Rice

Oryza sativa

grain

The grain of a semi-aquatic grass domesticated more than 8,000 years ago in the Yangtze basin; white, brown, red or black, the last turning purple when cooked. Cooked then cooled, part of its starch becomes resistant and feeds the colon.

Origin

Yangtze valley (China)

Season (United States)

all year round · grows in your region

Preparation

Rinsed until the water runs clear, it cooks covered in one and a half to two times its volume of water until absorbed: about fifteen minutes for white rice, forty for brown. Eaten hot, or cold in salads.

Did you know?

It grows from sea level up to 2,000 metres, with a stem that can reach seven metres.