Rice

Aman paddypaddypalayrice cultivationrice farmingpadicultivation of riceAusrice productionPaddy (unmilled rice)
Rice is the seed of the grass species Oryza sativa (Asian rice) or Oryza glaberrima (African rice).wikipedia
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Maize

cornZea mayscorn (maize)
It is the agricultural commodity with the third-highest worldwide production (rice, 741.5 million tonnes in 2014), after sugarcane (1.9 billion tonnes) and maize (1.0 billion tonnes).
Maize has become a staple food in many parts of the world, with the total production of maize surpassing that of wheat or rice.

Poaceae

grassturfgrass family
Rice is the seed of the grass species Oryza sativa (Asian rice) or Oryza glaberrima (African rice).
The Poaceae are the most economically important plant family, providing staple foods from domesticated cereal crops such as maize, wheat, rice, barley, and millet as well as feed for meat producing animals.

Monocotyledon

Monocotsmonocotmonocotyledonous
Rice, a monocot, is normally 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.
These include not only major grains (rice, wheat, maize, etc.), but also forage grasses, sugar cane, and the bamboos.

Oryza

riceorza
The name wild rice is usually used for species of the genera Zizania and Porteresia, both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of Oryza.
It includes the major food crop rice (species Oryza sativa and Oryza glaberrima).

Rice pudding

Arroz con lecheArroz docearroz con dulce
Short-grain rice is often used for rice pudding.
Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon and raisins.

Staple food

staplestaplesstaple crop
As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia.
Staple foods are derived either from vegetables or animal products, and common staples include cereals (such as rice, wheat, maize, millet, and sorghum), starchy tubers or root vegetables (such as potatoes, cassava, sweet potatoes, yams, or taro), meat, fish, eggs, milk, and cheese.

Sushi

makizushimakinarezushi
A stickier medium-grain rice is used for sushi; the stickiness allows rice to hold its shape when molded.
Sushi is traditionally made with medium-grain white rice, though it can be prepared with brown rice or short-grain rice.

Cereal

graincerealsgrains
As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia.
In some developing countries, grain in the form of rice, wheat, millet, or maize constitutes a majority of daily sustenance.

Risotto

risotto alla milaneseRoma ricerice
Medium-grain rice is used for sweet dishes, for risotto in Italy, and many rice dishes, such as arròs negre, in Spain. Rice (or any other grain) is sometimes quickly fried in oil or fat before boiling (for example saffron rice or risotto); this makes the cooked rice less sticky, and is a cooking style commonly called pilaf in Iran and Afghanistan or biryani in India and Pakistan.
Risotto (, from riso meaning "rice") is a northern Italian rice dish cooked with broth until it reaches a creamy consistency.

Starch

starcheswheat starchrice starch
Rice flour and starch often are used in batters and breadings to increase crispiness.
It is the most common carbohydrate in human diet and is abundant in staple foods like potatoes, wheat, maize, rice, and cassava.

Instant rice

Instant rice differs from parboiled rice in that it is fully cooked and then dried, though there is a significant degradation in taste and texture.
Instant rice is rice that has been precooked.

Rice cooker

rice cookersElectric rice cookerdenki-gama
Electric rice cookers, popular in Asia and Latin America, simplify the process of cooking rice.
A rice cooker or rice steamer is an automated kitchen appliance designed to boil or steam rice.

Parboiled rice

Huzenlaub Process
Instant rice differs from parboiled rice in that it is fully cooked and then dried, though there is a significant degradation in taste and texture.
Parboiled rice (also called converted rice and easy-cook rice ) is rice that has been partially boiled in the husk.

Congee

jukrice congeerice porridge
Rice may also be made into congee (also called rice porridge or rice gruel) by adding more water than usual, so that the cooked rice is saturated with water, usually to the point that it disintegrates.
Congee or conjee ( Tamil: கஞ்சி) is a type of rice porridge or gruel popular in many Asian countries.

Biryani

biriyanichicken biryaniKalyani Biryani
Rice (or any other grain) is sometimes quickly fried in oil or fat before boiling (for example saffron rice or risotto); this makes the cooked rice less sticky, and is a cooking style commonly called pilaf in Iran and Afghanistan or biryani in India and Pakistan.
It is made with Indian spices, rice, meat (chicken, goat, beef, lamb, prawn, or fish), vegetables or eggs.

Ratooning

ratoonratoonsstubble crop
Rice, a monocot, is normally 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.
This practice is widely used in the cultivation of crops such as rice, sugarcane, banana, and pineapple.

Red rice

redrathu haal
It depends on the strain of rice, such as white, brown, red, and black (or purple) varieties having different prevalence across world regions.
Red rice is a variety of rice that is colored red by its anthocyanin content.

White rice

whitepolished ricepolished
It depends on the strain of rice, such as white, brown, red, and black (or purple) varieties having different prevalence across world regions.
White rice is milled rice that has had its husk, bran, and germ removed.

Brown rice

browngenmai brown rice (मार्सी चामल)
It depends on the strain of rice, such as white, brown, red, and black (or purple) varieties having different prevalence across world regions.
Brown rice is a whole-grain rice with the inedible outer hull removed, white rice is the same grain with the hull, bran layer and cereal germ removed.

Arròs negre

Arroz negroPaella negra
Medium-grain rice is used for sweet dishes, for risotto in Italy, and many rice dishes, such as arròs negre, in Spain.
Arròs negre (, arroz negro) is a Valencian and Catalan dish made with cuttlefish (or squid) and rice, somewhat similar to seafood paella.

Black rice

purple riceblackpurple
It depends on the strain of rice, such as white, brown, red, and black (or purple) varieties having different prevalence across world regions.
Black rice (also known as purple rice) is a range of rice types of the species Oryza sativa L., some of which are glutinous rice.

Arkansas

ARState of ArkansasArkansan
The amount of arsenic in rice varies widely with the greatest concentration in brown rice and rice grown on land formerly used to grow cotton, such as in Arkansas, Louisiana, Missouri, and Texas.
In the 21st century, its economy is based on service industries, aircraft, poultry, steel, and tourism, along with important commodity crops of cotton, soybeans and rice.

Saffron rice

Sweet saffron rice
Rice (or any other grain) is sometimes quickly fried in oil or fat before boiling (for example saffron rice or risotto); this makes the cooked rice less sticky, and is a cooking style commonly called pilaf in Iran and Afghanistan or biryani in India and Pakistan.
The recipe is similar to plain cooked rice with addition of ingredients.

Upland rice

dry-field ricehighland paddyupland rice farmers' challenges
Upland rice is rice grown on dry soil rather than flooded rice paddies.

Arab cuisine

ArabArabicArabic cuisine
In Arab cuisine, rice is an ingredient of many soups and dishes with fish, poultry, and other types of meat.
In the khaleej region, a visitor might expect a dinner consisting of a very large platter, shared commonly, with a vast amount of spiced rice, incorporating cooked spicy lamb or chicken, or both, as separate dishes, with various stewed vegetables, heavily spiced, sometimes with a tomato-based sauce.