Rice

Botanical name Oryza sativa
Family Gramineae(Poaceae)
Parts used: Grains (Caryopsis)

Economic Importance

1. The main use of rice is as a food. It is directly consumed after boiling. Since it has insufficient protein, so rice is supplemented with legumes or some other food rich in legumes, is the diet of millions of natives of Asia. Rice grains may be glutenous or non-glutenous.  Glutenous grains are sticky when cooked due to the presence of dextrins and non-glutenous are hard and flinty. Majority of rice varieties are non-glutenous . In India people prefer large rice grains. In Japan and Taiwan mostly small grains are grown., which are sticky when cooked.. Poorer section of society consume beaten rice.

2. In India there are many rice preparations these are kheer, firni, pulao. 

3. In south India, fermented rice preparations are dosa, idli and utpam.

4. Rice flour is used in confectionery, ice-creams, pudding and pastry.

5. Rice starch, apart from being food, is used for giving starch to clothes.

6. The husk and rice polish are good for stock feeding due to high silicon content.

7. Rice flavour is used in cosmetic industry and as a thicker in calico printing.

8. Refined bran oil is used as salad oil.

9. Alcoholic drinks suck as sake in Japan and Wang-tsin in China are made from rice through fungal fermentation.

10. Hulls of rice are used as a fuel, as breeding for poultry, for packing and insulation.

11. In China and Japan, a very fine type of paper is made from rice straw.

12. Rice straw is also used for thatching, making hats, mats, sacks, ropes and baskets.

13. Bran oil is used in textiles, leather treatment, as lubricant in wrist watches and in soap manufacture.

14. Rice is of great significance in many ancient customs and religious rituals in the East and is still associated with many ceremonies.