About Rice

Rice is a cereal grain which serves as a staple food for many people around the world. Rice is usually grown in wetland or tropical areas where one crop can survive up to twenty years. The plant can grow up to 1.8 meters tall with long slender leaves up to 100 cm long and 2.5 cm wide. The seed is the edible grain which can be anywhere from 5 to 12 mm in length and 2 to 3 mm in thickness.

History

Rice has a long history around the world. Evidence of cultivated rice has been discovered in Korea by archeological digs dating back to 13,000 BC. The first documented record of cultivated rice is a planting decree authorized in 2800 BC by a Chinese Emperor. From China and Korea, rice migrated across the world, to other parts of Asia, Africa, the Middle East and Europe, eventually finding its way to North America.
In 1694, rice was first domesticated in the United States by colonists in South Carolina. However, after the Civil War the rice market died in this area due to lack of slave labor. Rice began domestication in Arkansas, Louisiana and Texas around the mid 1800s and is still grown in these areas today, as well as in Mississippi.

Species

There are two species of domesticated rice: the Asian Oryza sativa and African Oryza glaberrima. Oryza sativa consists of two sub-species, short-grained japonica or sinica and long-grained indica. Japonica is typically cultivated in temperate climates and dry fields. Indica, however, is cultivated in tropical, wet and lowland areas.

Types

Even amongst the two species of rice, there exist various different types. Lowland rain-fed rice is prone to drought and likes medium depth. It is also waterlog and flood prone. Lowland irrigated rice can be grown in either wet or dry seasons, or both. Other types include deep water or floating rice, coastal wetland rice and upland or Ghaiya rice, which has a tolerance for drought.

Preparation

In order to prepare rice for consumers, a variety of processes are undergone. First, the seeds of the rice plant are milled to remove the outer husk, or chaff. The result of this milling is brown rice. Further milling removes the husk and the germ, resulting in white rice. White rice may then be buffed, parboiled or milled into rice flour. Rice can also be made into noodles, sprouts or puffed rice after the initial milling process.

Cooking

Once rice has been processed, it must be cooked by steaming or boiling before eating. The grains absorb water during cooking, expand and soften. It may also be made into porridge by cooking it in an excess of water, causing a very soft and mushy consistency. Parboiling rice is popular in many countries as it causes the nutrients from the husk of brown rice to move into the actual grain.

Nutrition:

Rice is a very healthy food. It is a good source of insoluble fiber, which prevents diseases of the bowels and helps prevent constipation. Rice is also rich in carbohydrates, protein and B vitamins while maintaining a very low fat content.

Resources

• History of Rice
• Wikipedia Article -- Rice
• Rice Nutrition Facts