Fact file
1 There are many varieties of rice, but we eat mainly white rice and brown rice.
2 Brown rice is unrefined, which means it contains more fibre, vitamins and minerals than white rice. It retains the bran and germ outer layers of the grain, where many of the nutrients are found.
3 Rice is categorised by the length of its grains. Long-grain rice such as basmati or jasmine is long and slender. The grains stay separate and fluffy after cooking. Medium-grain rice such as Italian arborio or calrose is shorter and plumper. The grains develop a soft creamy texture when cooked. Short-grain rice such as Japanese or glutinous is round and moist, and the grains stick together when cooked.
4 Rice is an excellent source of carbohydrates - the primary source of fuel for the body to grow and repair.
5 Rice is a good source of protein. Rice protein is one of the highest-quality proteins.