Rice has been cultivated since at least 5000 BC. Today, it has been estimated that half of the world's population subsists wholly or partially on rice. 
  
Rice is low in fat and protein, compared with other cereal grains.  There are thousands of different varieties of rice, grown all over the world, with different flavours and aromas. 

Long grain rice, such as basmati, is generally dry and fluffy after cooking, with grains remaining separate. Short grain rice is generally a round shape, is starchy and tends to cling together after cooking. Medium grain rice is more tender than long grain rice, but less moist than short grain rice. It is fluffy and remains separate if it is served hot, but clumps as it cools.

Wild rice, although called 'rice', is actually an aquatic grass. It requires longer cooking time than other types of rices.

In this category, you will find many different recipes for rice. If you are unsure which type of rice to use - just experiment!