starch is that starch granules have an angular outline and some of them are attached to each other and form larger granules
-Rice processing- A: Rice with chaff B: Brown rice C: Rice with germ D: White rice with bran residue E: Musenmai (Japanese: 無洗米), "Polished and ready to boil rice", literally, non-wash rice (1): Chaff (2): Bran (3): Bran residue (4): Cereal germ (5): Endosperm
Granules of wheat starch, stained with iodine, photographed through a light microscope
Worldwide rice production
Sago starch extraction from palm stems
Production of rice (2019)
Glucose syrup
Burning of rice residues after harvest, to quickly prepare the land for wheat planting, around Sangrur, Punjab, India.
Karo corn syrup advert 1917
Rice combine harvester Katori-city, Chiba Prefecture, Japan
Niagara corn starch advert 1880s
After the harvest, rice straw is gathered in the traditional way from small paddy fields in Mae Wang District, Chiang Mai Province, Thailand
Pacific Laundry and Cooking Starch advert 1904
Drying rice in Peravoor, India
Starch adhesive
Work by the International Center for Tropical Agriculture to measure the greenhouse gas emissions of rice production.
Gentleman with starched ruff in 1560
Chinese rice grasshopper (Oxya chinensis) Borneo, Malaysia
Kingsford Oswego Starch advertising, 1885
Chloroxylon is used for pest management in organic rice cultivation in Chhattisgarh, India.
Rice starch for ironing
Rice seed collection from IRRI
Ancient statue of Dewi Sri from Java (c. 9th century)
Hainanese chicken rice in Singapore

Worldwide, it is the most common carbohydrate in human diets, and is contained in large amounts in staple foods such as wheat, potatoes, maize (corn), rice, and cassava (manioc).

- Starch

Rice flour and starch often are used in batters and breadings to increase crispiness.

- Rice
A mixture of brown, white, and red indica rice, also containing wild rice, Zizania species

3 related topics


Amylose A is a parallel double-helix of linear chains of glucose


Polysaccharide made of α- D -glucose units, bonded to each other through α glycosidic bonds.

Polysaccharide made of α- D -glucose units, bonded to each other through α glycosidic bonds.

Amylose A is a parallel double-helix of linear chains of glucose

It is one of the two components of starch, making up approximately 20-30%.

High-amylose varieties of rice, the less sticky long-grain rice, have a much lower glycemic load, which could be beneficial for diabetics.

Short-grain glutinous rice from Japan

Glutinous rice

Glutinous rice (''Oryza sativa var.

Glutinous rice (''Oryza sativa var.

Short-grain glutinous rice from Japan
Long-grain glutinous rice from Thailand
Glutinous rice flour
Num ple aiy, dumplings made from glutinous rice, palm sugar and coconut
Steaming sticky rice in traditional baskets or houat
A Lao rice basket or thip khao
Lemper, glutinous rice filled with chicken wrapped in banana leaves
Dodol made from coconut sugar and ground glutinous rice
Bubur ketan hitam, black glutinous rice porridge with coconut milk and palm sugar
Lemang topped with fermented tapai made of black glutinous rice
Ketan served with durian sauce
Uli bakar or grilled glutinous rice cube
Cendil a Javanese cake made of glutinous rice flour, sugar, and grated coconut
Kue mochi derived from Chinese-Japanese mochi, made from glutinous rice flour
Kue lapis - Indonesian cake made mainly of glutinous rice
Kue lupis - Glutinous rice cake with grated coconut and liquid palm sugar
Tapai ketan (right) served with uli (glutinous rice cooked with grated coconut, and mashed; left)

glutinosa''; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, Northeastern India and Bhutan which has opaque grains, very low amylose content, and is especially sticky when cooked.

Glutinous rice is distinguished from other types of rice by having no (or negligible amounts of) amylose, and high amounts of amylopectin (the two components of starch).


Maize (Zea mays subsp.

Maize (Zea mays subsp.

Plant fragments dated to 4200 BC found in the Guilá Naquitz Cave in Oaxaca, Mexico, showed maize had already been domesticated from teosinte.
Cultivation of maize in an illustration from the 16th c. Florentine Codex
Ancient Mesoamerican relief, National Museum of Anthropology of Mexico
Many small male flowers make up the male inflorescence, called the tassel.
Zea mays 'Ottofile giallo Tortonese` – MHNT
Zea mays "strawberry"—MHNT
Zea mays "Oaxacan Green" MHNT
Variegated maize ears
Multicolored corn kernels (CSIRO)
Exotic varieties of maize are collected to add genetic diversity when selectively breeding new domestic strains
Teosinte (top), maize-teosinte hybrid (middle), maize (bottom)
Stucco head of the Maya maize god, 550–850 AD
Seedlings three weeks after sowing
Young stalks
Mature plants showing ears
Mature maize ears
Harvesting maize, Jones County, Iowa
Harvesting maize, Rantasalmi, South Savonia, Finland
Hand-picking harvest of maize in Myanmar
Production of maize (2019)
Semi-peeled corn on the cob
Poster showing a woman serving muffins, pancakes, and grits, with canisters on the table labeled corn meal, grits, and hominy, US Food Administration, 1918
Mexican tamales made with corn meal
Boiled corn on a white plate
Farm-based maize silage digester located near Neumünster in Germany, 2007. Green inflatable biogas holder is shown on top of the digester.
Children playing in a maize kernel box
Female inflorescence, with young silk
Mature silk
Stalks, ears and silk
Male flowers
Full-grown maize plants
Mature maize ear on a stalk
Maize kernels
Maize plant diagram
Ear of maize with irregular rows of kernels
With white and yellow kernels

Maize has become a staple food in many parts of the world, with the total production of maize surpassing that of wheat or rice.

A genetic variant that accumulates more sugar and less starch in the ear is consumed as a vegetable and is called sweet corn.