one cup uncooked rice
A good source of carbohydrates and B vitamins (particularly in enriched white rice), with white rice providing quick-absorbing energy; brown rice contains additional fiber, minerals, and phytonutrients due to retained bran.
About
Rice (Oryza sativa) is a cereal grain native to Asia and one of the world's most important staple foods, providing sustenance for more than half the global population. The grain consists of a single seed enclosed in a protective husk; when milled and polished, it yields white rice. Rice grains vary considerably by cultivar and region, with long-grain varieties (jasmine, basmati) producing separate, fluffy cooked grains, medium-grain types offering moderate starch release, and short-grain cultivars (arborio, sushi rice) releasing more amylose for creamier or stickier results. The flavor is delicate and slightly sweet, becoming more pronounced in brown rice and specialty varieties like red or black rice, which retain their bran layer.
Culinary Uses
Rice is foundational to cuisines worldwide, served plain as an accompaniment to curries, stir-fries, and braised dishes throughout Asia, or incorporated into composed dishes such as risotto in Italy, paella in Spain, pilaf in the Middle East and Central Asia, and fried rice across East and Southeast Asia. Its neutral flavor and ability to absorb surrounding ingredients make it versatile for both savory and sweet applications; short-grain varieties are essential for sushi and rice puddings, while long-grain types are preferred for pilafs and everyday table rice. Rice is also ground into flour for baking and processed into beverages, vinegar, and fermented products. Proper rinsing before cooking removes excess starch, while toasting raw grains before cooking enhances flavor.