Rice

There are about 20 species of annual and perennial grasses in this tropical Asian genus. Rice is now grown in parts of Europe and the USA, as well as in its native Asia. Wild rice comes from another species Zinzania aquatica, a grass native to E Canada and NE USA. Pots of rice plants, easily raised from untreated, long-grained brown rice, make an ornamental feature for tropical pools. Rice has been cultivated in India and China for at least 4000 years, and is the staple food of over half the world's population. It was introduced to SE Asia from India in the first century CE and to Spain by the Arabs in the 8th or 9th century. Oryza sativa was first mentioned in traditional Chinese medicine in the 7th century, as a sprouted grain used in diet therapy. It is often prescribed with germinated barley (Hordeum vulgare, See, Barley), notably in yi tang, a digestive tonic and cough remedy. Rice water is used in the East for stomach upsets in the same way barley water is used in the West. Rice syrup has similar properties to (barley) malt extract, strengthening the bronchial and digestive systems, especially in children. Rice paper is not made from rice, but from the pith of Tetrapanax papyrifera (Araliaceae). Oryza sativa has two main subspecies; subsp. indica, which produces long grains suitable for "dry" dishes, such as pilaf; and the hardier, short-grained subsp. japonica, which is more suitable for "wet" dishes such as risotto, paella, and rice pudding. Indica-type cultivars include 'Basmati' and 'Jasmine', while japonica types include Italian risotto rices 'Arborio' and 'Carnaroli', and Japanese sushi rice. 'Koshishikari'. Glutinous rice (Glutinosa Group) is high in amylopectin, a waxy starch that causes the steamed grains to form a sticky, sweetish mass, popular for desserts in Asian cuisines. Unprocessed rice grains may be brown to pink, red, or black, depending on variety. Oryza may be from the Greek orruso, meaning "to dig a trench", referring to the method of rice cultivation.

Annual, rhizomatous, wetland gras with thick, upright, arching stems and upright narrow leaves, 1.5m (5ft) long. Panicles of spikelets, each containing a single flower, are followed by hard, pale brown seeds.

Common Name:	Rice
Botanical Name:	Oryza sativa
Genus:	Oryza
Family:	Poaceae
Native Location:	Tropical Asia
Cultivation:	Inundated soil in sun. Optimum average growing temperatures for subsp. indica are 25-30°C (77-86°F), and 18°C (64°F) for subsp. japonica. The latter stops growing below 5°C (41°F) but may survive frost.
Propagation:	By seed sown on surface in late winter at 19-24°C (66-75°F) in pots or trays of soil mix standing in water, and transplanted in clumps of 2-6 seedlings. Seed viability of subsp. japonica is poor after a cold summer.
Harvest:	Rhizomes are lifted in autumn and dried for use in decoctions. Seeds are collected when ripe and germinated as required, or dried for use in decoctions and powders.
Height:	50cm-1.7m (20in-5ft)
Width:	20cm-1m (8in-3ft)
Hardiness:	Min. 15-18°C (59-64°F) for subsp. indica and 10-12°C (50-54°F) for subsp. japonica.
Parts Used:	Rhizomes (nuo dao gen xu), seeds (jing mi), germinated seeds (gu ya).
Properties:	A nutrative, soothing, tonic herb that is diuretic, reduces lactation, improves the digestion, and controls sweating.
Medicinal Uses:	Internally for urinary dysfunction (seeds); excessive lactation (seeds, germinated seeds); poor appetite, indigestion, and abdominal discomfort and bloating (germinated seeds); night sweats, especially in tuberculosis and chronic pneumonia (rhizomes). In Chinese medicine, grains are often cooked with herbs to make a medicinal gruel.
Culinary Uses:	Rice is eaten boiled or steamed, and may be fried before or after boiling; it is an essential accompaniment of curries and Far Eastern dishes and a key ingredient of paella (Spain), pilaf (Turkey, Middle East, India), risotto (Italy), and sushi (Japan); also used in milk desserts (such as rice pudding), and glutinous rice cakes or desserts.
Economic Uses:	Rice grains are "popped" as breakfast cereals and granola-type products, and in Japan are added to tea after roasting; also fermented to make saki (Japanese rice wine), miso, and vinegar, and pressed to make rice "milk". Rice flour and rice bran are used in baking; brown rice malt syrup (mizuame) is a natural sweetener.
Bibliography:	Encyclopedia of herbs by Deni Brown Copyright © 1995, 2001 Dorling Kindersley Limited. pp 297-298