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
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A sample of named types with their own origin and culinary profiles. Showing 10 of 26.
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 2.3 g
- Saturated Fat 0.52 g
- Trans Fat 0 g
- Monounsaturated Fat 0.54 g
- Polyunsaturated Fat 1.24 g
- Cholesterol 0 mg
- Sodium 5 mg
- Salt 0.01 g
- Total Carbohydrate 64.4 g
- Dietary Fibre 6.16 g
- Total Sugars 0.94 g
- Complex / starch 59.7 g
- Protein 10.6 g
- Water 18.2 g
- Energy 321 kcal
- Water 18.2 g
- Carbohydrates 64.4 g
- Sugars 0.94 g
- Monosaccharides 0.66 g
- Disaccharides 0.29 g
- Starch 59.7 g
- Amylose 14.9 g
- Amylopectin 44.7 g
- Digestible Starch 50.7 g
- Resistant Starch 5.97 g
- Fibre 6.16 g
- Soluble Fibre 2.16 g
- Insoluble Fibre 4 g
- Protein 10.6 g
- Plant Protein 10.1 g
- Fat 2.3 g
- Saturated Fat 0.52 g
- Monounsaturated Fat 0.54 g
- Polyunsaturated Fat 1.24 g
- Vitamins 63.5 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.32 mg
- Vitamin B2 — Riboflavin 0.11 mg
- Vitamin B3 — Niacin 4.18 mg
- Vitamin B5 — Pantothenic Acid 0.62 mg
- Vitamin B6 0.26 mg
- Vitamin B7 — Biotin 3 µg
- Vitamin B9 — Folate 30.2 µg
- Vitamin C 2 mg
- Vitamin E 0.79 mg
- Vitamin K 2 µg
- Minerals 250 mg
- Major Minerals 243 mg
- Trace Minerals 6.8 mg
- Salt 0.01 g
- Sodium Chloride 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.32 · vitamin-b2-riboflavin: 0.11 · vitamin-b3-niacin: 4.18 · vitamin-b5-pantothenic-acid: 0.62 · vitamin-b6: 0.26 · vitamin-b7-biotin: 3 · vitamin-b9-folate: 30.2 · vitamin-e: 0.79 · vitamin-k: 2 ·
Minerals
Sodium: 5 · Potassium: 199 · Calcium: 39 · Iron: 1.4 · Zinc: 0.4 · Iodine: 5 ·
Dry grains are starch-forward with bran fibre when whole; refining strips fibre and some minerals.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
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.