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To: [email protected]
Date: Fri, 26 Dec 2025 15:51:04 GMT
Subject: You are going to love this...
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You are going to love this...
http://flowenhance.space/joCe6NOlBLiaEoOlDsUeI2gS68PWoxfPbz5D4OL9dOFX1ZU35A
http://flowenhance.space/Hp6EDY_W-wf2f6MMN8Sa19GOSTgQb1XgSZtk1_lVSfgO0KHTEw
n rice was domesticated in China some 13,500 to 8,200 years ago; African rice was domesticated in Africa about 3,000 years ago. Rice has become commonplace in many cultures worldwide; in 2023, 800 million tons were produced, placing it third after su
garcane and maize. Only some 8% of rice is traded internationally. China, India, and Indonesia are the largest consumers of rice. A substantial amount of the rice produced in developing nations is lost after harvest through factors such as poor trans
port and storage. Rice yields can be reduced by pests including insects, rodents, and birds, as well as by weeds, and by diseases such as rice blast. Traditional rice polycultures such as rice-duck farming, and modern integrated pest management seek
to control damage from pests in a sustainable way.
Dry rice grain is milled to remove the outer layers; depending on how much is removed, products range from brown rice to rice with germ and white rice. Some is parboiled to make it easy to cook. Rice contains no gluten; it provides protein but not al
l the essential amino acids needed for good health. Rice of different types is eaten around the world. The composition of starch components within the grain, amylose and amylopectin, gives it different texture properties. Long-grain rice, from the In
dica cultivar, tends to stay intact on cooking, and is dry and fluffy. The aromatic rice varieties, such as basmati and jasmine, are widely used in Asian cooking, and distinguished by their bold and nutty flavor profile. Medium-grain rice, from eithe
r the Japonica or Indica cultivar, or a hybrid of both, is moist and tender and tends to stick together. Its varieties include Calrose, which founded the Californian rice industry, Carnaroli, attributed as the king of Italian rice due to its excellen
t cooking properties, and black rice, which looks dark purple due to high levels of anthocyanins, and is also known as forbidden rice as it was reserved for the consumption of the royal family in ancient China. Short-grain rice, primarily from the Ja
ponica cultivar, has an oval appearance and sticky texture. It is featured heavily in Japanese cooking such as sushi (with rice such as Koshihikari, Hatsushimo, and Sasanishiki, unique to different regions of climate and geography in Japan), as it ke
eps its shape when cooked. It is also used for sweet dishes such as mochi (with glutinous rice), and in European cuisine such as risotto (with arborio rice) and paella (with bomba rice, which is actually an Indica variety). Cooked white rice contains
29% carbohydrate and 2% protein, with some manganese. Golden rice is a variety produced by genetic engi
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