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This article is probably a stub. OR what ?

This article is probably a stub. OR what ? According to the pictures (and the text) rice cultivation is a folkloric antique crop who deserves less attention than some TV entertainments . Nothing appears about mecanization , combines, pesticides, fertilizers...used in a lot of countries from Japan to India, Italy, USA...

Who can write a real full article ? I cannot ! I was looking on Wikipedia for a good information, but , what a disappointment !

Fertilizing.

IS that mentioned and if so how is it fertilized. Is there a history of Rice being fertilized by human sewage and have people got sick eating rice fertilized that way.

History

History of cultivation should cover the rest of the world in more detail--nixie 04:09, 12 Oct 2004 (UTC)

old

so how old is white rice? is it a modern invention, or did the buddha eat white rice as well as brown? (aryuvedic traditions prefer white)

Washing

This document (page 5, top of the second column) claims that rice is often fortified with micronutrients on the outside of each grain, of which 20 to 100 percent will be lost if the grain is washed.

Pekinensis 22:34, 18 Mar 2005 (UTC)

That document's gone now.

Anway on the subject of washing... I was told by someone, who was told by an indian curry chef... that you should always wash rice before cooking it. In fact you should swill the rice around in the pan in water, then poor away that water, re-fill and repeat about 7 or 8 times! Clearly this is not necessary by any stretch of the imagination, but does it help? is it a good idea? Maybe it depends on the type of rice. Whenever I tried it, I noticed that lots of slimey white powderiness (starch?) was being washed away each time, which I guess could be a good thing. Means it'll be less stodgy right? Maybe I'll do a more scientific comparison some time, but anyway I was surprised to see no mention of washing the rice in the 'cooking' section ('soaking' the rice, means leaving it to sit in the water for a time, so that is a different thing). Can anyone offer a more experienced rice chef expert outlook on this? -- Nojer2 13:55, 20 October 2005 (UTC)[reply]

I can't add much more than what you've already said, but I learned to cook basmati rice from a friend of mine and he claimed it needed three washings before being soaked. We've grown to love the rice and eat it often, and I always follow the washing instructions. The friend mentioned his dad was 'religous' about washing the rice and I had assumed he meant 'religous' literally --looks like I was wrong and it was only about taste and texture. --Bad carpet 21:59, 1 December 2005 (UTC)[reply]

Washing might help in removing some surface starch that is desireable in producing non-sticky rice dishes (such as Basmati). However, this is not desireable in ALL cases - for example, Japanese rice is enjoyed for it's slightly sticky texture and then there's glutinous (eg. sticky) rice and even risotto. In poorer countries, washing is/was a necessity due to food hygiene issues. The comment about washing being absolutely necessary is incorrect. Dyl 06:03, 17 March 2006 (UTC)[reply]

Harvesting

How is rice harvested? This needs to be included in the article.

Weddings

The throwing of rice at weddings should be mentioned.

Brown or White Rice

Hey -- I'm new to wikipedia (well this part at least, not utilizing it), first off great respect goes out to your hard work. Very useful for freshing up on just about any topic. I think it would be good for this article to contain the benefits / comparision of brown rice versus white. Or maybe a link to an article that explains it. A general idea is represented here:

Brown or White Rice? Does it Really Matter? By Chris Tsugranes

Also, from what I've gathered it is common thought (at least in northeastern USA) that white rice has been "bleached", and although people know it has less nutritional value, it's believed that the "bleachings" cause this, hence what I see as an incomplete understanding of the term "whole grain".

Once again, thank you,

            Josh Goodwin
              josh@crache.org

Origin

Where exactly did rice first originate? (I'd like to know which continent)

cooking & GABA

When preparing brown rice, a nutritionally superior method of preparation known as GABA Rice or GBR[2] may be used. This involves soaking washed brown rice for 20 hours in warm water (38 °C or 100 °F) prior to cooking it. This process stimulates germination, which activates various enzymes in the rice. By this method, a result of the United Nations Year of Rice, it is possible to obtain a more complete amino acid profile, including GABA.

Needs minor rewrite. Keep rice soaking at 38 °C for all 20 hours? Or put rice in water that is 38 °C and leave it to soak for 20 hours? --geekyßroad^{. meow?} 00:26, 3 March 2006 (UTC)[reply]

Fertilizing was that mentioned and in some places is it fertilized iwth human feces. That can cause people to get sick.