Rice: More than a grain

When doing household shopping, rice appears as one of the essentials on the shopping list alongside maize flour, sugar, toilet paper and others.

This is because rice is viewed as a lifesaver in the kitchen, due to its versatility and flexibility to make a huge number of meals.

This cereal grain serves as a primary food source for many people all over the world.

Rice can be described as an annual grass cultivated for its seeds, which are harvested, processed and taken to the market as the rice we consume.

The plant is unique as the best conditions for its growth are found in flooded swampy areas also known as paddies.

Rice exists in different varieties, classified based on the length of the grains, texture, colour, and aroma.
According to the length of rice grains, there is the long grains category. They are slender, elongated and form fluffy rice when cooked. Examples are basmati and jasmine, mainly used to make biryani and pilau.

Medium grains of rice are shorter, plumper and are slightly sticky compared to the long grain rice. Examples are Calrose and Arborio, which are perfect for dishes that need a creamy texture.

Short-grain rice is almost round and becomes very sticky when cooked. It is mainly used in making sushi, rice pudding, and mochi.

According to colours, the varieties include white rice which is well refined, brown rice which has only its outer husk removed, black rice which gets its colour from the high content of antioxidants and finally, red rice which has a unique nutty texture.