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– 1 cup raw rice

GrainsYear-round. Rice is a shelf-stable grain available throughout the year in most markets globally, though harvest seasons vary by region (typically autumn in Asia).

Rich in carbohydrates and a source of B vitamins; white rice is often enriched with added nutrients. Brown rice contains additional fiber and minerals due to its retained bran layer.

About

Rice (Oryza sativa) is a cereal grain and staple carbohydrate crop cultivated across Asia, Africa, and the Americas for millennia. The grain consists of a hard outer husk, a nutrient-dense bran layer, and a starchy white endosperm. Raw rice refers to unhusked, uncooked grain in its dried state. Major varieties include long-grain (jasmine, basmati), medium-grain (arborio, bomba), and short-grain (sushi, risotto) rice, each with distinct starch compositions affecting texture when cooked. White rice has been polished to remove the bran, while brown rice retains it. The flavor ranges from neutral (white rice) to nutty (brown rice), with subtle aromatic notes in specialty varieties.

Culinary Uses

Raw rice serves as the foundation for countless global cuisines. It is boiled or steamed as an accompaniment to curries, stir-fries, and braises in Asian cooking, or made into risotto in Italian cuisine. Rice is also ground into flour for baking, fermented for beverages, or parboiled for specific preparations. Long-grain varieties suit pilafs and separate-grain dishes, while short-grain varieties are preferred for sushi and puddings due to their starch release. Raw rice can be toasted before cooking to develop nutty flavors, and soaking before preparation affects cooking time and texture.

Forms & Preparations

Long-grain white rice — Polished white rice grains that remain separate and fluffy when cooked; common in everyday cooking and pilaf preparations.
Short-grain white rice — Starchy white rice that becomes sticky when cooked; essential for sushi and risotto due to its creamy texture.
Brown rice — Whole grain rice with bran intact, offering nutty flavor and chewy texture; higher in fiber than white varieties.
Jasmine rice — Fragrant long-grain variety with delicate floral aroma; staple in Southeast Asian cuisine.
Basmati rice — Aromatic long-grain variety from South Asia with a distinctive nutty flavor and elongated grains; preferred for biryani and pilafs.
Rice flour — Ground rice used in baking, coating, and as a thickening agent; essential in many Asian desserts and batters.