Rice is one of the most important staple foods globally, providing the primary source of nutrition for more than half of the world’s population. It is a cereal grain that comes from the Oryza sativa plant and is typically grown in flooded fields, also known as paddies. There are two main types of rice: white rice and brown rice. White rice is polished to remove the bran and germ, making it softer and quicker to cook, but it loses many of its nutrients in the process. On the other hand, brown rice is a whole grain that retains its bran, making it higher in fiber, vitamins, and minerals.

Rice is incredibly versatile, being used in a wide range of dishes—from savory meals like stir-fries and curries to desserts like rice pudding. It is also a key ingredient in products such as rice flour, rice noodles, and rice cakes. Aside from its culinary uses, rice holds cultural significance in many countries, often symbolizing prosperity and fertility. Nutritionally, rice is a good source of carbohydrates, providing energy, and when paired with legumes or vegetables, it can be a complete source of protein. It is also gluten-free, making it a suitable option for people with gluten sensitivities