Grain
Rice
Rice is the primary staple cereal for much of Asia and a global pantry grain, spanning long-grain basmati and jasmine, short sticky rices, and risotto varieties such as arborio and carnaroli. Brown, white, parboiled, and fortified forms reflect milling and processing choices. Beyond boiled grains, rice becomes flour, noodles, vinegar, and puffed snacks. Aroma, amylose content, and grain length decide pilaf, sushi, pudding, or creamy risotto behaviour.
Also known as: Chawal, Mi
Explore further
Breeds, cuts & preparations
Variety
Source
Provenance
Preparation
CommonCharacteristic
History
Rice was domesticated in the Yangtze basin and became East Asia's foundational staple cereal.
Rice cultivation and trade expanded across South and Southeast Asia.
Columbian exchange and colonial trade spread Asian rice and African rices into the Americas.
Industrial milling, irrigation, and semi-dwarf varieties globalised white rice supply.