Rice  - Oryza sativa L

Rice  ( Oryza sativa L )

Rice is normally grown as an annual plant, although in tropical areas it can survive as a perennial and can produce a ratoon crop for up to 30 years.[4] The rice plant can grow to 1-1.8 m tall, occasionally more depending on the variety and soil fertility. The grass has long, slender leaves 50-100 cm long and 2-2.5 cm broad. The small wind-pollinated flowers are produced in a branched arching to pendulous inflorescence 30-50 cm long. The edible seed is a grain (caryopsis) 5-12 mm long and 2-3 mm thick. In India, rice is cooked in boiling milk and the mixture is then sweetened with jaggery to form 'payash' or 'kheer'.

The seeds of the rice plant are first milled using a rice huller to remove the chaff (the outer husks of the grain). At this point in the process, the product is called brown rice. Rice is a good source of protein and a staple food in many parts of the world, but it is not a complete protein: it does not contain all of the essential amino acids in sufficient amounts for good health, and should be combined with other sources of protein, such as nuts, seeds, beans, fish, or meat.

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