Rice

Rice is a grain obtained from plants of the genus Oryza, specifically Oryza sativa originating in Asia and Oryza glaberrima originating in West Africa. It is one of the most widely consumed foods by humans and the primary source of calories for much of Asia, Africa, and Latin America.

The rice plant is a grass-like annual herb. It is mostly grown in standing water fields, known as paddies, because rice can tolerate high water levels while many other crops cannot. Water management is therefore central to rice cultivation.

Structure of the grain

The rice grain is surrounded by a husk that is removed during processing. Underneath lies brown rice, which still retains the bran layer and germ. When this layer is removed, white rice is obtained. Brown rice contains more fiber and vitamins, but its shelf life is shorter because of the oils it contains.

Varieties

Rice is generally classified by grain length: long (such as basmati and indica varieties), medium, and short (such as japonica, which is sticky). The difference in texture and stickiness depends on the ratio of two starch components: amylose and amylopectin. High amylose produces separate grains, while high amylopectin produces sticky rice.

Cultivation and economics

Rice production is concentrated in Asian countries, including China and India. Rice cultivation requires considerable hand labor in many areas, though harvesting and planting have been mechanized. Global rice trade affects food prices in importing countries, including Somalia.

Food use

Rice is typically cooked in water or broth. In Somali culinary tradition, rice is often cooked with spices and oil and eaten with meat or sauce. Elsewhere, rice is used to make flour, fermented beverages such as sake, and rice paper.