7: Rice

Rice is a grain eaten by more people in the world than any other grain. This makes it the world's most consumed staple food, particularly in Asia. In fact, three of the most populated regions of the world, China, India and Indonesia, are all rice based societies and it is their staple food.

Rice is grown in over 100 countries and grows best in those where water is plentiful. Rice is most often grown in fields that are flooded with water called paddies. The field may be naturally flooded or may have been irrigated with water. Most white rice is grown this way, however, rice can also grow on hills.

A rice plant grows any where between 60 cm to 150 cm in height and is ready to harvest three to six months after it has been planted. Before a rice grain has had the outer bran removed, it is brown rice. It can be cooked and eaten as it is, and retains a nutty flavour and contains more nutrients in this form. With the outer layers removed, it becomes white rice, and it is this form that is most popular throughout the world.

Rice is very rich in carbohydrates and brown rice contains B group vitamins. Rice needs to be cooked in water to soften the grain and make it easier to eat and digest.

There are many different varieties of rice. Jasmine rice is very fragrant rice and originates from Thailand where it is used extensively in cooking, usually steamed. Basmati rice, a very long, slim grain, is very popular in India and served alongside curry based dishes. Arborio rice, which is a shorter, rounder grain is used in Italian dishes such as risotto, a creamy flavoured rice dish.

Rice can be made into several different products. It is possible to make flour from rice, and this is important for people who cannot tolerate wheat products. Rice is used in breakfast cereals, snack bars, rice crackers and can also be used to make vermicelli, also called rice noodles. Since it does not contain gluten, rice cannot be used on its own to make good bread.