Rice

• Rice is commonly cooked by boiling, steaming, or simmering in water or broth, often served as a simple yet satisfying side dish alongside meats, vegetables, and sauces. Different cooking methods and liquid ratios yield varying textures, from fluffy to sticky, depending on the variety of rice used.
• Ground rice can be used as rice flour, commonly used as a gluten-free alternative to wheat flour, often employed in baking cakes, breads, and thickening sauces or stews.
• Rice is a key ingredient in numerous international dishes. It serves as a base for stir-fries, paella, risotto, and is essential for creating sushi and rice bowls, each showcasing the grain's ability to absorb and complement diverse flavors.
• Rice puddings and other sweet rice-based desserts utilize rice's creamy texture and mild flavor to create comforting and indulgent treats. Rice can be cooked with milk, sugar, and spices for a warm dessert.
• Rice is often processed into noodles like rice vermicelli, a light and delicate option for soups, salads, and stir-fries. This offers an alternative to rice grains and is frequently used in Asian cuisine.
• Rice is used to make rice paper for spring rolls, commonly used in Vietnamese cuisine. Rice paper sheets are dipped in water to soften and become translucent, they can then be filled with various vegetables and proteins.

• Rich source of carbohydrates for energy.
• Provides essential vitamins and minerals, including manganese and magnesium.
• Some varieties, like brown rice, are high in fiber, promoting digestive health and satiety.
• May help regulate blood sugar levels, especially whole-grain varieties.
• Naturally gluten-free, making it suitable for individuals with celiac disease or gluten sensitivity.
• Contains antioxidants that help protect cells from damage.

Uncooked rice should be stored in an airtight container in a cool, dry place away from direct sunlight. White rice can last for several years when stored properly. Brown rice, due to its higher oil content, has a shorter shelf life and is best used within 6-12 months. Cooked rice should be refrigerated promptly and used within 3-4 days to prevent bacterial growth. For longer storage, cooked rice can be frozen for up to 2 months; ensure it cools completely before freezing.