uncooked raw rice

Rice (Oryza sativa) is a cereal grain and staple carbohydrate crop native to Asia, with evidence of cultivation dating back over 9,000 years in the Yangtze River valley. Raw, uncooked rice consists of the grain's endosperm, bran, and germ (in brown rice) or endosperm alone (in white rice), containing starch as its primary component. The grain is characterized by its elongated, hard kernel that requires cooking to soften and hydrate. Major varieties include long-grain, medium-grain, and short-grain cultivars, each with distinct starch composition and cooking properties. Common varieties include jasmine rice, basmati rice, arborio rice, and short-grain sushi rice, which differ in texture, aroma, and culinary applications.

White rice is produced by removing the bran and germ layers, while brown rice retains these nutrient-rich outer layers. Parboiled rice is partially cooked during processing before drying, reducing cooking time and altering nutrient retention.

Raw rice serves as the foundation for nearly every rice-based dish worldwide. In Asian cuisines, it is steamed or boiled to create the primary starch component of meals, while in Spanish and Italian cooking, raw rice is often toasted before liquid is added for risotto and paella. Rice is also ground into flour for baking and desserts, fermented for beverages, and cooked in numerous preparations including pilafs, congees, risottos, and rice bowls. The choice of rice variety is critical—basmati and jasmine rices are preferred for pilafs and steamed rice due to their texture and aroma, while arborio and carnaroli rices are essential for risotto's creamy consistency. Raw rice must be rinsed before cooking to remove surface starch and dust, and cooking ratios typically range from 1:1.5 to 1:2 rice to water depending on variety and desired texture.