ORYZA

Oryza glaberrima
Oryza sativa
They are both the same same food with a slight difference in their origin and popularity. Of course, oryza sativa or commonly called rice, is the most popular amongst the two.
Native to Asia, (South East Asia, China and India), it is widely eaten in half of the world, especially West Africa, Asia and a few places in America.
Starchy, grainy, tiny and white are its characteristic features; they are not white all times as they could come in other various colours too.

Source: flyermaker

In cultivation
Rice is always grown in water logged area, or a place with controlled water system, no matter what as they require a lot of water to grow. Even after they are grown in the nurseries, they are eventually moved into a water logged or the paddy fields.
Rice, according to research grow well in weather with high humidity or moisture; this requirement could also pose as a challenge during cultivation.
Climate requirements could also stand to restrict the cultivation of rice in the farm

Nutritional information
The staple grain or cereal crop is rich in carbohydrates, fiber, vitamin B, manganese, antioxidants and anthocyanins.
All these packed in the food makes it provide the body with lots of energy, aids digestion, help the brain in proper functioning.
It is said that brown rice or other type of coloured rice with intact and more bran provides the body with more nutrients.

TYPES OF RICE.
Based on colour:

• White rice, with no bran
• Brown rice with intact bran
• Red rice
• Black rice

Based on length:

• Long grains which is lighter when cooked
• Medium length grains; which get a bit sticky when cooked
• Short length grains which are more sticky

Based on aroma:

• Jasmine
• Basmati
• Texmati (hybrid type)

RICE IN THE KITCHEN
To eat rice, they can be garnished in different ways, according to our preferences and to meet our taste.
Rice can be prepared while adding nuts, sliced omelette, mints, sauces and other vegetables to it.
These would give them desirable colours, aromas and taste, making them more than edible and nutritious.
Popular dishes made with rice and their native place include:
West Africa: they have white rice which could be eaten with sauce, stew, Jollof rice which is cooked into red colour with lots of seasonings; and fried rice known for its green colour.
China: congee
Korea: bibimap
Italy: risotto
Japan: sushi made with the sticky short length rice.

Preparing a normal white rice:

1. Place a pot of water on your burner.
2. Pour your desired amount of rice in a bowl and add water.
3. Wash well against each other to get rid of starch and drain away the coloured water.
4. Wash two more times and finally wash it into the water on fire.
5. Add salt and boil for 25 minutes.
6. Serve and enjoy with stew.

Miscellaneously, other uses of rice include being ground into fine powder which is used for baking
This food plays a vital role in cultural cuisine.
Its water could be used in hair treatment and growth
Husk and straws gotten from the plant could be used in constructions.

Finally,
Thanks for reading

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