Rice in general

Rice is one of the most versatile crop plants. China, India, Japan and Vietnam are some of the major rice consuming countries.

Warmer climates with abundant water are ideal for rice growth. Low temperature is a major factor limiting rice cultivation. The optimum temperature is about 30°C and temperature lower than 20°C particularly during the flowering stage, induce sterility.

Larger crops are now being cultivated in California and the southern United States and a number of varieties of rice are now commonly available.

Sweet rice is more glutinous than other varieties and is used mostly for dessert such as rice pudding.

Rice is frequently categorized into short, medium and long-grain. American long-grain white rice is large fluffy with a woody flavor. Long and short grain brown rice are also commonly available, with many varieties providing different flavors. Both may be manufactured into dry breakfast cereals and both are used in parboiling operations.

Long –grain brown rice is a beige, nutty-flavored, fluffy, light rice. Vitreous long grain rices are preferred in the domestic market for cooking and for processing into canned products such as soups.

Besides just being boiled to be eaten with vegetables, tofu, fish and so on, rice can be popped and used as a breakfast cereal cream of rice, another breakfast cereal, is made from ground rice.
Rice in general