One plant feeds half the world
Rice is not just rice: there are more than 8,000 varieties around the world, generally divided into long-, medium- and short-grain rice. Long-grain rice has long, slim grains that remain loose when cooked. Well-known varieties in Europe and America include Basmati and Jasmine. Medium-grain rice is shorter, wider, and somewhat stickier. The best known is probably Arborio, which is ideal for risotto. Short-grain rice is short and round, perfect for sushi.
The processing stages also differ: the harvested rice is husked before consumption and may also be polished. For wholegrain rice, only the outer husk is removed, leaving the rice richer in nutrients. Parboiled rice is also steamed before it is husked, a process which moves the nutrients into the grain itself.






