Rice is one of the leading food crops in the world and sustains two-thirds of the world's population. Rice is cultivated in more than 100 countries, on every continent except Antarctica. It is grown from sea level to an altitude of over 9000 feet. Archeological evidence suggests that rice has been cultivated for over 5000 years.

Rice had traditionally been consumed in whole-kernel form, though now it is often found as an ingredient in other foods as well. Rice has little or no fat, no cholesterol, minimal sodium and contains all eight essential amino acids. It is also a good source of B-complex vitamins and essential minerals. Its neutral taste adapts to everything from rice pudding to sushi.

You can also get more information about U.S. Rice by searching our Research Abstract Library