The rice plant is a Graminacea growing in water, with one or two hundred grains per panicle. Like all cereals, it contains mainly starch - a highly nutritious substance which is easily absorbed by the organism -, proteins, vitamins, minerals and fibre. However, rice is – among the most common cereals - the only one without gluten and is therefore ideal for people suffering from gluten intolerance (namely Celiacs).

Indica, Japonica and Javanica are among the three best known sub-species of Oryza Sativa (scientific name for rice), and are currently grown throughout the world.

Indica, originally from India is the oldest variety and has a long, thin, translucent grain: among the best-known varieties are Basmati and Patna, the classic oriental rices ideal for pilaf, exotic dishes, salads and as accompaniments.

Japonica is from China and has a short, round, pearl-like grain. All the varieties grown in Italy come from the Japonica type: Arborio, Carnaroli, Vialone Nano, Baldo, Roma, Europa, S. Andrea, Ribe, Padano and Originario, to name but a few. These are ideal rices for: risotto, soups, croquettes, fried rice balls, rice sartù, stuffed vegetables and desserts.

Javanica, with a very large grain, is not particularly widespread.

There are special "rices" such as the “Venere”, a black rice from China which is currently grown in particular areas of the Padana Plain and the "American Indian black rice" (which is in fact a cereal related to rice called Zizania aquatica) marketed as Wild Rice, and the “red” oriental rice.