Rice

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Rice ​has become one of our favourite ingredients to work with, mainly because of the diversity of varieties and countries where these varieties are grown. Whether it is a beautiful jasmine rice used by the most demanding restaurants or a 'simple' broken long grain variety used by gluten free flour mills, every single kilogram has its own background and story.

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Rice, a monocot, is normally grown as an annual plant, although in tropical areas it can survive as a perennial and can produce a ratooncrop for up to 30 years. Rice cultivation is well-suited to countries and regions with low labor costs and high rainfall, as it is labor-intensive to cultivate and requires ample water. However, rice can be grown practically anywhere, even on a steep hill or mountain area with the use of water-controlling terrace systems. Although its parent species are native to Asia and certain parts of Africa, centuries of trade and exportation have made it commonplace in many cultures worldwide.

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