• Rice is the primary dietary staple for more than half of the world's population.
• September is National Rice Month to celebrate the harvest of rice.
• Rice is grown right here in the U.S. More than 20 billion pounds of rice is produced each year by farmers in Arkansas, California, Louisiana, Texas, Missouri and Mississippi.
• The U.S. produces high-quality varieties of short, medium and long grain rice, as well as specialty rices including jasmine, basmati, arborio, red aromatic and black japonica, among others.
• 85 percent of the rice consumed in the U.S. is grown here.
• U.S. rice farmers produce less than 2 percent of the world's annual rice supply, but are the world's 3rd largest rice exporter.
• Americans consume about 25 pounds of rice per year.
• There are approximately 15,000 rice producers in the United States.
• The Japanese word for cooked rice is the same as the word for meal.
• In India, rice is the first food a new bride offers her husband.  It is also the first food offered a newborn. There is a saying that grains of rice should be like two brothers — close, but not stuck together.
• Instead of saying "How are you?" as a typical greeting, the Chinese ask "Have you had your rice today?"

Nutrition Facts

U.S.-Grown Rice ...

• Is sodium-, cholesterol- and gluten-free.
• Has only a trace of fat and has no trans fat or saturated fat.
• Has approximately 100 calories per half-cup cooked serving.
• Is nutrient-dense and contributes over 15 vitamins and minerals, including folic acid and other B-vitamins, iron and zinc.
• Is an energy food, supplying complex carbohydrates that the body and brain need to function.
• Triggers the production of serotonin in the brain, a chemical that helps regulate and improve mood.
• Brown rice is 100-percent whole grain.  One cup of whole grain brown rice provides two of the three recommended daily servings of whole grains.