Rice

Rice is the edible seed of plants in the genus Oryza and has been cultivated for thousands of years in many parts of the world. It is a grass, like wheat and maize. Rice grows especially well in warm, humid environments, although some varieties tolerate drier conditions. The two main cultivated species are Oryza sativa, widely grown in Asia and elsewhere, and Oryza glaberrima, native to West Africa.

After harvest, the grain is husked to produce brown rice, which retains the bran and germ. Further milling removes these layers and produces white rice. Varieties differ in grain shape and amylose content, a type of starch that affects the texture of cooked rice. Rice provides mainly carbohydrates, along with protein, vitamins, and minerals in varying amounts.

Brown rice generally contains more fiber and some micronutrients than white rice because more of its outer layers are retained. During cooking, the grains absorb water, soften, and increase in size. A staple food in many regions, rice is served as a side dish and used in traditional meals. It is also processed into flour and noodles.

Rice farming can require substantial amounts of water, especially in irrigated systems. Flooded fields can release methane, a greenhouse gas produced by microorganisms living in oxygen-poor soils. Better water management and suitable farming practices can help reduce these environmental effects.