Rice is a staple food for more than half of the world’s population. It is a rich source of energy, as it contains high amounts of carbohydrates. Additionally, rice is low in fat and cholesterol-free, making it a healthy choice for balanced diets. Brown rice, in particular, is high in fiber and contains essential nutrients such as magnesium, phosphorus, and B vitamins.
In agriculture, rice cultivation supports rural livelihoods and plays a crucial role in food security across many developing nations. It also helps in water management, especially in paddy fields that support a unique ecosystem and biodiversity.
Common uses of rice include consumption as boiled or steamed food, as well as in dishes such as risotto, sushi, fried rice, and rice pudding. Rice flour is used in baking and gluten-free products, while rice bran oil is valued for its heart-healthy fats. Rice husk and straw are also repurposed in bioenergy, animal feed, and construction materials.
