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Things You Never Knew About Rice
You probably haven't given rice much thought. It's just a cooking staple with a permanent spot in your pantry, right? Wrong: Rice has an incredibly long history (with documentation of people eating it as early as 2500 B.C.), and some of its details are fascinating. Here, seven facts you probably didn't know about rice.
Rice Is Everything
The Great Wall of China is held together with sticky rice. If you've ever tried to remove caked-on rice from the bottom of a pot, you know how strong it can be. While the Great Wall was being built during the Ming dynasty in the 15th and 16th centuries, workers used a porridge made with rice along with calcium carbonate as a mortar to hold the wall's stones together.
Rice is good for years — unless it's brown. Uncooked white rice will stay fresh and edible for anywhere between 10 and 30 years (depending on how it is stored). But uncooked brown rice has a shelf life of just three to six months because the bran coating will oxidize.
Wild rice isn't rice. Wild rice is a distant relative to all of the other rices commonly eaten today, most of which are in the Oryza sativa family. Instead, wild rice is part of the Zizania genus. It's a grain harvested from marsh grasses grown in North America and China.
All white rice starts brown. OK, you might know this one, but it's important. White rice is just brown rice that's been rid of its outer bran layer and polished.
Rice is grown on every continent except Antarctica. Rice is adaptable, easy to grow, and it has a very high yield, making it a terrific crop to grow anywhere and feed a large population. Just one seed of rice will result in over 3,000 grains.
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