Rice

A cereal grain, the seed of a grass. Half the world eats it as a daily staple.

What's in it

· Starch (primary energy)
· Small amounts of protein
· B vitamins (in whole grain forms)
· Fiber (mostly in brown/wild)

How it's cooked

· Boiled
· Steamed
· Fried (after cooking)
· Simmered into porridge or risotto

Around the world

Asia treats rice as the center of the plate. In Latin America it's often paired with beans. In the Middle East it's the base for pilafs. Left cold overnight, rice develops resistant starch, which behaves more like fiber.

Commonly paired with

Beans, lentils (complete protein)Fish, egg, chickenSoy sauce, miso, sesameFresh herbs, lime

Texture

Soft when hot, chewy when cooled. Varies from sticky (short-grain) to fluffy (long-grain).

Questions to investigate

· How does day-old rice feel compared to fresh?
· White vs brown — do you actually feel a difference?
· Cooked in broth vs plain water — how much does flavor change?

Your meals with rice

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