Rice is native to China, where it was one of the earliest domesticated grains. It is among the most widely grown staple crops in the world.
Rice is culturally important for many communities across the globe and in the U.S. Though it originated in dry areas, this grain is now generally grown in flooded fields called paddies. As climates change, rice is a crop under study for planting in new regions. In the Midwest, upland rice is grown on a small scale, and Marquette University has been experimenting with growing cold tolerant rice in Wisconsin. Hmong farmers harvested the first commercial crop in the state ever in 2018.
There are many varieties of rice, and kernel sizes, shapes, and colors vary widely, as do growth habitats, tastes, and culinary uses. Rice kernels require dehulling prior to use.
Function: Like some other grains, rice needs an outer layer of husk removed from the kernels (dehulling) before eating.
Flavor profile: Though rice is often assumed to be a blank starchy background, there are thousands of types of rice and just as many tastes. Some varieties are floral in scent and mildly sweet in flavor; others are slightly nutty. Because rice’s flavor is so subtle, it amplifies others it’s paired with.
Nutritional info: This food is largely a carbohydrate in nutritional value, with some protein. Brown rice also contains fiber, and more minerals than white.