It likely began to be cultivated in the territory of present-day Thailand as early as around 4000 BC. From there, the inhabitants of China and India also learned how to cultivate it. The armies of Alexander the Great brought rice to Western Asia and Greece. During the Roman Empire, it was then cultivated around the entire Mediterranean, in Southern Europe, Southern Africa and in Egypt.

It is mainly used as a thickener, increasing volume and binding properties. It is suitable for preparing cooked sweet dishes, such as porridges. If you want to use rice flour for baking, mix it with another type of flour.

Rice contains about 12% protein, 72% carbohydrates and only 2.4% fat, and in particular vitamins B₁, B₂ and B₃.

Rice is acid-forming; it is advisable to add seaweed to it when cooking.

Rice does not contain gluten.

Rice has a sweet taste and a neutral nature; sweet rice has a warm nature. It affects the spleen and stomach, and sticky rice also benefits the lungs. It is suitable for eczema and problems with bowel movements, both for constipation and diarrhoea. Rice is very suitable for children's diets.

The effects vary according to the individual types of rice, of which there are dozens, so the best-known ones that you can buy in our shops are described below with their basic effects.

Basmati Rice

is grown at the foot of the Himalayas and is one of the highest quality varieties. After cooking, it does not stick and is typical mainly for Indian and Pakistani cuisine. After harvesting, it is left to be stored in a dry and dark place for at least a year. It then has a lower water content, better taste, lower stickiness and a shorter preparation time.

Basmati is a very delicate rice that also has a very delicate energy. It has a sweet taste, a neutral nature and supports the function of the stomach and spleen.

Jasmine Rice

is grown in Thailand and China, and is also widely used in these cuisines. It is very sticky and has a pleasant jasmine aroma. It is one of the warmest types of rice.

Arborio and Carnaroli Rice

are grown primarily in Italy. They are mainly used for risotto. It is a round-grain, pearly rice that creates a creamy consistency after cooking. It is one of the warmest types of rice.

Wild Rice

is not actually rice, but the seeds of a North American aquatic grass, which are dark and long. It has a high vitamin B content and is used in the preparation of salads. I personally use it when preparing risotto on its own and very often as a side dish or as an addition to soup. It is one of the warmer types.

Wild dark rice cools and helps to drain fluids. It has a sweet taste and a refreshing nature; it benefits the kidneys and the bladder.

Natural Rice

is of a distinct brownish colour. Compared to white rice, it is richer in fibre, but requires a longer cooking time.

You can also prepare an excellent tea from natural rice if you have digestive problems. Roast the rice in a dry pan; as soon as you can smell it, remove it from the heat and let it cool. Then you can put it in a screw-top jar. You prepare the tea by pouring 200 ml of hot water over 1 tablespoon of roasted rice, letting it steep for 10 minutes and sipping it slowly. You can also add a few sprigs of green tea; this is suitable for heartburn.

This rice is neutral and has a sweet taste. It supports the function of the spleen, stomach and lungs. It is suitable for problems with diarrhoea, vomiting and summer heat.

Parboiled Rice

is a compromise between natural and white rice. It is processed using a special technology so that it cooks faster. The content of B-group vitamins, including niacin and folic acid, calcium and iron, is reportedly almost double compared to regular polished rice.

Parboiled has a distinctly warm nature, a sweet taste and supports the function of the spleen and stomach; it supports the formation of blood and energy, moisturises, and therefore helps to nourish fluids.

Nishiki

is Japanese sushi rice. After cooking, it is very sticky and almost translucent. It has a warmer nature than, for example, Basmati rice.

Red Bhutanese Rice

is short-grained and reddish in colour. It has a nutty taste and is grown at high altitudes in the Himalayas. I personally use it as an ingredient with white rice or in risotto.

Red rice is one of the great blood tonics. It has a neutral nature, a sweet taste and affects the functions of the spleen, stomach and heart.

Black Rice

has a sweet taste with a sticky surface, which turns purple when cooked. I also use this rice in risotto or in classic white rice. It is very filling and dense, and can be classified among the warmest types of rice.

Black rice nourishes the kidneys and blood, is very filling, has a sweet taste, is of a neutral nature and supports the function of the spleen, stomach, kidneys and supports the formation of energy and blood.

Sweet Rice

can be bought in health food stores. It is naturally sweet and is used to prepare morning porridges. It strongly supports the function of the spleen and generally benefits digestion; it is warmer than long-grain rice and is suitable for small children.