Rice, a grain consumed by nearly half of all people in the world, is a grain belonging to the grass family.

            Total world production equals 550 million tons every year.  92% of that comes from Asia – China, Japan, Indonesia, Thailand, Burma, and Bangladesh. In the US, rice production first started 300 years ago in South Carolina and Georgia, then spread through Louisiana to Texas. Currently, 90% of rice eaten in the US is grown in Arkansas, Louisiana, Missouri, Mississippi, California, and Texas. These states also export rice to about 100 countries.

            Rice is one of the few foods in the world which is entirely non-allergenic and gluten-free.  

Forms of rice are determined by type and degree of processing:

• Brown/unpolished – only the husk is removed   
• Refined white – kernel is polished; bran and germ removed   
• Parboiled/converted – steam pressured before milling, resulting in a firmer, more separate, fluffier grain after cooking           
• Precooked – either white or brown; completely cooked and dehydrated after milling, reducing cooking time

         There are over 40,000 specialties or varieties of rice; the shorter grains tend to be stickier, making them more suitable for dishes like sushi and puddings. Long grain varieties are popular for paellas and pilafs. Here are some popular examples:

• Basmati – aromatic long grain with aroma and flavor similar to popcorn or roasted nuts. When cooked, basmati swells only lengthwise; rice will be dry and fluffy  
• Aromatic red – unpolished, minimally processed; bran is a deep, honey red; cooking takes about 45 minutes. Slightly chewy, with savory, nutty flavor               
• Jasmine – aromatic, long grain that tastes like popcorn; soft, moist, and sticky             
• US sweet – chalky white, opaque, plump short grain; very sticky, glutinous                       
• Arborio – large grain with white dot at center, medium grain, absorbs flavors well; used for risotto, develops creamy texture with chewy center.