lb uncooked rice
White rice is primarily starch and provides calories and carbohydrates; brown rice retains the bran, making it higher in fiber, B vitamins, and mineral content. Enriched white rice is fortified with thiamine, niacin, and iron to restore nutrients lost in milling.
About
Rice is the edible starchy grain of the grass species Oryza sativa, domesticated in Asia over 8,000 years ago and now the staple carbohydrate for more than half the world's population. The grain consists of a bran layer, germ, and endosperm; uncooked rice refers to the dried kernel in its various processed forms. Major varieties include short-grain (glutinous, sticky when cooked), medium-grain (moderately starch-leaching), and long-grain (separate, fluffy texture). Common cultivars include Basmati, Jasmine, Arborio, and short-grain Japanese types. Flavor is typically mild and slightly nutty, varying by variety and aging.
Culinary Uses
Rice serves as a foundational carbohydrate across Asian, Latin American, African, and Mediterranean cuisines. Short-grain varieties are essential for risotto, sushi, and rice puddings; long-grain types suit pilafs, fried rice, and steamed preparations; medium-grain works in paella and other one-pot dishes. Uncooked rice is cooked by boiling, steaming, or absorption methods at a standard ratio of 1:2 (rice to water for long-grain varieties). It pairs with virtually all proteins, vegetables, and sauces, and is often used as a base for grain bowls and composed dishes.