All About Rice

For more than half of the world’s population, rice is a basic part of their everyday diet. Learn more about its history, cultural importance and nutritional value.

BY BERENICE GUTIÉRREZ

Spanish paella, Japanese sushi, Italian risotto, United States jambalaya, Indian pilaf, Peruvian chaufa rice, Mexican red rice … These are all profoundly traditional foods in their respective regions, each with a common thread: their central ingredient is one of the most ancient grains in the world.

A Touch of History

Many historians believe that rice cultivation goes back to 5,000 before Christ (B.C.). However, the first official record of its role as a food dates back to 2,800 A.D., when the Chinese emperor Shen Nung created an annual ceremonial ritual to celebrate the beginning of the harvest.

Rice originated in Asia and was taken all around the world by adventurous explorers, soldiers, merchants and pilgrims. Currently, China leads the ranking of the top ten main rice producers in the world. Brazil is the only country on the list that is not in Asia.

Cultural Phenomenon

Rice plays a very important role in the folklore and traditions of many countries. For example, China celebrates it by dedicating one day of its New Year festivities. In Indonesia, rice is considered to be a gift from the goddess Dewie Srie, and in Japan, they set up small altars to honor the rice god, Inari.

White vs Whole Grain Rice

White rice is whole grain rice that is processed to polish it and remove the bran covering. This makes it more durable and easier to cook, but results in less nutrients than whole grain rice.

Since it is less processed, whole grain rice has more dietary fiber, vitamins, minerals and antioxidants. However, white rice producers commonly make up for the loss of nutrients by enriching the grain with vitamins after it is processed.

Both types of rice have high levels of carbohydrates (mainly starch) and some protein, with almost zero sugar and fat. Cooked rice is made mostly of water – 70% of its total weight, to be exact.

Interesting facts:

In its natural form, all varieties of rice are gluten free, making it a great alternative when avoiding wheat and its derivatives. For those who want to control their sugar levels, whole grain rice is a better option than white because it has a lower glycemic index. However, it is important to monitor portion size to avoid consuming excess carbohydrates.

One important piece of advice: remember to check the labels when you purchase rice for your recipes so you can be sure you are buying a food with adequate nutritional value. Always follow your physician’s dietary recommendations.

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Rice is what holds up the Great Wall of China. Literally! In the Ming Dynasty, when it was built, workers used a rice mixture to hold the stones of the wall together.

Depending on how it is stored, raw white rice can last for up to 30 years!

Whole grain rice, on the other hand, lasts three to six months.