From Italy to India to Indonesia, rice has been feeding the world for thousands of years. In fact, many Asian countries are entirely dependent on it as a staple food.
All rice is potentially available as brown or white rice, being two versions of the same grain. White rice has been stripped of its husk and often polished, while brown rice is left in its raw state. Rice is also categorised in terms of size: short/medium or long grain. The former is more moist and sticky, due to its higher starch content, while the latter is lighter and drier with separated grains. Rice is high in complex carbohydrates with almost no fat, zero cholesterol and low sodium. It is generally considered a good source of vitamins and minerals and provides some protein which contains the essential amino acids. Ironically, industrial white rice is often enriched with the very minerals that processing removes from it. A gluten-free grain, rice is easy to digest and is one of the least allergenic foods available.