rice*
White rice is a good source of energy (carbohydrates) and often enriched with B vitamins in many countries. Brown rice provides additional fiber, magnesium, and manganese due to retention of the bran and germ layers.
About
Rice (Oryza sativa) is a domesticated cereal grain native to Asia, serving as a staple carbohydrate source for over half the world's population. The plant produces seeds enclosed in a protective husk (chaff) that is removed during milling to produce white or brown rice. White rice has had its bran and germ removed, exposing the starchy endosperm; brown rice retains these nutrient-dense outer layers. Grains vary significantly by cultivar—long-grain varieties like basmati and jasmine remain separate when cooked, medium-grain rices like arborio exhibit slight stickiness suited to risotto, and short-grain varieties such as sushi rice are highly glutinous when cooked. Flavor profiles range from delicate and floral (jasmine) to nutty and earthy (brown rice), with texture ranging from fluffy and distinct to creamy and cohesive depending on starch content and milling.
Culinary Uses
Rice serves as a foundation grain across countless culinary traditions. In East and Southeast Asia, plain steamed rice accompanies nearly every meal; jasmine and basmati varieties are preferred for their aromatic qualities and separate grains. Arborio and carnaroli rices are integral to Italian risotto, where the grain's natural starches create a creamy consistency through gradual liquid absorption and stirring. Rice is ground into flour for batters, noodles, and fermentation; converted into vinegar, sake, and other beverages; and served as risotto, pilaf, congee, sushi, rice bowls, and stir-fries. Short-grain varieties are essential for sushi and Japanese applications, while long-grain rices suit pilafs and separate-grain applications.