Talk:Rice

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Former good article Rice was one of the good articles, but it has been removed from the list. There are suggestions below for improving the article to meet the good article criteria. Once these issues have been addressed, the article can be renominated. Editors may also seek a reassessment of the decision if they believe there was a mistake.
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norwegian rice[edit]

A good section to put types of rice, rice isnt really a side dish. In nordic and african countries its considered a main dish full of minerals. When you mix flakseed, rice, oil, crushed almonds (hazelnuts, sunflower seeds etc), onion, cut salad leaves, salt/pepper/basal and maybe stringpeas you will get a dish that is not quite indian, but not quite asian and totally vegan. Sometimes they even add fish. In the western world these foods got a bad rep because of britain but they are in fact real. — Preceding unsigned comment added by 69.255.25.193 (talk) 17:53, 23 June 2013 (UTC)

"Four major categories of rice"[edit]

The section entitled 'Cultivars' states:

There are four major categories of rice worldwide: indica, japonica, aromatic and glutinous.

A USDA source is provided. How universally are these considered the four major categories? I see wikipedias in other languages citing this same USDA source. It is clear from the source that they are trade categories. They are not describing the same level of genetic differentiation. It is confusing to have this in a section entitled 'cultivars' as it seems to imply that they are cultivar groups, but according to contemporary taxonomy the two groups are indica and japonica. Aromatic rice can be indica or japonica. Glutinous rice can be indica or japonica.

If these are universally considered the four major categories for trade purposes, that should be made clear, and possibly it should be moved to a more appropriate section. Or otherwise it should be clarified how aromatic and glutinous are distinctions made within the accepted cultivar groups. Dforest (talk) 06:24, 13 April 2013 (UTC)

Economics of rice production[edit]

It would be good to read something about the extent of government subsidies of rice production in various countries, and their effects on price.CountMacula (talk) 17:40, 13 November 2013 (UTC) Wikipedia's wheat article says wheat is the second most produced crop after corn. This article says that rice is second after corn. I don't know which is right, but someone should fix it.

Prolonged chewing of rice to give full nutritional benefit?[edit]

Could not find anything about this in the article currently.

I heard in a film (Empire of the Sun (film)) that rice needs to be chewed a specific number of times for full nutritional benefit. I know the film is not a reliable source, but I was wondering if anyone knew if this film was referencing some actual evidence.

In another textbook (I think it was either this, [1] or this [2] ... but can't remember and no longer have print access to them), that chewing has no effect on digestion efficiency. Hard to believe, but it was citing experiments where food was cut into rough chunks and swallowed whole, and there was no demonstrable health difference between these people and people who were chewing their food even after an extended period of this eating behavior. I forget the details, which is annoying. Also, this was taking about food generally not specifically rice.

So Q for the article's authors, should people be chewing rice for longer or not bothering at all?