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Rice can come in many shapes, colours and sizes. This is a list of rice cultivars, also known as rice varieties.There are several species of grain called rice. [1] Asian rice (Oryza sativa) is most widely known and most widely grown, with two major subspecies (indica and japonica) and over 40,000 varieties. [2]
Oryza sativa subsp. japonica Shig.Kato. Oryza segetalis Russell ex Steud. Oryza sativa, having the common name Asian cultivated rice [2], is the much more common of the two rice species cultivated as a cereal, the other species being O. glaberrima, African rice. It was first domesticated in the Yangtze River basin in China 13,500 to 8,200 years ...
Rice grains of different varieties at the International Rice Research Institute. Rice is a cereal grain and in its domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species Oryza sativa (Asian rice)—or, much less commonly, Oryza glaberrima (African rice).
Mixed rice and meat dish, a variant of pilaf. Akki rotti. India. "Rice bread", a rice-based breakfast item unique to the state of Karnataka, India. Albaloo polo. Iran. Sour (morello) cherries in pilaf rice, usually made with spices like saffron and advieh. American fried rice (Thai) Thailand.
Rice is the staple food of over half the world's population. It is the predominant dietary energy source for 17 countries in Asia and the Pacific, 9 countries in North and South America and 8 countries in Africa. Rice provides 20% of the world's dietary energy supply, while wheat supplies 19% and maize (corn) 5%. [29]
Japonica rice. Japonica rice (Oryza sativa subsp. japonica), sometimes called sinica rice, is one of the two major domestic types of Asian rice varieties. Japonica rice is extensively cultivated and consumed in East Asia, whereas in most other regions indica rice is the dominant type of rice. Japonica rice originated from Central China, where ...
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Aromatic rice is one of the major types of rice. [1] It is a medium- to long-grained rice. It is known for its nutty aroma and taste, which is caused by the chemical compound 2-acetyl-1-pyrroline. [2] Varieties of aromatic rice include Ambemohar, Basmati, Jasmine, Sona Masuri, Texmati, Tulaipanji, Tulshimala, Wehani, Kalijira, Chinigura ...