Rice is one of the most widely consumed food crops of the world. This cereal foodstuff provides nourishment to over half of the world's population. In fact, this staple food provides more than one fifth of the calories consumed worldwide by humans. India is the second largest producer of rice after China, accounting for about 90 million tons of production in the world. Rice is cultivated during both winter and summer, and there are more than 4000 varieties of rice being grown every year.

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Rice is defined as a cereal grain belonging to the grass family of 'Poaceae'. Rice belongs to two species of Poaceae crop, namely, 'Oryza Sativa' and 'Oryza.' The rice plant grows at 2-6 feet, with an upright stem and long, pointed and flat leaves. It has stalk bearing flowers from which the the rice grains are produced. The rice plant needs both warmth and moisture for its proper growth. Rice is typically grown as an annual plant, although in some tropical regions, it is also grown as a perennial plant. It is considered to be one of the few crops that is non-glutenous and non-allergic.

In third world nations and developing countries, rice is one of the most commonly grown cash crops. In fact, rice is one of the oldest cereal crops cultivated by humans. The earliest forms of rice were grown in China around 5000 years back. Since it is a 코인카지노 major food supplement, it is commercially cultivated as a cash crop in many regions of the world.

Rice is very nutritious and contains loads of nutrients to give energy and vitality to our body. Rice is a rich source of carbohydrates as well as an important source of storing the energy inside the body for its proper growth. Rice is also low on fat, salt and cholesterol, and thus helps in keeping the heart healthy.

As pointed above, India is the second largest producer of rice in the world. The rich soil of India is known for producing some of the finest varieties of rice. Basmati rice is globally renowned for its unique smell and delicate flavour and Indian basmati rice is highly demanded in the worldwide market.

Following are the main varieties of rice produced in India:

Basmati Rice: Often termed as the king of all rice, basmati rice is an ideal choice for an every day meal. Its delicate flavour and distinctive aroma makes this long grain rice as the most wonderful rice among all varieties. The long grain rice is further classified as 'Long Grain Brown Rice' and 'Long Grain White Rice'. India is the largest cultivator and exporter of this rice.

Medium Grain Rice: This type of rice has a creamy color and a slightly chewy texture. The kernels of this kind of rice are shorter and wider as compared to that of long grain rice and also do not always remain fluffy. It can also be further classified as 'Medium Grain Brown Rice' and 'Medium Grain White Rice'.

Short Grain Rice: Belonging to the 'Japonica' (round grained) category of rice, the grains of this type of rice have short and plump kernels. This rice is identified as having a smooth, creamy texture, ideal for making rice pudding and other sweet dishes involving the use of rice.

Other Indian rice varieties include dubraj rice, champaa rice, clearfield rice, hasan serai, raja hansa, molakolukulu, Patna rice, ponni rice, to name a few.

Following is the list of varieties of rice produced in various regions of the world:

* Australian Varieties: Amaroo (semi-dwarf medium grain), Reiziq (semi-dwarf medium grain), Jarrah, Koshihikari, etc.

* Bangladeshi Varieties: Chinigura Rice, Kalijira Rice, Kataribhog Rice, Paijam Rice, Najirshail Rice, etc.

* Chinese Rice Varieties: Prosequisa 4, Prosequisa 5, Prosequisa 10, Juma 57, Juma 58, Juma 66, Yocahú CFX-18, etc.

* Iranian Varieties: Domsiah, Binam, Hasani, Salari, Ambarboo, etc.

* Italian Varieties : Arborio, Baldo, Carnaroli, Vialone Nano, etc.

* Japanese Varieties: Koshihikari, Hitomebore, Hinohikari, Kinuhikari, Nihonbare, Sasanishiki, etc.

* Pakistani Varieties: Basmati 2000 Rice, Super Kernel Basmati Rice, PK-385 Basmati Rice, PK-198 Basmati Rice, Supra Basmati Rice, etc.

* Philippine Varieties:Baysilanon, Dinorado, Milagrosa pino, Segadis Milagrosa, Kalinayan, Sinandomeng, etc.

* Spanish Varieties:Bahia, Bomba, Calasparra and Senia

* Thai Varieties:Jasmine Rice, White Rice, White Glutinous Rice, Black Glutinous Rice, Red Cargo Rice, Brown Rice,etc.

* United States Varieties: Akitakomachi Rice, California New Variety Rice, Calmochi Rice, Calrose Rice and Wehani Rice.

Rice is also a base material for producing many other items. It is an inseparable ingredient of many delicious desserts, snacks and other food items. A type of alcoholic beverage 'rice wine' is also produced from rice. In many regions of the world, rice wine is prepared for celebrating gala occasions.

The most common forms of rice are indica (long grain) and japonica (short grain). There are many other forms and varieties of rice, but for our purposes we will "stick" with the basics. Many a cook have become frustrated with sticky, lumpy rice that causes all sorts of panic and dread. Do not be afraid! Cooking rice is easy and can be done perfectly each and every time out. A few basic, simple rules always apply. Follow these rules, and you can become a world class rice cooker every day.

I travelled in the New Orleans area for many years and picked up a few tips from some great home chefs that I use each and every time when I make rice. First off, I was taught to put the rice in a heavy saucepan. Put enough water so that when you put your little finger in the pot, the water will come to the first joint of your little finger. Sprinkle some salt and a spoon or two of butter or margarine. Turn on the fire and when the rice begins to boil, lower the fire and cover the pot with a tight-fitting lid. Cook until all of the water is gone.

People always get tripped up by what amounts of rice to use. A rule of thumb is to use as much as you will need for that day. What? Very simply, it's a one to two ratio. One cup of rice (medium-grain, long-grain, or extra-long-grain) to two cups of water. Converted rice will sometimes tend to separate. These brands of rice do not separate. They do somehow stick together, but they are are not gluey or sticky. One teaspoon of butter, margarine, or vegetable oil will do the trick. Once the mixture begins to boil, reduce the heat to medium-low. Cover and cook for about 20 minutes or until the water is completely absorbed. Do not overheat or burn the rice. If you follow these simple instructions, you will be amazed at what you can accomplish.

History books tell us that rice came to America by accident. A ship from Madagascar docked in Charleston, South Carolina for urgently needed repairs. In return for the repairs and the southern hospitality extended to the crew of this frigate, John Thurber, the ship's captain, presented Henry Woodward, Charleston's first settler, with a bag of rice. Rice has been grown in America ever since! So keep making your rice and follow these simple instructions. You will not be sorry.