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Rice
Oryza sativa
Raw IngredientEssence
The grain that feeds half the world. Rice is not a side dish — in most of Asia, it IS the meal. Everything else is accompaniment.
Nutrition Facts per 100g (standard reference)
130
Calories
2.7g
Protein
28.0g
Carbs
0.3g
Fat
0.4g
Fiber
Source: USDA FoodData Central (approximate per 100g)
History & Origin
-8000
Rice domesticated in the Yangtze River valley, China
-3000
Spreads to India and Southeast Asia
711
Moors bring rice to Spain
1694
Rice cultivation begins in South Carolina
Varieties
Basmati
Long-grain, aromatic — Indian, Middle Eastern
Jasmine
Fragrant, slightly sticky — Thai
Arborio
Starchy, creamy — risotto
Sushi Rice
Short-grain, sticky — Japanese
Wild Rice
Nutty, chewy — not true rice
Cooking Methods
Absorption
Measured water, covered pot, steam finish
20 minPilaf
Toast in fat, then cook in stock
25 minRisotto
Gradual stock addition with constant stirring
25 minSushi
Short-grain, seasoned with vinegar
30 minWhere It's Used
Used across 22+ cuisines worldwide
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Recipes Using Rice
Gpio
Armenian
Ablo
Beninese
Ablo
Togolese
Ají de Gallina
Peruvian
Ak Sorpa
Kazakh
Alaisa Lolo
Samoan
Aljotta
Maltese
Appa
Sri Lankan
Appam
Indian
Ara
Bhutanese
Arancini
Italian
Ardei Umpluti
Moldovan
Ardei Umpluți
Romanian
Arroz Caldo
Filipino
Arroz Carreteiro
Brazilian
Arroz Chaufa
Peruvian
Arroz Doce
Portuguese
Arroz Imperial
Cuban
Arroz Mamposteao
Puerto Rican
Arroz Negro
Spanish
Arroz Quesu
Paraguayan
Arroz con Coco
Panamanian
Arroz con Coco
Colombian
Arroz con Gandules
Puerto Rican
Related Ingredients
Varieties
Aged Basmati Rice
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Arborio Rice
Bhutanese Red Rice
Broken Jasmine Rice
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Broken Rice
Calasparra Rice
Rice
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White Rice
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Long-Grain White Rice
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Glutinous Rice
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Egyptian Rice
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Ground Rice
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Sushi Rice
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Wild Rice