- This article is about Rice. You may be looking for Rice recipes.
Rice is the seed of a monocot plant Oryza sativa. As a cereal grain, it's the most important staple food for a large part of the world's human population, especially in Asia, the Middle East, Latin America and the West Indies. It's one of world's three most produced grains along with wheat and maize (corn). 
Rice is consumed both with its bran coating and without. White rice, of which there are many types, is the generic name for bran-free rice. There are three types of rice with intact bran (whole-grain rice): wild rice, brown rice and the far less popular black rice. While biologist don't consider wild rice to be a true rice, it's a member of the same taxonomic family: poaceae; but a different genus: zizania.
Brown rice has a nutty taste and chewy texture. It's healthier than white rice because of its higher fiber content. White rice, however, has a much longer shelf life, cooks faster, and produces fluffier grains. Wild rice has a hard, almost woody texture along with a nutty taste and has similar health benefits as brown rice. Also, wild rice has the lowest calorie content of all rices.
Raw rice may be ground into flour for many uses, including making many kinds of beverages such as amazake, horchata, rice milk, and sake. Rice flour does not contain gluten and is suitable for people on a gluten-free diet. Rice may also be made into various types of noodles. Raw, wild or brown rice may also be consumed by raw-foodist or fruitarians if soaked and sprouted (usually one week to 30 days).
Types of riceEdit
There are several types of rice:
- Short-grain (white or brown)
- Medium-grain (white or brown)
- Long-grain (white or brown)
- Sticky (glutinous)
- Converted (parboiled)
- Instant (pre-cooked)
Rice recipes have existed for millennia. Below are the some of the world's most famous: