.000 g rice
Brown rice is a good source of fiber, B vitamins, and minerals, while white rice is often enriched with vitamins and provides readily available carbohydrates. Rice is naturally gluten-free and hypoallergenic.
About
Rice is the seed of the grass species Oryza sativa, a staple cereal grain cultivated across Asia for thousands of years and now grown worldwide. The grain consists of a husk (inedible), bran layer, germ, and starchy endosperm. White rice has the bran and germ removed, while brown rice retains these nutrient-rich layers. Major cultivars include long-grain varieties (like Basmati and Jasmine), medium-grain types (Arborio, Bomba), and short-grain varieties (sushi rice, risotto rice). Rice grains vary in length, texture when cooked, and starch composition, which determines their behavior in different cooking methods and cuisines.
Culinary Uses
Rice serves as a foundational carbohydrate across Asian, Latin American, Middle Eastern, and Mediterranean cuisines. It is prepared by boiling, steaming, or pilaf methods; used as a base for risotto, paella, and fried rice; and ground into flour for noodles, crackers, and beverages. Different rice varieties are matched to specific dishes: jasmine rice for Thai curries, arborio for risotto, and short-grain for sushi. Rice absorbs flavoring liquids readily, making it versatile for both savory broths and sweet preparations.