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.1 lbs rice

GrainsYear-round. Rice is a dried, shelf-stable grain that is harvested seasonally (typically late summer through fall in the Northern Hemisphere) but available throughout the year as a staple commodity.

Rice is a good source of carbohydrates and energy; white rice is often enriched with B vitamins, while brown rice retains its bran and offers additional fiber, magnesium, and antioxidants.

About

Rice (Oryza sativa) is a cereal grain and staple carbohydrate crop native to Asia, particularly Southeast Asia and the Indian subcontinent. The edible grain consists of the starchy endosperm surrounded by bran layers, with a hard outer hull that is removed during processing. Rice grains vary significantly by cultivar and milling method, ranging from long-grain varieties (such as Basmati and Jasmine) that remain separate and fluffy when cooked, to short-grain varieties (like Arborio and Sushi rice) that are starchier and more adhesive. Medium-grain rices occupy a middle ground in texture and starch content. The flavor profile is typically mild and neutral, allowing rice to serve as a vehicle for other flavors across countless cuisines.

Culinary Uses

Rice is the primary staple carbohydrate in Asian, Latin American, and African cuisines, and is increasingly used worldwide. It appears in pilafs, risottos, sushi, congees, rice bowls, fried rice, paella, and as an accompaniment to curries and stews. Different grain types are selected for specific preparations: long-grain for separate, fluffy servings; short-grain for creamy risottos and sushi; and medium-grain for balanced applications. Rice can be boiled, steamed, fried, baked, or slow-cooked. It pairs well with vegetables, proteins, spices, and aromatics, and is versatile across sweet and savory applications.

Forms & Preparations

White Rice (Polished) — Hull and bran removed, leaving the white starchy endosperm. Cooks quickly (15-20 minutes), produces fluffy, separate grains, and is the most common form globally.
Brown Rice — Hull removed but bran layer retained, giving it a tan color and nutty flavor. Takes longer to cook (35-45 minutes) and has a chewier texture with more nutritional value.
Basmati Rice — Long-grain aromatic variety with a fragrant floral note. Grains remain very separate and elongate when cooked; primarily used in Indian and Middle Eastern cuisine.
Arborio Rice — Short-grain, starchy Italian rice used specifically for risotto. The high starch content creates a creamy, luxurious texture when stirred during cooking.
Jasmine Rice — Long-grain aromatic variety with a delicate floral fragrance and slightly sticky texture. Common in Southeast Asian cooking, particularly Thai cuisine.
Rice Flour — Finely ground rice, used as a thickener in sauces, a base for gluten-free baking, and in Asian noodles and dumplings.