History
Rice was domesticated in the Yangtze Valley of China over 9,000 years ago and spread across Asia, becoming the staple food for over half the world's population.
How to grow
Start seeds in flooded paddies or very moist soil.
Transplant seedlings 15–20 cm apart.
Maintain water level throughout growing season.
Harvest when grains turn golden, 90–200 days.
Choosing and storing
Choose grains that are uniform in size and color.
Avoid rice with broken grains or off odors.
For best nutrition, choose brown or whole grain varieties.
Store in an airtight container in a cool, dry place.
Cooked rice should be refrigerated and used within 4–6 days.
Freeze cooked rice for up to 6 months.
Preparation
Rinse rice until water runs clear.
Measure water ratio according to variety.
Do not lift the lid during cooking.