Facts - Types, Varieties, Production and Consumption of Rice

Rice is one of the most cultivated grains in the world. It belongs to the family Poaceae. There are 40 000 varieties of rice that differ in size, texture, color and taste. Rice originates from China. People consume rice at least for the last 5000 years. Rice can be found in all continents except on the Antarctica. Asia produces 90% of the rice in the world.

Colors of the rice:
Rice is found in various colors like white, brown, red and black. Colored rice contains carotenoids and anthocyanins that offer color to the rice grain. The color of the rice also depends on other factors like nutrient content of the soil it is grown in, whether the rice is polished. Colored or brown rice are unpolished rice and are healthier than the polished rice. Brown rice and colored rice are more nutritious than white rice as these types of rice have more macro- and micro-nutrients as well as antioxidants”

Black Rice - Black rice is a kind of sticky rice. This variety of rice is not very commonly used in India. Black rice is high in nutritional value and contains 18 amino acids, carotene, iron, zinc, copper, anthocyanin and several important vitamins.  It has a  similar amount of fiber like brown rice.
Brown rice - Brown rice is the variety of rice where only the hull or the outermost layer of the grain is removed by milling. This variety of rice has minimal processing; hence the nutritive value of the grain is higher. Brown grain rice is considered to be the healthiest version as the B vitamin, magnesium, manganese, phosphorus, and dietary fiber is the highest and least damaged. 
Unpolished white rice - Further processing of brown rice, the bran and the germ layer gets removed and we have the unpolished white rice. This nutrition content of this variety is poorer than the brown rice but better than the polished rice as it retains many of its micro nutrients and essential fatty acids. 
Polished white rice - On further, polishing of the unpolished rice results in polished rice. The nutrition content of this rice is simply refined starch without much fiber, minerals, vitamins and phyto nutrients. However polished white rice cooks faster and has a longer shelf life.

Varieties of Rice

Short grain - This variety of rice is small and round in shape. On cooking the rice, it swells up and has a sticky texture. This variety of rice is used for preparing rice based desserts such as kheer, puddings, snacks like idli dosa and murukku etc. Varieties of short grain are Sushi and Calrose
Medium grain - As the name suggests, this variety of rice is bigger than the short grain rice. Medium grained rice also has a moist texture and takes on the flavor of the dish. This variety of rice is firm from outside and creamy from inside and hence is preferred in Italian cuisines like paella and risotto. Varieties of medium grain rice are Moti rice, Sravani, Pathara, Kama and Sona Masuri

Long grain - Long grain rice is a variety with thin and long grains. They contain less starch so the cooked grains are drier and more separate.This type comes in Basmati and Jasmine varieties and preferred in cooking pulav and biriyani for the flavor. Varieties of long grain rice are Basmati, Carolina, jasmine or Texmati.

Rice Production and Consumption:
China,India,Indonesia, Bangaldesh and Vietnam account for 88% of rice production and consumption in this world.

Rest of the countries in this world consume only 12% of rice produced.