arroz

Arroz is the Spanish word for rice, the edible grain produced by cultivated species of the genus Oryza. The dominant cultivated species worldwide is Oryza sativa (Asian rice), with Oryza glaberrima (African rice) present in parts of Africa. Rice is a staple food for a large portion of humanity, especially in Asia, Latin America, and parts of Africa.

Origin and usage: The term arroz derives from Arabic al-ruzz, transmitted via Spanish. Similar words appear in Portuguese (arroz) and in other romance languages, reflecting the long history of rice cultivation across continents.

Cultivation and processing: Rice is commonly grown in flooded paddies to suppress weeds and retain soil fertility. After harvest, husks and bran are removed to produce white rice; brown rice retains the bran. Parboiling partially precooks the grain, improving texture and nutrient retention.

Varieties and textures: Rice grains vary by length and starch characteristics. Long-grain rices typically cook up fluffy and separate; medium- and short-grain rices tend to be creamier or stickier. Popular fragrant varieties include basmati and jasmine. Processing yields white, brown, or parboiled rice, with specialty colors such as black and red.

Nutrition and cooking: Rice is primarily carbohydrate, with modest protein and trace fats. White rice is lower in fiber and micronutrients than brown rice. It is gluten-free and commonly prepared by boiling or steaming; variations include fried rice and pilaf, paella, and rice puddings.

Global production and storage: Rice is a major agricultural commodity, with China, India, Indonesia, Bangladesh, Vietnam, and Thailand among leading producers. Proper storage in a cool, dry place extends shelf life; cooked rice should be cooled promptly and refrigerated to avoid spoilage.