Description

Rice commonly known as 'Asian rice', is the plant species most commonly referred to in English as rice. It is the type of farmed rice whose cultivars are most common globally, and was first domesticated  in the Yangtze River basin in China 13,500 to 8,200 years ago.

Characteristics:

Rice is normally grown as an annual plant, although in tropical areas it can survive as a perennial and can produce a ratoon crop for up to 30 years. The rice plant can grow up to 3.3–5.9 ft tall, occasionally more depending on the variety and soil fertility. It has long, slender leaves 50-100 cm long and 2-2.5 cm broad. The small wind-pollinated flowers are produced in a branched arching to pendulous inflorescence 30-50 cm long. The edible seed is a grain 0.5-1.2 cm long and 2-3 mm thick. 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. Rice can be grown practically anywhere, even on a steep hill or mountain. Although its parent species are native to South Asia and certain parts of Africa, centuries of trade and exportation have made it commonplace in many cultures worldwide.

Medicinal Uses:

Dried, sprouted rice grains were used to aid in digestion, toning muscles and expel gas from the stomach and intestines. The Chinese believe rice strengthens the spleen as well as stomach, increases appetite, and cures indigestion. They use red rice yeast for various ailments.