Wehani rice: Difference between revisions
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Wehani rice was developed from [[Basmati|basmati rice]] seeds, which originate from [[India]].<ref>[http://www.lundberg.com/product/lundberg-wehani-rice/ Lundberg Wehani page on Lundberg Family Farms web site]</ref> The grains of Wehani rice are reddish-brown in color and resemble [[wild rice]]. When cooked, the rice produces an aroma similar to that of hot buttered [[popcorn]] or [[peanut]]s and is slightly chewy in texture. <ref>{{Cite web |title=Wehani Rice |url=https://foodsofnations.com/products/wehani-rice |access-date=2022-11-30 |website=Kalustyan's |language=en}}</ref><ref>{{Cite web |last=CooksInfo |title=Wehani Rice |url=https://www.cooksinfo.com/wehani-rice |access-date=2022-11-30 |website=CooksInfo |language=en-US}}</ref> |
Wehani rice was developed from [[Basmati|basmati rice]] seeds, which originate from [[India]].<ref>[http://www.lundberg.com/product/lundberg-wehani-rice/ Lundberg Wehani page on Lundberg Family Farms web site]</ref> The grains of Wehani rice are reddish-brown in color and resemble [[wild rice]]. When cooked, the rice produces an aroma similar to that of hot buttered [[popcorn]] or [[peanut]]s and is slightly chewy in texture. <ref>{{Cite web |title=Wehani Rice |url=https://foodsofnations.com/products/wehani-rice |access-date=2022-11-30 |website=Kalustyan's |language=en}}</ref><ref>{{Cite web |last=CooksInfo |title=Wehani Rice |url=https://www.cooksinfo.com/wehani-rice |access-date=2022-11-30 |website=CooksInfo |language=en-US}}</ref> |
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Being developed from basmati rice, this variety of rice can be classified as ''Oryza sativa'', or Asian rice. It can be placed more specifically in the ''indica'' subspecies.<ref>{{Citation |last=Awan |first=Tahir Hussain |title=Domestication and Development of Rice Cultivars |date=2017 |url=http://link.springer.com/10.1007/978-3-319-47516-5_9 |work=Rice Production Worldwide |pages=207–216 |editor-last=Chauhan |editor-first=Bhagirath S. |place=Cham |publisher=Springer International Publishing |language=en |doi=10.1007/978-3-319-47516-5_9 |isbn=978-3-319-47514-1 |access-date=2022-12-06 |last2=Ahmadizadeh |first2=Mostafa |last3=Jabran |first3=Khawar |last4=Hashim |first4=Saima |last5=Chauhan |first5=Bhagirath Singh |editor2-last=Jabran |editor2-first=Khawar |editor3-last=Mahajan |editor3-first=Gulshan}}</ref> |
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==See also== |
==See also== |
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Revision as of 18:02, 6 December 2022
 | This article contains content that is written like an advertisement. (August 2018) |
Wehani rice, known as California Red Jasmine Rice, is a variety of aromatic brown rice developed in the late 20th century by Lundberg Family Farms of Richvale, California. It is a registered trademark of Lundberg Family Farms, the only company that grows it. The name of the rice originates from the brothers of the family, Wendell, Eldon, Homer, Albert, and Harlan Lundberg.[1]
Wehani rice was developed from basmati rice seeds, which originate from India.[2] The grains of Wehani rice are reddish-brown in color and resemble wild rice. When cooked, the rice produces an aroma similar to that of hot buttered popcorn or peanuts and is slightly chewy in texture. [3][4]
Being developed from basmati rice, this variety of rice can be classified as Oryza sativa, or Asian rice. It can be placed more specifically in the indica subspecies.[5]
See also
References
- ^ Farrell-Kingsley, Kathy. The Complete Vegetarian Handbook. San Francisco: Chronicle Books. p. 154. ISBN 9780811833813.
- ^ Lundberg Wehani page on Lundberg Family Farms web site
- ^ "Wehani Rice". Kalustyan's. Retrieved 2022-11-30.
- ^ CooksInfo. "Wehani Rice". CooksInfo. Retrieved 2022-11-30.
- ^ Awan, Tahir Hussain; Ahmadizadeh, Mostafa; Jabran, Khawar; Hashim, Saima; Chauhan, Bhagirath Singh (2017), Chauhan, Bhagirath S.; Jabran, Khawar; Mahajan, Gulshan (eds.), "Domestication and Development of Rice Cultivars", Rice Production Worldwide, Cham: Springer International Publishing, pp. 207–216, doi:10.1007/978-3-319-47516-5_9, ISBN 978-3-319-47514-1, retrieved 2022-12-06
