Cooked Rice: Rice

Rice is a grain that is a staple food for a large part of the world's population. It is the seed of the grass species Oryza sativa (Asian rice) or, less commonly, Oryza glaberrima (African rice). Rice is typically grown in flooded paddies and harvested, then milled to remove the husk, bran, and germ to produce white rice, or processed less to produce brown rice.

Rice is primarily used as a carbohydrate-rich food source. It can be served whole as a side dish or as a main component in dishes like pilafs, fried rice, and sushi. Its mild flavor and ability to absorb other tastes make it versatile in many cuisines.

Rice is a source of carbohydrates, providing energy. Brown rice contains more fiber, vitamins, and minerals than white rice. The FDA considers rice to be Generally Recognized As Safe (GRAS). JECFA has evaluated rice and has not set a numeric limit (ADI not specified). Concerns have been raised about arsenic levels in rice, particularly in certain regions, and the FDA has issued guidance on minimizing exposure.