A. Rice is grown in more than 89 countries. Farmers from irrigated, upland, lowland, and the flood-prone areas across Asia are the major producers of rice.
A. No, but rice is cultivated on six of the seven continents: Asia, Australia, Africa, Europe, as well as North and South America. The only missing continent is Antarctic where it is far too cold to grow anything. Rice is also cultivated in islands around the world, from Cuba to Madagascar.
A. Yes. Rice has been successfully grown in cold places such as the cool Himalayan foothills of Nepal, Japan, Korea, United States, and other countries with a cold temperature of 8-13 degrees centigrade.
A. Yes. Rice can be grown even in hot Australian and Egyptian deserts.
A. Yes. Rice is cultivated in a country like Nepal, or in other countries with an altitude of 3,000 meters above sea level.
A. It is easy to cook, easy to store, and most importantly, it is inexpensive and filling. It is very digestible, making it ideal for babies and sick people who find it hard to eat very much.
A. Rice is high in complex carbohydrates, contains almost no fat, is cholesterol free, and is low in sodium. It is a good source of vitamins and minerals such as thiamine, niacin, iron, riboflavin, vitamin D, calcium, and fiber. It is a fair source of protein containing all eight amino acids.
A. The biggest exporter is Thailand, with 4.989 million tons a year. Second is the United States, with 2.680 million tons, and the third is Vietnam with 1.765 million tons (2008 data).
A. No. Because for some people, especially Asians, rice is not only considered as the staple food, it is also their way of life. No other staple food could be compared to rice in terms of flavor, texture, and general satisfaction. Plus, it is inexpensive.
A. Normally, rice is cooked by simply boiling it in water. Methods of cooking rice, however, vary not only with the different types of rice but with the preferences of the cook and the individual rice eaters. For example, in Japan, plain, sticky rice is eaten at every meal; in India, rice is cooked dry and separate and is mixed with fat, nuts, and spices; in South America, rice is cooked dry and often topped with a spicy, saucy mix of red beans.
A. Basmati rice is a type of aromatic rice, grown mostly in India and Pakistan. It is renowned for its long, slender shape that elongates rather than expands in width when it is cooked. The word basmati means "queen of fragrance," and the rice is distinguished by its aroma.
A. It is rice that has been steam-pressure treated before milling, forcing all the nutrients from the bran layer into the endosperm. The rice is firm in texture and separate when cooked.
A. Paddy coming from the field usually has a moisture content of between 20 to 24%. It should be dried to at least 14% as soon as possible to prevent deterioration. For longer storage it should be dried to at least 12.5 to 13%.