Le riz, cette céréale méconnue

The history of rice drives us on all the continents from Texas to Malaysia, through the Ganges, Madagascar, or Camargue in France. Since more than 7000 years, Chinese and Indians cultivate the rice. From this plant that grows the feet in the water and the head under the sun, we eat the heart of the grain only. If this great food has traveled a lot, its culture did not change. However, products available on the market have evolved, their consumption differs from one country to another. Refined, non-parboiled rice is by far the most commonly consumed but the variety and processing of rice has considerable impact on its nutritional properties. It is why the role of the different rice in a balanced diet is more and more studied.