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Stuff You Should Know

Rice is Nice

Published November 25, 2025
View Show Notes

About This Episode

The hosts explore rice as a global staple food, covering what rice actually is, its major species and varieties, and how it is grown in different environments. They discuss environmental impacts such as methane and nitrous oxide emissions from rice paddies, arsenic contamination and health considerations, and global patterns of rice production and consumption. The episode also highlights notable rice dishes and desserts from around the world and concludes with listener mail reflecting on the show itself.

Topics Covered

Rice cultivation Rice varieties Climate change and agriculture Sustainability Malnutrition Culinary history Desserts Pollution

Disclaimer: We provide independent summaries of podcasts and are not affiliated with or endorsed in any way by any podcast or creator. All podcast names and content are the property of their respective owners. The views and opinions expressed within the podcasts belong solely to the original hosts and guests and do not reflect the views or positions of Summapod.

Quick Takeaways

  • Rice is one of the most widely eaten foods in the world, providing about 20% of global calories and up to 50% of calories in some Asian countries, and supporting around 200 million households in developing nations.
  • Most rice people eat comes from Oryza sativa, with key subspecies indica and japonica that differ in grain length and starch type, which in turn affects whether the rice cooks up sticky or separate.
  • Rice can be grown in both flooded paddies and upland terraces, but flooded systems create significant methane emissions and tradeoffs with nitrous oxide, leading to experimentation with methods like rice-fish co-farming and seawater-tolerant rice.
  • Brown, red, and black rice retain the bran and germ and are more nutritious, but they also accumulate more arsenic, making source selection, rinsing, and cooking methods important for reducing exposure.
  • Countries that consume the most rice per person, like Bangladesh, Cambodia, and Laos, often do so partly because fewer other foods are economically available, linking rice intake to broader development and nutrition issues.
  • Specialty varieties such as basmati, jasmine, sushi rice, Carolina Gold, black rice, and wild rice each have distinct cooking properties, histories, and preferred culinary uses.
  • Rice appears in a vast range of global dishes, from jollof rice, biryani, paella, and sushi to desserts like rice pudding, mango sticky rice, mochi, Polish rice cake, and drinks like horchata.
  • Arsenic in rice varies significantly by origin, with lower levels found in some white basmati and U.S. sushi rice and higher levels in certain Southern U.S. rices, which is especially important for frequent consumers and children.

Podcast Notes

Introduction and global importance of rice

Show introduction and topic setup

Hosts introduce themselves and the episode topic[1:50]
• Josh welcomes listeners and says the podcast is Stuff You Should Know and this episode is about rice.
Clarifying that the episode is about rice the food[2:11]
• Chuck explicitly notes this is about rice the food in case there is any confusion.

Basic global statistics on rice consumption

Rice as one of the most eaten foods worldwide[2:32]
• Chuck says rice is generally viewed as the most eaten food in the world, with some putting wheat just ahead of it, so it is either number one or two.
Rice as a global staple food and calorie source[2:50]
• About three and a half billion people rely on rice as a staple food.
• Rice accounts for about 20% of the calories consumed worldwide.
• In Asian countries, rice makes up about 50% of the calories consumed.

Economic and livelihood importance of rice

Households supported by rice production[3:14]
• Josh notes that rice production supports 200 million households in developing countries as their primary livelihood.
Underscoring rice as a critical crop[3:29]
• Josh says calling rice important is an understatement given its role in calories and livelihoods.

What rice is and nutritional differences between types

Understanding what rice physically is

Rice as a seed and cereal grain[3:51]
• Josh explains that the rice we eat is the seed of the rice plant.
• He notes you can buy rice from the store, plant it, and grow a rice plant, demonstrating that it is a seed.
• Rice is classified as a cereal, which he defines as a seed from a grass plant.

White vs. brown (and other whole-grain) rice

Distinguishing white and brown rice[5:35]
• Chuck says most people first divide rice into white rice and brown rice.
• He states brown and white rice are not different varieties; white rice is rice that has had the bran and germ removed.
• He adds that red and black rice also still have the bran and germ and are therefore similar to brown rice nutritionally.
Nutritional implications of bran and germ removal[6:06]
• Josh explains the bran and germ contain most of the nutrients in rice.
• He says white rice is basically stripped of any nutritional value so much that many rices are fortified afterward.

How white rice is enriched

Overview of rice enrichment[6:32]
• They clarify that enriched rice has had vitamins and minerals added back after milling.
Powder-coating a fraction of grains[6:40]
• Josh describes one method where select grains are powder-coated with nutrients and then mixed back with uncoated rice at about a 1:100 ratio.
Layered coating method[6:40]
• He mentions a method of coating rice in multiple layers: a base coat, a nutrient coat, and a protective top coat.
Extruded fake rice grains[7:12]
• Another method he describes uses rice flour mixed with nutrient powder to extrude fake rice grains, which are then mixed with regular rice.

Rice species, subspecies, and major varieties

Domestication and main species of rice

Oryza sativa and its domestication timeline[7:44]
• Chuck says most store-bought rice descends from Oryza sativa, domesticated in China between about 8,200 and 13,500 years ago.
Main subspecies: indica and japonica[7:59]
• He notes two main subspecies: indica and japonica.
• Indica is more likely to be long-grain, while japonica is more likely to be short-grain, though there are exceptions.
Starch types and texture differences[8:29]
• Josh explains japonica has more of the starch amylopectin, which is water soluble and makes rice sticky.
• Indica is higher in amylose, another starch, which leads to separate, non-sticky grains when cooked.

African rice (Oryza glaberrima) and crossbreeding

Characteristics of African rice[8:51]
• Chuck mentions Oryza glaberrima, African rice, which is still grown in Africa but is less popular than Asian rice.
• He notes African rice is hardier and more resistant to disease, pests, water depth variation, and soil issues.
• Drawbacks include lower yields and rice that is harder to mill without breaking.
Idea of creating a "super rice" through crossbreeding[9:27]
• Chuck says crossbreeding Asian and African varieties could theoretically create a "super rice" combining strengths of both.

Notable rice varieties and their culinary uses

Basmati and jasmine rice

Characteristics of basmati rice[9:43]
• Chuck calls basmati one of his favorite rices, describing it as a long-grain indica rice common in South Asian cuisine.
Characteristics of jasmine rice[9:58]
• He notes jasmine is also a long-grain indica rice, a little stickier than basmati and more floral.
• Josh says he always assumed jasmine rice had something added to give it its smell, but he learned the fragrance is natural to the rice.

Sushi rice vs. glutinous (sticky) rice

Defining sushi rice[10:29]
• Josh says sushi rice is his favorite rice and is a type of japonica.
• Sushi rice is sticky but not as sticky as glutinous rice; individual grains remain visible in nigiri.
Defining glutinous (sticky) rice[10:45]
• Glutinous rice is extremely sticky due to very high amylopectin starch, so grains crumble together into a porridge-like clump.
• Josh says a batch of sticky rice becomes a big clump that sticks to fingers and could even hang wallpaper.
Why sushi rice sticks together[11:15]
• Josh explains sushi rice is further bound together by a mixture of vinegar, salt, and sugar added after cooking.

Risotto and paella rices

Risotto rices: Arborio and Carnaroli[12:08]
• Chuck says risotto typically uses Arborio or Carnaroli, both medium-grain japonica rices.
• They agree risotto is delicious but difficult and time-consuming to perfect, requiring constant stirring and gradual broth addition.
Paella rices: Bomba and Calasparra[13:15]
• Josh notes Spanish paella uses Bomba (so named because the grains expand like little bombs) and Calasparra rice.
• Both are short-grain rices, even though one might expect long-grain for the dish.
• He cautions that other short-grain rices should not be used as substitutes because Bomba and Calasparra are indica-type, and substitutes will cook differently and may ruin the paella.

Carolina Gold and its history in the U.S.

Characteristics and availability of Carolina Gold[14:23]
• Chuck says Carolina Gold is one of his favorite rices, an heirloom long-grain japonica.
• He mentions he buys it when he goes to Charleston and that it often comes in a cloth bag.
Historical development of Carolina Gold[14:23]
• Chuck says Carolina Gold originates from the lowlands of South Carolina and North Carolina and was the first commercial rice in the U.S.
• Genetically it goes back to South Asia, but the seeds reportedly arrived in Charleston in the 1600s from Madagascar.
• Production declined after the Civil War and was revived in the 1990s when Anson Mills started producing it again.
Role of enslaved Africans in U.S. rice cultivation[15:59]
• Chuck explains English colonists lacked rice-growing experience, but enslaved Africans arriving from West African lowland wetland regions brought crucial knowledge of rice cultivation.
• He notes rice is a tricky crop, and the enslaved Africans' expertise enabled rice to become established in South Carolina.

Black rice, wild rice, and other varieties

Black (forbidden) rice[16:40]
• Josh describes black rice as containing anthocyanins, the same pigment found in blueberries, and says it is high in antioxidants.
• He notes it was historically called "forbidden rice" in ancient China because only royalty could eat it.
Wild rice as a distinct grain[16:56]
• Josh explains wild rice is not technically rice because it comes from a different type of grass native to North America.
• He says it is apparently even healthier than brown rice.
Calrose rice for homemade sushi[17:16]
• Chuck mentions using Calrose rice when he used to roll his own sushi and says a chef told him it works pretty well even though it is not true sushi rice.

Rice cultivation methods and environmental impact

Origins and spread of rice cultivation

Early cultivation in the Yangtze River Basin[20:44]
• Chuck says rice cultivation started in China, specifically the Yangtze River Basin, possibly as far back as 14,000 years ago and at least 9-10,000 years ago.
• He describes a gradual transition from wild rice that appeared after heavy rains to deliberate farming in valleys that flooded, leading to the technique of growing rice in flooded paddies.
Spread to South and Southeast Asia[21:25]
• Josh notes rice cultivation reached South Asia (India) by about 8,300 years ago.
• He says it spread to Southeast Asia about 4,400 years ago.

Lowland paddies vs. upland rice farming

Structure and function of rice paddies[21:35]
• Josh describes paddies as flooded fields, often surrounded by raised dikes, walkways, or bunds.
• He points out rice does not strictly require flooded fields, but it needs lots of irrigation or rainfall.
Upland terrace farming[22:02]
• Rice can also be grown on terraced mountainsides using upland farming methods.
• Josh notes upland systems are usually used for subsistence because lowland flooded methods are more productive.
Flooding schedule and drainage[22:16]
• They explain rice only needs flooding at certain times during the growing season and that farmers drain the paddies for harvesting.
• Josh says many farmers keep paddies flooded the whole time anyway because constantly managing water levels is more work.

Planting, growing, and harvesting rice

Planting methods[23:08]
• Chuck explains rice can be started in a nursery bed and then transplanted, or planted using mechanized seed drilling.
• He adds that rice can even be airdropped into flooded fields.
Growing time and water depth[23:13]
• Most rice varieties take only a few months, about 120 days, to grow from planting to harvest.
• Different varieties have different optimal water depths.
Harvesting and rough rice[24:12]
• Josh describes traditional harvesting with hand sickles cutting off the top half of the plant.
• After drying, you get rough rice, which still has the protective hull (husk) on it.
• He compares removing the rice husk to shucking corn on a tiny scale and notes that taking off the husk yields brown rice.

From brown rice to white rice and polishing

Milling process to produce white rice[25:09]
• Chuck explains converting brown rice to white rice requires further milling to remove the bran and sometimes polishing.
• He mentions some rice is polished in factories with glucose, making it look extra shiny.

Water use and environmental footprint of rice

High water demand of rice[25:54]
• Chuck notes rice requires a lot of water, whether through flooded paddies or heavy irrigation.
• He finds it surprising that California, which suffers frequent droughts, devotes about half a million acres to rice.
Water use compared to other foods[26:30]
• Josh says rice production still uses less water than any meat production, any nut production, and a lot of vegetables, according to what he has seen.

Greenhouse gases: methane and nitrous oxide

Methane from flooded paddies[27:12]
• Chuck explains that flooded rice fields host microbes feeding on decaying plant matter, which produce methane.
• He says the scale of global rice cultivation makes this a significant greenhouse gas issue.
Tradeoff between methane and nitrous oxide[28:14]
• Josh notes draining paddies at growth stages when rice does not need flooding reduces methane emissions but exposes soil and releases nitrous oxide.
• He highlights this as a classic case where solving one environmental problem creates another, requiring balance between leaving fields flooded or drying them.

Rice-fish farming as a mitigation strategy

Concept of raising fish in rice paddies[28:20]
• Josh describes rice-fish farming, where farmers grow fish in rice paddies.
• Fish eat algae that would otherwise decompose and produce methane, thus reducing methane emissions.
Benefits for emissions, yields, and inputs[28:42]
• He says rice-fish systems keep paddies flooded, reducing nitrous oxide emissions compared to drying cycles.
• Yields reportedly increase by 10-15% in these systems.
• Fish waste adds nitrogen, reducing the need for added fertilizer.
• Fish eat many pests, cutting pest levels by about 50% and sometimes allowing farmers to avoid pesticides entirely.

Seawater-tolerant rice

Experiments with seawater rice[29:42]
• Chuck mentions efforts to grow rice in seawater by developing varieties that tolerate high salt content and alkaline soil.
• He says this holds some promise and Josh adds it could reduce pressure on valuable land since such rice would not need prime farmland.

Arsenic, toxins, and health considerations with rice

Heavy metals and arsenic accumulation

Rice and toxic elements[30:30]
• Josh notes that rice can contain toxins like arsenic, lead, and cadmium, with arsenic being the main concern.
• He explains rice absorbs more arsenic than most crops.
Arsenic concentrated in bran and germ[30:37]
• He points out arsenic is most present in the germ and bran, so brown rice and similar whole-grain rices contain more arsenic.
• This creates a tradeoff, because the nutritionally better rice types also contain more arsenic.

Scientific uncertainty about risk-benefit balance

2023 Frontiers in Nutrition article[30:59]
• Josh cites a 2023 article in Frontiers in Nutrition that asked whether the benefits of brown rice outweigh arsenic risks.
• He summarizes that the authors essentially concluded more study is needed and did not give a clear answer.

Differences in arsenic by rice type and origin

Consumer Reports findings on arsenic levels[31:45]
• Chuck references Consumer Reports testing that found lower arsenic in white basmati rice from California, India, and Pakistan and in U.S. sushi rice.
• He notes rice from Arkansas, Louisiana, and Texas had higher arsenic levels.
Influence of soil contamination and geography[31:57]
• Josh explains rice grown in more arsenic-contaminated soil will absorb more arsenic.
• He says California soil appears less contaminated with industrial metals than some other states, making California rice a relatively safer choice for arsenic exposure.

Reducing arsenic exposure through cooking practices

Rinsing and cooking methods[33:17]
• Chuck says rinsing rice before cooking helps reduce arsenic.
• He adds that cooking rice in excess water and then draining and even rinsing it afterward can further lower arsenic content.

Health concerns for children and frequent adult consumers

Baby and toddler exposure[34:33]
• Chuck notes baby foods made from processed rice meals are a concern because consumers cannot know how thoroughly the rice was rinsed.
• He says this can be problematic for babies and toddlers.
Adult health risks with high rice intake[34:07]
• Josh says arsenic can also be problematic for adults, especially if they eat rice every day.
• He lists associations of arsenic exposure with multiple cancers, diabetes, cardiovascular problems, and obesity.

Global rice production and consumption patterns

Top rice-producing regions and countries

Asia as the main rice-producing continent[36:56]
• Josh asks Chuck to guess which continent produces the most rice, and Chuck correctly answers Asia.
Leading producer countries[37:34]
• Chuck identifies China as the top rice-producing country in Asia, followed by India.
• Josh highlights Bangladesh as third in rice production despite its smaller land area.
• All top ten rice-producing countries are in Asia.

Rice production and consumption in the United States

Major rice-producing states and volumes[36:56]
• Chuck lists California, Louisiana, Texas, Mississippi, Missouri, and Arkansas as producing almost all U.S. rice.
• He says the U.S. produces about 20 billion pounds of rice per year, much more than he expected but still far from the top producers.
Domestic vs. imported rice in U.S. diets[38:23]
• Chuck states about 80% of rice sold and eaten in the U.S. comes from U.S. farms.
• He adds that 95% of sushi rice eaten in the U.S. is produced domestically.

Top rice-consuming countries and per capita intake

Countries that eat the most rice overall[38:42]
• Josh asks again which continent dominates rice consumption; Chuck answers Asia, with China first and India second.
• Josh says Bangladesh ranks third in rice consumption and Nigeria ranks tenth.
Bangladesh's extremely high per capita consumption[38:38]
• Josh notes that Bangladesh has the highest per capita rice consumption at about 592 pounds of rice per person per year.
• He points out this equals almost two pounds of dry, uncooked rice per person per day.

Rice consumption and economic development

Rice dependence as a marker of limited food choice[39:26]
• Josh interprets very high rice consumption as a sign that many other foods are less available, often because a country is lower income.
• He uses Bangladesh, Cambodia, and Laos as examples of countries that eat a lot of rice partly due to economic constraints.
School exercise illustrating global diets[39:42]
• Chuck recalls a school exercise where lunch once a year was a cup of white rice with a pat of butter to show what some children around the world might eat for lunch.
• He notes some classmates ate that and then also ate a brought lunch.

Trends in rice consumption in Asia

Tottori University study on declining rice consumption[41:32]
• Josh cites a 2005 study from Tottori University that found rice consumption is declining in Asian countries as wealth increases.
• He explains that as wealth grows, people still like rice but also want more foods like steak.
Personal anecdote about Tottori[41:35]
• Josh shares that Yumi once taught English at a technical high school in Tottori, describing it as a rural area she loved.
• He and Chuck comment that their partners, Yumi and Emily, are more interesting than they are, mentioning that Yumi's old graffiti tag was "apothecary."

Culinary uses of rice: savory dishes, desserts, and drinks

Rice as a base for savory dishes

Rice as a base layer for curries and stews[42:56]
• Chuck notes that rice is often used as a base layer worldwide, topped with curries, stewed meats or vegetables, or stir-fries.
Jollof rice[43:12]
• Chuck describes jollof rice as a West African dish with stewed tomatoes, onions, peppers, garlic, thyme, ginger, and rice, sometimes with added meat or vegetables.
Biryani[43:44]
• They describe biryani as an Indian rice dish that includes rice, spices, vegetables, and usually meat.
• Chuck says he personally orders more curries than biryani but acknowledges biryani is flavorful.
Paella revisited as a Spanish rice dish[44:00]
• Chuck explains that paella is a Spanish dish, likely influenced by the Moors, cooked in a specific flat-bottomed pan.
• He lists ingredients such as clam juice, clams, shrimp, scallops, saffron, and tomatoes.
• He notes he has successfully made paella in a cast-iron skillet even without the traditional pan.

Asian cuisines and rice-centric meals

Preference for Asian cuisines[44:26]
• Chuck says he could subsist entirely on Asian cuisines and be as happy as he has ever been and does not need other types of food.
Sushi and its origins[46:01]
• Josh notes sushi rice is made from seasoned short-grain rice, and historically sushi evolved from a method of preserving fish in vinegar with uncooked rice packed around it.
• He says the original preserved-fish form, nare-zushi, is still available and he would like to try it.

Rice desserts and sweets

Rice pudding[46:54]
• They describe rice pudding as rice cooked with milk and sugar, often flavored with vanilla or cinnamon.
Mango sticky rice[47:32]
• Josh mentions mango sticky rice, which uses glutinous rice and clarifies that "glutinous" refers to stickiness, not gluten content.
Polish rice cake[47:42]
• Josh references a Polish rice cake that incorporates rice and condensed milk and says it looks good.
Mochi and its symbolism[48:32]
• They explain mochi is made from glutinous rice and, in the U.S., is often wrapped around ice cream.
• Josh says traditional Japanese mochi can be filled with sweet red bean paste.
• He notes that in Japanese folklore, the figure seen in the moon is a rabbit making mochi rather than a "man in the moon."

Horchata and rice-based beverages

Experiencing horchata[49:31]
• Chuck recalls having a horchata flight on a food tour in Mexico City, calling it different and delicious.
Basic horchata preparation[49:13]
• Josh describes horchata as rice soaked in evaporated milk with cinnamon and vanilla until mushy, then strained to remove grit.
• He says the result is a thick, milky drink that is excellent on its own.
Horchata as a cocktail base[49:31]
• Josh notes horchata mixes well with rum or bourbon and is especially good in winter.

Listener follow-ups and meta-discussion

Cherry Pop-Tarts follow-up and moderation

Trying cherry frosted Pop-Tarts[50:33]
• Chuck reports he tried cherry frosted Pop-Tarts after Josh's recommendation and found them very delicious, even better than strawberry.
Exercising restraint with indulgent foods[50:53]
• He says he bought cherry and brown sugar cinnamon flavors, totaling 16 Pop-Tarts, but has only eaten six so far, which he views as restraint.

Encouragement to cook with rice

Suggested rice dishes to try[52:27]
• Josh encourages listeners to grow rice if possible and make horchata, sushi, sticky rice, curries, and jollof rice.

Listener mail from Ted about the podcast

Ted's five full listens through the SYSK catalog

Extent of Ted's listening[52:54]
• Chuck reads an email from Ted, who says he has finished listening to the full Stuff You Should Know catalog for the fifth time.
• They remark that listening through the whole catalog even once is impressive.
Ted's top reasons for liking the show[53:15]
• Ted appreciates that Josh and Chuck have character arcs over 17 years and share personal aspects of their lives.
• He notes they generally do not talk over each other, unlike many podcasters.
• Ted says he has learned more about movies and popular music from the show than from directly consuming them.
• His fourth reason humorously states that Josh and Chuck never make it all the way through a list, intentionally leaving the fifth item blank.

Hosts' response to Ted

Acknowledgment and planned gift[53:38]
• They say Ted has provided a great in-joke by not finishing his own list and say they are trying to figure out something special to send him.

Lessons Learned

Actionable insights and wisdom you can apply to your business, career, and personal life.

1

Even familiar staple foods like rice have complex histories, species differences, and environmental and health tradeoffs, so understanding what you eat requires looking beyond the surface.

Reflection Questions:

  • • What staple foods do you rely on most often that you might not fully understand in terms of how they are grown and processed?
  • • How could learning about the origins and impacts of a food you eat daily influence your shopping or cooking decisions?
  • • What is one staple food you could research this week to better understand its varieties, production methods, and health implications?
2

Environmental problems often involve tradeoffs where solving one issue (like methane emissions) can worsen another (like nitrous oxide), so effective solutions require systems thinking instead of one-dimensional fixes.

Reflection Questions:

  • • Where in your work or life have you seen a solution create a new problem because you only focused on one variable?
  • • How might mapping out the secondary effects of a decision help you choose a more balanced approach next time?
  • • What is one current problem you are trying to solve where you could pause and list at least three possible unintended consequences before acting?
3

Nutritional choices are rarely black-and-white; foods that are healthier in one dimension (like brown rice with more nutrients) can carry other risks (like higher arsenic), so context and moderation matter.

Reflection Questions:

  • • Which of your current "healthy" habits might have downsides you have not fully considered yet?
  • • How could you adjust your eating patterns to balance benefits and risks instead of treating specific foods as purely good or bad?
  • • What is one small change you could make this month to reduce a known risk in your diet without overcomplicating your life?
4

Economic development and food diversity are closely linked; as incomes rise, people tend to diversify beyond a single staple, which highlights how limited diets often reflect limited options, not just preferences.

Reflection Questions:

  • • Looking at your own community, how does income level seem to affect the variety and quality of foods people can access?
  • • In what ways might you be taking your own food variety for granted, given the global reliance on single staples like rice?
  • • What is one concrete way you could support better food access or diversity for people with fewer choices in your area?
5

Cultural dishes built around simple ingredients like rice show how creativity and tradition can transform basic staples into rich, varied cuisines, offering a low-cost way to expand your culinary world.

Reflection Questions:

  • • Which rice-based (or other staple-based) dishes from another culture have you never tried but are curious about?
  • • How might learning to cook one new rice dish from a different cuisine change your cooking routine and appreciation for that culture?
  • • What is one specific recipe using a basic staple that you will commit to trying in the next two weeks?

Episode Summary - Notes by Sawyer

Rice is Nice
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