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Rice Farmer Video

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For many, a bowl of rice is a simple trip to the supermarket. Rarely do we think about the production of our food. The documentary shows a typical day in the life of a rice farmer and the laborious process of rice farming.

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Facts about rice

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Factsheet For Children : Rice and how it is grown

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Map showing rice growing countries, mainly in Asia Source: http://www.ricemap.org/tutorial/ The importance of rice Around the world, rice is the most important food crop with more than 90% produced in Asia. In most of Asian countries, rice is not only the staple food, but also a source of work for the rural communities.

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Rice is known as a primary staple food throughout many countries all over the world. It's also the most important grain consumed by humans with regards to nutrition. There are 40,000 varieties of rice and they vary in shape, color, and size. The hearty grain originated in Asia thousands of years ago, and eventually came to the US in the 1600s.

You're probably familiar already, but the three classifications of rice are short, medium, and long-grained. Rice should be rinsed until the water is clear before cooking to get rid of excess starch. It can also be soaked before cooking to reduce cooking time and stickiness.

Some of the most popular rice varieties include jasmine, basmati, japonica, wholegrain, parboiled, and generic long-grain.

Jasmine, also known as Thai rice, has a slightly sticky texture when cooked and is very fragrant. Carolina Jasmine is a nice brand to go with if you're looking for a great quality Jasmine. Basmati, also known as the Prince of Rice, is very long, slender, and fragrant. Varieties if basmati include white and brown, and nowadays there's even smoked basmati. A popular brand for basmati is Amira. Japonica is mainly grown in California and is used in a lot of Japanese and Caribbean cuisine. A popular brand being Lundberg. Wholegrain, or brown rice, has a nutty flavor and chewy texture when cooked. Lundberg won the taste test according to Cook's Illustrated. Parboiled rice, also known as "ready-rice", is ready in only a few minutes. Uncle Ben's is the most popular throughout the US. Last, but not least is everyday long-grain. Once again, according to Cook's Illustrated, Lundberg beat the competition by a long shot.

Rice also plays a significant culture role in many places throughout the world. For example, throughout many of the world's cultures, rice is thrown towards the bride and groom at the end of a wedding. Some cultures even have a rice deity. Pretty interesting, huh?

With that said, I've put together a great list of the best rice recipes from all over the world. After all, rice is an international staple food.
Whitney is the recipe developer and photographer behind WhitBit's Indian Kitchen. She's always been interested in different cultures and foods, but ever since she spent three months traveling through India, she hasn't looked back. Whitney shows that you don't have to be afraid of trying new cuisine or getting a little messy in the kitchen.
Interested in trying Indian food? Right now Whitney has an Indian Christmas Giveaway going on. Click here to check it out.

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24 of the Best Rice Dishes from All Over the World

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Rice is known as a primary staple food throughout many countries all over the world. It's also the most important grain consumed by humans with regards to nutrition. There are 40,000 varieties of rice and they vary in shape, color, and size. The hearty grain originated in Asia thousands of years ago, and eventually came to [...]

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When you picture rice, do you picture plain, white rice? Many people aren't aware that there is literally a whole world filled with different types of rice and rice dishes. Since rice is so easily obtainable and transported, countries around the world use it as a base for their meals, using their national spices and culinary flares to make it their own. Here is a breakdown of some of the best and most popular rice dishes around the world.

1. Afghanistan: Afghan Rice (Kabuli Pulao)

Rice dishes are a ginormous part of Afghan culture, and therefore, they are the largest parts of most meals. Wealthier families will often eat one rice dish per day and special events such as weddings will often feature several rice dishes. Kabuli Pulao is the most popular dish, a white rice cooked with meat and stock, topped with fried raisins, slivered carrots, and pistachios. So much flavor. So much deliciousness.

2. Belgium: Belgian Rice Pie (Rijsttaart)

There is more to Belgian cuisine than waffles and chocolate. In this country, rice is also taken to a whole other level in Belgium. Rijsttaart is a creamy baked rice pudding in a soft pie crust. Have a slice of this baby with a cup of coffee for breakfast or dessert and you are in for a treat.

3. Canada: Wild Rice

You know when your rice has black pieces in it? Don't worry, no one snuck some kind of mystery ingredient into the side dish. It's just wild rice. The rice comes from a plant called Zizania and it grows in shallow waters in small lakes or slow-flowing streams. Although wild rice is a common base or side dish all across the world, it's most popular in Canada. In fact, it's often known as Canadian Rice. If you can get over the whole "Canada" thing, then you should definitely try out this wild rice and veggie-stuffed pepper recipe.

4. The Caribbean: Rice and Peas

Rice and peas is one of the most common side dishes all across the Caribbean. The dish is composed of rice (often cooked with coconut milk) and any available legume. Rice and peas are most often eaten for Sunday lunch along with stewed meat. Think, Mexican rice and beans with a tropical twist.

5. China: Fried Rice

Although sticky white rice is most traditionally eaten with Chinese dishes, fried rice can be eaten as a celebratory dish, often seen at Chinese banquets served before dessert. Fried rice is kind of like an "everything-but-the-kitchen-sink" dish. You can take advantage of all of your leftover vegetables and meats and stir fry it in a wok with rice, eggs, soy sauce, and sesame. This dish is easy and inexpensive, so be sure to try it out for yourself and impress your friends.

6. Denmark: Risalamande

Risalamande is rice pudding mixed with whipped cream, vanilla, and chopped almonds. It is then served cold and topped with cherry sauce. This tasty treat, given its reputation as a "savings" dessert, increased in popularity in Denmark after World War II. Now risalamande is served on Christmas. I would take this dessert over fruit cake any day.

7. Ghana: Jollof Rice

Jollof rice is one of the most popular dishes in Ghana and all across West Africa. It is made of rice (obviously), tomatoes, tomato paste, onions, salt, and various spices. This dish is also known as "Benachin" which means "one-pot." That makes it another simple meal to make. Because of that tomato, the rice comes out with a beautiful red tint. Jollof is often served with meat or fish and can be seen eaten on a day to day basis.

8. Finland: Karelian Pasty

I know what you are thinking: Where is the rice in that little pie? Well, this is a Karelian pasty, one of Finland's most popular dishes, and it has a filling composed of rice and butter. It is then surrounded by a flaky rye crust. There is also a common variation of the Karelian pasty that includes a filling of potato. Whichever way you prefer, the pasty is a fantastic breakfast or snack

9. India: Basmati Rice

Although the long and slender basmati rice is now eaten around the world, it is grown and overwhelmingly supplied by India. The rice has a strong, spicy aroma and flavor. This gives it its name "basmati," which in English means fragrant. Basmati rice can be eaten with pretty much anything, but it tastes especially well as a base for a spicy meat or chicken curry, complementing the aromatic flavor.

10. Iran: Tahdig

You know when you overcook your rice and it gets all crispy on the bottom? Turns out that you can embrace that in order to make tahdig, an Iranian specialty. You can even add vegetables, like carrots or potatoes, to the bottom of the pot so they crisp up along with the rice. Now you can tell your parents that you knew how to cook rice all along.

Side note: I would like to see Taye Diggs eating tahdig.

11. Italy: Risotto

Risotto is that mysterious dish that you always see under the "Pasta" category in Italian restaurants that is so clearly not pasta. You make risotto by cooking rice in broth and wine until the rice becomes soft, flavorful, and so, so delicious. Risotto is not for the impatient, as you have to constantly add more and more broth, as the rice absorbs the juices fairly quickly. If you are up for the challenge, you get to add parmesan cheese and whatever kind of meat, fish or vegetables you desire for a ridiculously good Italian dinner or appetizer.

12. Japan: Sushi Rice

Rice is often consumed for every meal in Japan, making it the most popular grain. Japanese rice is white, short-grained, and becomes sticky when cooked, making it perfect for sushi. In order to make sushi, the rice is combined with vinegar and sesame. This gives it great flavor and makes it the right consistency to roll or be a base for fish. Once you get this rice down, sushi is actually surprisingly easy to make.

13. Jordan: Mansaf

Mansaf is a traditional Arab dish and the national dish of Jordan. It's made of lamb cooked in a fermented yogurt sauce, served on top of rice. Mansaf is intertwined into Jordanian culture as it's composed of meat and yogurt, utilizing their afro-pastoral lifestyle.

The dish also carries many traditions. The party stands around a table where the tray of Mansaf is placed in the middle. They then eat the dish with their right hand, making small balls and placing it in their mouth with three fingers, while their left hand is held behind their back. Complicated, I know. This tradition is not always practiced, but it proves how much culture can be a part of food.

14. Malaysia: Nasi Goreng

The Malaysian term "Nasi Goreng" means fried rice in english, but it is very different from the Chinese or Hawaiian dish. Like all fried rice, it is stir-fried in a wok, but Nasi Goreng distinguishes itself with its aromatic, smoky flavor. This comes from the caramelized sweet soy sauce and shrimp paste that is added in addition to the veggies and egg. These ingredients cause the rice to taste much more spicy and strong than its Chinese counterpart. Trust us, this dish is worth a trip to Malaysia.

15. Mexico: Spanish Rice/Arroz Rojo

Yes, we understand that it's confusing that Spanish rice is served in Mexico and not Spain. This name (unsurprisingly) came from Americans, who often confuse Mexican for Spanish. In Mexico, the rice dish is known as arroz rojo (red rice), and it is made from white rice that is sautéed with tomatoes, onions, and garlic, until it becomes a golden brown color. Water or chicken broth and tomatoes are then added, giving it its familiar red-orange color. The popular dish is then used as a side for various Mexican entrees. And no, it's not put in a burrito because burritos are not actually Mexican. Surprise!

16. New Orleans: Jambalaya

Jambalaya is a popular Creole dish of Spanish and French descent. The most common form of the dish consists of rice cooked with sausage (often Andouille), various other meats or seafood, and the "holy trinity" of vegetables: onions, celery, and green bell peppers. It is then, of course, cooked with a glorious amount of cajun spices, allowing jambalaya to hit your soul.

17. Norway/Sweden: Rice Pudding

Although rice pudding is eaten universally, it's highly celebrated in Norway and Sweden. Rice pudding is a dessert made from rice and water or milk and sugar. You can then add various other seasonings, flavorings, ingredients, or toppings in order to individualize it. For example, in Norway rice pudding is served with a red sauce made from strawberries and raspberries and in Sweden it is mixed with oranges. Just experiment with this simple recipe in order to discover how you prefer your rice pudding.

18. Phillipines: Champorado

Champorado is a Filipino chocolate rice porridge served for breakfast, dessert, or during merienda, aka snack time. You make this dish by boiling rice and cocoa with milk and sugar in order to make it sweeter. This needs to be brought to America immediately.

19. Senegal: Fish and Rice (Thieboudienne)

Thieboudienne, which in English means fish and rice, is a traditional Senegalese entrée. The dish is pretty self-explanatory. It's made with tomato paste and fish and rice (surprise). Although it sounds fairly simple, the French and African influences that are contributed to Senegalese culture make Thieboudienne one-of-a-kind.

20. Spain: Paella

Paella is traditionally Valencian, but many still consider it to be Spain's national dish, making it one of the most popular entrées in the country. The name "paella" comes from the Old French "paella," which in English means "pan." This name is comes from the shallow pan where the dish is cooked and often served in. The rice in paella is cooked with various Spanish spices like saffron and paprika, and often includes seafood, often shrimp and other shellfish, and other various meats (particularly sausage) and vegetables. Paella has many similarities to the New Orleans jambalaya, but the spices give each their own distinct flavor.

21. Taiwan: Minced Pork Rice

Minced pork rice is composed of ground pork marinated and boiled in soy sauce and served on top of steamed white rice. I imagine this to be the epitome of Taiwanese comfort food. You can see me sitting by a fire on a cold, rainy day eating minced pork rice.

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Around the World in 21 Traditional Rice Dishes

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When you picture rice, do you picture plain, white rice? Many people aren't aware that there is literally a whole world filled with different types of rice and rice dishes. Since rice is so easily obtainable and transported, countries around the world use it as a base for their meals, using their national spices and culinary flares to make it their own.

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Although it's still up for debate, genetic evidence supports the idea that all forms of Asian rice came from a single domestication that occurred sometime between 8,200 and 13,500 years ago in China. Since then, the staple food has been incorporated into dishes in almost every country in the world, varying from the very simple to the enormously complex. And why not, as rice is perfectly enjoyable in its plain, white, sticky form, but can also be combined with every meat, seafood, and vegetable in existence, along with most spices, too.

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Although it's still up for debate, genetic evidence supports the idea that all forms of Asian rice came from a single domestication that occurred sometime between 8,200 and 13,500 years ago in China. Since then, the staple food has been incorporated into dishes in almost every country in the world, varying from the very simple to the enormously complex...

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Very inexpensive, nutritious and filling rice is the base for a wide array of foods: here are 19 types of rice dishes you can enjoy all around the world.

By Noah Charney on

Is anything more satisfying than a rice bowl? It's elemental-a base of filling starch, with various goodies perched upon or mixed into it. Whatever meat or veg you have access to, even in small quantity, fleshes it out, but rice is your base. It is the staple food for more than half of the world's population, comprising some ¾ of their meals.

History of Rice

Rice has been a documented food source since 2500 BC, and has been cultivated since 2000 BC, beginning in China along the Huai and Yangtze rivers, then spreading to Sri Lanka and India, before the rest of the world caught up, with Europe introduced to rice thanks to its role as an early staple in Greece, and the Americas following suit when Portuguese colonists imported it to Brazil. At least that's the most-agreed-upon version. But scholars have recently found rice grains in Indian pottery from Uttar Pradesh dating to 6500 BC-if that's true, then all of a sudden, rice seems to have been eaten four millennia earlier than generally believed.

Many Asian cultures have origin myths in which rice is given by the gods, like manna. The Balinese believe that Lord Vishnu caused the earth to rupture and rice to spew forth. The Chinese thought that rice was a gift provided by animals to feed humans (presumably encouraging them to remain vegetarians in the process).

19 Types of Rice Dishes to Try

Since rice is, thankfully, very inexpensive, nutritious and filling it is the base for a wide array of foods, from cucina povera to haut tables. Putting steamed rice in a bowl to eat needs no explanation (just try chasing wayward grains on a plate), but it's worth examining just a handful of the innumerable, diverse and far-flung dishes that feature rice across our world.

Colombian arroz de lisa: served in a bijao leaf instead of a bowl, with cassava, costeno cheese and suero atollabuey sauce.

Valencian paella: the saffron-rich rice dish cooked in a huge, shallow pan to maximize the crusty burnt bits at the bottom where the rice meats the pan, caramelizing it. Topped with a mixture of meat and shellfish.

Korean bibimbap: rice with gochujang chili paste and an array of toppings, often served in a hot stone bowl, so the outer edges of the rice caramelize. Throw an egg on top while it's all still hot and mix.

Egyptian kushari: just in case you're in need to a starch infusion, this is rice topped with macaroni, lentils and chickpeas, with fried onion and tomato sauce for flavor.

Pakistani biryani: there are biryani rice-based dishes throughout northern India and Pakistan, but this features masala and prawns. The trick with biryani is the lay out the steamed basmati rice atop the cooking protein and veg and then seal the cooking vessel, so the flavor from the cooking steams into the rice.

Karnatakan bisi bele bath: the wonderfully-named specialty of an exotic Indian state, it is time-consuming to make, featuring toor dal, nutmeg, curry leaves, tamarind pulp, masala, asafetida and more ingredients that tend not to be lying around western pantries.

Hawaiian loco moco: island American, this is rice topped with a burger, sunny side up egg and gravy.

Singaporean claypot chicken rice: rice cooked in a clay pot, with meat and veg made on a grill and added after, with a dash of dark soy.

Hong Kong congee: the outlier in this list, it's actually a porridge made by simmering rice well after it has been boiled and saturated with liquid (after it is "done"). Popular throughout Asia, especially for breakfast or as a late-night comfort food.

Cajun etoufee: an elaborate shellfish dish over rice, which is "smothered," a Cajun technique that is essentially braising on the stovetop-a sautee pan is covered so the liquid in it infuses the protein. The name, somewhat ominously, is French for "to choke."

Jordanian mansaf: rice is topped with lamb cooked in fermented dried yogurt. Indonesian nasi padang: a sort of southeast Asian smorgasbord, with steamed rice as the core, to which you can add any of a wide array of toppings and sauces, with the more options considered the better.

Turkish pilaf: while most rice is cooked in water (boiled or steamed), many of the fancier dishes see it cooked in a seasoned broth, which infuses it with flavor. There are scores of variations on rice pilaf, topped with meat, fish and veg and nicely browned with sautéed onion. One variation is...

Uzbek plov: a descendant of a dish said to have been served to Alexander the Great in the city now called Samarkand, with his army importing the preparation to Macedonia and Greece. Here the rice is not steamed, but simmered in a stew called a zirvak until the liquid disappears into the rice ( read here the full recipe for Uzbek plov).

Milanese risotto: the classic of northern Italian cuisine ( here's the iconic recipe by Italian chef Gualtiero Marchesi) features Arborio rice slowly cooked with wine and broth, until it achieves an ideal brothy-bite. The Milanese version is flavored and colored with saffron.

New Orleans red beans and rice: many of the world's cultures combine these two inexpensive, filling starches, but it is a gourmet treat in New Orleans, with andouille sausage, pepper, onion and smoky spices.

Chinese fried rice: a simple preparation with many variations of steamed rice then sautéed with egg, vegetables and protein.

Iranian havij polo: rice with shredded carrot and meatballs, a specialty of Tehran.

Puerto Rican jibaro: yellow rice sautéed with sofrito and annatto oil and topped with a fried egg.

British kedgeree: an Anglo-Indian specialty often eaten for breakfast. Smoked white fish, like haddock, is flaked away from the bone and tossed with rice, eggs and butter.

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Very inexpensive, nutritious and filling rice is the base for a wide array of foods: here are 19 types of rice dishes you can enjoy all around the world. By Noah Charney on Is anything more satisfying than a rice bowl? It's elemental-a base of filling starch, with various goodies perched upon or mixed into it.

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Food crops, such as fruits, vegetables, and grains, are harvested to feed the more than 7 billion people on Earth. Climate, accessibility, trade, and culture are just some of the geographic factor s that influence the popularity of a food crop in a given region. Grains, such as corn, wheat, and rice, are the world's most popular food crops. In fact, these crops are often the basis for food staples.

A food staple is a food that makes up the dominant part of a population's diet. Food staples are eaten regularly-even daily-and supply a major proportion of a person's energy and nutritional needs.

Cassava, maize, plantains, potatoes, rice, sorghum, soybeans, sweet potatoes, wheat, and yams are some of the leading food crops around the world. These layers of our MapMaker Interactive display how many tons of these crops were produced per country as an average from 2010 to 2012.

As you look through the different map layers on food crops, keep in mind that these crops don't always feed people near where they are grown. Crops grown in one place might be exported to another, and where those crops were grown from 2010 to 2012 does not reflect where they were produced historically or even where they might grow in the future. A map, among many things, is a temporary portrait of a changing world.

1. Where do you think a staple crop is consumed in the same area in which it was harvested?

2. Domestication is the process of adapting wild plants and animals for human use. Do you know where today's food crops were originally domesticated?

3. By use, crops fall into six categories: food crops, feed crops, fiber crops, oil crops, ornamental crops, and industrial crops. Can you give an example of each one of these crops?

Croplands cover 1.53 billion hectares on Earth, which is about 12% of Earth's ice-free land.

Cereals account for more than half of the world's harvested area. Cereals are grain-producing grasses, such as wheat, rice, maize, and millet. Of the 2.3 billion tons of cereal produced, about a billion tons are destined for food use, 750 million tons for animal feed, and the remaining 500 million tons is either processed for industrial use, used as seed, or wasted.

Rice is the primary crop and food staple of more than half the world's population. Asia is the world's largest rice-producing and rice-consuming region. Rice is also becoming an increasing food staple throughout Africa.

More of Earth's surface is covered by wheat than by any other food crop, despite it trailing maize and rice in the sheer amount of tons harvested. About 65% of wheat harvested is used for food, 17% for animal feed, 12% for industrial use such as biofuels, and the rest for various uncategorized uses.

Plantains and bananas belong to the same genus; the primary difference between the plants is that plantains tend to be cooked or processed prior to consumption, whereas bananas are often eaten raw. Plantains, which fruit year-round, are major staples in West and Central Africa, the Caribbean, and coastal South America.

Yams are a major staple in West Africa, where they are consumed mainly as "fufu," a gelatinous dough. Fufu can also be made from cassava and plantains.

Approximately 75% of the world's agricultural land is devoted to raising animals, including cropland devoted to animal feed and pasture for grazing land.

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Croplands cover 1.53 billion hectares on Earth, which is about 12% of Earth's ice-free land.

Cereals account for more than half of the world's harvested area. Cereals are grain-producing grasses, such as wheat, rice, maize, and millet. Of the 2.3 billion tons of cereal produced, about a billion tons are destined for food use, 750 million tons for animal feed, and the remaining 500 million tons is either processed for industrial use, used as seed, or wasted.

Rice is the primary crop and food staple of more than half the world's population. Asia is the world's largest rice-producing and rice-consuming region. Rice is also becoming an increasing food staple throughout Africa.

More of Earth's surface is covered by wheat than by any other food crop, despite it trailing maize and rice in the sheer amount of tons harvested. About 65% of wheat harvested is used for food, 17% for animal feed, 12% for industrial use such as biofuels, and the rest for various uncategorized uses.

Plantains and bananas belong to the same genus; the primary difference between the plants is that plantains tend to be cooked or processed prior to consumption, whereas bananas are often eaten raw. Plantains, which fruit year-round, are major staples in West and Central Africa, the Caribbean, and coastal South America.

Yams are a major staple in West Africa, where they are consumed mainly as "fufu," a gelatinous dough. Fufu can also be made from cassava and plantains.

Approximately 75% of the world's agricultural land is devoted to raising animals, including cropland devoted to animal feed and pasture for grazing land.

Writer

National Geographic Education Staff

Editors

Hadrien Picq, National Geographic Society
Caryl-Sue, National Geographic Society
Livia Mazur, National Geographic Society
Sean P. O'Connor, BioBlitz Education Consultant

Producer

Sean P. O'Connor, BioBlitz Education Consultant

Sources

"Production", Food and Agriculture Organization of the United Nations, accessed April 11, 2014, http://faostat3.fao.org/faostat-gateway/go/to/download/Q/*/E

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Food crops, such as fruits, vegetables, and grains, are harvested to feed the more than 7 billion people on Earth. Climate, accessibility, trade, and culture are just some of the geographic factor s that influence the popularity of a food crop in a given region.