1. Nigeria is the largest producer of rice in Africa, producing about 8,435,000 tonnes annually, followed by Egypt, Madagascar, Tanzania and Mali according to the Food and Agriculture Organisation of the United Nations (FAO). Ironically, Nigeria is the 3rd highest importer of milled rice in the world, importing about 2 million metric tonnes of rice into the country.
2. The scientific name of rice is Oryza sativa. The grain known as wild rice, despite its name, comes from a different plant. Wild rice isn’t rice. Wild rice is a distant relative to all of the other rices commonly eaten today, most of which are in the Oryza sativa family. Instead, wild rice is part of the Zizania genus. It is a grain harvested from marsh grasses grown in North America and China.
3. Rice can stay for years except brown rice. Uncooked white rice will stay fresh and edible for anywhere between 10 and 30 years (depending on how it is stored). But uncooked brown rice has a shelf life of just three to six months because the bran coating will oxidize.
4. Rice is grown on every continent except Antarctica. Rice is adaptable, easy to grow, and it has a very high yield, making it a terrific crop to grow anywhere and feed a large population. Just one seed of rice can result in over 3,000 grains.
5. Rice is the most widely consumed staple food for over half of the world’s population, particularly in Asia, serving as a primary source of nutrition. In fact, rice is so fundamental to people’s diets around the world that it is commonly referred to as “the staff of life,” providing crucial nutrients and sustenance to millions of people every day.
6. The cultivation of rice has a fascinating history that dates back more than 9,000 years, with evidence of rice farming found in ancient China, Southeast Asia, and India. Farming techniques and technologies have been passed down through generations, with many traditional practices still being used today, such as wet rice cultivation, crop rotation, and irrigation systems.
7. Rice is incredibly versatile and can be prepared in various different ways, such as boiling, steaming, frying, and baking. It can also be used in an infinite variety of dishes, including sushi, fried rice, jollof rice, risotto, palm oil rice, Spanish paella, and many more.
8. There are over 120,000 different varieties of rice, each with its unique texture, starch content, flavour, and nutritional properties. The most widely consumed kind is white rice, as it is affordable, widely available, and easy to prepare.
9. Rice is an excellent source of carbohydrates, an important macronutrient that plays a key role in providing energy to the body, while also improving brain function, and reducing the risk of heart disease. However, not all types of rice are equal regarding their nutrient content; for example, brown rice is higher in fiber and nutrients than white rice.
10. The rice plant, scientifically known as Oryza sativa, typically flourishes in flooded fields, while some varieties of rice are better suited to growing in dry conditions. This productive plant can grow up to six feet tall and produces small, delicate flowers, each one giving way to a single grain of rice that is harvested once it’s fully ripe.
11. Rice is an essential ingredient in many beauty products, including facial masks, hair treatments, and exfoliators, due to its natural and gentle properties that provide moisturizing and nourishing benefits. Particularly, many Asian countries have a long history of using rice in beauty products, where it is a staple food crop.
12. Unfortunately, rice is a complex crop to grow, despite its global popularity, it is often linked to water consumption, pollution, soil degradation, and greenhouse gas emissions. Nonetheless, some farmers are adopting more sustainable cultivation practices, including the use of natural fertilizers, while researchers continue to develop new varieties of rice that require less water and are more resistant to pests.
13. Rice is cooked by boiling, or it can be ground into a flour. It is eaten alone and in a great variety of soups, side dishes, and main dishes in Asian, Middle Eastern, and many other cuisines. Other products in which rice is used are breakfast cereals, noodles, and such alcoholic beverages as Japanese sake.
14. China, India, and Indonesia are the largest consumers of rice.
15. Many varieties of rice have been bred to improve crop quality and productivity. Biotechnology has created Green Revolution rice able to produce high yields when supplied with nitrogen fertiliser and managed intensively.
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