Rice

Rice is the seed of the grass species. As a cereal grain, it is the most widely consumed staple food for a large part of the world’s human population, especially in Asia. It is the agricultural commodity with the third-highest worldwide production. Rice is the most important grain with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans. Wild rice, from which the crop was developed, may have its native range in Australia.

Rice may be soaked to decrease cooking time, conserve fuel, minimize exposure to high temperature, and reduce stickiness. For some varieties, soaking improves the texture of the cooked rice by increasing expansion of the grains. Rice may be soaked for 30 minutes up to several hours. Brown Rice may be soaked in warm water for 20 hours to stimulate germination. The health benefits of rice include its ability to provide fast and instant energy, regulate and improve bowel movements, stabilize blood sugar levels, and slow down the aging process.