Also known as:
Rice, Bhaat, Tandul, bhat, chaval
Since ancient times, rice has been the most commonly used food grain for a majority of the people of the world. Throughout history rice has been one of man's most important foods. Today, this unique grain helps sustain two-thirds of the world's population. It is life for millions of people. It is deeply embedded in the cultural heritage of many societies. Rice has a classically grass-like appearance, with a small cluster of kernels at the top of a long stalk. Rice is harvested when it turns golden, and the resulting crop is threshed to remove the hulls. Rice in its natural state with the inedible husk removed is called unpolished or brown rice. Refined white rice on the other hand has the bran and germ removed, and polished to a smooth sheen.
Commonly used in:
Kheer, biryani, dosa, idli, side dishes, fried rice, risotto, kichri etc.
Among other things, rice is a great source of complex carbohydrates, which is an important source of the fuel our bodies need. It is a good energy source as carbohydrates are broken down to glucose, most of which is used as energy for exercise and as essential fuel for the brain. Rice is a good source of vitamins and minerals such as thiamine, niacin, iron, riboflavin, vitamin D, and calcium. All rice is gluten free, making it the essential choice for people with gluten free dietary requirements. Rice is a low-sodium food and good for hypertension. It is also a fair source of protein containing all eight amino acids. Rice is completely non-allergenic. It is the grain for people with digestive problems. Its protein is readily used by the body and is amazing in treating diarrhea in children.