{"id":702,"date":"2013-08-15T20:46:09","date_gmt":"2013-08-15T20:46:09","guid":{"rendered":"https:\/\/www.star-k.org\/articles\/?p=702"},"modified":"2016-05-09T15:24:12","modified_gmt":"2016-05-09T15:24:12","slug":"rice-natures-answer-to-hashems-blessings","status":"publish","type":"post","link":"https:\/\/www.star-k.org\/articles\/kashrus-kurrents\/702\/rice-natures-answer-to-hashems-blessings\/","title":{"rendered":"Rice: Natures Answer to Hashems Blessings"},"content":{"rendered":"

Published Summer 2008<\/em><\/p>\n

It has been touted as nature\u2019s most versatile food.\u00a0 There is no grain that feeds more people worldwide, and can boast that it is free of gluten and allergens. \u00a0When the Gemara<\/em> in Brachos<\/em> discusses the blessings that are made before and after eating this grain, the mnemonic used to remember the Gemara<\/em>\u2019s conclusion is Amen,\u05d0\u05de\u05df : \u201c\u05e0\u05e4\u05e9\u05d5\u05ea \u201d , \u201c\u05de\u05d6\u05d5\u05e0\u05d5\u05ea \u201d, \u201c\u05d0\u05d5\u05e8\u05d6 \u201d \u2013 \u201cOrez\u201d<\/em>, \u201cMezonos\u201d<\/em>, \u201cNefashos\u201d<\/em>.\u00a0 If you haven\u2019t guessed by now, the grain we are discussing is Oryza Sativa<\/em>, otherwise known in Talmudic<\/em> terms as 1<\/sup><\/a> \u201cOrez<\/em>“, \u201c\u05d0\u05d5\u05e8\u05d6 \u201d. We know it simply as rice. <\/span><\/p>\n

Believe it or not, there are over 7,000 varieties of rice grown worldwide.\u00a0 Most of the world\u2019s rice supply grows in the Far East, where rice is the main staple.\u00a0 Rice consumption in the Orient is so great that it has to be imported from other rice growing centers, such as the U.S., where it\u2019s popularity is growing.\u00a0 However, it is nowhere near India\u2019s daily consumption of \u00bd to 2\/3 lbs. per person. <\/span><\/p>\n

In fact, historians concur that rice was known and grown in the Far East thousands of years before Alexander the Great, who lived during the time of the second Bais Hamikdash<\/em>.\u00a0 Alexander discovered rice during his invasion of Asia Minor.\u00a0 Subsequently, rice was brought to Spain by the Moors in the 700\u2019s.\u00a0 It was the Spaniards who introduced rice to Italy in the 1400\u2019s, and to the West Indies and South America in the 1600\u2019s.\u00a0 Legend has it that in 1629, a damaged Spanish ship bound for Madagascar docked in the harbor of Charleston, South Carolina.\u00a0 A sack of rice seed onboard was given as a gift from the captain of the damaged ship to the governor of South Carolina.\u00a0 The rice seed was planted in fields in South Carolina, which became the leading rice producer of the U.S. for the next 200 years.\u00a0 Although rice is grown in many states (such as Arkansas, Texas and California), today Crowley, Louisiana is known as the rice capital of the U.S.<\/span><\/p>\n

Rice is a cereal grain related to the other main cereal grains e.g. wheat, barley, rye, oats and spelt, all of which are considered to be main staples in the food pyramid.2<\/sup><\/a>Halachic<\/em> literature refers to rice as being a \u201cmaizin<\/em>\u201d, basic staple of sustenance, with some fundamental differences.\u00a0 A distinction is made between the ability of rice and the other cereal grains to rise and produce breads and cakes.\u00a0 The growing environment of rice is quite different, as well.\u00a0 Rice grows in land and climate that are not conducive for growing other cereal grains.\u00a0 It is intriguing to follow the journey of a kernel of rice from planting to harvesting and from processing to product production, as well as visit the halachic<\/em> issues and ramifications along the route from plant to palate.<\/span><\/p>\n

Rice is grown in warm climates and requires a constant supply of water.\u00a0 A rice plant grows to a height of two to six feet, and the grain develops from the flowers on the head of the plant called spikelets.\u00a0 The rice grain, known as rough rice, is made up of an outer husk called the hull which covers the layer directly beneath it called the bran.\u00a0 In fact, there are seven bran layers that cover the endosperm, otherwise known as the kernel.\u00a0 When the rough rice comes to the mill, it is still intact with the kernel dried and the hull in place. \u00a0If the hull is removed but <\/span><\/p>\n

the bran layers remain, this is known as brown rice.\u00a0 Brown rice is a more nutritious form of rice because the vitamins and nutrients are contained in the bran layer.\u00a0 Once the bran layers are removed, through a process called pearling, the nutrients are also removed.\u00a0 <\/span><\/p>\n

Cleaning Process<\/span><\/strong><\/span><\/p>\n

There are two popular manufacturing methods used to replace the nutrients in a pearled kernel of rice.\u00a0 One method is to coat broken pieces of rice with vitamins and minerals and mix them into the pearled white milled rice.\u00a0 This is what is meant by enriched rice.\u00a0 The broken head rice (rice pieces) is sent to an enrichment company, where the vitamins are sprayed directly onto the rice pieces.\u00a0 They are then sent back to the rice producer to be blended along with the whole grains as they are being packaged.<\/span><\/p>\n

Obviously, enrichments have to be kosher approved. \u00a0In the United States, the law requires rice to be enriched with additional vitamins and nutrients to compensate for the vitamin deficiencies created through the milling process.\u00a0 Due to the fact that the vitamin\u00a0 enrichments are certified for year round use only, and have not been certified kosher for Passover, domestic rice generally cannot be produced enrichment-free.\u00a0 For this reason, the Sephardic Jewish community whose custom permits kitniyos<\/em>,3<\/sup><\/a> i.e. legumes such as rice, beans, and corn on Passover, cannot purchase rice off of the supermarket shelf for Passover use if it contains nutrients.\u00a0 \u00a0<\/span><\/p>\n

The second method used to replace the nutrients is known as parboiling. \u00a0When the rice kernels are still in their hulls, the kernels are steamed in large kettles so that the natural nutrients are locked into the rice kernel.\u00a0 After parboiling, the rice is then dried to its previous state of moisture in a dry kernel at 11%; the hull is then removed.\u00a0 If the bran layers remain intact, the product is known as converted brown rice. \u00a0If the rice is pearled, the product is known as converted rice or parboiled rice.<\/span><\/p>\n

Consumers often call and ask whether there is a problem of bishul akum<\/em> with parboiled rice.\u00a0 Rice is unquestionably a grain that is olah al shulchan melachim<\/em>, fit to be served at a banquet, wedding or state dinner.4<\/sup><\/a> Our Rabbis have mandated that an observant Jew must perform an integral part of the cooking process, such as turning on the fire, regarding certain products such as\u00a0rice. \u00a0This process is known as bishul Yisroel<\/em>.\u00a0 Parboiling does not require bishul Yisroel<\/em> for the following reasons.\u00a0 First, rice grain in their hulls are not fit to be served at a fancy banquet or at a regular meal, for that matter.5<\/sup><\/a>; Second, parboiling does not steam the grain to an edible state.\u00a0 Third, the rice kernel is steamed only so that the nutrients will be absorbed.\u00a0 Once the dried kernel is hulled and pearled, the criteria of bishul Yisroel<\/em> would apply.<\/span><\/p>\n

Milled rice<\/strong> comes in many sizes, the most popular of which is long grain.\u00a0 That is the size that is produced for typical consumer use.\u00a0 Medium grain rice is shorter and is a more ethnic variety.\u00a0 Rice that is broken in the milling process is known as second head rice, which is used for a myriad of products including cereals and manufactured rice products.\u00a0 Furthermore, the enrichments are sprayed on second head rice and are blended into the long grain kernels, which are now known as enriched rice. <\/span><\/p>\n

Medium grain, sticky rice or sushi rice are various sizes and varieties of milled rice. These varieties are popular with different ethnic groups.\u00a0 Sushi rice is self-explanatory. \u00a0Sticky rice is the rice of choice for Chinese cuisine. \u00a0Indian curries, puddings and other ethnic dishes use medium grain rice. <\/span><\/p>\n

Brewer\u2019s rice<\/strong> is composed of the small rice pieces of broken rice kernels used in the brewing industry.\u00a0 Many breweries use rice, as well as barley, to make beer.\u00a0 In Japan, a rice wine known as Sake is made from fermented rice.\u00a0 Even though the rice is cooked in the brewing process, there is no issue of bishul akum<\/em> because the intention of the cooking is to consume the liquid rather than to eat the rice.\u00a0 For this reason, the cooked rice is not disqualified.\u00a0 <\/span><\/p>\n

Similarly, a question was raised regarding rice used to make miso.\u00a0 Miso<\/strong> is a thick fermented paste made of soybeans, salt and rice.\u00a0 It is used as a flavoring agent in Japanese cuisine, such as soups and sauces.\u00a0 In order to ferment the soybeans to create miso, cooked rice fermented with a special fungus called koji has to be added to the cooked soybeans.\u00a0 This mixture will then ferment for a period of six months to a year.\u00a0 The rice must be cooked to initiate the process.\u00a0 Since this is an intermediate step in the whole process of miso manufacturing, and one would not want to eat the rice itself, there would not be a question of bishul akum<\/em>.<\/span><\/p>\n

Another byproduct of the milling process is rice flour.\u00a0 Rice flour is a very versatile product and is used in baby foods, baking products and cereal manufacturing.\u00a0 Another popular use of rice flour is in the dried fruit industry. \u00a0Dried fruit pieces, especially apricots, are usually shipped to bakeries or used for other food applications.\u00a0 In order to prevent these dried fruit pieces from sticking, they are rolled in rice powder. \u00a0Similarly, dates are commonly rolled in oat flour.\u00a0 For this reason, dried fruit requires a strict and reliable Kosher for Passover certification to ensure that the dried fruit is not rolled in the powder and does not come into contact with any other fruit in the packaging areas.<\/span><\/p>\n

Aromatic rice<\/strong>, such as basmati or jasmine, is a variety of\u00a0long grain rice that has been naturally aged to develop its rich full-bodied flavor. \u00a0Aromatic rice has become very popular. Since no additional flavorings are added, there are no kashrus<\/em> problems associated with aromatic rice. <\/span><\/p>\n

Manufacturing Processes<\/span><\/strong><\/span><\/p>\n

Rice\u2019s versatility knows no bounds. \u00a0Rice can be cooked, seasoned, popped, fermented, instantized, used as a milk substitute or made into wine.\u00a0 The possibilities are endless.\u00a0 Each manufacturing application has its own set of concerns.\u00a0 Let\u2019s begin.<\/span><\/p>\n

1.\u00a0 Instant Rice<\/strong>
\nInstant Rice is a long grain rice product that has been precooked and re-dried.\u00a0 It is sold as a boil-in-bag product, minute rice, or simply instant rice.\u00a0 Instant rice does not require thorough cooking; in fact, it does not need to be re-cooked at all!\u00a0 Just let the instant rice sit in cold water for a few minutes and it will re-hydrate into a perfectly edible product.\u00a0 This discovery was an incredible eye opener.\u00a0 Incontrovertibly, rice requires bishul Yisroel<\/em>.\u00a0 There are Halachic<\/em> opinions stating that if a fully cooked product requiring bishul Yisroel<\/em> is dehydrated and requires a second cooking, it is considered bishul Yisroel<\/em> if a Yehudi<\/em> recooks it.6<\/sup><\/a> This was the common assumption about instant rice, which changed once it was discovered that instant rice could be hydrated in cold water.\u00a0 Today, the policy is to light the boilers that provide the steam to cook the instant rice.\u00a0 However, there still remains a discrepancy among Kashrus<\/em> Agencies as to whether instant rice requires bishul Yisroel<\/em>.\u00a0 Furthermore, lighting the boiler is a solution for Ashkenazim<\/em>, who follow the Ramah<\/em>\u2019s position that lighting the fire fulfills the bishul Yisroel<\/em> criteria.7<\/sup><\/a> Sephardim<\/em>, who follow the opinion of Maron Beit Yosef,8<\/sup><\/a><\/em> require that a Yehudi<\/em> actually place the rice in the cooker before lighting the fire at the beginning of the process.<\/span><\/p>\n

This cooked rice product is not the only item that has gained popularity in the contemporary kosher marketplace.\u00a0 There is a growing popularity in the mainstream marketplace for Mediterranean diet delicacies, such as dolmas (the Sephardic version of stuffed cabbage).\u00a0 Brined grape leaves are used instead of cabbage leaves, and the filling is a combination of cooked rice, herbs and spices.\u00a0 Most productions, as you might guess, take place in countries rich in Mediterranean cuisine such as Turkey, Greece and even Bulgaria.\u00a0 Some organizations require hashgacha temidis<\/em> during the specialty production; other agencies allow the rice cooker or boiler to be turned on prior to the production.\u00a0 These companies typically do not deal with non-kosher ingredients.\u00a0 However, bishul akum<\/em> has become a front burner issue with these products. <\/span><\/p>\n

2. \u00a0Rice Blends.\u00a0<\/strong>
\nA very popular rice combination is long grain and wild rice.\u00a0 Wild rice is not a\u00a0 rice variety, but rather a grass that blends well with rice.\u00a0 Rice pilaf is a combination of rice, pasta and seasonings.\u00a0 Certification is a must<\/em> for the seasoned product, as we will soon see.<\/span><\/p>\n

3. \u00a0Seasoned Rice<\/strong>
\nAny seasoned rice product requires reliable kosher certification.\u00a0 Spices, seasoning blends, hydrolyzed vegetable proteins, oils and oleoresins must be carefully reviewed.\u00a0 Typically, rice producers flavor their seasoned rice with dehydrated meat or chicken, as well as non-kosher cheeses.\u00a0 Although the seasonings are blended cold, the same fill lines are used for both kosher and non-kosher blends.\u00a0 Careful production scheduling, cleaning and kashering of equipment, and labeling of finished goods have to be set in place before certifying any seasoned rice product.\u00a0 <\/span><\/p>\n

4. \u00a0Rice Cakes<\/strong>
\nA seemingly simple healthy and kosher rice snack is a relatively new invention called the rice cake.\u00a0 Brown rice kernels are placed in a disc-like popper.\u00a0 Steam is applied and puts pressure on the rice, causing it to pop, taking on the shape of the disc and \u2013 voila \u2013 you get a healthy rice cake. Rice cakes come in a variety of flavors.\u00a0 Flavorings are added directly into the rice cake disc so that the flavor will be blended as the rice pops. \u00a0One rice cake manufacturer introduced a new line of cheddar cheese flavored rice cakes.\u00a0 Their machinery could not be kashered; hence, their kosher certification was revoked.<\/span><\/p>\n

 <\/p>\n

5. \u00a0Sake and other fermented rice products<\/strong>
\nSake is Japanese rice wine that is fermented but not distilled.\u00a0 It resembles beer rather than\u00a0 wine; however, it is not carbonated so its taste is similar to that of wine.\u00a0 There are five types of sake produced in Japan.\u00a0 Junmai\u00a0is pure sake, which means that only rice is used in its production.\u00a0 Other varieties add a small amount of distilled alcohol to the blend.\u00a0 All sake sold in the U.S. is Junmai.\u00a0 Other varieties are taxed at such a high rate that it would make the cost prohibitive.\u00a0 Therefore, sake can be used without special kosher certification. Rice is also used as an additional ingredient in the production of beer, along with barley. \u00a0Some beer beverages are made from rice and sorghum.<\/span><\/p>\n

Rice vinegar is a popular vinegar that is used in both Chinese and Japanese cuisine.\u00a0 It is fermented from glutinous rice or rice wine.\u00a0 The style of rice vinegar changes depending upon the variety of rice used in the fermentation process.\u00a0 Believe it or not, black rice vinegar comes from black rice, red rice vinegar from red rice, and white rice vinegar from \u2013 you guessed it \u2013 white rice.\u00a0 Seasoned rice vinegar is a combination of sake and rice vinegar.\u00a0 Rice vinegars vary in their acidity and taste.\u00a0 They are milder than distilled grain vinegar and have specific applications in Chinese, Japanese and other Oriental cuisine.\u00a0 Of course, all varieties of rice vinegar require reliable kosher certification.<\/span><\/p>\n

Ingrained Identity Crisis<\/span><\/strong><\/span><\/p>\n

The Talmud<\/em> provides a brief discourse regarding the correct bracha<\/em> one makes before eating orez<\/em>, \u05d0\u05d5\u05e8\u05d6 .\u00a0 If one chews the kernel, the blessing made is the same as for vegetables, Hoadama<\/em>.\u00a0 However, if the orez<\/em> is ground, baked or cooked the bracha<\/em> made is Mezonos<\/em>, the same as for cakes and cookies.\u00a0 The first question the commentaries grapple with is the type of grain being discussed.\u00a0 Rashi<\/em> maintains that orez<\/em> is millet. \u00a0Tosfos<\/em> takes issue with that interpretation and maintains that orez<\/em> is rice.\u00a0 Based on the fact that rice was not introduced into Europe until the 1400\u2019s, it is possible that neither Rashi<\/em> nor the Baalei Tosfos<\/em> actually saw rice.\u00a0 Furthermore, when the Shulchan Aruch<\/em> discusses this issue, the more contemporary commentators are split regarding the identity of orez<\/em>. \u00a0The Vilna Gaon<\/em> opines that orez<\/em> is rice, which is consistent with the Mishna Brura<\/em>\u2019s conclusion. <\/span><\/p>\n

The poskim<\/em>, halachic<\/em> authorities who determine Jewish law, posit many opinions regarding the bracha<\/em> one should make on conventionally cooked rice, whether it is Hoadama<\/em> or Mezonos.<\/em>\u00a0 They also question the proper final blessing for rice, whether it is the specific blessing one makes on baked goods of the five grains, \u201cAl Hamichya<\/em>\u201d, or the generic final blessing for other foods and beverages, \u201cBorei Nefashos<\/em>\u201d.\u00a0 \u00a0As we mentioned at the start of our journey, the Hebrew mnemonic of Amen, \u05d0\u05de\u05df – Aleph<\/em>, Mem<\/em>, Nun<\/em> – bears the final key:\u00a0 \u201c\u05e0\u05e4\u05e9\u05d5\u05ea \u201d , \u201c\u05de\u05d6\u05d5\u05e0\u05d5\u05ea \u201d, \u201c\u05d0\u05d5\u05e8\u05d6 \u201d – Orez<\/em>, Mezonos<\/em>, Nefashos<\/em> – a real blessing in disguise. <\/span><\/p>\n

\n

<\/a>1. Tosfos <\/em>\u2013 Berochos<\/em> 37A,\u00a0 D\u201dH Rashi<\/em><\/span>
\n2. Orach Chaim <\/em>208, Mishna Brura<\/em> 28<\/span>
\n3. Orach Chaim<\/em> 453:1<\/span>
\n4. Yoreh Deah<\/em> 113:1<\/span>
\n5. Yoreh Deah<\/em> 113:2, Rema<\/em><\/span>
\n6. Yoreh Deah<\/em> 113:12, Yad Efraim<\/em><\/span>
\n7. Yoreh Deah<\/em> 113:7, Rema<\/em><\/span>
\n8. Yoreh Deah<\/em> 113:8<\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Published Summer 2008<\/p>\n

It has been touted as nature\u2019s most versatile food.\u00a0 There is no grain that feeds more people worldwide, and can boast that it is free of gluten and allergens. \u00a0When the Gemara in Brachos discusses the blessings that are made before and after eating this grain, the mnemonic used to remember the Gemara\u2019s conclusion is Amen,\u05d0\u05de\u05df : \u201c\u05e0\u05e4\u05e9\u05d5\u05ea \u201d , \u201c\u05de\u05d6\u05d5\u05e0\u05d5\u05ea \u201d, \u201c\u05d0\u05d5\u05e8\u05d6 \u201d \u2013 \u201cOrez\u201d, \u201cMezonos\u201d, \u201cNefashos\u201d.\u00a0 If you haven\u2019t guessed by now, the grain we are discussing is Oryza Sativa, otherwise known in Talmudic terms as 1<\/a> \u201cOrez“, \u201c\u05d0\u05d5\u05e8\u05d6 \u201d. We know it simply as rice. <\/span><\/p>\n","protected":false},"author":8,"featured_media":1012,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[32,27,68],"tags":[],"class_list":["post-702","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kashurs-kurrents-2008","category-kashrus-kurrents","category-summer-kashrus-kurrents-2008"],"yoast_head":"\nRice: Natures Answer to Hashems Blessings | STAR-K Kosher Certification<\/title>\n<meta name=\"description\" content=\"Published Summer 2008 It has been touted as nature\u2019s most versatile food.\u00a0 There is no grain that feeds more people worldwide, and can boast that it is\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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