Rice

Rice is a cereal grain, a staple food for a large part of the world's population. It is the seed of the grass species Oryza sativa (Asian rice) or, more rarely, Oryza glaberrima (African rice). Grown in flooded fields or on terraced hillsides, rice is harvested, threshed, and milled to remove the husk, bran, and germ, yielding white rice.

Rice is a versatile ingredient used as a primary carbohydrate source in many dishes, from savoury meals to desserts. It can be cooked whole, ground into flour for baking, or processed into noodles and flakes. Its mild flavour and texture make it a popular base for a wide range of cuisines.

Rice is a naturally occurring foodstuff and not a food additive. As a source of carbohydrates, it provides energy. Whole grain rice varieties contain fibre, vitamins, and minerals. The UK's Eatwell Guide recommends that starchy carbohydrates form the basis of meals. There are no specific regulatory evaluations for rice itself as a food ingredient in the context of food additives.