Rice is an important staple food crop for more than 60 per cent of the world population. It is the oldest known food that is still widely consumed today. Archaeologists can date its consumption back to 5000 BC. It is believed that the Indica variety of rice was first domesticated in the area covering the foothills of the Eastern Himalayas. The Oryza Sativa family, from which all commercially-produced rice comes, can boast over 40,000 different cultivated species. Each rice seed can produce up to 3,000 grains, which is the highest level of production amongst cereals.
Carbohydrate (starch) is the important component of rice due to which it provides instant energy. It is also helps in treating many health-related issues such as indigestion, diabetes, arthritis, paralysis, epilepsy. Medicinal rice varieties like Kanthi Banko (Chhattisgarh), Meher, Saraiphul & Danwar (Orissa), Atikaya & Kari Bhatta (Karnataka), are very common in India.