The varieties of rice are typically classified as long-, medium-, and short-grained. The grains of long-grain rice (high in amylose) tend to remain intact after cooking; medium-grain rice (high in amylopectin) becomes more … See more

The two main components and determinants of taste in rice are starch and protein. 80-90% of the weight of an uncooked rice grain is starch, and 7-10% is protein. Other … See more

In Arab cuisine, rice is an ingredient of many soups and dishes with fish, poultry, and other types of meat. It is used to stuff vegetables or is … See more

Arsenic
As arsenic occurs in soil, water, and air, the United States Food and Drug Administration (FDA) monitors the levels of arsenic in foods, … See more

Rinsing rice before cooking removes much of the starch, thereby reducing the extent to which individual grains will stick together. This yields a fluffier rice, whereas not rinsing yields a stickier and creamier result. Rice produced in the US is usually fortified … See more

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, … See more