A Rice Journey
Rice is an Asian essential. The tiny grain holds colossal history and significance, and is one that is worth journeying through.
Half of the world’s population is wholly dependent on rice as a staple food – and this includes almost all of East and Southeast Asia. In this extensive feature on this precious grain, we navigate the historical timeline, the many varieties, and the prominent rice-based dishes found across the continent.
Half of the world’s population is wholly dependent on rice as a staple food – and this includes almost all of East and Southeast Asia.
Rice is the seed from either of two grass species: Oryza sativa of Asia, and Oryza glaberrima of Africa, both of which were independently domesticated. The African species is speculated to have been cultivated between 2,000 and 3,000 years ago, and the Asian species from 9,000 to 10,000 years ago. As such, the earliest archaeological evidence of rice cultivation comes from central and eastern China and dates to 8000–5000 BC.
Asian farmers account for 87 percent of the world’s total rice production today, and the majority of all rice produced comes from China, India, Indonesia, Pakistan, Bangladesh, Vietnam, Thailand, Myanmar, the Philippines, and Japan.