Rice is a staple food and a crucial component of diets worldwide, especially in Asia, where it serves as a primary source of nutrition. It comes in various types, including long-grain, medium-grain, and short-grain varieties, each with unique characteristics suited to different culinary uses. Long-grain rice, such as Basmati and Jasmine, remains fluffy and separate when cooked, while medium-grain rice, like Arborio, offers a tender texture that can be creamy or firm. Short-grain rice, such as Sushi rice, is sticky and clumps together, making it ideal for sushi and risottos. Nutritionally, rice provides essential carbohydrates and B vitamins, with brown rice offering additional fiber and nutrients due to its bran and germ layers. Its versatility is evident in a wide array of dishes, from steamed and boiled to fried rice, and it is central to many meals, including stir-fries, pilafs, and soups. Rice also holds significant cultural and economic importance, supporting millions of farmers globally and featuring prominently in traditional dishes and rituals.