The most popular grain in the world right after Wheat & Maize. Rice is one of the most essential crops Earth has offered to humanity and should always be a significant part of the worldwide meal as it is dominantly rich in carbohydrates, which is 50% of our total calorific intake.
Domesticated in China, rice is a staple food for people living in more than 100 countries. Rural Africans eat broken rice as a cheaper option. Labor forces around the world insist on eating more rice to consume entire days' energy of hefty work. Asians who enjoy it the most consume 90% of world production, Just rice is consumed with coconut water in Indonesia.
In today's scenario, rice gets accommodated with everything on your plate, be it tomatoes and salads in Mediterranean cuisines or rajma chawal & dal chawal in India. One can find rice in most of the delicacies around the globe. Some very famous dishes made with Rice worldwide are Xôi ngũ sắc (Vietnam), Kedgeree (England), Pabellón criollo (Venezuela), Bibimbap (Korea), Katsudon(Japan), Biryani (Pakistan), Hokkien fried rice (China), Paella (Spain), Champorado (Philippines), Nasi goreng (Indonesia), Risotto (Italy), Jollof rice (West Africa), Tahdig (Iran), Mansaf (Jordan), Jambalaya (Louisiana, US).
Rice is so loved as it can blend with almost everything with its goodness of carbs, vitamins, and minerals. It also provides one-fifth of calories to consumers worldwide as a bonus.
Many varieties are found all around the world, which differs in colors, size & shape making each one of them somewhat unique. Like the PARBOILED RICE, which is Partially boiled with husk to preserve natural nutrition, which has the same nutrition as brown rice. 50% of world paddy production is parboiled. AROMATIC RICE, which has Medium to long-grain with nut-like aroma, and it has a light and fluffy texture.
Let us look at different shades of rice in the form of its varieties, which is widely eaten in the world such as ARBORIO RICE, which is Short, fat, and slightly oval-shaped with pearl white exterior used in Risotto. When it comes to genetic engineering, Rice is not lagging behind GOLDEN RICE, which was engineered with the help of high-end scientific techniques in a project initiative in 1982 is grown and consumed in areas with vitamin A deficiency. It has a yellow to golden texture. Talking about colors in rice, RED RICE has Anthocyanin content, which is responsible for red texture in this variety of rice, which also has red husk and a nutty flavor having the highest nutritional value with the germ intact. Then there is this Spanish delicacy called VALENCIA RICE Grown in Valencia, Spain is a bowl of gluten-free short grain rice which is compact and sticky. If we talk about grassy grains, here's a variety which is known as WILD RICE, Native to Connecticut River basin. Wild rice is aquatic grass with the edible grain is longer and has a nutty flavor with high nutritional value and intact germ.
BLACK RICE, which is also known as forbidden or purple rice, has a mild and nutty flavor. Often called the king of rice - BASMATI RICE has long & slender grain grown widely in the Indian subcontinent. Other varieties are Samba rice, Riceberry, Rosematta rice, Wild rice, Japonica varieties, and many more local grains of rice, quite extensive to explore.