Rice originated from Southeast Asia and is the second most highly consumed food in the world. There are over 7,000 varieties of rice which are either aquatically grown (or paddy-grown) or hill-grown.

Rice is classified in two ways-by its grain size and its color (brown or white). White rice has been stripped of its nutritious germ and bran layers which contain the grain's nutrients. Rice can be further classified by its grain size- long-, medium- or short-grain. Short-grain rice has a higher starch content than either the long- or medium-grain varieties that causes the grains to stick together when cooked.

Brown rice provides a good source of magnesium and selenium and also provides ferulic acid and gamma oryzanol.

Rice is gluten free.

Glycemic Index = 55
Glycemic Load = 18

* Brown rice