Food Guts - Ingredient Information

Ingredient Lookup


Nutritional Information

1 cup cooked, rice

  • Calories 191
  • Calories from Fat 7.47
  • Amount%DV
  • Total Fat 0.83g1%
  • Saturated Fat 0.028g0%
  • Monounsaturated Fat 0.121g
  • Polyunsaturated Fat 0.028g
  • Cholestreol 0mg0%
  • Sodium 582mg24%
  • Potassium 15mg0%
  • Total Carbohydrate 41.04g14%
  • Dietary Fiber 1g4%
  • Sugars 0g
  • Protein 3.56g7%
  • Calcium 1mg0%
  • Iron 16mg89%
  • Vitamin A 0%
  • Vitamin C 0%

Rice Cooking Considerations:

No Cooking Considerations yet. Add some!

Rice Storage Considerations:

No Storage Considerations yet. Add some!

Rice Substitutions:

No Substitutions yet. Add some!

Rice on Wikipedia:

For other uses, see Rice (disambiguation). American long-grain rice plants Rice, white, long-grain, regular, raw, unenriched Nutritional value per 100 g (3.5 oz) Energy 1,527 kJ (365 kcal) Carbohydrates 79 g Sugars 0.12 g Dietary fiber 1.3 g Fat 0.66 g Protein 7.12 g Water 11.62 g Thiamine (Vit. B1) 0.070 mg (5%) Riboflavin (Vit. B2) 0.049 mg (3%) Niacin (Vit. B3) 1.6 mg (11%) Pantothenic acid (B5) 1.014 mg (20%) Vitamin B6 0.164 mg (13%) Folate (Vit. B9) 8 μg (2%) Calcium 28 mg (3%) Iron 0.80 mg (6%) Magnesium 25 mg (7%) Manganese 1.088 mg (54%) Phosphorus 115 mg (16%) Potassium 115 mg (2%) Zinc 1.09 mg (11%) Percentages are relative to US recommendations for adults. Source: USDA Nutrient database Oryza sativa Rice stem cross section magnified 400 times A: Rice with chaff B: Brown rice C:Rice with germ D: White rice with bran residue E:Musenmai (Japanese:ç„¡æ´—ç±³), ``Polished and ready to boil rice``, literally, non-wash rice (1):Chaff (2):Bran (3):Bran residue (4):Cereal germ (5):Endosperm

Rice is the seed of a monocot plant Oryza sativa. As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East, South, Southeast Asia, the Middle East, Latin America, and the West Indies. It is the grain with the second highest worldwide production, after maize (``corn``).[1]

Since a large portion of maize crops are grown for purposes other than human consumption, rice is probably the most important grain with regards to human nutrition and caloric intake, providing more than one fifth of the calories consumed worldwide by the human species.[2]

A traditional food plant in Africa, rice has the potential to improve nutrition, boost food security, foster rural development and support sustainable landcare.[3]

Rice 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 20 years.[4] The rice plant can grow to 1–1.8 m tall, occasionally more depending on the variety and soil fertility. The grass has long, slender leaves 50–100 cm long and 2–2.5 cm broad. The small wind-pollinated flowers are produced in a branched arching to pendulous inflorescence 30–50 cm long. The edible seed is a grain (caryopsis) 5–12 mm long and 2–3 mm thick.

Rice cultivation is well-suited to countries and regions with low labor costs and high rainfall, as it is very labor-intensive to cultivate and requires plenty of water for cultivation. Rice can be grown practically anywhere, even on a steep hill or mountain. Although its parent species are native to South Asia and certain parts of Africa, centuries of trade and exportation have made it commonplace in many cultures worldwide.

The traditional method for cultivating rice is flooding the fields while, or after, setting the young seedlings. This simple method requires sound planning and servicing of the water damming and channeling, but reduces the growth of less robust weed and pest plants that have no submerged growth state, and deters vermin. While with rice growing and cultivation the flooding is not mandatory, all other methods of irrigation require higher effort in weed and pest control during growth periods and a different approach for fertilizing the soil.

(The name wild rice is usually used for species of the grass genus Zizania, both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of Oryza.)


Preparation as food

Broker of rice in the 1820s Japan. ``36 Views of Mount Fuji`` Hokusai Old fashioned way of rice polishing in Japan.``36 Views of Mount Fuji`` Hokusai

Rice is the most consumed food on Planet Earth.[citation needed] The seeds of the rice plant are first milled using a rice huller to remove the chaff (the outer husks of the grain). At this point in the process, the product is called brown rice. The milling may be continued, removing the 'bran', i.e., the rest of the husk and the germ, thereby creating white rice. White rice, which keeps longer, lacks some important nutrients; in a limited diet which does not supplement the rice, brown rice helps to prevent the disease beriberi.

White rice may also be buffed with glucose or talc powder (often called polished rice, though this term may also refer to white rice in general), parboiled, or processed into flour. White rice may also be enriched by adding nutrients, especially those lost during the milling process. While the cheapest method of enriching involves adding a powdered blend of nutrients that will easily wash off (in the United States, rice which has been so treated requires a label warning against rinsing), more sophisticated methods apply nutrients directly to the grain, coating the grain with a water insoluble substance which is resistant to washing.

Terraced rice paddy on a hill slope in Indonesia.

In India, rice is cooked in boiling milk and the mixture is then sweetened with jaggery to form 'payash' or 'ksheer'.

In some countries parboiled rice is popular. Parboiled rice is subjected to a steaming or parboiling process while still a brown rice. This causes nutrients from the outer husk, especially thiamine, to move into the grain itself. The parboil process causes a gelatinisation of the starch in the grains. The grains become less brittle, and the color of the milled grain changes from white to yellow. The rice is then dried, and can then be milled as usual or used as brown rice. Milled parboiled rice is nutritionally superior to standard milled rice. Parboiled rice has an additional benefit in that it does not stick to the pan during cooking, as happens when cooking regular white rice. This type of rice is eaten in parts of India and countries of West Africa are also accustomed to consuming parboiled rice.

Despite the hypothetical health risks of talc (such as stomach cancer),[5] talc-coated rice remains the norm in some countries due to its attractive shiny appearance, but it has been banned in some, and is no longer widely used in others (such as the United States). Even where talc is not used, glucose, starch, or other coatings may be used to improve the appearance of the grains.

Rice bran, called nuka in Japan, is a valuable commodity in Asia and is used for many daily needs. It is a moist, oily inner layer which is heated to produce an oil. It is also used as a pickling bed in making rice bran pickles and Takuan.

Raw rice may be ground into flour for many uses, including making many kinds of beverages such as amazake, horchata, rice milk, and sake. Rice flour does not contain gluten and is suitable for people on a gluten-free diet. Rice may also be made into various types of noodles. Raw wild or brown rice may also be consumed by raw-foodist or fruitarians if soaked and sprouted (usually 1 week to 30 days); see also Gaba rice below.

Processed rice seeds must be boiled or steamed before eating. Cooked rice may be further fried in oil or butter, or beaten in a tub to make mochi.

Rice is a good source of protein and a staple food in many parts of the world, but it is not a complete protein: it does not contain all of the essential amino acids in sufficient amounts for good health, and should be combined with other sources of protein, such as nuts, seeds, beans, fish, or meat.[6]

Rice, like other cereal grains, can be puffed (or popped). This process takes advantage of the grains' water content and typically involves heating grains in a special chamber. Further puffing is sometimes accomplished by processing pre-puffed pellets in a low-pressure chamber. The ideal gas law means that either lowering the local pressure or raising the water temperature results in an increase in volume prior to water evaporation, resulting in a puffy texture. Bulk raw rice density is about 0.9 g/cm³. It decreases to less than one-tenth that when puffed.


Wikibooks Cookbook has a recipe/module on Rice Recipes

There are many varieties of rice such as laweed; for many purposes the main distinction is between long- and medium-grain rice. The grains of long-grain rice (high amylose) tend to remain intact after cooking; medium-grain rice (high amylopectin) becomes more sticky. Medium-grain rice is used for sweet dishes, for risotto in Italy and many arrossos -as arròs negre, etc.- in Spain.

Uncooked, polished, white long-grain rice grains Chinese rice dish utilising Basmati rice

Rice is cooked by boiling or steaming, and absorbs water during cooking. It can be cooked in just as much water as it absorbs (the absorption method), or in a large quantity of water which is drained before serving (the rapid-boil method).[7] Electric rice cookers, popular in Asia and Latin America, simplify the process of cooking rice. Rice is often heated in oil before boiling, or oil is added to the water; this is thought to make the cooked rice less sticky.

In Arab cuisine rice is an ingredient of many soups and dishes with fish, poultry, and other types of meat. It is also used to stuff vegetables or is wrapped in grape leaves. When combined with milk, sugar and honey, it is used to make desserts. In some regions, such as Tabaristan, bread is made using rice flour. Medieval Islamic texts spoke of medical uses for the plant.[8]

Rice may also be made into rice porridge (also called congee, okayu, jook, or rice gruel) by adding more water than usual, so that the cooked rice is saturated with water to the point that it becomes very soft, expanded, and fluffy. Rice porridge is commonly eaten as a breakfast food, and is also a traditional food for the sick.

Rice may be soaked prior to cooking, which saves fuel, decreases cooking time, minimizes exposure to high temperature and thus decreases the stickiness of the rice. For some varieties, soaking improves the texture of the cooked rice by increasing expansion of the grains.

Instant rice differs from parboiled rice in that it is milled, fully cooked and then dried. There is also a significant degradation in taste and texture.

A nutritionally superior method of preparing brown rice known as GABA Rice or GBR (Germinated Brown Rice)[9] may be used. This involves soaking washed brown rice for 20 hours in warm water (38°C or 100°F) prior to cooking it. This process stimulates germination, which activates various enzymes in the rice. By this method, a result of research carried out for the United Nations International Year of Rice, it is possible to obtain a more complete amino acid profile, including GABA.

Cooked rice can contain Bacillus cereus spores, which produce an emetic toxin when left at 4°C–60°C [5]. When storing cooked rice for use the next day, rapid cooling is advised to reduce the risk of toxin production.

Rice flour and starch often are used in batters and breadings to increase crispiness.

Rice growing ecology

Rice can be grown in different ecologies, depending upon water availability.[10]

Lowland, rainfed, which is drought prone, favors medium depth; waterlogged, submergence, and flood prone Lowland, irrigated, grown in both the wet season and the dry season Deep water or floating rice Coastal Wetland Upland rice, Upland rice is also known as 'Ghaiya rice', well known for its drought tolerance[11]

History of domestication & cultivation


The average Asian rice farmer owns a few hectares : Banaue Rice Terraces, N. Luzon, Philippines Rice field under monsoon clouds in Pegu Division, Burma

Rice was first domesticated in the region of the Yangtze river valley.[12][13] Morphological studies of rice phytoliths from the Diaotonghuan archaeological site clearly show the transition from the collection of wild rice to the cultivation of domesticated rice. The large number of wild rice phytoliths at the Diaotonghuan level dating from 12,000-11,000 BP indicates that wild rice collection was part of the local means of subsistence. Changes in the morphology of Diaotonghuan phytoliths dating from 10,000-8,000 BP show that rice had by this time been domesticated.[14] Soon afterwards the two major varieties of indica and japonica rice were being grown in Central China.[13] In the late 3rd millennium bc there is a rapid expansion of rice cultivation into mainland Southeast Asia and westwards across India and Pakistan.[13]

The earliest remains of cultivated rice in India have been found in the north and west and date from around 2000 BC. Perennial wild rices still grow in Assam and Nepal. It seems to have appeared around 1400 BC in southern India after its domestication in the northern plains. It then spread to all the fertile alluvial plains watered by rivers. Cultivation and cooking methods are thought to have spread to the west rapidly and by medieval times, southern Europe saw the introduction of rice as a hearty grain.

Rice is first mentioned in the Yajur Veda (c. 1500-800 BC) and then is frequently referred to in Sanskrit texts. In India there is a saying that grains of rice should be like two brothers, close but not stuck together. Rice is often directly associated with prosperity and fertility, hence there is the custom of throwing rice at newlyweds. In India, rice is always the first food offered to the babies when they start eating solids or to husband by his new bride, to ensure they will have children.

Today, the majority of all rice produced comes from India, China, Japan, Indonesia, Thailand, Burma, and Bangladesh. Asian farmers still account for 92-percent of the world's total rice production. Rice is grown in all parts of India.

Genetics shows that rice was first domesticated in the region of the Yangtze River Valley.[12]

Main article: Oryza sativa#History of domestication and cultivation


Main article: Oryza glaberrima

African rice has been cultivated for 3500 years. Between 1700 and 800 BC, Oryza glaberrima propagated from its original centre, the Niger River delta, and extended to Senegal. However, it never developed far from its original region. Its cultivation even declined in favour of the Asian species, possibly brought to the African continent by Arabs coming from the east coast between the 6th and 11th centuries CE.

Rice crop in Madagascar

In parts of Africa under Islam, rice was chiefly grown in southern Morocco. During the ninth century rice was also brought to east Africa by Arab traders. Although, the diffusion of rice in much sub-Saharan Africa remains uncertain, Arabs brought it to the region stretching from Lake Chad to the White Nile.[15]

Middle East

According to Zohary and Hopf (2000, p. 91), O. sativa was introduced to the Middle East in Hellenistic times, and was familiar to both Greek and Roman writers. They report that a large sample of rice grains was recovered from a grave at Susa in Iran (dated to the first century AD) at one end of the ancient world, while at the same time rice was grown in the Po valley in Italy.

In Iraq rice was grown in some areas of southern Iraq. With the rise of Islam it moved north to Nisibin, the southern shores of the Caspian Sea and then beyond the Muslim world into the valley of Volga. In Palestine, rice came to be grown in the Jordan Valley. Rice is also grown in Yemen.[15]


The Moors brought Asiatic rice to the Iberian Peninsula in the tenth century. Records indicate it was grown in Valencia and Majorca. In Majorca, rice cultivation seems to have stopped after the Christian conquest, although historians are not certain.[15]

Muslims also brought rice to Sicily, where it was an important crop.[15]

After the middle of the 15th century, rice spread throughout Italy and then France, later propagating to all the continents during the age of European exploration.


Latin American producers often farm several hundred hectares : Rice paddy in Paraguay.

Rice is not native to the Americas but was introduced to the Caribbean and South America by European colonizers at an early date with Spanish colonizers introducing Asian rice to Mexico in the 1520s at Veracruz and the Portuguese and their African slaves introducing it at about the same time to Colonial Brazil.[16] Recent scholarship suggests that African slaves played an active role in the establishment of rice in the New World and that African rice was an important crop from an early period.[17] In either case, varieties of rice and bean dishes were a staple dish along the peoples of West Africa and they remained a staple among their descendants subjected to slavery in the Spanish New World colonies Brazil and elsewhere in the Americas.[3]

United States

South Carolina rice plantation (Mansfield Plantation, Georgetown.)

In 1694, rice arrived in South Carolina, probably originating from Madagascar.[16]

In the United States, colonial South Carolina and Georgia grew and amassed great wealth from the slave labor obtained from the Senegambia area of West Africa and from coastal Sierra Leone. At the port of Charleston, through which 40% of all American slave imports passed, slaves from this region of Africa brought the highest prices, in recognition of their prior knowledge of rice culture, which was put to use on the many rice plantations around Georgetown, Charleston, and Savannah. From the slaves, plantation owners learned how to dyke the marshes and periodically flood the fields. At first the rice was milled by hand with wooden paddles, then winnowed in sweetgrass baskets (the making of which was another skill brought by the slaves). The invention of the rice mill increased profitability of the crop, and the addition of water power for the mills in 1787 by millwright Jonathan Lucas was another step forward. Rice culture in the southeastern U.S. became less profitable with the loss of slave labor after the American Civil War, and it finally died out just after the turn of the 20th century. Today, people can visit the only remaining rice plantation in South Carolina that still has the original winnowing barn and rice mill from the mid-1800s at the historic Mansfield Plantation in Georgetown, SC. The predominant strain of rice in the Carolinas was from Africa and was known as ``Carolina Gold.`` The cultivar has been preserved and there are current attempts to reintroduce it as a commercially grown crop.[18]

In the southern United States, rice has been grown in southern Arkansas, Louisiana, and east Texas since the mid 1800s. Many Cajun farmers grew rice in wet marshes and low lying prairies where they could also farm crayfish when the fields were flooded[19]. In recent years rice production has risen in North America, especially in the Mississippi River Delta areas in the states of Arkansas and Mississippi.

Rice cultivation began in California during the California Gold Rush, when an estimated 40,000 Chinese laborers immigrated to the state and grew small amounts of the grain for their own consumption. However, commercial production began only in 1912 in the town of Richvale in Butte County.[20] By 2006, California produced the second largest rice crop in the United States,[21] after Arkansas, with production concentrated in six counties north of Sacramento.[22] Unlike the Mississippi Delta region, California's production is dominated by short- and medium-grain japonica varieties, including cultivars developed for the local climate such as Calrose, which makes up as much as eighty five percent of the state's crop.[23]

References to wild rice in the Americas are to the unrelated Zizania palustris

More than 100 varieties of rice are commercially produced primarily in six states (Arkansas, Texas, Louisiana, Mississippi, Missouri, and California) in the U.S.[24] According to estimates for the 2006 crop year, rice production in the U.S. is valued at $1.88 billion, approximately half of which is expected to be exported. The U.S. provides about 12% of world rice trade.[24] The majority of domestic utilization of U.S. rice is direct food use (58%), while 16 percent is used in processed foods and beer respectively. The remaining 10 percent is found in pet food.[24]


Although attempts to grow rice in the well-watered north of Australia have been made for many years, they have consistently failed because of inherent iron and manganese toxicities in the soils and destruction by pests.

In the 1920s it was seen as a possible irrigation crop on soils within the Murray-Darling Basin that were too heavy for the cultivation of fruit and too infertile for wheat.[25]

Because irrigation water, despite the extremely low runoff of temperate Australia, was (and remains) very cheap, the growing of rice was taken up by agricultural groups over the following decades. Californian varieties of rice were found suitable for the climate in the Riverina, and the first mill opened at Leeton in 1951.

Even before this Australia's rice production greatly exceeded local needs,[25] and rice exports to Japan have become a major source of foreign currency. Above-average rainfall from the 1950s to the middle 1990s[26] encouraged the expansion of the Riverina rice industry, but its prodigious water use in a practically waterless region began to attract the attention of environmental scientists. These became severely concerned with declining flow in the Snowy River and the lower Murray River.

Although rice growing in Australia is exceedingly efficient and highly profitable due to the cheapness of land, several recent years of severe drought have led many to call for its elimination because of its effects on extremely fragile aquatic ecosystems. The Australian rice industry is somewhat opportunistic, with the area planted varying significantly from season to season depending on water allocations in the Murray and Murrumbidgee irrigation regions.

World production and trade

Production and export

Paddy rice output in 2005.

World production of rice[27] has risen steadily from about 200 million tonnes of paddy rice in 1960 to over 600 million tonnes in 2004. Milled rice should be about 68% of paddy by weight, although use of antiquated milling equipment in many countries means this conversion factor can sometimes be much lower. In 2004, the top four producers were China (26% of world production), India (20%), Indonesia (9%) and Bangladesh (5%).

World trade figures are very different, as only about 5–6% of rice produced is traded internationally. The largest three exporting countries are Thailand, Vietnam, and the United States. Major importers usually include Indonesia, Bangladesh, the Philippines, Brazil and some African and Persian Gulf countries. Although China and India are the two largest producers of rice in the world, both countries consume the majority of the rice produced domestically, leaving little to be traded internationally.


In March to May 2008, the price of rice rose greatly due to a general upward trend in grain prices caused by droughts in major producing countries (particularly Australia), increased use of grains for animal feed and US subsidies for bio-fuel production. Although there was no shortage of rice on world markets the general upward trend in grain prices led to panic buying and government rice export bans. This caused significant rises in rice prices. In late April 2008, prices hit 24 US cents a pound, twice the price that it had been seven months earlier.[28]

On the 30th of April, 2008, Thailand announced the project of the creation of the Organisation of Rice Exporting Countries (OREC) with the potential to develop into a price-fixing cartel for rice.[29][30]

Worldwide consumption

Consumption of rice by country—2003/2004 (million metric ton)[31]