Rice, a member of the family Poaceae, is one of the three leading crops in the world and has a variety of uses.
People have used rice to make snacks, desserts, main courses, alcoholic beverages and special foods for religious ceremonies. As a nutrition source, rice is abundant in carbohydrates while being low in nitrogenous matter and fat. For millions of people rice is 3/4 their total diet.
Rice is rich in energy-giving carbohydrates, very low in fat, contains no cholesterol, and is salt free, sugar free and gluten free.
