Rice is central to the life of billions of people worldwide. Rice is the oldest domesticated grain, with genetic evidence showing that it was domesticated 13,500 years ago in the Pearl Valley region of China. Rice has fed more people over a longer period of time than any other crop with world production reaching 783 million tons in 2012.
Egyptian rice is considered a medium grain rice which is a variety that is 5-6 millimeters in length, and is popular in North Africa, Middle East and the Mediterranean region.
Egyptian rice has a characteristic of being high in amylopectin, a starchy substance that gives it a unique texture and flavour. Egyptian rice is a japonica variety, the grains after cooking become softer, moister, stickier and absorbs flavour well. Thus it remains the preferred type of rice for stuffed and oven baked dishes, risottos, puddings and sushi. Arab cuisine usually uses Egyptian rice in many dishes with meat, poultry, fish, soups, stuffed vegetables and stuffed vine leaves. Moreover, it is used with milk and sweeteners to make various types of desserts. In some regions, rice flour is used in baking bread.