Ingredients
Rice
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The staple grain of most of East, South and Southeast Asian cuisine, cultivated in flooded paddies for the japonica and indica subspecies of Oryza sativa. It is the caloric base beneath dishes across Chinese, Indian and Japanese cuisine alike, eaten plain, steamed, fermented into wine or vinegar, or ground into flour and noodles.
Facts
Disputed
Earliest Documented Use, From (Year)Archaeobotanical evidence places rice domestication in the middle to lower Yangtze River valley; the exact millennium is debated among specialists working from different sites and dating methods, so a range is given rather than a single year. Origin RegionThe middle to lower Yangtze River valley, China 1 Cross-Tradition Connections
Used By
Horchata, Drinks The Mexican and Central American variant is rice-based.
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