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This method is a result of research carried out for the United Nations International Year of Rice.

Rice is cooked by boiling or steaming, and absorbs water during cooking.

Medium-grain rice is used extensively in Japan, including to accompany savoury dishes, where it is usually served plain in a separate dish. Instant rice differs from parboiled rice in that it is fully cooked and then dried, though there is a significant degradation in taste and texture.

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Brown rice may be soaked in warm water for 20 hours to stimulate germination.

This process, called germinated brown rice (GBR), activates enzymes and enhances amino acids including gamma-aminobutyric acid to improve the nutritional value of brown rice.

The Greek word is the source of all European words (cf.

Welsh reis, German Reis, Lithuanian ryžiai, Serbo-Croatian riža, Polish ryż, Dutch rijst, Hungarian rizs, Romanian orez). Srinivasa Iyengar assumed that the Sanskrit vrīhí- is derived from the Tamil arici, while Ferdinand Kittel derived it from the Dravidian root variki. Swaminatha Aiyar believes that the Sanskrit vrīhí- is derived from a Proto-Indo-Iranian root, and the Old Tamil arici is also of Indo-European origin.

For some varieties, soaking improves the texture of the cooked rice by increasing expansion of the grains.

Rice may be soaked for 30 minutes up to several hours.

It is the agricultural commodity with the third-highest worldwide production (rice, 741.5 million tonnes in 2014), after sugarcane (1.9 billion tonnes) and maize (1.0 billion tonnes).

Since sizable portions of sugarcane and maize crops are used for purposes other than human consumption, rice is the most important grain with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans.

Rice cultivation is well-suited to countries and regions with low labor costs and high rainfall, as it is labor-intensive to cultivate and requires ample water.

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