Grain of Rice

Rice

Rice is a cereal grain and, in its domesticated form, is the staple food of over half of the world's population, particularly in Africa and Asia. Rice is the seed of the grass species Oryza sativa —or, less commonly, Oryza glaberrima. Asian rice was domesticated in China some 13,500 to 8,200 years ago; African rice was domesticated independently in West Africa about 3,000 years ago. Rice has become commonplace in many cultures worldwide; in 2023, 800 million tons were produced, placing it third after sugarcane and maize. 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.

Grain

A grain is a small, hard, dry fruit (caryopsis)–with or without an attached hull layer–harvested for human or animal consumption. A grain crop is a grain-producing plant. The two main types of commercial grain crops are cereals and legumes.

grain

Noun

1. The harvested seeds of various grass food crops, especially wheat, maize, rye, barley, and rice.
2. Similar seeds from any food crop, e.g., buckwheat, amaranth, quinoa.

Verb

1. To feed grain to.
2. To make granular; to form into grains.

rice

Noun

1. Cereal plants, Oryza sativa of the grass family whose seeds are used as food.
2. A specific variety of this plant.

Verb

1. To squeeze through a ricer; to mash or make into rice-sized pieces (especially potatoes).
2. To harvest wild rice (Zizania spp.)