Rice is a very important food for human consumption, obtained in particular from the Asian plant Oryza sativa, also keeping in mind that historically, rice appeared for the first time in the Himalayas. Three particular types exist in nature subspecies of rice, which are the indica - the most important and widespread globally, the japonica - which is widely used in the preparation of risottos in particular and, finally, javanica. Rice is notoriously rich in vitamins and mineral salts, as well as essential fatty acids and, finally, its digestibility is very high.

Use in cooking

Like pasta, rice is also used in the kitchen to prepare many interesting, delicious and genuine first courses, depending on the type of ingredients chosen, as well as desserts.


Rice can be stored in a glass jar in the pantry, away from sunlight and humidity.


Rice is grown in many different varieties throughout much of the world: in Italy alone, around 50 different varieties are available.

Recipe list