Rice
Rice is a cereal grain and one of the most important staple foods in the world, feeding more than half the global population. It comes from the plant Oryza sativa (Asian rice) or Oryza glaberrima (African rice) and has been cultivated for thousands of years.
Types: There are many varieties, but rice is generally classified by grain length (short, medium, or long) and whether it's white, brown (whole grain), or specialty (e.g., jasmine, basmati, arborio, wild rice).
Appearance & Texture:
White rice is polished and has a mild taste and soft, fluffy texture.
Brown rice has the bran and germ intact, giving it a nuttier flavor and chewier bite.
Sticky rice is glutinous and clumps together when cooked—popular in East and Southeast Asia.
Nutrition: Rice provides carbohydrates for energy, and brown rice adds fiber, vitamins (like B-complex), and minerals.