Rice can be an annual or perennial plant grown in several areas across the globe.
Labor intensive, rice cultivation also requires plenty of water. Young seedlings are normally
settled in flooded fields and once the small flowers are pollinated by wind, the grass will
produce small seed grains. Each grain is covered in a layer of bran and a husk with an
approximate proportion for each being 22% husk, 10% bran, and 68% rice. Rice without
the husk is what is commonly known as brown rice. If the hulls and bran are removed,
the resulting grains are milled – or white – rice.
Types of rice are often categorized by the length of the grain. Typically, long grain rice is
slender and, when cooked, lower starch content yields lighter and fluffier rice. Medium
grain rice is shorter and wider and more likely to cling together while short grain rice is
squatter still and stickier and normally chewy when cooked. There are other specialty rice
types which may have other cooking or aromatic qualities such as Basmati rice. A
seemingly endless parade of rice cultivars exists with the two most common being indica
and japonica.
Select global consumption, exports, and production of rice are as follows:
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