Where is rice grown in the world? Rice is a grain crop. Origin and description of rice. In which countries is rice the main food crop? — Suman, Philippines —

Rice is one of the oldest cereal crops in the world. Due to its beneficial properties and good digestibility, this product is very popular, and in some countries it even has the honor of being a national dish. Proper cultivation of crops allows you to get an unprecedented harvest of the most valuable product.

Culture Features

Rice is a grain that contains carbohydrates (80 g), proteins (7.13) g, fats (0.66 g), water (11.61 g). It also contains B vitamins, iron, copper, selenium, trace elements. The grain has a shell, under which the white part is located. It is most commonly eaten.

The root system of the plant has a fibrous structure, it contains cavities. These cavities ensure the delivery of oxygen to the soil flooded with water.

In the process of growth, rice looks like an ordinary bush with nodular stems. The thickness of the stems ranges from 2 to 4 mm. Height is 40 cm or more. In some cases, the length can reach 4 meters.

The leaves are oblong in shape. The inflorescence looks like a corolla up to 20 cm long. It can be grouped in one direction, or it can be wide open. On it are spikelets with short legs.

At first, the plant is green. As it matures, brown shades appear.

Rice culture appeared several thousand years ago. As it spread around the globe, the adaptive qualities of the plant appeared, helping it to survive in various weather conditions. Chernozem or silty soil, which contains a lot of organic matter, is suitable for growing an annual plant. Rice ripening can last up to 120 days. In order for rice to be stored for as long as possible, it is necessary to provide it with a warm, humid growing environment.

Due to its beneficial properties, rice culture is widely used in various spheres of life. It should be noted that cereals are used not only in cooking. It is effectively used in medicine, production. With the help of it, paper products, baskets, ropes are made. Straw is an excellent feed for livestock because it contains many nutrients.

Why does it grow in water?

Rice crop prefers very high humidity. It is through the water that all the necessary substances are fed. In addition, water rids the plant of weeds, allowing you to get a bountiful harvest.

To provide this crop with suitable conditions for growth, the land is zoned. Water is poured into the formed zones. At the time of the appearance of the first shoots, the soil should be saturated with water.

There are several ways to water rice.

  • Constant. The soil is always in the water.
  • Partial. At the beginning and at the end of plant growth, the water layer is made smaller.
  • Temporary. During certain periods of plant growth, the desired water level is maintained.

It is also important to note that the cereal plant prefers shade. The most favorable temperature for growth is 18 degrees above zero. Although rice will produce a crop and at a temperature range of 12 to 40 degrees above zero.

Depending on the thermometer, rice takes a different amount of time to get saturated with water. So, at a fairly critical temperature of 12 degrees above zero, the plant will need a week to saturate with water. The higher the temperature, the less time it takes to absorb moisture, which is necessary for full growth. For example, at a temperature of 30 degrees, it will take only 12 hours.

Varieties

Around the world there are about 40,000 types of rice. In China alone, 10,000 different varieties have been bred.

All varieties differ according to the following criteria:

  • type of cultivation;
  • growing area;
  • duration of cultivation;
  • dimensions;
  • color;
  • grain density and shape.

On the shelves of shops you can find about 20 varieties of rice, which differ in the type of processing, price. At the same time, a low price does not mean a poor quality product.

In addition to the usual white rice, there are grains of brown, brown and even black, which is inherent in wild varieties. The color depends on the type of cleaning of the grain shell.

It is important to note that the darker the color, the more natural the product is and the more useful substances it contains.

In Asia, an unusual variety of rice is grown, which has a brown-brown hue. Its peculiarity lies in the fact that during cooking, the size of the grains increases several times. The longer the shelf life of the beans, the better they taste.

Depending on the size of the grain, the following types of rice are distinguished.

  • Long grain. This type is often used for preparing basic dishes. The size of the grain is 8-9 mm. The product is airy and does not stick together.
  • Medium grain. This type has dimensions of about 5 mm. Most often used for making desserts. The product has a uniform texture, retains its shape after cooking.
  • Small grain. The grain size is approximately 4x2 mm. The product has a sticky texture, contains a large amount of starch. It is often used to make sushi.

The following varieties of rice are widely distributed.

  • Basmati. The product has long grains. It has a pleasant taste, fragrant smell. It is a traditional Indian dish.
  • Jasmine. The product is represented by long thin grains of white color. Has an aromatic smell. It is a traditional Chinese dish.
  • Wild. The grains are dark in color up to black. The length of such fruits can be different.

According to the type of processing, the following types are distinguished.

  • Sanded. Rice is white. The grains can be in the form of a circle or oval, medium or large.
  • Brown unpolished. This type of culture is represented by various grain sizes. There are long, short, medium grains. Unlike traditional white rice, only the rice husk is removed during processing. The germ and bran remain in the product. Such a product is considered the most useful.
  • Paddy. This is an unprocessed grain. Its shelf life can reach several years.
  • Steamed. Such grain is pre-soaked in liquid. Then steam treatment takes place.
  • Broken. During processing produce a fracture of the grains. Large parts are used for cooking, and small particles are ground into flour.
  • Shell. After grinding the grain, the outer shell remains, which serves as a nutritious feed for livestock.

Where are they grown?

Asia is considered the birthplace of rice. A tropical climate is suitable for grain crops, so it can be found in India, Indonesia, China, and America. In Russia, rice fields prevail in the Krasnodar Territory, namely in Krasnodar. The Kuban has the most suitable climate for growing rice. The presence of a special type of soil, which is located in the lower reaches of the Kuban River, allows you to get the best harvest.

Rice also grows in the CIS countries, for example, in Uzbekistan and Azerbaijan. It can be seen in Australia, Vietnam, Japan, the Philippines. On the territory of Russia, culture can also be found in the Astrakhan region, Primorye, and the Chechen Republic.

Wild varieties of rice can be found in Canada and America. In appearance, they bear little resemblance to traditional grains and are very resistant to environmental influences. Their favorite localization is small lakes. It should be noted that such rice is difficult to process, and also difficult to collect. Therefore, it is not cheap.

Plains and even mountainous surfaces are also suitable for planting rice.

There are various fields for growing crops.

  • Dry valleys. The location of such fields excludes the creation of artificial devices for additional irrigation. Due to natural conditions, the soil is intensively saturated with moisture.
  • Estuary. The main task is performed by the bays of the rivers, which are used to grow the rice field. For such a field, a special variety of rice with a minimum ripening period is selected.
  • Irrigated. Special flooding of the area is carried out with the help of dug pits. Water is removed two weeks before harvest. After the soil dries up, the crop is harvested.

Agricultural technology

The technique of growing rice involves carrying out certain activities to create favorable conditions.

  • Before sowing the seeds, they are cleaned. To do this, sorting mechanisms are used. After cleaning, a quality check is carried out. Unsuitable seeds are thrown away.
  • Before sowing, about a week, the seeds are dried. Then put in warm water for several days. After that, they are dried again and only after that they are laid in the prepared soil. The depth of the seeds should not exceed 8-10 cm. Rice is sown in rows, crosswise or randomly from the plane. It should be noted that in Asia they prefer to do everything by hand, while in the West they more often resort to using the latest technology.
  • The soil is prepared in advance. To do this, it is treated with steam or forage grasses and legumes are planted, which contribute to the drying up of marshy areas. In addition, herbs are the best source of nutrition for the earth. Exposure to steam helps the soil recover faster.

It is important to note that after growing legumes or grasses, rice can be sown for three years in a row. If we resort to the technology of tillage with steam, then such soil is suitable for sowing rice crops only for two years in a row.

In Asia, there is a special technique for growing cereals. In order to select the most viable grains that will give a good harvest in the future, the seeds are sown in greenhouses. Mud with water is used as soil. After the length of the sprouts reaches 9-10 cm, they are placed in water. Then, when the length of the sprout reaches 45-50 cm, the plant begins to bloom, emitting the smell of cooked rice.

The harvested crop is dried, left in special places where temperature and humidity are strictly controlled. Properly stored, grains stay fresh for up to a year.

When growing rice in the Kuban, modern technology is used.

The whole growing process is divided into three stages.

  • The soil is watered abundantly. Do it in the spring when the weather is warm.
  • The second stage is started after the plant grows up to 15-20 cm. The field is intensively flooded with water.
  • The third stage involves the drying up of the soil. Work is carried out approximately two weeks before harvest.

The required water level is maintained with the help of modern devices.

In Russia, several types of technologies for growing grain crops have been developed that allow you to get a high yield, for example:

  • tillage with the help of mechanical leveling of the surface, fertilization, saturation of the soil with herbicides;
  • processes using technical units, plows, allowing to obtain smooth plowed soil;
  • technology without the use of fertilizers allows the cultivation of varieties of dietary rice;
  • modern herbicide-free agricultural technology allows you to effectively deal with weeds.

The use of modern technological methods for growing rice crops has expanded the scope of this invaluable product, which is known throughout the world.

How rice is grown and harvested, see the video below.

For many nations, it is almost the second bread. By the time of cultivation and valuable qualities, it is rightfully considered the most popular cereal in the whole world. There are many varieties of this culture and ways to cultivate it. This article will provide information about the countries in which rice is grown the most and its beneficial properties.

Origin

Several thousand years have passed since man began to grow rice. This is confirmed by archaeological excavations, proving the fact that people have been eating this cereal since the dawn of human history. Pottery with traces of rice was found, and ancient manuscripts of the Chinese and Indians, in which he was deified. It was used as ritual offerings to ancestors and pagan gods.

There are many interesting and adventurous stories associated with rice cultivation. The culture owes its origin to ancient Asia. Now this territory is occupied by such countries as Vietnam and Thailand. Over time, the cereal spread to other continents: it easily adapted to the local climatic conditions of other countries and became very popular in many cultures of the world. In particular, it has found its application in the preparation of national dishes. Given these facts, we can safely say that rice is an integral part of the traditional culture of many peoples. A similar attitude towards cereals is observed in Japan, India, China and Indonesia.

Description

A tropical plant is distinguished by special biological characteristics associated with an unusual environment for its growth. No cereal forms such vegetative organs as rice has. The description of the culture conveys the uniqueness of its structure, which allows it to grow right on the water.

The roots are fibrous, superficial, most of which sink to a depth of 30 cm. The root system is endowed with an air-bearing tissue called aerenchyma. It is found in leaves and stems. Such a system is necessary for the plant to maintain the required oxygen concentration. Being in water, the plant cannot “breathe”, and thanks to the aerenchyma, which absorbs oxygen from the stems and leaves, the root system is enriched with it. In addition, the soil on the rice plantation becomes highly permeable and changes the direction of metabolic processes. The root consists of many processes (up to 300), with a small number of fine hairs. The lower stem nodes sometimes form additional roots involved in the nutrition of cereals.

The stem is a complete thin straw. Depending on the variety, its length varies from 0.5 to 2 m. As it narrows from the base to the edge, the length of the internodes increases. Their thickness is about 7 mm. In the process of culture growth, the number of internodes increases to 15-20 intervals.

The leaves are narrow plates of a linear-lanceolate type with a sheath. They come in green, purple and reddish colors. The venation is ribbed, length - 30 cm, width - 2.

One-flowered spikelets are collected in inflorescences, like a panicle. Two wide, ribbed scales make up a flower (sometimes with an awn) of brown, yellow or red.

Fruits - film weevil, white on a break. The structure differs in vitreous, farinaceous and semi-vitreous.

Sowing rice has over 100 varieties in shape, color, and presence of awns. There are two main subspecies: small and ordinary. The latter is divided into two varieties: Indian and Japanese.

Indian is distinguished by a long, narrow caryopsis and the absence of awns in flower films. The Japanese grains are round, wide and thick.

The main culture of Asia

Why did rice become the main crop of Asia? In the tropical zone, with a predominant monsoon climate, excessive waterlogging of the soil is considered normal. Due to the fact that most of the territories are covered with water for a long time, it is not possible to grow other crops. The main accumulation of rice plantations falls on the Asian mainland. When there were no mechanized methods of cultivating cereal crops, rice was grown only in areas with natural moisture. Thanks to technological progress, there are now rice plantations in many states, and they are irrigated artificially.

Economic importance of rice

In which country is rice the food crop? As mentioned above, these are the states of the Asian mainland. This includes several countries that are engaged in the production of grain, the annual harvest of which is 445.6 million tons - more than 90% of the gross world harvest. After processing rice greens, about 80% of the product goes on sale. Especially a lot of grain is supplied to the world market by China and India.

It cannot be said that rice is common as a food product only in Asian countries. For a third of the world's population, it is one of the main products. This corresponds to the meaning of its name, which, translated from ancient Indian, has a very meaningful definition - "the basis of human nutrition." The product enters the world market from many countries. Rice is the main food crop in Thailand, Bangladesh, the Philippines, Myanmar, Japan, Korea, North Korea, Indonesia, and Vietnam.

Grain crops are also cultivated in America. 9.2 million hectares are allocated for plantations in this territory, of which 7.4 million hectares are in the southern part. The main producers here are such countries as Colombia, Mexico, Brazil, USA, Cuba, Mexico and the Dominican Republic. The lowest rice yield in Africa, just over 9 million tons per year. To a greater extent, it is produced in Nigeria, Côte d, Ivoire, Sierra Lyon, Guinea, Tanzania, Zaire and Madagascar.

The nutritional value

Rice is a nutritious product that provides the human body with the necessary substances. Statistics show that in the regions where it grows, more than 100 kg per person per year. Residents of these countries receive a significant portion of their calories from cereals. Unlike other grains, it is very rich in starch (88%). The composition contains carbohydrates, fats, fiber, ash, vitamins and protein. The latter contains a large number of amino acids: meteonine, lysine, valine. Thanks to this, the product is easily absorbed by the body.

Rice grains neutralize free radicals in the human body. In the presence of a large number of these harmful elements, a person is at risk of developing cancer, as they affect cellular genes. Most often, reactive oxygen particles contribute to premature aging.

Regular consumption of rice groats has a positive effect on the nervous system and protects the intestines from irritation. It is included in the gluten-free diet, where it is one of the main components. Rice is a dietary product rich in microelements and a worthy substitute for bread. Therefore, it is used in cases where a person needs to adhere to a diet for any reason.

Rational use

After grain processing, there is always waste. Scrap and chaff are used for the production of beer, alcohol and starch. Rice bran contains a lot of useful substances, fats and protein. Among them are phosphorus-containing elements - lecithin and phytin, thanks to which the waste serves as a nutritious feed for livestock. The above-ground part of the plants is also used for animals, and paper is made from straw.

Peeled rice is supplied to the world market and, accordingly, it costs more in Krupa and is in demand among the population. Glazed rice is found in European and American markets. It is a refined and nutrient-rich grain. Since during the technological processing, along with the husk, the layer of useful substances is also cleaned off, the manufacturers considered it expedient to carry out the enrichment process, with the restoration of the missing elements.

Rice is varietal. The shape of the grain is round or oblong, wide or narrow. The structure of the endosperm can be vitreous, farinaceous and semi-vitreous. Vitreous is more rational for technological processing. In the process of separating the grain from the shells, the yield of whole cereals is greater, since it is less crushed.

Basically, cereals are used to prepare a variety of dishes and desserts. Flour is obtained from it, which is used for the production of baby food and confectionery.

Types of grain

As a food crop, rice undergoes various technological processing, on which its nutritional value, taste and color depend. Grain of the same variety, processed in different ways, is divided into three main types.

  • Brown. Rice that has undergone minimal processing to preserve its beneficial qualities is called brown rice. In Asia, it serves as the main food for the elderly and children. Meanwhile, in America and Europe, it is a valuable product for supporters of a healthy diet. After processing, it also remains a storehouse of valuable elements and vitamins for the body, since it retains the bran shell. It is she who has a large dose of nutrients. The only downside is the short shelf life.
  • Sanded. Grinding is the standard type of processing. This is white rice, long known and coming to the market in large quantities. It goes through several stages of grinding, after which its grains become even, smooth, snow-white and have a translucent endosperm. Due to the content of a large number of tiny air bubbles, occasionally grains can remain dull. By the presence of nutrients, white grain is inferior to steamed and brown. Its advantages include excellent taste and aesthetic appearance.
  • Steamed. Steamed grain, often found on supermarket shelves, is also very popular. Steam technology preserves minerals and vitamins inside the grain. Rice that has not undergone the collapse process is immersed in water and steamed under high pressure. Then it goes through a series of technological stages without loss of useful properties. This is due to the fact that under the influence of steam, the valuable substances contained in the surface layer penetrate deep into the grains. It takes longer to cook steamed cereals, as they are stronger and firmer.

In some African countries, several types of wild-growing rice are also eaten, in particular, short-tongued and dotted.

Cultivation

Rice is a grain crop that requires special growing conditions. The main factors for its development are heat and the presence of a water layer. An important condition for it is the optimal amount of sunlight. It has a direct impact on the productivity of a tropical plant. There is one caveat - when the air temperature is too high, intensive vegetative growth occurs, which negatively affects the overall development and reduces grain yield.

Rice is best cultivated on clayey, silty soils, since water is well retained in them. In the natural environment on sandy soil, the yield of rice is very low. However, if such soil is enriched with fertilizers, the yield of grain will increase significantly.

In mountainous areas, special terraces are created with fences to retain water. On flat surfaces, the soil is leveled for uniform irrigation and good drainage. As in mountainous areas, areas are divided by ramparts. A system of canals is being prepared in advance, with the help of which the strait of plantations is carried out. Throughout the entire period of development of the culture, the fields are kept flooded, periodically changing the water level, depending on the growth of plants.

In Asia, before planting in a torrential field, the grains are germinated in ridges, and then transplanted into the water by 4-5 sprouts in a nesting way. In Western countries, rice is sown with grains by hand, and in developed countries, grains are sown by mechanized method.

Types of rice farming

Rice growing is divided into 3 types: firth, upland and torrential. Since the tropical plant has become an agricultural crop, rice is mostly cultivated in torrential fields. The remaining methods are considered obsolete and are used for growing cereals on a small scale:

  • pouring method. This is the type of cultivation that was described above. The torrential checks are kept constantly flooded, and after harvesting the water is drained. Up to 90% of grain grown by this method enters the world market.
  • Firth plantations. This is the oldest method that I use in Southeast Asian countries. Rice is cultivated during floods and sown in river bays. Such rice cultivation is inefficient.
  • Dry type. It is practiced in areas with natural high soil moisture. On upland plantations, rice is planted only by sowing seeds. The advantage of such rice cultivation is that the plants are not exposed to diseases and the grain has the highest palatability. This type of rice cultivation is also distinguished by its ease of cultivation. In Japan, after the development of irrigation, dry fields were transformed into torrential fields. Difficulties in growing can arise due to the sensitivity of plants to drought, the need to remove weeds and depletion of the soil.

Conclusion

Obviously, rice is the main food crop in many countries. Despite the limitations in the way it is grown, it is eaten everywhere. There is hardly a corner on earth where rice dishes would be unknown. This valuable product is being shipped all over the world, and now it is available to everyone.

Asia is naturally considered the birthplace of rice, and to be more precise, the North of Thailand and Vietnam. However, from its inception to the present day, the culture of its cultivation has undergone many changes, as a result of which more and more new varieties have appeared - in South Asia, rice needed abundant water and hot weather, and in Japan and Korea, only those varieties that they easily endured quite severe night colds and did not pay attention to a small amount of moisture. And if Japanese and Korean cuisine is based on unpretentious "round" rice that sticks together when cooked, then in India they still prefer a fragrant and elongated variety called "basmati".

In Northern and Central Europe, rice did not take root right away - the climate did not allow growing it. The fashion for this cereal came here only after the south of Europe almost completely died out from the plague epidemic. Since there was no one to sow wheat after that, huge fields were planted with the very “round” rice, which did not require special attention and was distinguished by high calorie content. A little later, the fashion for "white pearls" came to Northern and Central Europe - for several decades, rice has become one of the most popular export products. And in Russia, rice appeared relatively recently - only a few hundred years ago they began to grow it in Astrakhan, Rostov, Stavropol and the Krasnodar Territory.

It should be noted that the taste and aromatic qualities of rice are influenced by several factors - water quality, soil and climate characteristics. However, first of all, rice differs in the way it is processed. For example, brown rice is minimally processed to retain the fiber and most of the grain's nutrients. White rice is obtained in the process of grinding - all outer shells are removed from it, and the grains acquire a snow-white color. Another type of rice (it is called steamed) is steamed several times so that the maximum amount of vitamins and minerals is preserved in its grain.

Nowadays white rice is the most consumed in the world. Firstly, it cooks quickly - only 10-15 minutes. Secondly, dishes with his participation have an aesthetic appearance, excellent taste, excellent appearance. However, it also has disadvantages - white rice contains much less vitamin B1 (thiamine), nicotinic acid, magnesium, zinc, iron than brown rice.

White rice is most often divided by grain length. So, rice with a long and thin grain "indica" is grown in Asia, Australia and North and South America and Australia. This is the most versatile rice that does not stick together when cooked and is used as the basis for most oriental and European dishes. Medium-grain rice, grown in Spain, Italy, the United States, and Australia, has shorter, broader grains that contain more starch. Its main feature is the ability to absorb the tastes and aromas of other ingredients of the dish. Medium grain rice is ideal for paella and risotto, as well as meat and vegetable soups. Round grain rice with the highest amount of starch grows in Italy, Russia, China and Japan. It is almost opaque and contains the largest amount of starch. Such rice is used in the process of creating desserts, casseroles, cereals and Japanese sushi and rolls. Nowadays, experts in healthy nutrition have excluded it from the list of dietary products. Therefore, we recommend you...

The benefits of brown rice have been appreciated by supporters of a healthy diet - the fact is that in the process of processing it retains a nutritious bran shell, which gives it a light brown color. Such rice is stored for a short time due to the fact that an oil-containing shell remains in its grains, rich in B vitamins, minerals, fiber and folic acid, as well as phosphorus, zinc, copper and iodine.

This variety of rice is distinguished by a slight yellowness - the fact is that when steamed, it retains up to 80% of the nutrients from the bran shell, which pass into the grain that has become more durable. Such rice is cooked longer (from 25 to 30 minutes), and in the process of cooking it gives yellowness to the water, and it becomes snow-white and does not stick together even after reheating. That is why steamed rice is often used to make traditional pilaf.

The rice elite includes varieties of "basmati", "jasmine", "arborio" and the so-called wild rice.

Basmati rice is grown in northern India and in the areas closest to it in Pakistan. Connoisseurs say that the long-grain white rice acquires its aromatic and taste qualities due to the very special soil, unique climate and air of these regions. By the way, the name "basmati" is translated from Hindi as "fragrant" - it is very easily recognizable by its excellent smell and memorable taste. It is best paired.

The Thai variety "jasmine" has a delicate milky aroma, and its long and narrow grains, although they stick together a little after cooking, still retain their shape and snow-white color. It is recommended to cook it under the lid.

Italian rice "arborio" got its name in one of the cities of the province of Vercelli in the north-west of the country. After cooking, it becomes creamy in appearance and absorbs the taste of other ingredients of the dish. In addition, arborio is a very tender variety, so it is very easy to digest. It is most often used in risotto.

Finally, wild rice is a plant of the perennial grass genus, which is closest to the planted rice. It is collected in the North American Great Lakes region, where it was once a favorite food of the local Indians. The main feature and advantage of wild rice is its content of a huge amount of vitamins, fiber and other nutrients. Black or dark brown grains of wild rice are hard and therefore boiled for at least an hour, after soaking in water.

Recipes

1.

What you need:

  • rice - 1/2 cup
  • broth - 1 cup
  • butter - 3-4 tbsp.
  • cheese - 100g
  • saffron, salt - to taste

What to do:

1. Pour thoroughly washed arborio rice with a small amount of chicken, meat or fish broth.

2. Boil it, stirring constantly and gradually pouring in the remaining broth (optional - about 100 grams of dry white wine).

3. After the rice is boiled, season it with salt, saffron and butter. Sprinkle shredded cheese on top. Serve at the table as a hot appetizer.

2.

What you need:

  • squid - 200 g
  • white fish fillet - 200 g
  • peeled shrimp - 200 g
  • mussels - 12 pcs.
  • chicken - 200 g
  • sweet pepper green and red - 100 g
  • canned tomatoes in their own juice - 80 g
  • green canned peas - 50 g
  • canned sweet pepper - 50 g
  • garlic - 1 clove
  • Iberica rice - 500 g
  • olive oil - 100 g
  • lemon juice - 1 tbsp. spoon
  • chicken broth or water - 1 l

What to do:

1. Peel the squid from the skin and remove the chitinous plate. Cut half of the squid into large rings. Cut half of the fish fillet into long slices, the remaining squid and fish into small pieces. Sweet pepper cut into cubes, canned - strips. Mince the garlic. Cut the chicken into small pieces, rub with salt.

2. Put the chicken pieces into the heated oil, quickly, for 2-3 minutes, fry it over high heat until a crust forms, add sweet pepper, mix and fry for another 1-2 minutes. Put in minced garlic.

3. Add finely chopped fish and squid. Fry everything together, stirring, 3-5 minutes. Put the peeled tomatoes together with the juice, bay leaf and, lowering the heat, cook, stirring, until two-thirds of the liquid has evaporated.

4. Then put in the rice and carcasses, stirring constantly until the liquid is absorbed.

5. Pour broth or water into paella, salt, mix and sprinkle with lemon juice, smooth the surface, bring the liquid to a boil over high heat. Then turn the heat down to medium, put the mussels, shrimp, squid rings, fish slices and peas on the rice. Cook the paella until the liquid is completely absorbed.

6. When the paella is ready, increase the heat to the maximum for 30-90 seconds - as a result, a fried crust of rice forms on the bottom of the pan. Remove the paella from the heat and cover the dish with a towel for 3-5 minutes to absorb excess moisture.

Bon appetit!

  • — Paella, Spain —

    The main components of the dish are rice, saffron and olive oil. To this set of ingredients, at your discretion, you can add meat, fish, seafood in arbitrary proportions. The size of the paella determines the number of guests, the main thing is that the thickness of the rice layer in the pan does not exceed two centimeters.

    Ingredients for 12 servings:

    1 tsp paprika
    60 ml olive oil
    8 chicken thighs with skin
    4 sole fillets weighing 170 gr. each, cut in half lengthwise
    2 large pinches of saffron strands
    4 cups (240 ml) vegetable or chicken broth
    450 g chorizo, cut into thick slices
    8 small squids, cut crosswise into small pieces
    2 medium yellow onions, finely chopped
    4 garlic cloves, minced
    1 cup (240 ml) frozen peas
    450 g clams, washed
    450 g mussels, washed, beard removed
    230 g crab meat
    2 tbsp chopped parsley leaves
    Salt, freshly ground pepper

    Cooking:

    In a large bowl, mix paprika, 1 tablespoon oil and 1/4 teaspoon salt. Add chicken and stir. Cover and refrigerate for at least 3 hours or overnight. Place the fish in a single layer in a shallow baking dish. In a bowl, mix 1 tablespoon of oil with 1 pinch of saffron. Drizzle the fish with oil and leave at room temperature for 30 minutes.

    In a saucepan, mix the broth with the remaining pinch of saffron, season with salt and pepper. Bring to a boil, cover and keep warm. Heat the remaining 2 tablespoons of oil in a large skillet. Add chicken and cook over moderately high heat, turning, until browned, about 15 minutes; transfer to a plate. Add chorizo ​​to skillet and cook until browned, about 3 minutes. Transfer the chorizo ​​to a plate with the chicken. Drain excess fat from the pan into a container, leaving only a thin layer at the bottom. Add squid and cook for about 2 minutes. Then transfer to a dish with chicken.

    Pour 2 tablespoons of fat into the pan. Add the onion and garlic, season with salt and pepper and cook, stirring, for about 5 minutes. Transfer the onion to a platter. Add 2 more tablespoons of fat to the pan. Add rice and cook over moderately high heat for 2 minutes. Add chicken, chorizo, squid and onion along with the juices that stand out. Add peas. Carefully pour in the heated broth, cover and simmer for 10 minutes.

    Make small indentations in the rice and bury the seafood in them. Cover with a lid and cook for 10 minutes. Put the fillet and crab meat on the rice. Cover with a lid and cook for 5 minutes. Remove the pot from the heat and let the paella rest for 5 minutes. Remove any mussels and clams that have not opened. Sprinkle the paella with parsley and serve immediately.

  • - Biryani, India -

    It is believed that the dish has Iranian roots, and traders and travelers brought it to India. Many spices are always used to make biryani, such as cardamom, cinnamon, cumin, coriander. The classic recipe for the dish involves separate cooking of rice and meat, combining them towards the end of cooking.

    Ingredients for 3-4 servings:

    1 cup (240 ml) basmati rice
    1.5 cups (240 ml) water
    She is a 170g chicken breast
    1 1/8 tsp sea ​​salt
    1/8 tsp freshly ground pepper
    1 tbsp olive oil
    2 tbsp vegetable oil
    1 medium onion, chopped
    4 large garlic cloves, finely chopped
    One 5 cm piece of ginger, peeled and very finely chopped
    1/2 cup (240 ml) chopped tomatoes
    4 green cardamom pods
    1/2 tsp ground coriander
    1/2 tsp ground cumin
    1/4 tsp cinnamon
    1 tsp garam masala
    2 tbsp chopped almonds
    2 tbsp Greek yogurt

    Cooking:

    Preheat oven to 175°C. Combine rice and water in a small saucepan and bring to a boil over high heat. Reduce the heat to the lowest setting and cook covered for 15 minutes. Remove from heat and let the rice stand with the lid closed for 10 minutes.

    Season the chicken breasts with 1/8 teaspoon salt and freshly ground black pepper. In a small non-stick skillet, heat olive oil over medium heat. Add chicken and fry for 1 minute. Turn chicken over, cover skillet, reduce heat to low, and cook for 8 minutes. Remove from the heat and let it stand with the lid closed for 10 minutes, then cut the chicken into pieces using 2 forks.

    Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add the onion and cook until softened and browned, about 7 to 8 minutes. Add garlic and ginger and cook for 1 minute.

    Add tomatoes, cardamom pods, coriander, cumin, cinnamon, garam masala and remaining 1 teaspoon sea salt. Cook for 3 minutes. Remove from heat and stir in shredded chicken, chopped almonds and Greek yogurt.

    In a heat-resistant dish, put half the rice, then a layer of half the vegetables with chicken, rice again and on top of the rest of the vegetables with chicken. Cook uncovered in preheated oven for 30 minutes.

  • — Jambalaya, Louisiana, USA —

    Rice is the basic ingredient in the typical Creole dish, Jambalaya. The descendants of European settlers, including the Spaniards who missed paella, tried to add vegetables, various sausages and other ingredients that were at hand at the time of preparation. In the classic variation, meat and sausages are put in the jambalaya, but in adapted versions, the use of seafood and fish is also allowed.

    Ingredients for 8 servings:

    One 2 kg piece of pork (shoulder neck)
    4 cups of water
    2 tbsp pork fat or unsalted butter
    340 gr. Andouille or other spiced sausage, chopped
    2 medium onions, chopped
    2 green sweet peppers, chopped
    4 celery stalks, chopped
    6 garlic cloves, finely chopped
    2 bay leaves
    1/4 tsp cayenne pepper
    One 900g can of tomatoes in their own juice
    1 cup long grain white rice
    2 tbsp parsley leaf
    Coarse salt, freshly ground black pepper

    Cooking:

    Preheat oven to 180°C. Place the pork in a roasting pan and season with 2 teaspoons salt and 1 teaspoon pepper. Pour in 1 cup of water and cover the roasting pan tightly with foil. Roast the pork until the meat is very tender, about 4 hours. Allow to cool, then separate the pork with a fork. Reserve 2 tablespoons of fat.

    In a large heavy-sided saucepan, heat the reserved fat over medium heat. Add sausage and cook, turning once, until golden brown, about 6 minutes. Transfer the sausage to a bowl. Add onion, pepper, celery, 1 teaspoon salt and 1/2 teaspoon pepper. Cook vegetables, stirring occasionally, until translucent, about 8 minutes. Add the garlic, bay leaf, and cayenne pepper and continue to cook until golden brown, about 6 minutes. Add tomatoes, rice, remaining 3 cups water, pork, sausage and bring to a boil. Reduce heat and simmer until rice is tender, about 20 minutes. Season to taste with salt and pepper, sprinkle with parsley and serve.

  • — Suman, Philippines —

    Rice is also an integral part of the Filipino menu. Rice cakes are very popular here. They are made from glutinous rice that is boiled in banana leaves.

    Ingredients:

    500 g glutinous rice
    500 g banana leaves

    For sauce:
    400 ml coconut cream
    165 g brown sugar

    Cooking:

    Soak rice in cold water for at least 6 hours or overnight. Cut the leaves into 25x25 squares and wash. Turn on a high heat and hold the leaves over the flame on both sides until the color changes from light to dark green: this will make the leaves more flexible and easier to fold. Set aside.

    Drain water from rice. Rinse the rice and drain the water again. Place about 1/4 cup of rice in the center of each banana leaf and wrap tightly. Tie with kitchen twine to make a rectangle about 12x5 cm. Repeat with the remaining rice and leaves.

    Place rice rolls in a deep saucepan and cover with cold water. Bring to a boil and cook for 1.5 hours until fully cooked.

    In the meantime, make the sauce. Combine coconut cream and sugar in a medium saucepan. Place the saucepan over medium heat and cook, stirring constantly, for 10 minutes, until the sauce has thickened and reduced slightly.

    Serve rice cakes with coconut dipping sauce.

  • — Pabellon criollo, Venezuela —

    The list of must-try dishes in Venezuela is traditionally topped by arepa corn tortilla and pabellon criollo. Behind the mysterious name is rice with stew and black beans.

    Ingredients for 4-6 servings:

    60 ml oil
    1 kg flank steak
    1 onion, chopped + 1 more finely chopped onion
    2 tsp salt
    1 tsp pepper
    Water
    1 red pepper, finely chopped
    3-4 garlic cloves, minced
    2-3 cups peeled and chopped tomatoes
    Salt and pepper for taste
    Cooked black beans
    4 cups cooked white rice

    Cooking:

    Heat oil in a frying pan over medium-high heat. Fry the meat on both sides until browned, about 4-5 minutes per side. Remove from heat and place meat in a large saucepan with chopped onion, salt, pepper and enough water to cover the ingredients. Bring to a boil, then reduce heat to low, cover and simmer for 1 to 1.5 hours, or until the meat is very tender.

    Remove the meat from the pan and set it aside to cool; leave the broth. When the meat has cooled, cut it into pieces with two forks. Heat up a frying pan, add some oil. Add finely chopped onion, pepper and garlic and fry, stirring, until the onion is translucent. Add minced meat, chopped tomatoes, salt and pepper. Pour in some of the broth in which the meat was cooked and simmer for about 15 to 20 minutes. Toss the cooked rice with the cooked black beans and serve with the meat.

  • — Pilaf, Uzbekistan —

    The history of this dish goes back hundreds of years. During this time, the pilaf recipe has received a lot of regional variations, but the technology itself has remained unchanged. For pilaf, two components are taken: zirvak and a cereal part, which usually consists of rice.

    Ingredients:

    1 kg of rice
    800 g meat
    350 g fat
    400 g carrots
    3-4 onions
    3-4 heads of garlic
    2 quinces
    150 g peas (nukhata) (optional)
    50 g raisins
    Salt and spices to taste

    Cooking:

    In boiling oil, fry the onion, then the sliced ​​\u200b\u200bmeat until golden brown. Put the diced carrots and fry it with meat until half cooked. Add peas soaked the day before (when using) and peeled and cut in half quince, whole garlic, pour water and cook over low heat until the peas soften. Salt and pepper only after the peas are ready.

    After making sure that all products are ready, add rice, pour water and cook over high heat. Before covering the pilaf, add washed raisins. Exposure time - 20-25 minutes.

    Mix the finished pilaf, take out the quince and garlic, and put it in a pile on a dish.

  • — Nasi Kuning, Indonesia —

    The dish is a kind of hallmark of Indonesian cuisine. Rice is cooked with turmeric, due to which it acquires a yellow tint. Nasi kuning symbolizes good luck, so you can always see it among other dishes at weddings and celebrations of other important events.

    Ingredients for 4-6 servings:

    3 fresh or frozen pandan leaves
    2 thick stalks fresh lemongrass
    2 cups (240 ml) jasmine rice
    1.5 tsp ground turmeric
    1 cup (240 ml) unsweetened coconut milk
    3 fresh or frozen kaffir lime leaves, crumbled
    Salt

    Cooking:

    Tie each pandan leaf into 3-4 knots; postpone. Remove outer lemongrass leaves, lightly beat off the rest, then tie each into a knot; postpone.

    Place the rice in a 2 liter pot, cover with cold water, rinse and drain. Repeat the process 3 more times. Add turmeric and 1.5 cups of water to a small bowl and stir. Add pandan leaves, lemongrass, turmeric water, coconut milk, lime leaves and salt to taste to the rice pot and stir well. Bring to a boil over high heat, stirring constantly to prevent the rice from sticking to the bottom of the pot. Let simmer for 15 seconds, stirring constantly, then reduce heat to low, cover and cook for 15 minutes (do not lift the lid). Remove from heat and keep covered for another 10 minutes.

  • — Milanese Risotto, Italy —

    Risotto is one of the most popular dishes in Italy, after pasta, of course. For its preparation, starch-rich rice is taken, which is first fried in olive or butter, and then the broth is gradually poured in. At the end of cooking, other ingredients are added to the risotto if desired: mushrooms, meat, vegetables or seafood.

    Ingredients for 4 servings:

    6 cups (240 ml) chicken broth
    1 tbsp strands of saffron
    3 tbsp unsalted butter
    2 small yellow onions, chopped
    2 cups (240 ml) arborio rice
    240 ml dry white wine
    1/2 cup (240 ml) grated Parmesan
    Coarse salt and freshly ground black pepper to taste

    Cooking:

    Heat the broth mixed with saffron in a 2 liter saucepan over medium heat, keep on minimum heat. Melt butter in another saucepan. Add onion, cook until soft, about 4 minutes. Add rice and sauté lightly, about 4 minutes. Pour in the wine and simmer, about 2 minutes. Add about 120 ml. broth; continue to cook the rice, stirring occasionally, until the broth is absorbed, about 2 minutes. As it absorbs, continue to add the broth, about 120 ml. at a time, until the rice is soft and creamy, about 16 minutes. Add cheese, season with salt and pepper and serve.

Rice consumption peaked in 2016. The average Myanmar resident ate 306 kg of rice in a year

According to the World: Rice - Market Report. Analysis and Forecast to 2025”, recently published by IndexBox, global rice consumption was 518 million tons in 2016, showing a stable increase in consumption from 2007 to 2016 at an average annual rate of + 1.4%.

During the reporting period, global rice consumption peaked in 2016 and is likely to continue to increase in the near future due to population growth in Asia.

In 2016, the countries with the highest rice consumption were China: (29%), India (19%) and Indonesia (11%), together they accounted for 59% of total consumption. They were followed by India, Indonesia, Bangladesh, Vietnam, Myanmar, Thailand, Philippines, Brazil and Japan.

From 2007 to 2016, the most significant growth rates in rice consumption were shown by Indonesia (+3.0% per year from 2007 to 2016), Vietnam (+2.9% per year) and Bangladesh (+1.7% per year).

The highest per capita rice consumption was recorded in Myanmar (306 kg per year), Vietnam (285 kg per year), Thailand (233 kg per year), Bangladesh (229 kg per year) and Indonesia (210 kg per year). ), while the average per capita consumption of rice was estimated at 72 kg per year in 2016.

Rice consumption to pass 570 million tons threshold by the end of 2025

Rice is a traditional staple food in many countries of the world, especially in Asia, so rice consumption is determined by the subsistence needs of the population.

Consequently, global rice consumption is not subject to strong fluctuations. Going forward, due to sustained population growth and the development of agricultural practices that will lead to better yields and increased supply, rice consumption is expected to rise at an expected CAGR of +1.1% over the nine-year period from 2016 to 2025. The rice market is expected to reach 570 million tons by the end of 2025.

China and India remained the top rice producers in 2016

World rice production was 527 million tons in 2016. Overall, rice supplies continued to grow steadily from 2007 to 2016.

The countries with the highest levels of crop production in 2016 were China (148 million tons) and India (110 million tons), which accounted for 59% of the world's rice supply. They were followed by Indonesia, Bangladesh, Vietnam, Thailand, Myanmar, Philippines, Brazil and Japan.
India, Thailand and Vietnam were the main exporters of rice

In 2016, world exports amounted to 35.6 million tons (this figure refers to semi-finished products and grain), which is 12% less than a year earlier.

From 2007 to 2016, global rice exports showed strong growth with a CAGR of +1.9%. In 2016, the value of global rice exports was US$18.1 billion, down -17% from a year earlier.

India (28%), Thailand (18%) and Vietnam (17%) were the world's top rice suppliers, together accounting for 63% of all world rice exports.

Of these countries, merchandise exports from India (+5.2% p.a.) and Vietnam (+2.9% p.a.) increased steadily during the period under review, while Thailand’s rice exports decreased by -3.9% from 2007 to 2016. year. Consequently, India has strengthened its position in the export market, while Thailand has reduced turnover.

China has become the world's largest rice importer

The volume of rice imports in the world in 2016 amounted to 26.7 million tons. The dynamics of imports was generally consistent with exports: these trade flows complement each other on a global scale.

From 2007 to 2016, global rice imports remained relatively stable, however, the value fluctuated in certain years.

In 2016, the value of global rice imports was US$15.1 billion. From 2007 to 2016, the value of global rice imports increased at an average annual rate of +1.1%.

China (13% of world imports in 2016) was the world's key rice importer. The other major importers were Indonesia (5%), the United Arab Emirates (4%), Benin (4%) and Saudi Arabia (4%), all these countries together accounted for 17% of global rice imports in 2016.

China saw the highest import growth rate, +25.7% per annum from 2007 to 2016. Other countries had an increase in imports over the same period: Benin (+6.6% per year) and the United Arab Emirates (+1.9% per year).