1. Rice is a plant seed.

  1. it is the most important staple food in the world

  1. It is the grain with the second highest worldwide production, after corn

  1. The most important grain with regards to human nutrition and caloric intake, providing more than one fifth of the calories consumed worldwide by the human species.

  1. Rice is normally grown as an annual plant, although in tropical areas it can survive as a perennial.

  1. The name wild rice is usually used for species of the grass, both wild and domesticated, although the term may also be used for primitive or uncultivated varieties

  1. Rice is the most consumed food on Earth.

  1. The seeds of the rice plant are first milled using a rice huller to remove the shaft (the outer husks of the grain). At this point in the process, the product is called brown rice. The milling may be continued, removing the bran or the rest of the husk and the germ, thereby creating white rice.

  1. White rice may also be enriched by adding nutrients, especially those lost during the milling process.

  1. A cup of white has about the same amount of calories as brown, but far less fat. (.8 grams per serving vs. 2.4 grams per serving

  1. Rice is not a complete protein: it does not contain all of the essential amino acids in sufficient amounts for good health, and should be combined with other sources of protein, such as nuts, seeds, beans, fish, or meat.

  1. Rice is high in complex carbohydrates, contains almost no fat, is cholesterol free, and is low in sodium, unless you add salt to the cooking water.

  1. Generally all rice - both brown and white - is considered a good source of vitamins and minerals. Although almost all the nutrients are stripped from white rice when the bran layer is removed during milling, ninety percent of all American grown rice is enriched with thiamine, niacin and iron and in some instances riboflavin, Vitamin D and Calcium.

  1. White rice because it is enriched has more iron and thiamine than brown rice. Brown rice has five times more Vitamin E and three times more magnesium.

  1. Brown rice provides twice as much fiber as white rice, but it is not an especially rich source of fiber. On the other hand, rice bran alone is an excellent source of fiber.

  1. Rice is a fair source of protein containing all eight essential amino acids. It is low in the amino acid lysine, which is found in beans making the classic combination of rice and beans, popularly known as complimentary proteins, a particularly healthful dish.

  1. Rice is gluten free and easily digestible making it a good choice for infants and people with wheat allergies or digestive problems.

  1. A half cup of cooked white rice provides 82 calories; an equal amount of brown rice provides 89 calories.

  1. The Chinese word for rice is the same as the word for food; in Thailand when you call your family to a meal you say, "eat rice"; in Japan the word for cooked rice is the same as the word for meal.

  1. In China a typical greeting, instead of "How are you?" is "Have you had your rice today?". A greeting to which one is expected to always reply, "Yes".

  1. There are literally thousands, perhaps as many as 40,000 or more, varieties of rice grown on every continent except Antarctica.

  1. Rice, most believe, is one of the oldest foods on the dinner table. Archaeologists can trace it back to about 5000 BC and historians note that it was mentioned in relation to China, where they held annual rice ceremonies, as early as about 2300 BC. They believe that the plant was also native to India and Thailand.

  1. Rice is a symbol of life and fertility, which is why it was a tradition to throw it at weddings

  1. Grains of rice in a salt shaker will help to keep the salt free flowing.

  1. There are over 29,000 grains of rice in one pound of long grain rice.

  1. On cooking rice swells to give at least three times its original weight.

  1. It is estimated that it takes 2,000 to 5,000 tons of water to produce a ton of rice.

  1. Rice is grown on every continent except Antarctica.

  1. One seed of rice yields more than 3,000 grains. It is the highest yielding cereal grain and can grow in many kinds of environments and soils, which is why it is grown everywhere.

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