Rice is the seed of a cereal grass. It’s one of the most important dietary carbohydrates in the world, Around half of the population, especially in Asia and Africa, in the world is completely dependent upon rice as a staple food. Without rice, or something to take the place of rice, many people would go hungry. Typically boiled or steamed, rice can also be ground into a gluten-free flour.

There are many types of rice, but broadly speaking they are categorised by their shape (long or short grain) and colour – white or brown. White rice has had the fibre rich outer bran of the grain removed along with the nutrient rich germ. As a result, it has a longer shelf life, is quick to cook but has a bland, neutral flavour; nutritionally it has less fibre and protein than the wholegrain equivalent. Brown rice, on the other hand, contains both the bran and germ, making it nutrient- and fibre-rich and retains a nutty flavour.

India is the leading exporter of Rice to the global market. Indian basmati rice, non-basmati rice are widely exported all over the world because of its quality, variety and pricing.