Rice, Origin and History

Topic: Rice in Egypt and the ancient world

Rice has been part of the staple diet in Eastern countries for thousands of years. According to legend, rice was first eaten in China, 5000 years ago. The early Chinese removed the outer husks from the grains and sold them for polishing precious gems. Most Chinese people today prefer to eat white rice, which probably originates from the influence of Confucius who always insisted it should be as white as possible.

Rice arrived in Egypt in the 4th century BC and around that time India was exporting it to Greece. The Japanese rate rice very highly, reflected in the many thousands of shrines which may be seen across the countryside which are built to Inari, their rice god.

For centuries, rice was a standard of wealth and was often used in place of money. When Japan invaded China, the Chinese “coolies” were paid in rice. In fact, the growing of rice and the success or failure of the crop affected the history, art literature, ceremonials and the very way of life of the people of India, China and Japan for centuries.

Rice is a symbol of life and fertility – hence the old tradition of throwing rice at weddings, today replaced by the throwing of confetti.

Brown Rice has also been eaten for centuries by the farmers and peasants of Asia, India and Africa. The rice husks were removed by crushing with a mortar or pounding with a wooden hammer. However, both methods removed some of the bran layer and some of the germ and often damaged the inner kernels.

Most of the rice eaten across the world is white, although it is less nutritious than brown rice.

Original material:

goodness .co.uk

 

 

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