Unprocessed edible cereal grains, most commonly Oryza sativa (Asian rice) or Oryza glaberrima (African rice), take the form of raw rice. It’s a vital source of carbohydrates, feeding billions of people worldwide.Raw rice features an inedible husk that protects the inner kernel during storage and transport. Beneath the husk lies a bran layer, packed with fiber, vitamins, and minerals. The starchy center, the endosperm, provides energy.There are thousands of rice varieties, each with unique characteristics. Short-grain varieties become sticky when cooked, while long-grain varieties cook up fluffy and separate. Grain size, color, and aroma also vary.Raw rice requires cooking before consumption. Boiling, simmering, or steaming are typical methods, with cooking time varying by rice type (15-30 minutes). Cooked rice transforms into a versatile base for countless dishes.