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What is rice?

You know what rice is… Most of us already know what it is even if you don’t eat it on a daily basis.

Rice is a staple food that has been consumed by cultures around the world for thousands of years. It is a type of grain that comes from the Oryza sativa plant, which is native to Asia. It is one of the most important crops in terms of global food production and consumption.

There are many different varieties of rice, each with its own unique characteristics and flavors. Some common types include long-grain, short-grain, and jasmine rice. Rice can be white or brown, depending on whether or not it has been milled.

Rice is a versatile ingredient that can be used in a wide range of dishes, from savory stir-fries to sweet puddings. It is also a source of carbohydrates and nutrients such as vitamin B and iron. In many cultures, rice holds symbolic significance and is often included in religious ceremonies and celebrations.

In conclusion, rice is an essential part of the global diet and plays a significant role in culinary traditions around the world. Its versatility, nutritional value, and cultural importance make it a truly remarkable grain.

Varieties of rice

There are more than 40,000 varieties of cultivated rice (the grass species Oryza sativa) said to exist. But the exact figure is uncertain. Over 90,000 samples of cultivated rice and wild species are stored at the International Rice Gene Bank and these are used by researchers all over the world.

Rice Nutrition Facts

Rice is a staple food for billions of people around the world, providing essential nutrients and energy for daily activities. It is a versatile grain that can be incorporated into various dishes, making it a popular choice for many cultures. Understanding the nutrition facts of rice can help individuals make informed decisions about their diet.

Rice is a good source of carbohydrates, which are the body's main source of energy. It also contains small amounts of protein and fiber, as well as essential vitamins and minerals such as iron and B vitamins. Brown rice, in particular, is known for its higher fiber content compared to white rice.

Despite being high in carbohydrates, rice has a low glycemic index, meaning it does not cause rapid spikes in blood sugar levels. This makes it a suitable option for individuals with diabetes or those looking to manage their blood sugar levels.

In conclusion, rice is a nutritious and versatile grain that can be included as part of a balanced diet. By understanding its nutrition facts, individuals can make informed choices about incorporating this staple food into their meals.

Types of rice

All purpose long grain rice

All-purpose long grain rice are imported to the UK mainly from the USA, Italy, Spain, Surinam, Guyana, Uruguay and Thailand and can be used for all styles of cooking. At one time long grain rice was imported from India and was called patna after the district in which it grew. Now the majority of rice imported to the UK from India and Pakistan is basmati, which is a type of long grain (see below).

When harvested all rice is known as 'rough' or 'paddy' rice. It undergoes different milling techniques depending on the characteristics of the grain to give different types of rice suited to different uses.

Arborio

Named after the town in Piedmont, Italy, Arborio grains are oval in shape and milky white. The grains have a high amylose content, meaning they release considerable starch during cooking, creating the characteristic creaminess ideal for risotto.

Arborio rice is a medium grain rice that is wider in size and has a characteristic white dot at the center of the grain. It is named after the town of Arborio in the Po Valley of Italy, where it is grown. Due to the high starch content of Arborio rice, it has a slightly chewy and sticky consistency and develops a creamy texture when cooked.

Arborio rice length: Medium grain

Arborio rice flavor: Creamy

What is arborio rice used for?: Risotto, rice pudding, and soup

Basmati rice

A very long, slender grained aromatic rice grown mainly in the foothills of the Himalayas in India and Pakistan. Sometimes described as the 'Prince of Rice'. It has a fragrant flavour and aroma and is the rice frequently used in Indian dishes. The grains are separate and fluffy when cooked. In Indian recipes it is often cooked with spices to enhance the grain's aromatic properties. Easy cook basmati and brown rice basmati are also available. Brown basmati rice has a higher fibre content and an even stronger aroma than white basmati.

When cooked, basmati rice grains are long, dry, and separate. They impart a pleasant, nutty aroma and flavor in any dish. It is common in Indian and Asian cuisine, but it can be used in a variety of flavorful recipes.

Basmati rice length: Long grain

Basmati rice flavor: Nutty

What is basmati rice used for?: Dal, curry, pilafs, and saffron rice

Black Rice

Black rice, also known as forbidden rice, gets its color from anthocyanins, the same antioxidant that's found in blueberries and blackberries. Black rice features a mildly nutty, earthy flavor and has long been used in Chinese cuisine for its health-promoting properties.

Black rice length: Long, medium, or short grain

Black rice flavor: Mild, nutty, and earthy

What is black rice used for?: Bowls, rice pudding, soups, rice salads, and Chinese black rice cake

Bomba

Bomba rice is grown in different regions of Spain, mainly in Valencia and Delta del Ebro. Bomba can absorb three times its volume in liquid, but expands only in width and not in length. These characteristics make it particularly suitable for rice dishes such as paella, but it is also commonly used in soups. Unusually for short grain rice it is not sticky, which helps give paella its distinctive characteristics.

Bomba rice is a short grain rice that is cultivated in the Valencia region of Spain. It has a firm texture that lends itself well to Spanish paella, as it needs more liquid to asborb when cooking than other rice varieties. 

Bomba rice length: Short

Bomba rice flavor: Mild; absorbs the flavor and aroma of the stock and spices it's cooked with

What is bomba rice used for?: Paella, Meditteranean dishes, and risotto

Brown (or wholegrain) long grain rice

This rice has a distinctly nutty flavour. Brown Rice undergoes only minimal milling, which removes the husk but retains the bran layer. Due to this the rice retains more vitamin, mineral and fibre content than regular or easy cook white rice. The grains remain separate when cooked, like long grain white, but take longer to soften. The cooked grains have a chewy texture, which many people enjoy. It is also available in easy-cook form.

Brown rice is a whole grain that has its bran and germ layers still intact, which gives the rice its characteristic tan color. It has a firmer texture and nuttier flavor than white rice, and it provides more fiber, vitamins, and minerals per serving. Brown rice can be substituted in any recipe that calls for white rice to increase its nutritional content.

Brown rice length: Long grain

Brown rice flavor: Mild, nutty, and earthy

What is brown rice used for?: Stuffing, bowls, casseroles, stir fries, and rice pilaf

Carnaroli

Grown in northern Italy, carnaroli is characterised by a higher starch content and firmer grain. Carnaroli is the first choice for many Italians when preparing risotto. Its particularly high amylose content helps maintain its shape, whilst giving the characteristic rich creaminess associated with risotto.

Carolina

Carolino rice varieties are grown in the three most important production regions of Portugal. Carolino rice remains firm and tender when cooked, absorbs flavours and colours, and makes a creamy sauce, making it ideal for the preparation of stews, tomato-based and fish/seafood dishes that are typical of Portuguese cuisine.

Easy cook (or parboiled) long grain rice

This rice has a slightly fuller flavour than regular white rice. It differs in that, unlike regular white rice, which is milled direct from the field, easy cook rice is steamed under pressure before milling. This process hardens the grain, reducing the possibility of over-cooking and helping to keep the grains separate. It also helps to retain much of the natural vitamin and mineral content present in the milled layers.

When raw the rice has a golden colour, but turns white upon cooking. It can be used in the same dishes as regular long grain, and is especially good in rice salads.

Parboiled rice is rice that has been partially boiled in its inedible outer husk. This process improves the texture of the rice, cuts down on cooking time, and saves some of the original vitamins and minerals found in the rice. It is technically a cooking method for rice rather than a variety, so it can come in long, medium, and short grain rice varieties.

Parboiled rice length: Long, medium, or short

Parboiled rice flavor: Mildly nutty

What is parboiled rice used for?: Stuffing, bowls, casseroles, stir fries, and rice pilaf

Japonica rice

Japonica rice is generally short or medium grain. As with long grain indica rice, different varieties have different characteristics. Japonica rice available in the UK originates mainly from Italy and the USA, although other origins are used. It comes in a variety of colours including red, brown and black. It’s used in Japanese and Caribbean cuisines due to its characteristic clingy moist and firm nature when cooked.

Jasmine (or thai fragrant or thai sticky) rice

Another aromatic rice, although its flavour is slightly less pronounced than basmati. It originates from Thailand. The length and slenderness of the grains suggest that they should remain separate on cooking but it differs from other long grain rices in that it has a soft and slightly sticky texture when cooked. Good with Chinese and South East Asian

Cultivated in Thailand, jasmine rice will bring an exotic flair and flavorful accent to any dish. It develops a pleasant floral aroma and a moist, soft texture when cooked. Use it when making a variety of traditional Asian dishes, including curries and stir-frys.

Jasmine rice length: Long grain

Jasmine rice flavor: Floral, nutty, and aromatic

What is jasmine rice used for?: Curry, stir-fry dishes, and other Thai and Asian dishes

Medium grain

In Europe, medium grain rice is typically associated with risotto as it is creamy when cooked. Medium grain rice is also particularly suitable for puddings, desserts and other dishes that utilise liquid in the cooking method.

Originario

With short and round grains, this Italian rice has a high absorption capacity which makes it ideal for soups, dishes to be cooked in the oven, rice pudding, rice cakes and other desserts.

Pona & Sona masoori

Ponni & Sona Masoori is a medium grain, non-aromatic rice, grown primarily in the Indian states of Andhra Pradesh and Karnataka. It has a fluffy and slightly starchy quality; it is said that this allows the rice to be light on the stomach. In contrast to basmati rice which separates well, Ponni and Sona Masoori has a somewhat sticky quality.

Regular long grain rice

Regular long grain rice is one of the most popular types because it has a subtle flavour which perfectly complements both rich and delicate sauces. It is usually milled to remove the husk and bran layer and the remaining kernel is slim and 4-5 times as long as it is wide. On cooking the grains separate to give an attractive fluffy effect. This rice is extremely versatile and is used for countless international savoury dishes, especially in Chinese cuisine.

Long grain white rice is most common rice used in traditional American recipes, and it's also popular in Asian and Mexican cuisine. Compared to brown rice, it has a mild flavor and a lighter, fluffier texture when cooked. It also takes much less time to cook white rice than brown rice, but the trade-off is that it has a lower nutritional content due to its milling process. Carolina Gold rice, a variety that originated in Africa but can now only be found in the United States, is known as the grandfather of all of America’s long grains.

White rice length: Long grain

White rice flavor: Mild

What is white rice used for?: Stuffing, bowls, casseroles, stir-fry dishes, rice pilaf

Ribe

Widely grown in the valley of the river Po in Italy, ribe is a versatile variety suitable for boiling, steaming or pilaf. While it can be used in risottos, it is more suitable for a range of dishes which use liquid such as vegetable soups or minestrones. Ribe is also typically used in rice salads.

Roma

Of all the medium grain Italian risotto rices, Roma has the largest and longest grains. Releasing considerable starch during cooking, it is suitable for creamy risottos and has a slightly shorter cooking time than traditional risotto grains. A highly absorbent rice, it can also be used in sauces and puddings.

1. andrea

One of the newer varieties of Italian risotto rice, S. Andrea has smaller grains than some traditional varieties and is an easy cook variety. Its high amylose content makes it ideal for risotto. It is also a great rice variety for beginners as it is difficult to overcook! It can also be used in other rice dishes such as puddings.

Short grain

Short grain rice tends to be almost round and is typically moist when cooked, giving sticky rice which is perfect for desserts and puddings. As well as desserts, short grain rice is also typically used in the preparation of sushi.

Speciality

These include the aromatics, risotto, glutinous and pudding rice which are particularly linked to specific cuisines. These are often grown, cooked and eaten in the same location. Many rice varieties have been central to the geographical region's survival.

Sticky Rice

Sticky rice, also known as glutinous rice or sweet rice, is a long grain white rice that has a low amylose starch content, which causes the rice to have an extremely sticky texture when steamed. It is grown mainly in Southeast and East Asia and is used in many savory and sweet Asian dishes.

Sticky rice length: Long grain

Sticky rice flavor: Mild

What is sticky rice used for?: Dumplings, desserts, rice balls, and stuffing

Sushi Rice

Sushi rice is technically short-grain white or brown rice that has a soft, tender, and very sticky texture. Sushi rice is made by combining short-grain white or brown rice with sugar, salt, and vinegar. Often times short-grain white or brown grain rice will be labeled as "sushi rice" on its packaging to denote that it is ideal for using to roll sushi. 

Sushi rice length: Short grain

Sushi rice flavor: Mild

What is sushi rice used for?: Sushi, rice balls, poke bowls, and sushi burritoes

The aromatics

The first class of rice which is classed as speciality is aromatic rice. These contain a natural ingredient, 2-acetyl 1-pyroline, which is responsible for their fragrant taste and aroma. The fragrance quality of aromatic rice can differ from one year's harvest to the next, like wine. The finest aromatic rices are aged to bring out a stronger aroma.

Aromatic varieties include basmati and jasmine rice.

Vialone nano

Grown in the province of Verona, Italy, Vialone Nano is another popular risotto rice, which maintains its shape during cooking, while still absorbing liquid, providing the familiar creamy risotto texture. Having been granted a Protected Geographical Indication by the EU, it can only be grown within the 24 municipalities of Verona.

HISTORY OF RICE

It is impossible to pin-point exactly when mankind first realised that the rice plant was a food source and began its cultivation. Many historians believe that rice was grown as far back as 5000 years BC.

Archaeologists excavating in India discovered rice which could be dated to 4530BC. However, the first recorded mention originates from China in 2800 BC. The Chinese emperor, Shen Nung, realised the importance of rice to his people and to honour the grain he established annual rice ceremonies to be held at sowing time, with the emperor scattering the first seeds.

Most likely, similar ceremonies took place throughout China with local dignitaries deputising for the emperor. Nowadays, the Chinese celebrate rice by specifically dedicating one of the days in the New Year festivities to it.

Although we cannot identify China, India or Thailand as being the home of the rice plant (indeed it may have been native to all), it certainly originated in Asia. 

We are more certain of how rice was introduced to Europe and the Americas, however. For that we have to thank the traveller, whether explorer, soldier, merchant or pilgrim, who took with them the seeds of the crops that grew in their home or foreign lands.

Not all seeds could be transplanted successfully, however. Great Britain has never been able to cultivate rice due to its unsuitable climatic conditions. The rice plant requires immense quantities of water in its early days, followed by a long and uninterrupted season of hot dry weather. For this reason, farmers must find ways both to flood the fields and drain the water from them at crucial periods. For this reason rice fields must be flat, whereas other cereal crops can grow on undulating ground.

In the West, parts of America and certain regions of Europe, such as Italy and Spain, have the correct climate and access to water, thereby enabling rice cultivation to thrive. Some historians believe that rice travelled to America in 1694 in a British ship bound for Madagascar.

Blown off course into the safe harbour of Charleston, South Carolina, friendly colonists helped the crew repair their ships. To show his gratitude, the ships captain, James Thurber, presented Henry Woodward with a quantity of rice seed. Some years later, the British unfortunately blotted their copybook in relation to the rice industry they may have initiated. During the American Revolution, they occupied the Charleston area and sent home the entire quantity of harvested rice, failing to leave any seed for the following year's crop!!

The American rice industry survived this set-back and cultivation continued, thanks to President Thomas Jefferson, who broke an Italian law by smuggling rice seed out of Italy during a diplomatic mission in the late 18th Century. The rice industry then transplanted itself from the Carolinas to the southern states surrounding the Mississippi basin.

Rice is fundamentally important to various cultures. It is often directly associated with prosperity and much folklore and legend surrounds the grain. In many cultures and societies, rice is integrated directly into religious belief. In Japan rice enjoys the patronage of its own god, Inari, and in Indonesia its own goddess, the Dewie Srie.

Rice is also linked to fertility and for this reason the custom of throwing rice at newly wedded couples exists. In India, rice is always the first food offered by a new bride to her husband, to ensure fertility in the marriage, and children are given rice as their first solid food. And, according to Louisiana folklore, the test of a true Cajun is whether they can calculate the precise quantity of gravy needed to accompany a crop of rice growing in a field. It is easy to see that from its early beginnings to the present day, rice continues to play an integral role in sustaining both the world's appetites and cultural traditions.

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Oryza sativa rice was first domesticated in China 9,000 years ago, by people of Neolithic cultures in the Upper and Lower Yangtze, associated with Hmong-Mien-speakers and pre-Austronesians, respectively. The functional allele for nonshattering, the critical indicator of domestication in grains, as well as five other single-nucleotide polymorphisms, is identical in both indica and japonica. This implies a single domestication event for O. sativa. Both indica and japonica forms of Asian rice sprang from a single domestication event in China from the wild rice Oryza rufipogon. Despite this evidence, it appears that indica rice arose when japonica arrived in India about 4,500 years ago and hybridised with another rice, whether an undomesticated proto-indica or wild O. nivara.

Rice was introduced early into Sino-Tibetan cultures in northern China by around 6000 to 5600 years ago, and to the Korean peninsula and Japan by around 5500 to 3200 years ago. It was also carried into Taiwan by the Dapenkeng culture by 5500 to 4000 years ago, before spreading southwards via the Austronesian migrations to Island Southeast Asia, Madagascar, and Guam, but did not survive the voyage to the rest of the Pacific. It reached Austroasiatic and Kra-Dai-speakers in Mainland Southeast Asia and southern China by 5000 years ago.

Rice spread around the rest of the world through cultivation, migration and trade, eventually to the Americas as part of the Columbian exchange after 1492. The now less common Oryza glaberrima (African rice) was independently domesticated in Africa around 3,000 years ago, and introduced to the Americas by the Spanish.

Do You Have to Wash Rice?

Yes - rinsing your rice prior to cooking it will eliminate any pesticides that may still be on the grain, help give it a consistent texture, and also gets rid of excess starch. Generally it is a good idea to rinse most types of rice, but always be sure to check the packaging on your rice first. Some rice comes enriched with water-soluble vitamins and minerals, which will dissolve if the rice is rinsed.

is rice good for the planet?

As a staple food for over half of the world's population, rice plays a crucial role in global food security and sustainability. However, the environmental impact of rice cultivation has raised concerns about its overall sustainability.

Rice paddies are significant sources of methane emissions, a potent greenhouse gas that contributes to climate change. The anaerobic conditions in flooded rice fields create the perfect environment for methanogenic bacteria to thrive and produce methane. This poses a challenge for mitigating the environmental impact of rice production.

On the other hand, rice cultivation also provides important ecosystem services such as water purification, carbon sequestration, and habitat for diverse wildlife. Additionally, sustainable farming practices such as alternate wetting and drying (AWD) can help reduce methane emissions from rice paddies while maintaining crop productivity.

In conclusion, while rice cultivation may have negative environmental impacts, it also offers important benefits to both people and the planet. By adopting sustainable practices and technologies, we can ensure that rice remains a valuable food source without compromising our environment's health.

Is too much rice really bad for you?

Now. Rice is nice.

However, there has been growing concern about the potential health risks associated with consuming too much rice. Some studies have suggested that high levels of rice consumption may be linked to an increased risk of certain health conditions, such as type 2 diabetes and heart disease.

One of the main concerns about excessive rice consumption is its impact on blood sugar levels. Rice is a high glycemic index food, which means it can cause a rapid spike in blood sugar levels after consumption. This can be particularly problematic for individuals with diabetes or insulin resistance, as it can lead to fluctuations in blood sugar levels and potentially worsen their condition. Some research has also suggested that high glycemic index foods, such as rice, may be linked to an increased risk of developing type 2 diabetes.

In addition to its effects on blood sugar levels, excessive rice consumption may also have negative impacts on heart health. Some studies have found a link between high levels of rice consumption and an increased risk of heart disease. This may be due to the fact that rice is a high-carb food that can contribute to weight gain and obesity, both of which are risk factors for heart disease. Additionally, some types of rice, such as white rice, are low in fiber and nutrients, which can further contribute to poor heart health.

Furthermore, rice is known to be high in arsenic, a naturally occurring element that can be harmful to human health. Rice plants have a unique ability to absorb arsenic from the soil, and as a result, rice is one of the main dietary sources of arsenic exposure for many people. Chronic exposure to high levels of arsenic has been linked to an increased risk of various health conditions, including cancer, cardiovascular disease, and neurological disorders.

Despite these potential risks, it is important to note that rice can still be a healthy and nutritious part of a balanced diet when consumed in moderation. Brown rice, in particular, is a healthier option compared to white rice, as it is higher in fiber and nutrients. By choosing whole grain varieties of rice and pairing it with a variety of other healthy foods, individuals can still enjoy the benefits of rice without consuming excessive amounts.

It is also important to consider the cultural context in which rice is consumed. In many cultures, rice is a traditional food that holds significant cultural importance. For some people, rice is not just a source of sustenance but also a symbol of heritage and identity. Therefore, it is important to find a balance between respecting cultural traditions and making informed choices about food consumption based on individual health needs.

In conclusion, while excessive rice consumption may be associated with certain health risks, it is not necessarily bad for you when consumed in moderation. Individuals should be mindful of their overall diet and lifestyle choices and consider factors such as the type of rice consumed, portion sizes, and cultural traditions. By making informed choices and balancing rice consumption with other nutrient-dense foods, individuals can enjoy the benefits of rice without putting their health at risk. Ultimately, it is important to prioritize a varied and balanced diet to support overall health and well-being.

Other Facts

Rice is good for years — unless it's brown. Uncooked white rice will stay fresh and edible for anywhere between 10 and 30 years (depending on how it is stored). But uncooked brown rice has a shelf life of just three to six months because the bran coating will oxidize.

Wild rice isn't rice. Wild rice is a distant relative to all of the other rices commonly eaten today, most of which are in the Oryza sativa family. Instead, wild rice is part of the Zizania genus. It's a grain harvested from marsh grasses grown in North America and China.

Wild rice

Wild rice isn't rice. Wild rice is a distant relative to all of the other rices commonly eaten today, most of which are in the Oryza sativa family. Instead, wild rice is part of the Zizania genus. It's a grain harvested from marsh grasses grown in North America and China.

More Facts

Rice is an essential ingredient in many beauty products
The Great Wall of China is held together with sticky rice

Rice is grown on every continent except Antarctica
Rice is the most widely consumed staple food for over half of the world’s population

There are over 120,000 different varieties of rice
The cultivation of rice has a fascinating history that dates back more than 8,000 years

What is rice?
Parts of rice
Types of rice (w/ Nutrition Facts)
Varieties of rice (w/ Nutrition Facts)