Raw rice

Raw rice is a basic and fundamental cereal in the cuisines of many cultures around the world. It is the uncooked grain from the Oryza sativa plant, used as a main ingredient in countless recipes, from side dishes to main courses and desserts.

Its origin dates back to Asia, where it was first cultivated over 5,000 years ago, and it has since spread to all regions of the world, adapting to different climates and varieties.

Raw rice is notable for its complex carbohydrate content, making it an important source of energy. It also provides fiber, B vitamins, and minerals such as magnesium and phosphorus. It is a versatile ingredient, low in fat and gluten-free, ideal for varied and healthy diets.

In Latin America, raw rice is simply known as rice, although it may also have regional or colloquial names such as white rice (referring to the polished grain) or dry rice in some contexts. However, the most common term remains raw rice when referring to the uncooked grain, ready to be prepared in various recipes.