From the Delta to the Hills brings the amazing "Rice" to the family table.
Rice is a semi-aquatic plant, allowing it to be cultivated differently from other grains. Rice is typically grown in the delta due to the availability of fields, consisting of heavy clay and silt soils that retain water very well, making them a perfect fit for this crop.
The traditional irrigation method is to construct levees that follow the contour of the land and flood the field with about two to four inches of water which is maintained over the growing season.
Although it can be cultivated as a dry crop like other grains, rice is grown in a flooded state primarily to control pressure from pests like insects, disease, and weeds. Neither weeds nor pests can survive in water for prolonged periods, but rice can. This helps farmers with pest and weed control, without strictly relying on pesticides or herbicides.
Rice is a true farm-to-table crop. When rice is mature, the water is drained from the field combines separating the grain from the stalks. Harvested grains are taken to drying facilities to gradually reduce the moisture content to a level before the rice moves to the milling process.
At the mill, first, the hulls are removed. This process yields brown rice with the bran layer still intact. Brown rice can be used as is or further milled to remove the bran layer, producing white or whole kernels of rice.
As we enjoy a delicious rice meal, or rice crispy snack, or throw rice at a traditional wedding, let's give a big high five thank you to our rice farmers.
The new edition of the rice cookbook" Between the Levees" has been published and is ready to order. You can sign up for a free cookbook at the Montgomery County Farm Bureau Office. A local female farmer submitted a recipe to the Rice Council and participated in the rice cook off for several years. "Coles" little donuts from rice are located in the cookbook.
