Rice

Rice is the seed of two cultivated species, Oryza sativa (Asian rice) and Oryza glaberrima (African rice). It is a staple food for more than half the global population, especially in Asia and parts of Africa and Latin America.

Rice is typically grown in flooded fields called paddies in warm, humid climates. After harvest, the grains are milled to remove the husk and bran. Milling yields white rice; removing more bran makes brown rice, and parboiled rice is partially precooked before milling to improve nutrition and texture.

Grains are classified by size: long-grain, medium-grain, and short-grain. Long-grain rices such as basmati and jasmine stay fluffy when cooked, while short-grain rices are stickier. White, brown, and parboiled are common commercial forms; specialty rices include sushi rice and Arborio for risotto.

Global production centers include China and India, which together produce a large share, followed by Indonesia, Bangladesh, Vietnam, and Thailand. Major exporters include India, Thailand, Vietnam, Pakistan, and the United States. Rice trade is influenced by weather, prices, and agricultural policy.

Nutrition and health aspects: Rice is mainly carbohydrate and provides energy; white rice has less fiber and micronutrients than brown rice. It is gluten-free and naturally lactose-free. In some regions, polished rice can contain inorganic arsenic, leading to guidance on rinsing and cooking with excess water to reduce exposure.