riisit

Riisi, and its plural riisit, is the Finnish term for rice, a cereal grain from the genus Oryza. The two most important cultivated species are Oryza sativa (Asian rice) and Oryza glaberrima (African rice). Rice is a staple food for more than half the world’s population and is grown in warm, wet climates. Most production occurs in Asia; major exporters include China, India, Thailand, Vietnam, and the United States, with regional variations in rice types.

Rice is processed into different forms, including milled white rice and brown rice (whole grain). It can be long-grain, medium-grain, or short-grain, each with distinct culinary properties. Long-grain varieties such as Basmati and Jasmine tend to stay separate when cooked; short-grain varieties such as Sushi rice or Arborio starchier and clingier, suitable for risotto. Common uses include pilaf, risotto, sushi, paella, and porridge. In Finland, riisi is used in dishes such as riisipuuro (rice porridge), traditionally served as breakfast and on Christmas Eve, often with cinnamon and sugar.

Nutritionally, rice is predominantly carbohydrates and provides small amounts of protein and minerals; some varieties are enriched with vitamins and minerals after processing. Environmentally, rice cultivation can generate methane in flooded paddies and require substantial water, prompting breeding for water- and heat-tolerant varieties and alternative cultivation methods. Historically, rice was domesticated in Asia between 8,000 and 6,000 BCE and spread globally through trade and colonization. Today, riisit are produced and consumed worldwide in a wide range of cuisines.