Raw rice

Uncooked rice is a basic cereal and one of the most versatile and widely consumed ingredients in world cuisine. It is characterized by being the uncooked grain, with a hard texture and white color (although whole grain, red, or black varieties exist). It is fundamental in a wide variety of recipes, from main dishes to desserts, and serves as a base for rice dishes, side dishes, and salads.

The origin of rice dates back to Asia, particularly Southeast Asia, where its cultivation began thousands of years ago. Currently, it is produced in many regions of the world, including Latin America, where it is an essential food in the daily diet.

Regarding its properties, uncooked rice is rich in complex carbohydrates that provide sustained energy. It is naturally low in fats and proteins, and contains B vitamins and minerals such as magnesium and iron. Brown rice, in particular, retains more fiber and nutrients than white rice.

In the context of Latin American cuisine, uncooked rice is also known by different synonyms depending on the region, such as dry rice, grain rice, or simply rice. In some countries, it is distinguished from pre-cooked or instant rice, so it is specified as "uncooked rice" to indicate its natural state before being cooked.