11th April,2016 daily global,regional and local rice e-newsletter by riceplus magazine

Today Rice News Headlines...

·        Traders eye 30pc increase in rice exports to Iran

·        UNISAME CALLS FOR JOINT EFFORTS TO ENHANCE BASMATI EXPORTS

·         The white rice you want, with half of the calories

·         Thai rice officials visit IRRI; stronger partnership afoot

·         Scientists developing more efficient rice using maize genes

·         Indian feast planned for royal couple William and Kate

·         Grain man: Yotam Ottolenghi’s recipes for rice suppers

·         Shahi Korma To Sharifa Kulfi, 'Desi' Delights For Royal Couple At Gala Dinner

News Detail...

Traders eye 30pc increase in rice exports to Iran

By Erum Zaidi

April 09, 2016

KARACHI: Pakistani traders eye an increase of at least 30 percent in export of aromatic Basmati rice to Iran and a delegation will visit the country later this month to seek more opportunities following the lifting of international sanctions, industry officials said on Friday.Iran, one of the world’s biggest rice importers, annually imports more than two billion dollars of the commodity.  Pakistan has a modicum share in the neighbouring market. The country exported 2,234 tons of rice to Iran in the last fiscal year, fetching around $1.32 million.  

“We see rice exports to up 20 to 30 percent,” Chairman Muhammad Shafique of the Rice Exporters Association (Reap) told The News. “The efforts are underway from both the sides to resolve the issues,” Shafique said. The resolution of the issues will help Pakistan break a long-standing monopoly of Indian aromatic rice in Iran, he added.“We are eager to regain our lost share of basmati rice to India.”   In the past few years, India has flooded the Iranian market with its basmati rice at knockdown prices.     

Reap will take a 26-meber delegation, comprising of rice traders to Iran on April 22 to discuss the issues related to the condition of good manufacturing practices certification with Iranian authorities.

Shafique said talks will also cover a subject, such as opening of letter of credit in Euro.   The delegation will also meet the office bearers of the Iran’s main business association.   Rice exporters met with the Iranian traders when Iranian President Hassan Rouhani visited Islamabad on March 25.

Exporters are anxiously waiting for the banks to accept letter of credits from Iranian buyers and the facility of discounting of bills drawn on Iranian buyers. The State Bank of Pakistan has already advised Pakistani banks to take necessary measures for establishing correspondent banking relationship with Iranian banks.

“At present, all the Pakistani banks are conducting their own analysis and due diligence on Iranian banks and are in touch with the SBP for the guidance,” said a senior banker at the National Bank of Pakistan

UNISAME CALLS FOR JOINT EFFORTS TO ENHANCE BASMATI EXPORTS

The Union of Small and Medium Enterprises (UNISAME) has given a road map to the Ministry of Commerce (MINCOM) for the revival of the basmati rice industry on fast track basis.President UNISAME Zulfikar Thaver said the first step to enhance basmati rice exports would be to facilitate the rice exporters to export to third world countries by financing trade with third world countries by insuring the transaction risk through export credit guarantee insurance. This will make the commercial banks comfortable in financing the rice exporters.Secondly a currency swap agreement with Iran is very essential for smooth exports to Iran. This will enable Iran to buy basmati rice from Pakistan again.Thirdly warehousing facilities for goods in many countries are needed for enhancing exports.Fourthly it is important that Pakiatani basmati rice exporters have regular basmati festivals in Europe, Latin American countries and U.S.A.

Pakistani basmati rice is no where seen on the super market shelves in these countries, all that one sees is Indian basmati brands. Pakiatani brands need aggressive marketing with free gifts, and one plus one marketing schemes.Fifthly the government needs to remove import duties on packing material of rice.Sixthly the withholding tax on export of rice must be reduced to quarter percent and export development surcharge be removed fully.The government needs to promote Pakistani basmati rice features of aroma, length and look, superior taste and it’s recognition of world’s number one rice because our super basmati rice is the rice used for banquets by the royal families.

UNISAME also called upon the Small and Medium Enterprises Development Authority (SMEDA) to upgrade the rice industry and improve the supply chain from the primary sector to exports.The Intellectual Property Organization (IPO) needs to convene a meeting of stakeholders for the solution of the Geographical Indications (GI) and the Trade Marks Registrar (TMR) intervention is also required to settle the issues of GI and TM without loss of time to overcome the erroneous findings of the Indian forum.

The white rice you want, with half of the calories

April 10, 2016   

By Anaïs Bailly-Mompoint, LMSW

Rice/du riz/diri/arroz! Whichever your reference, it is as important as bread and water in terms of consumption in many communities, including Caribbean natives, descendants, and immigrants. Rice is enjoyed by more than half of the 7 billion of people around the world and is a staple in many cuisines. In fact, some—Haitian men included—do not consider a meal complete without a side of rice. Yet, most of the trendy western world diets advise either consuming less rice, replacing it by brown rice or banishing it from our meals altogether.  One of the arguments used is that white rice consumption is linked to a higher risk of diabetes and obesity. Allow me to speak on behalf of Haitians and Haitian food lovers everywhere, but while that brown rice may be somewhat alright with Legumes during your dieting, it will not go well with that sờs pwa (beans in gravy) under any circumstance!

 Trust me, I’ve tried it! So what if I told you that you can enjoy thatLong Grain Madame Gougousse Jasmine Rice (or any of your favorite brands) in a healthier way with just a simple trick? Indeed, scientists at the College of Chemical Sciences in Sri Lanka have uncovered a way for the calories in rice to be cut in half based on how you prepare it. Research team leader, Sudhair A. James states, “if the best rice variety is processed, it might reduce the calories by about 50-60 percent.” For those who must have rice multiple times a week and still want less inches around the waist, this is more than great news!

Before I tell you the secret let’s address the science. Rice is filled with starch which converts into glucose and later the excess that is unused by the body becomes fat. Yes, the fat that contently sits at your midsection making you unbutton those jeans after dinner. James explains the composition of the rice can be altered during a simple regimen. OK, I’ll stop teasing and tell you what it is: Coconut oil! Add that to the endless list of the “good-for-you” things this super food can do! Here are the steps: first, start by washing the rice only once. This helps remove the excess starch that’s been accumulating in the sac/bag without stripping away all the other minerals and vitamins. To name a few these include, magnesium, phosphorous, niacin, manganese, selenium, thiamine, folic acid and iron.

We’re still talking about white rice here in case you’re having a moment of disbelief. Second, bring 2 cups of water to a boil and 1 tablespoon of coconut oil for every cup of rice (go easy on the salt). Next, forget what you’ve seen the matriarch in your family do and skip that plastic bag to cover the rice. I mean it, leave it for what it was intended to—recycle! Simply use a tight lid (or if you can’t quite find the cover to your favorite pot, use some aluminum foil and any lid) to ensure a proper steam of 20 minutes. Without getting tempted to eat right away, place the rice in the fridge to cool for 12 hours. Finally, reheat and enjoy!

That last part may have taken you aback for a second. I know it did for me, as I enjoy fresh out of the pot, steaming rice. So back to the science aspect. James explains “the cooling is essential because amylose, the soluble part of the starch, leaves the granules during gelatinization.” He further explains that “cooling for 12 hours will lead to formation of hydrogen bonds between the amylose molecules outside the rice grains which also turns it into a resistant starch (RS).” Reheating the rice after cooling it does not impact the RS levels notes the research. So if you’re like my husband who sees no point of making rice without having gratin—(pot-bottom as commonly referred to by our Caribbean neighbors or the slightly burnt and crispy part of the rice found at the bottom of the pot)—you can certainly enjoy the reheating process as it means even more of that salty crispy goodness!

So at your next rice-making session (which I know will be sooner than later), try it out and let me know. The added aroma and taste from the coconut oil is unmatched. You’ll rest assured that your bowl of rice is not only delicious, but it’s more nutritious. Voila, with a simple trick, you’ve joined me on the journey of enjoying life one better decision at a time

http://haitiantimes.com/the-white-rice-you-want-with-half-of-the-calories-14541/

Thai rice officials visit IRRI; stronger partnership afoot

by Edd K. Usman

April 10, 2016

A delegation dispatched by the Royal Government of Thailand visited the International Rice Research Institute (IRRI) in Los Baños, Laguna is aiming for a stronger partnership. riceIn an email to the Manila Bulletin recently, the IRRI said the Royal Government of Thailand is strengthening its research and development (R&D) ties with the agency.It was learned that Dr. Anan Suwannarat, director general of the Rice Department of the Ministry of Agriculture and Cooperatives (MOAC) of Thailand led the group that included senior officers of Thai RD (TRD).

The two parties have been holding a series of meetings aimed at further fleshing out the collaboration of their scientists as they discussed the implementation of new set of collaborative research programs for Thailand supported by the Thai government.IRRI Director General Matthew Morrell noted the Thai government is undertaking efforts to maintain its standing in the world rice market in the face of climate change and competition.

“Thailand is a top exporter of rice globally and the government is intent on sustaining the competitiveness of Thai rice in the global market, particularly in the face of climate change and growing competition from other major rice producers such as India, Vietnam, and Myanmar,” Morrell said.As latest as last month in Bangkok, Thailand, in one of their meetings, the TRD and IRRI identified the priority areas for new programs, such as climate change, in particular drought and water-use efficiency research; upgrading of the Thai Rice Knowledge Bank; and grain quality.Covered by the two parties’ linkage is a scientific exchange activities for 2016.Scientists from IRRI will provide assistance on the identified priority areas.

On the other hand, scientists from Thailand will be coming over to IRRI to build their capacity on mechanization, pheno-typing, breeding for salinity and heat tolerance, gene bank development, and training course development.Bruce Tolentino, IRRI deputy director general, recalled that Thailand learned a lot from IRRI for the last 50 years.“The Thai rice sector has benefited tremendously from advances in rice technology originating from the IRRI research over the last five decades,” he said.

Tolentino said the collaboration between Thailand and IRRI is continuing as they try “to meet the challenges” of ASEAN 2015 and climate change.He was obviously referring to the ASEAN Economic Community (AEC) 2015, which integrated economically the 10 members of the Association of Southeast Asian Nations (ASEAN) into a single market starting on Dec. 31, 2015.Part of the Thai visitors’ itinerary is a tour of IRRI’s new phenotyping facility, the Department of Agriculture (DA) to learn more the seed system of the Philippine Rice Research Institute (DA-PhilRice)

http://www.mb.com.ph/thai-rice-officials-visit-irri-stronger-partnership-afoot/#TQFk9qpuS4oVHPv8.99

Scientists developing more efficient rice using maize genes

April 11, 2016 11:56am

PETER HEMPHILLThe Weekly Times

THE next Green Revolution is expected to produce rice and wheat crops which are 50 per cent more productive using genes from “C4” plants, such as maize.In a project funded by the Bill and Melinda Gates Foundation, a global scientific team is six years into a research program to develop more productive rice varieties by supercharging them with genes from maize plants using genetic modification techniques to substantially increase their photosynthetic ability.

C4 plants — which include maize, sugar and sorghum — are better able to produce crops in warmer and drier climates than plants using the more common “C3” pathway of photosynthesis, according to Bob Furbank, ARC Centre for Excellence in Translational Photosynthesis director at Australian National University in Canberra,C3 plants include wheat, cotton, barley, pulse and vegetable crops and timber trees

Professor Furbank said maize could produce 50 per cent more yield than rice with the same amount of water, light, temperature and carbon dioxide in the air.“In the situation where we are in at the moment where globally we need to increase food production by about 70 per cent over the next 30 to 40 years to feed the burgeoning population, C4 plants and the C4 photosynthetic pathway have gained considerable attention in recent times.

http://www.weeklytimesnow.com.au/agribusiness/cropping/scientists-developing-more-efficient-rice-using-maize-genes/news-story/64690bb6db64885e931ca4875b354fd5

Indian feast planned for royal couple William and Kate

The royal couple, who are staying at The Taj Mahal Palace hotel while they are here, will be served a mix of non-vegetarian and vegetarian authentic Indian delicacies.

By: IANS | Mumbai | Updated: April 10, 2016 7:56 pm

In the non-vegetarian menu, the royal couple can relish ajwaini macchli, kundan kalia and shahi murg ka soyota; Dodha with rabdi, chhenna payesh and sharifa kulfi are planned as dessert. (Source: PTI)

Prince William and Kate Middleton, the Duke and Duchess of Cambridge, who commenced their maiden visit to India from here on Sunday, will get a whiff of ‘desi’ flavours and aromas as a lavish Indian feast will be laid in front of them for dinner.The royal couple, who are staying at The Taj Mahal Palace hotel while they are here, will be served a mix of non-vegetarian and vegetarian authentic Indian delicacies.In the non-vegetarian menu, they can relish ajwaini macchli (fish chunks marinated with hung yoghurt and bishops weed, charbroiled in tandoor), kundan kalia (boneless lamb cooked with spices and topped with gold varq) and shahi murg ka soyota (chicken morsels cooked in a rich saffron, cashew and corn-based gravy).From the vegetarian section, they can also opt for dal langarwali (black urad and channa dal cooked to perfection tempered with pure ghee) and paneer shahi korma (cottage cheese cooked with cashew and evaporated milk — a lakhnavi delicacy).

Other vegetarian delicacies are also planned, including subz gandheri kebab (blend of vegetables on a sugarcane stick, a specialty of Hyderabad), khumb makhana mattar (mushrooms, peas and fox nuts, cooked in rich tomato gravy), chhonka palak (spinach tempered with garlic, finished with dried fenugreek leaves).

As accompaniments, they will be served awadhi gosht biryani, boondi and fresh mint raita, Indian crudités, cone papad, pickle, chutney and kachumber to be complemented with assorted mini Indian breads, Lucknowi vegetarian biryani (basmati rice and vegetables cooked together with panadanus extract).With an aim to end the meal on a sweet note, dodha with rabdi, chhenna payesh and sharifa kulfi are planned as dessert.The Taj Mahal Palace here is also the venue for a charity reception, which will be attended by the royal couple.

The event is being held collectively by three charity organisations — Magic Bus, Doorstep, and India’s Childline — to generate funds to support vulnerable children across India.The event is expected to be attended by celebrated names like Shah Rukh Khan,Aamir Khan, Rishi Kapoor and Aishwarya Rai Bachchan.Taljinder Singh, area director Mumbai and general manager, The Taj Mahal Palace, Mumbai, said he is delighted to play host to the royal couple.

“The Taj Mahal Palace is delighted to be hosting their Royal Highnesses The Duke and Duchess of Cambridge while they are in Mumbai, and to be delivering this special event.“It is an absolute pleasure to be part of the Royal Highnesses’ commitment to raise funds for organisations working with children, as well as to introduce them to the veterans of the Indian entertainment industry,” Singh said in a statement.Singh added: “The hotel is working towards making their visit to India memorable by offering Taj’s legendary Indian hospitality.”On their tour, the royal couple will also attend a lunch hosted by Prime MinisterNarendra Modi in New Delhi on Tuesday, visit Kaziranga National Park in Assam, take a break for a trip to Bhutan, and return to Agra in Uttar Pradesh to view the Taj Mahal.

Grain man: Yotam Ottolenghi’s recipes for rice suppers

There’s no great skill needed to cook rice properly – other than choosing the right rice for the job in the first place

Yotam Ottolenghi’s saffron and broad bean paella. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Photograph: Louise Hagger for the Guardian

Yotam Ottolenghi

Inever understood why people are intimidated by cooking rice – until I started reading up on it. The more you read, the more you learn how many varieties there are (more than 40,000!), not to mention all the categories and sub-categories within them. The way to cook rice, then, varies according to texture, size, shape, colour and purpose. The fact that many people swear by a rice cooker suddenly makes a lot of sense.

To hugely simplify a complicated (paddy) field, I usually reach for long- or short-grained rice. Long-grained rice (of which basmati is one) has less starch than short-grained (sushi and paella rice being two), so will be quite light and fluffy once cooked, with each grain distinct.

The difference between brown and white basmati rice, meanwhile, is that the brown still has its outer hull and bran. The result is therefore chewier and nuttier than the hulled, white sort; and, because there’s more for the water to get through to cook the rice, it takes longer. But what brown rice requires in patience is more than made up for by the fact you don’t have to get the amount of water exactly right: you cook brown rice much as you do pasta – ie, in lots of boiling water.

When it comes to the short-grained rice in today’s saffron and broad bean dish, it’s worth investing in proper paella rice: look for the words “bomba” or “calasparra” on the packet, because they have the texture you’re after – firm yet giving, unlike risotto and other short-grain rice.

As long as you’ve got the right rice, you’re free to take liberties wiuth the other ingredients, as I’ve done here.

Saffron and broad bean paella

This is by no means a traditional paella in terms of ingredients – there’s no chicken, rabbit or snails; no seafood, either – but the cooking method is. The key to a paella is to simmer the rice uncovered and, crucially, to resist the urge to stir it, so it absorbs all the liquid. If the base develops a nice, crisp bottom, all the better: that’s the bit prized by aficionados. This serves four as a side dish or, with a salad, light meal; or bulk it out with grilled seafood or chorizo, as a nod to tradition.

300g podded broad beans (fresh or frozen)
2 tbsp olive oil
1 onion, peeled and roughly chopped 
2 garlic cloves, peeled and thinly sliced
1 tsp sweet smoked paprika
¼ tsp saffron threads
2 tbsp fresh thyme leaves
200g paella rice
100ml dry sherry
500ml vegetable stock
150g cherry tomatoes, cut in half
3 strips finely shaved lemon skin, plus 2 tsp lemon juice
Salt and black pepper
10g flatleaf parsley leaves, roughly chopped

Bring a small saucepan of salted water to a boil, blanch the beans for a minute, then drain, refresh and remove and discard the papery skins.

Heat the oil in a large saute pan (or paella pan) on a medium-high flame. Fry the onion for seven to eight minutes, stirring occasionally, until soft and caramelised, then add the garlic and fry for a minute. Add the paprika, saffron, thyme and rice, stir for a minute, to coat all the rice, then add the sherry and reduce for 30 seconds. Stir in the stock, 150ml water, the tomatoes, lemon skin, a teaspoon of salt and plenty of pepper, bring to a boil, then turn down the heat to medium. Simmer for 20-25 minutes – don’t stir! – until the liquid is absorbed and the rice cooked. Lift out and discard the lemon strips, spoon the broad beans on top of the rice, scatter on the parsley, drizzle with lemon juice and serve at once.

Basmati rice with black cardamom and caramelised onion

This is a lovely side for slow-cooked lamb or any tagine. Serves four.

300g basmati rice
6 black cardamom pods (or 10 green cardamom pods), lightly crushed
2 bay leaves
20g unsalted butter
Salt
1 tbsp olive oil
1 onion, peeled and thinly sliced
4cm piece fresh ginger, peeled and cut into julienne sticks
¼ tsp ground cinnamon
1 tsp honey
40g toasted flaked almonds

Heat the oven to 220C/425F/gas mark 7. Spread out the rice in a high-sided, 20cm x 30cm baking tray.

Put the cardamom, bay, butter and half a teaspoon of salt in a small saucepan. Add 550ml water and bring to a boil. Tip the water over the rice in the tray, and cover tightly with aluminum foil, to seal. Bake for 25 minutes, then set aside, still covered, for 10 minutes. Take off the foil and stir the rice with a fork.

While the rice is cooking, heat the oil in a frying pan on a medium-high flame. Fry the onion for six minutes, stirring a few times, until golden brown, then add the ginger and fry for two minutes. Add the cinnamon and honey, turn the heat to medium-low and cook gently, stirring often, for five minutes, until the onions go dark caramel in colour. Stir in the nuts, spoon on to the rice and serve.

Minty brown rice with wilted greens

http://www.theguardian.com/lifeandstyle/2016/apr/09/rice-recipes-yotam-ottolenghi-clay-pot-sticky-paella-basmati-stir-fry

Shahi Korma To Sharifa Kulfi, 'Desi' Delights For Royal Couple At Gala Dinner

Updated: April 10, 2016 20:57 IST

The royal couple, who are staying at The Taj Mahal Palace hotel, will be served a mix of non-vegetarian and vegetarian authentic Indian delicacies.

MUMBAI: 

HIGHLIGHTS

1.      Authentic Indian delicacies on the menu for Duke and Duchess of Cambridge

2.      Royal couple to attend a charity reception with star-studded guest list

3.      This is their first official visit to India

 The Duke and Duchess of Cambridge who commenced their maiden visit to India today, will get a whiff of 'desi' flavours and aromas as a lavish Indian feast will be laid in front of them for dinner.

The royal couple, who are staying at The Taj Mahal Palace hotel, will be served a mix of non-vegetarian and vegetarian authentic Indian delicacies.

In the non-vegetarian menu, they will be served ajwaini macchli (fish chunks marinated with hung yoghurt and bishops weed, charbroiled in tandoor), kundan kalia (boneless lamb cooked with spices and topped with gold varq) and shahi murg ka soyota (chicken morsels cooked in a rich saffron, cashew and corn-based gravy).

From the vegetarian section, they can also opt for dal langarwali (black urad and channa dal cooked to perfection tempered with pure ghee) and paneer shahi korma (cottage cheese cooked with cashew and evaporated milk -- a lakhnavi delicacy).
 

Other vegetarian delicacies are also planned, including subz gandheri kebab (blend of vegetables on a sugarcane stick, a specialty of Hyderabad), khumb makhana mattar (mushrooms, peas and fox nuts, cooked in rich tomato gravy), chhonka palak (spinach tempered with garlic, finished with dried fenugreek leaves).

As accompaniments, they will be served awadhi gosht biryani, boondi and fresh mint raita, Indian crud, cone papad, pickle, chutney and kachumber to be complemented with assorted mini Indian breads, Lucknowi vegetarian biryani (basmati rice and vegetables cooked together with panadanus extract).
In desserts, dodha with rabdi, chhenna payesh and sharifa kulfi are planned for the gala dinner.The Taj Mahal Palace is also the venue for a charity reception, which will be attended by the royal couple.

The event is being held collectively by three charity organisations -- Magic Bus, Doorstep, and India's Childline -- to generate funds to support vulnerable children across India.The event is expected to be attended by celebrated names like Shah Rukh Khan, Aamir Khan, Rishi Kapoor and Aishwarya Rai Bachchan.Taljinder Singh, area director Mumbai and general manager, The Taj Mahal Palace, Mumbai, said he is delighted to play host to the royal couple.

"The Taj Mahal Palace is delighted to be hosting their Royal Highnesses The Duke and Duchess of Cambridge while they are in Mumbai, and to be delivering this special event."It is an absolute pleasure to be part of the Royal Highnesses' commitment to raise funds for organisations working with children, as well as to introduce them to the veterans of the Indian entertainment industry," Mr Singh said in a statement.

Mr Singh added: "The hotel is working towards making their visit to India memorable by offering Taj's legendary Indian hospitality."On their tour, the royal couple will also attend a lunch hosted by Prime Minister Narendra Modi in New Delhi on Tuesday, visit Kaziranga National Park in Assam, take a break for a trip to Bhutan, and return to Agra in Uttar Pradesh to view the Taj Mahal