Rice Although rice is grown all over the world in warm climates with plentiful water, it is most typically the cereal food of south-east Asia.

Botanical Family A member of the Gramineae family, rice is an annual grass - related to sugar cane, barley, wheat and corn. After wheat, rice is the most important cereal used as human food.   History and Processing After threshing, rice grains are still covered by the hulls. During processing, the hulls are removed, and the vitamin B rich bran layer is removed, before bleaching, cleaning and polishing the grains, ready for market. During milling much of the vitamin B is lost.   Nutritional Value Rice is very easily digested and is very nourishing. It has a high content of carbohydrates, also containing significant amounts of protein. Brown rice also provides a good source of vitamin B.   Search our recipe database for rice.

Bibliography Bianchini, F; Corbetta, F; et al. The Complete Book of Fruits and Vegetables [English Translation] (New York: Crown, 1976)