rice

Rice is the seed of the grass species Oryza sativa (Asian rice) or less commonly Oryza glaberrima (African rice). The name wild rice is usually used for species of the genera Zizania and Porteresia, both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of Oryza.
As a cereal grain, domesticated rice is the most widely consumed staple food for over half of the world's human population, especially in Asia and Africa. It is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize. Since sizable portions of sugarcane and maize crops are used for purposes other than human consumption, rice is the most important food crop with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans. There are many varieties of rice and culinary preferences tend to vary regionally.

The traditional method for cultivating rice is flooding the fields while, or after, setting the young seedlings. This simple method requires sound irrigation planning but reduces the growth of less robust weed and pest plants that have no submerged growth state, and deters vermin. While flooding is not mandatory for the cultivation of rice, all other methods of irrigation require higher effort in weed and pest control during growth periods and a different approach for fertilizing the soil.

Rice, a monocot, is normally grown as an annual plant, although in tropical areas it can survive as a perennial and can produce a ratoon crop for up to 30 years. Rice cultivation is well-suited to countries and regions with low labor costs and high rainfall, as it is labor-intensive to cultivate and requires ample water. However, rice can be grown practically anywhere, even on a steep hill or mountain area with the use of water-controlling terrace systems. Although its parent species are native to Asia and certain parts of Africa, centuries of trade and exportation have made it commonplace in many cultures worldwide. Production and consumption of rice is estimated to have been responsible for 4% of global greenhouse gas emissions in 2010.

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  1. medtran49

    Recipe Bibimbap

    4-5 servings, recipe is easily doubled, tripled. You can vary the vegetables, use kale or chard or even sliced Brussel sprouts instead of spinach. If you don't like carrots, use baby corn, just boil them some so they are more tender and not so salty, or charred/peeled red or orange bell...
  2. The Late Night Gourmet

    Recipe Thyme for some Grilled Pork and Apricots with Rice

    I don't normally think of posting a complete meal when I post a recipe, but this seemed natural. The rub on the pork is made with thyme, garlic, and oil; the rice is made with thyme, garlic, and butter. The taste plays somewhat differently in the rice vs. on the pork because of how the flavors...
  3. B

    Fried Rice.

    I’m fortunate to have a high BTU wok burner to use outdoors. I tend to have lots of leftover rice on hand. fried rice is my go-to quick meal to burn up leftovers. Bonus points, it’s fin to make. I’ll never tire of it.
  4. Black Rice with caramelised onion and speck.jpeg

    Black Rice with caramelised onion and speck.jpeg

  5. Refried Beans, Rice, Salsa and Cheese Burritos

    Refried Beans, Rice, Salsa and Cheese Burritos

    Refried Beans, Rice, Salsa and Cheese Burritos
  6. M

    Recipe & Video Japanese Rice Soups | Ochazuke

    If you'd like to see the video, click this link to go to YouTube. This is called Ochatuke in Japanese. It literally means to pour tea over rice, but it is so much more. The idea is that you layer the flavors you want with the tea you have and I made a video tutorial about it -- there is no one...
  7. Sirloin Steak, Rice, Carrots, Mushrooms, Garlic and Pearl Onions in Brown Sauce

    Sirloin Steak, Rice, Carrots, Mushrooms, Garlic and Pearl Onions in Brown Sauce

    Sirloin Steak, Rice, Carrots, Mushrooms, Garlic and Pearl Onions in Brown Sauce
  8. MrsDangermouse

    Do you soak your rice?

    Here's a question for the hive mind: does rice taste better or have a better texture if its soaked or unsoaked before cooking? I'm mostly talking about plain white rice...basmati, jasmine etc. rather than specialist grains that need to be soaked. Personally I don't tend to soak jasmine rice but...
  9. Mountain Cat

    Recipe Korean Breafast: Gyeran-bap with Avocado

    Bap is rice in Korean (think Bibimbap). Gyeran is eggs. (Someday I think I’ll know a bunch of words in a variety of languages around the world, but they’ll all be food-related.) This recipe comes from Aaron and Claire’s You Tube channel, from a video named “4 Quick and Easy Korean...
  10. kaneohegirlinaz

    Recipe Teriyaki Spam® Musubi

    Spam® is a wonderful thing, I’m talking about the canned meat, not that junk in your email box. In Hawaii, we make something called Spam Musubi (moo-sue-bee), it’s something like sushi, Onigiri. I knew that Spam® became very popular there during World War II, through much of the Pacific. The US...
  11. Red Rice

    Red Rice

    Red Rice
  12. Black Rice

    Black Rice

    Black Rice
  13. Long Grain Wild Rice

    Long Grain Wild Rice

    Long Grain Wild Rice
  14. Rice Blend

    Rice Blend

    Rice Blend
  15. Brown Rice

    Brown Rice

    Brown Rice
  16. Kung Pao Chicken

    Kung Pao Chicken

    Kung Pao Chicken
  17. Thanksgiving Dinner w. Turkey, Rice, Mixed Vegetables and Cranberry Sauce

    Thanksgiving Dinner w. Turkey, Rice, Mixed Vegetables and Cranberry Sauce

    Thanksgiving Dinner w. Turkey, Rice, Mixed Vegetables and Cranberry Sauce
  18. FowlersFreeTime

    Recipe Mushroom & Kimchi Fried Rice

    For this month's Mushroom Recipe Challenge I made a vegetarian substitution to one of my favorite recipes: Kimchi Fried Rice (kimchi-bokkeum-bap). The diced mushrooms will replace the need for meat in this dish, which is usually cubed pork belly or minced pork. Disclaimer: I make reference to...
  19. J

    Keeping rice warm

    I'm cooking fried chicken with basil and egg fried rice for 8 people next weekend. I usually cook for 4 but we're having guests. My problem is that I'd like to cook the rice before they arrive and keep it warm so that I can serve it all up together. What would be my best option for keeping it...
  20. flyinglentris

    Recipe Chikinkatsu and Tonkatsu

    Chikinkatsu and Tonkatsu: Ingredients: 1) Chicken half breast - 1 NOTE: Chikinkatsu is breaded chicken breast. 2) Boneless pork cutlet - 1 NOTE: Tonkatsu is breaded pork cutlet. 3) Crushed bread crumbs - 1/8 cup 4) Panko bread crumbs - 1/8 cup 5) Egg - 1 6) Vegetable oil - 1/2 cup or as...
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