Rice is a cereal grain and in its domesticated form is the staple food of over half of the world’s population, particularly in Asia and Africa. Rice is the seed of the grass species Oryza sativa (Asian rice)—or, much less commonly, O. glaberrima (African rice).
Asian rice was domesticated in China some 13,500 to 8,200 years ago; African rice was domesticated in Africa about 3,000 years ago. Rice has become commonplace in many cultures worldwide; in 2021, 787 million tons were produced, placing it fourth after sugarcane, maize, and wheat. Only some 8% of rice is traded internationally. China, India, and Indonesia are the largest consumers of rice.
A substantial amount of the rice produced in developing nations is lost after harvest through factors such as poor transport and storage. Rice yields can be reduced by pests including insects, rodents, and birds, as well as by weeds, and by diseases such as rice blast. Traditional rice polycultures such as rice-duck farming, and modern integrated pest management seek to control damage from pests in a sustainable way.
In India so many rice grains are available. According to their test, colour, aroma and geographic availability, it is named differently.
Rice is mainly included in Indian food culture. State wise type of rice, colour of rice, aroma of rice and size of rice is different.
Another type of rice catagory is also available. That is boiled or not. Making it understandable when grain being collected from plant, transition from grain to rice there are two processes. One is direct from grain to rice without boiling, ( machining process included), another one is grain getting boiled and left them to dry then rice produced (machine process included).
I am only giving name of rices state wise
- Basmati rice
- Govindobhog rice
- Jasmine rice
- Red rice
- Mogra rice
- Brown rice
- Black rice
- Sona masuri rice
- Ambemohar rice
- Kala jeera rice
- Bamboo rice
- Ratna
- Miniket rice
More types of rice are available also excluding mentioned over.
