Abstract
A detail introduction of rice along with its background is included in this chapter. Rice taxonomy, its scientific classification, rice genetics, and its domestication are also described in brief. Rice genomic classification and its distribution throughout the world are presented. Similarly, the condition required for rice growth, its cropping seasons, and rice grain structure are mentioned. Rice types are described based on different backgrounds such as grain size are: long, medium, and short grain rice. Similarly, based on rice taste, color, site of origin and aromas are: sweet brown, wehani, brown basmati, himalayan red, colusari, purple thai, Chinese black, sweet or waxy, aromatic and US arborio rice are described in brief with figure. Different rice forms like rough, brown, white, paraboiled, and precooked rice are also discussed.
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Kushwaha, U.K.S. (2016). Rice. In: Black Rice. Springer, Cham. https://doi.org/10.1007/978-3-319-30153-2_1
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DOI: https://doi.org/10.1007/978-3-319-30153-2_1
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