Rice

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Rice

Rice (pronounced /raɪs/) is a cereal grain that is the most widely consumed staple food for a large part of the world's human population, especially in Asia and Africa. It is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize.

Etymology

The word "rice" is derived from the Old French ris, which comes from the Italian riso, in turn from the Latin risum; these are all ultimately derived from the Greek ὄρυζα (óruza).

Varieties

There are many varieties of rice and the quality of the rice can vary based on a number of factors. Some of the most popular varieties include Basmati, Jasmine, and Arborio rice.

Cultivation

Rice is typically grown as an annual plant, although in tropical areas it can survive as a perennial and can produce a ratoon crop for up to 30 years. The rice plant can grow to 1–1.8 m (3.3–5.9 ft) tall, occasionally more depending on the variety and soil fertility. It has long, slender leaves 50–100 cm (20–39 in) long and 2–2.5 cm (0.79–0.98 in) broad.

Health Benefits

Rice is a good source of energy due to its high carbohydrate content. It also provides essential vitamins and minerals such as Vitamin B, Vitamin D, calcium, fiber, and iron.

Related Terms

  • Paddy field: A flooded parcel of arable land used for growing rice and other semiaquatic crops.
  • Rice hulls: The hard protecting coverings of grains of rice.
  • Rice bran: The hard outer layers of rice grain.
  • Rice wine: An alcoholic beverage made from rice.

External links

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