This venerable grain is a chief staple food for almost half the world's population, particularly in China, India, Indonesia and Japan. While grown on hillside terrains in many tropical and subtropical areas (including the U.S.), rice throughout much of Asia is still paddy-grown in flooded fields using traditional techniques. Carried out by hand, these prolific harvests produce wonderfully aromatic, high quality rice varieties essential to everyday meals or recipes with exotic flair.
Some popular varieties include:
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