There are two main subspecies of rice – indica (prevalent in tropical regions) and japonica (prevalent in the subtropical and temperate regions of East Asia). Kialla’s rice and rice flour is made from the japonica type of rice which is also grown in Australia.

Like many cereal grains, during processing, the inedible outer husk of the rice is removed to expose the edible part of the grain. There is a layer of bran under the husk, and when the bran layer is intact it’s called ‘brown’ rice. The bran is polished off the grain to make ‘white’ rice.

Rice is a very versatile crop, which can be grown in many parts of the world, which is the reason it is such a staple food. It grows in conditions as diverse as the desert conditions of Saudi Arabia, and the wetland deltas of Southeast Asia (the flooded rice plains which we are most familiar with).

Rice (Oryza sativa) was domesticated from wild grasses between 10,000 to 14,000 years ago.
Recent genetic evidence shows that all forms of Asian rice, both indica and japonica, come from a single domestication event that occurred 8,200–13,500 years ago in the Pearl River valley region of China. The oldest remains of the grain in the Indian subcontinent have been found in the Indo-Gangetic Plain and date from 7000–6000 BC although the earliest widely accepted date for cultivated rice is placed at around 3000–2500 BC, related to discoveries in regions belonging to the Indus Valley Civilization. Another cultivated species, Oryza glaberrima, was domesticated much later in West Africa.

the first successful crop in Australia’s New South Wales was grown in the early 20th century. In the 1920s it was seen as a possible irrigation crop on soils within the Murray-Darling Basin that were too heavy for the cultivation of fruit and too infertile for wheat.

Wholegrain brown rice is rich source of iron, an excellent source of manganese, and a good source of selenium, phosphorus, copper, magnesium, and niacin (vitamin B3).
As a wholegrain it is also a concentrated source of the fibre.
Polishing wholegrain rice into white rice removes the aleurone layer of the grain, which is filled with essential fatty acids.

Eating more wholegrain foods is shown to protect against insulin resistance (the precursor of type 2 diabetes) and the metabolic syndrome (a strong predictor of both type 2 diabetes and cardiovascular disease).
The hypoallergenic (low-allergy) nature of whole grain, organic brown rice makes it a grain alternative commonly recommended by healthcare practitioners.

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