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Rice

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{{Otheruses}} {{Taxobox | color = lightgreen | name = Rice | image = Oryza sativa subsp ear of rice.jpg | image_width = 250px | image_caption = Rice growing in Kanto region, Japan | regnum = Plantae | divisio = Flowering plant Magnoliophyta | classis = Liliopsida | ordo = Poales | familia = Poaceae | genus = ''Oryza'' | subdivision_ranks = Species | subdivision = *''Oryza glaberrima'' *''Oryza sativa'' }} '''Rice''' refers to two species (''Oryza sativa'' and ''Oryza glaberrima'') of Poaceae grass, native to tropical and subtropical southeastern Asia and to Africa, which together provide more than one fifth of the calorie calories consumed by humans{{ref|calories}}. Rice is an annual plant, growing to 1-1.8 m tall, occasionally more, with long slender leaf leaves 50-100 cm long and 2-2.5 cm broad. The small Anemophily wind-pollinated flowers are produced in a branched arching to pendulous inflorescence 30-50 cm long. The seed is a grain (caryopsis) 5-12 mm long and 2-3 mm thick. The word ''rice'' derives from the Tamil language Tamil word ''arisi''.

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Image:US long grain rice.jpg 200px|left|thumb|American long-grain rice

Cultivation
Rice is a dietary staple of more than half of the world's human population (most of Asia and Latin America), making it the most consumed cereal grain. Rice cultivation is well suited to countries and regions with decent labour (economics) labour costs and high rainfall, as it is very labour-intensive to cultivate and requires plenty of water for irrigation. However, it can be grown practically anywhere, even on grade (geography) steep mountain hillsides. Rice is the world's third largest crop, behind maize (corn) and wheat. Although its species are native to South Asia and certain parts of Africa, centuries of trade and exportation has made it commonplace in many cultures. Image:Rice 02.jpg Cambodia.html" title="Meaning of left left|thumb|A worker transplanting rice seedlings in [[Cambodia.html" title="Meaning of thumb|A worker transplanting rice seedlings in [[Cambodia">left|thumb|A worker transplanting rice seedlings in [[Cambodia">thumb|A worker transplanting rice seedlings in [[Cambodia">left|thumb|A worker transplanting rice seedlings in [[Cambodia Image:Planting paddy rice in Laos.jpg thumb|right|Planting of rice is a labour intensive process image:kew.gardens.rice.arp.jpg Royal Botanic Gardens, Kew thumb|right|Rice plants (''Oryza sativa'') at [[Royal Botanic Gardens, Kew|Kew Gardens, London, England.html" title="Meaning of Kew Gardens.html" title="Meaning of thumb|right|Rice plants (''Oryza sativa'') at [[Royal Botanic Gardens, Kew|Kew Gardens">thumb|right|Rice plants (''Oryza sativa'') at [[Royal Botanic Gardens, Kew|Kew Gardens, London, England">Kew Gardens.html" title="Meaning of thumb|right|Rice plants (''Oryza sativa'') at [[Royal Botanic Gardens, Kew|Kew Gardens">thumb|right|Rice plants (''Oryza sativa'') at [[Royal Botanic Gardens, Kew|Kew Gardens, London, England Rice is often grown in paddy field paddies — shallow puddles carefully controlled to ensure the appropriate water depth (typically 15 centimeter cm). Rice paddies sometimes serve a dual agricultural purpose by also producing edible fish or frogs, a useful source of protein. The farmers take advantage of the rice plant's tolerance to water: the water in the paddies prevents weeds from outgrowing the crop. Once the rice has established dominance of the field, the water can be drained in preparation for harvest. Paddies increase productivity, although rice can also be grown on dry land (including on Terrace (agriculture) terraced hillsides) with the help of chemical weed controls. In some instances, a deepwater strain of rice often called ''floating rice'' is grown. This can develop elongated stems capable of coping with water depths exceeding 2 meters (6 feet). Rice paddies are an important habitat for birds such as herons and Old World warbler warblers, and a wide range of Amphibia amphibians and snakes. They perform a useful function in controlling insect Pest (animal) pests by providing useful habitats for those who prey on them. Whether it is grown in paddies or on dry land, rice requires a great amount of water compared to other food crops. Rice growing is a controversial practice in some areas, particularly in the United States, and Australia, where rice farmers use 7% of the nation's water to generate just 0.02% of Gross domestic product GDP. However, in nations that have a periodical rain season and typhoons, rice paddies serve to keep the water supply steady and prevent floods from reaching a dangerous level. Rice blast, caused by the fungus ''Magnaporthe grisea'' is the most significant disease affecting rice cultivation.

Preparation as food

Image:RICE POLISHING BY FOOT POWER.jpg Japan.html" title="Meaning of left left|thumb|Rice polishing in [[Japan around 1920.html" title="Meaning of thumb|Rice polishing in [[Japan">left|thumb|Rice polishing in [[Japan around 1920">thumb|Rice polishing in [[Japan">left|thumb|Rice polishing in [[Japan around 1920 The seeds of the rice plant are first milled to remove the outer husks of the grain; this creates brown rice. This process may be continued, removing the cereal germ germ and the rest of the husk, called bran at this point, creating white rice. The white rice may then be buffed with glucose or talc powder (often called ''polished rice''), parboiled rice parboiled, or processed into flour. The white rice may also be enriched to add nutrients, especially those lost during the milling process. While the cheapest method of enriching involves adding a powdered blend of nutrients that will easily wash off (in the United States, rice which has been so treated requires a label warning against rinsing), more sophisticated methods apply nutrients directly to the grain, coating the grain with a water insoluble substance which is resistant to washing. Image:Rice-fields-Indonesia-(Java).jpg thumb|Terraced rice paddy on a hillslope While washing is counterproductive for the powder enriched rice, it is absolutely necessary to create a better tasting and better consistency of rice when polished rice (illegal in some countries including the United States) is used. Rice bran, called ''nuka'' in Japan, is a valuable commodity in Asia and is used for many daily needs. It is a moist inner oily layer that is heated to produce a very healthy oil. Another use is to make a kind of tsukemono pickled vegetable. The raw rice may be ground into flour for many uses as well, including making many kinds of beverages such as amazake, horchata, rice milk, and sake. Rice flour is generally safe for people on a gluten-free diet. The processed rice seeds are usually boiled or steamed to make them edible, after which they may be fried in cooking oil oil, or butter, or beaten in a tub to make mochi. Image:Rice, nutrition.png thumb|right Rice, like other cereal caryopsis grains, can be ''puffed'' (or ''popped''). This process takes advantage of the grains' moisture content and typically involves heating grain pellets in a special chamber. Further puffing is sometimes accomplished by processing pre-puffed pellets in a low-pressure chamber. By the ideal gas law, one can see that both lowering the local pressure or raising the moisture temperature would result in an increase in volume prior to moisture evaporation, thus resulting in a puffy texture.

Cooking
Image:Brown rice.jpg thumb|Brown Rice {{selfref|See :Category:Rice dishes and wikibooks:Cookbook:Rice_Recipes Wikibooks' Rice Recipes for information on food preparation using rice.}} Rice is cooked by boiling or steaming. It can be cooked in just enough water to cook it through, or it can be cooked in a large quantity of water which is drained before serving. Electric rice cooker rice cookers, which are popular in Asia, simplify the process of cooking rice. Rice may also be made into rice porridge by adding more water than usual. This way the rice will be very saturated with water that it becomes very soft, expanded, and fluffy. Rice porridge is very easy to digest, so it is especially suitable for the sick. Rice may be soaked prior to cooking. Soaked rice cooks faster. For some varieties, soaking improves the texture of the cooked rice by increasing expansion of the grains. When preparing brown rice, a nutritionally superior method of preparation known as '''GABA Rice''' or GBR{{ref|germinatedrice}} may be used. This involves soaking washed brown rice for 20 hours in warm water (38 degree Celsius Â°C or 100 degree Fahrenheit Â°F) prior to cooking it. This process stimulates germination, which activator activates various enzymes in the rice. By this method, a result of the United Nations Year of Rice, it is possible to obtain a more complete amino acid profile, including GABA.

History
Image:Riziere Oki.jpg Hiroshige thumb|left|[[Hiroshige|Utagawa Hiroshige ,''Rice field in Oki province, view of O-Yama''..html" title="Meaning of Utagawa_Hiroshige.html" title="Meaning of thumb|left|[[Hiroshige|Utagawa Hiroshige">thumb|left|[[Hiroshige|Utagawa Hiroshige ,''Rice field in Oki province, view of O-Yama''.">Utagawa_Hiroshige.html" title="Meaning of thumb|left|[[Hiroshige|Utagawa Hiroshige">thumb|left|[[Hiroshige|Utagawa Hiroshige ,''Rice field in Oki province, view of O-Yama''. Rice cultivation is considered to have begun simultaneously in many countries over 6500 years ago. Two species of rice were domesticated, Asian rice (''Oryza sativa'') and African rice (''Oryza glaberrima''). It is believed that common wild rice, ''Oryza rufipogon'', was the wild ancestor of Asian rice {{ref.html">foothills of the Himalayas, with ''O. sativa'' var. ''indica'' on the Indian side and ''O. sativa'' var. ''japonica'' on the Chinese.html"_title="Meaning of riceorigins}}. ''O. sativa'' appears to have originated around the Chinese">China|Chinese side. African rice has been cultivated for 3500 years. Between 1500 BCE 1500 and 800 BCE, ''O. glaberrima'' propagated from its original center, the Niger River river delta delta, and extended to Senegal. However, it never developed far from its original region. Its cultivation even declined in favor of the Asian species, possibly brought to the African continent by Arabs coming from the east coast between the 7th century 7th and 11th century 11th centuries. Dry-land rice was introduced to Japan and Korea circa 1000 BCE. Later wet-paddy field paddy intensive rice agriculture occurred in Korea during the Middle Mumun pottery period (c. 850-550 BCE) and reached Japan by the Yayoi circa 300 BCE. ''O. sativa'' was adapted to farming in the Middle East and Mediterranean Europe around 800 BCE. The Moors brought it to the Iberian Peninsula when they conquered it in 711 common era CE. After the middle of the 15th century, rice spread throughout Italy and then France, later propagating to all the continents during the great age of European exploration. In 1694, rice arrived in South Carolina, probably originating from Madagascar. The Spanish brought rice to South America at the beginning of the 18th century. Image:GoEnDamaScan.jpg thumb|The rice motif on this five-yen coin underscores the importance of the grain to the people of Japan In the United States, colonial South Carolina and Georgia (U.S. state) Georgia grew and amassed great wealth from the Slavery slave labour obtained from the Senegambia area of West Africa. At the port of Charleston, through which 40% of all American slave imports passed, slaves from this region of Africa brought the highest prices, in recognition of their prior knowledge of rice culture, which was put to use on the many rice plantations around Georgetown, South Carolina Georgetown, Charleston, South Carolina Charleston, and Savannah, Georgia Savannah. From the slaves, plantation owners learned how to dike the marshes and periodically flood the fields. At first the rice was milled by hand with wooden paddles, then winnowed in sweetgrass baskets (the making of which was another skill brought by the slaves). The invention of the rice mill (factory) mill increased profitability of the crop, and the addition of water power for the mills in 1787 by millwright Jonathan Lucas was another step forward. Rice culture in the southeastern U.S. became less profitable with the loss of slave labour after the American Civil War, and it finally died out just after the turn of the 20th century.

World production and trade
World production of rice {{ref|tradedata}} has risen steadily from about 200 million tons of paddy rice in 1960 to 600 million tons in 2004. Milled rice is about 68% of paddy rice by weight. In the year 2004, the top three producers were China (31% of world production), India (20%), and Indonesia (9%). World trade figures are very different, as only about 5-6% of rice produced is traded internationally. The largest three exporting countries are Thailand (26% of world exports), Vietnam (15%), and the United States (11%), while the largest three importers are Indonesia (14%), Bangladesh (4%), and Brazil (3%).

Cultivars
Image:A hand holding rice.jpg left|thumb|Short-grain rice Rice cultivars are often classified by their grain shapes and texture. For example, Thai Jasmine rice is long-grain and relatively less sticky, as long-grain rice contains less amylopectin than short-grain cultivars. Chinese restaurants usually serve long-grain as plain unseasoned steamed rice. Japanese mochigome mochi rice and Chinese sticky rice are short-grain. Chinese people use sticky rice which is properly known as "glutinous rice" (which does not contain dietary gluten) to make zongzi. The Japanese rice Japanese table rice is a sticky, short-grain rice. Japanese sake rice is another kind as well. Indian rice cultivars include long-grained and aromatic Basmati (grown in the North), long and medium-grained Patna rice and short-grained Masoori. Rice in East India and South India, is usually prepared by boiling the rice in large pans immediately after harvesting and before removing the husk; this is referred to in English as ''parboiled rice''. It is then dried, and the husk removed later. It often displays small red speckles, and has a smoky flavour from the fires. Usually coarser rice is used for this procedure. It helps to retain the natural vitamins and kill any fungus fungi or other contaminants, but leads to a peculiar odour. This rice is easier on the stomach to digest and is mostly used by blue collar workers. In South India, it is also used to make idlis. Aromatic rices have definite aromas and flavours; the most noted cultivars are the aforementioned basmati, Patna rice, and a hybrid cultivar from America sold under the trade name, Texmati. It is a cross between Basmati and American long-grained rice that is creating great controversy. Both Basmati and Texmati have a mild popcorn-like aroma and flavour. In Indonesia there are also ''red'' and ''black'' cultivars. High-yield cultivars of rice suitable for cultivation in Africa and other dry ecosystems called the New Rice for Africa new rice for Africa (NERICA) cultivars have been developed. It is hoped that their cultivation will improve food security in West Africa. Scientists are working on so-called ''golden rice'' which is genetically modified to produce beta carotene, the precursor to vitamin A. This has generated a great deal of controversy over whether the amount of beta carotene would be significant and whether genetically modified foods are desirable. Draft genomes for the two most common rice cultivars, ''indica'' and ''japonica'', were published in April 2002. Rice was chosen as a model organism for the biology of grasses because of its relatively small genome (~430 megabase pairs). As a result rice was the first plant or animal to have its complete genome mapped {{ref|ricegenomefullmap}}. Basmati rice is the oldest, common progenitor for most types.

International Year of Rice
On December 16, 2002, the UN General Assembly declared the year 2004 the International Year of Rice. The declaration was sponsored by Bangladesh, Brunei Brunei Darussalam, Burkina Faso, Cambodia, Cuba, Cyprus, North Korea Democratic People's Republic of Korea, Ecuador, Fiji, Gabon, Grenada, Guyana, India, Indonesia, Japan, Kazakhstan, Kuwait, Kyrgyzstan, Laos Lao People's Democratic Republic, Madagascar, Mali, Malaysia, the Marshall Islands, Mauritania, Myanmar, Nauru, Nepal, Nicaragua, Niger, Nigeria, Papua New Guinea, Pakistan, Peru, the Philippines, Saint Vincent and the Grenadines, Singapore, Sri Lanka, Sudan, Tajikistan, Thailand, Togo, Vietnam, and Zambia.

See also
* List of rice varieties * Bhutanese red rice * Forbidden rice * Inari (god) Inari * Indonesian rice table * Patna rice * Basmati Basmati rice * Protein per unit area * Rice milk * Riceland Foods * Roma rice * Wild rice

External links
{{cookbook}} {{wiktionary}} {{commons|Rice}}

General

- 2004: International Year of Rice
- Infocomm/UNCTAD
- International Rice Research Institute
- Rice Knowledge Bank
- Plant Cultures: botany, history and uses of rice
- Carolina Plantation Rice (South Carolina Grown Rice)

Rice in agriculture

- American Phytopathological Society: Diseases of Rice (''Oryza sativa'')
- FAO: Animal Feed Resources Information System, Oryza sativa
- International Rice Research Institute: Common Insect Pests of Rice
- Origin of Chinese rice cultivation
- South Carolina rice planting photos from the early 1900s

Rice as food

- Complete Recipes: Rice
- Indian Rice Recipes
- Nutrition information for cooked rice
- US Patent 6,676,983: Puffed food starch product

Rice economics

- Sage V Foods with some good U.S. regional production data
- UNCTAD market information

Rice genome
* n:Chinese authorities question genetically altered rice allegation
- Oryza sativa The rice genome, a "Rosetta stone" for other cereals
- Rice Genome Research Program
- Rice Genome Approaches Completion
- The Genomes of Oryza sativa: A History of Duplications

References
# {{note|calories}} Smith, Bruce D. ''The Emergence of Agriculture''. Scientific American Library, A Division of HPHLP, New York, 1998. # {{note|germinatedrice}} Germinated brown rice data from the International Year of Rice Symposium {{cite web | title=() | url=http://www.hatsuga.com/DOMER/english/en/GBRRB.html | accessdate=February 12 | accessyear=2004 }} # {{note|riceorigins}} {{cite web | title=(unknown — link not accessible) | url=http://station7.kgw.tu-berlin.de/english/abstracts/ChenW.html | accessdate=August 12 | accessyear=2005 }} # {{note|tradedata}} all figures from UNCTAD 1998-2002 and the [http://www.irri.org/science/ricestat/index.asp International Rice Research Institute] statistics (accessed September 2005) # {{note|ricegenomefullmap}} {{cite news | last=Gillis | first=Justing | title=Rice Genome Fully Mapped | date=August 11, 2005 | publisher=washingtonpost.com | url=http://www.washingtonpost.com/wp-dyn/content/article/2005/08/10/AR2005081001054.html?referrer=email }} Category:Cereals Category:Grains Category:Grasses Category:Model organisms Category:Rice Category:Tropical agriculture ar:Ø£Ø±Ø² (Ù†Ø¨Ø§Øª) ca:ArrÃ²s cs:RÃ½Å¾e cy:Reis da:Ris de:Reis es:Arroz eo:Rizo fr:Riz gl:Arroz ko:ë²¼ io:Rizo id:Padi it:Oryza sativa he:×?×•×¨×– ms:Padi nl:Rijst ja:ã‚¤ãƒ? no:Ris nn:Ris pl:RyÅ¼ siewny pt:Arroz ru:Ð Ð¸Ñ? sl:RiÅ¾ sr:ÐŸÐ¸Ñ€Ð¸Ð½Ð°Ñ‡ sv:Ris tl:Palay ta:à®¨à¯†à®²à¯? th:à¸‚à¹‰à¸²à¸§ uk:Ð Ð¸Ñ? zh:ç¨»å±ž '''RICE''' is an acronym that stands for Rest, Ice, Compression, and Elevation. When a soft tissue injury (such as a pulled muscle) occurs, it is best to use RICE to speed recovery. Ice should be used on the injury for about 15 minutes at a time with at least 10 minutes in between. Ice helps to reduce swelling in the tissue. After the ice is removed, the injured location should be wrapped in an ace bandage to keep the swelling down. Heat can be added to the mix later to get the blood flowing and promote healing. {{Treatment-stub}} {{catmore}} Category:Grains Category:Grasses Category:Cereals ja:Category:ç±³

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