Rice is a widely cultivated annual crop that is a staple food for nearly a third of the world’s population. It comes in many varieties, including long-grain and short-grain, and can be used in a variety of dishes. Brown rice is considered more nutritious than white rice. Some companies have attempted to genetically modify rice to increase its nutritional value, but these efforts have not been successful.
Rice is a keystone of the grass family that produces a large number of grains consumed by humans. It has been under intensive cultivation originating in Asia for over 4,000 years and has since spread throughout the world, where nearly a third of the population depends on rice for vital nutrition. This grass belongs to the genus Oryza, which is separate from that of wheat, spelt and similar grass crops, although it resembles them in structure.
Like most herbs grown for human consumption, rice is an annual crop that must be resold to be harvested each year. It is grown in partially submerged fields, also called rice paddies, and when mature, the plant reaches about 3 feet (1 meter) tall. The rice has a classic grass-like appearance, with a small cluster of grains at the top of a long stalk. It is harvested when it turns golden and the resulting crop is threshed to remove the hulls. Many developing nations use straw as fuel for electricity generation.
There are many rice cultivars grown around the world, although they can mostly be divided into long-grain varieties such as jasmine and basmati and short-grain styles such as those used to make sushi. If the bran, or outside of the grain, is left on, the resulting product is considered brown rice. When removed, the grain is white rice. Many cultures prefer brown because it has higher nutritional value than white, including important levels of vitamin B.
Rice is a very versatile grain, which can be ground into flour for the gluten intolerant, slow cooked in paella or steamed to accompany a range of Asian dishes. Popular dishes with it include mango sticky rice, which uses a special type of short-grain rice that comes in white, brown, and black varieties. The black variety is known in Thailand as “forbidden rice”.
Shorter grain rices tend to stick together better and are used for sushi and other dishes where it needs to be shaped. Longer grains, such as basmati, are softer and appear thick as a side dish. Rice is also used in the production of grain alcohols such as sake which are popular in Japan.
Some white rice is sold enriched with vitamins and minerals in an effort to provide more complete nutrition to the buyer, especially in poor regions where it is the primary staple food. Some companies have genetically modified rice in an effort to keep more nutrients out of it, but these efforts have not been successful.
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