Rice & Paddy

Rice and paddy are closely related but not exactly the same. Paddy refers to the rice plant in its natural form, with the grains still inside the husk, as it grows in fields. It is harvested from rice fields after the plants mature. Paddy grains are covered with a hard outer layer called the husk, which protects the seed.

Rice is the edible form of paddy after it has been processed to remove the husk and sometimes polished to give it a white appearance. Rice is one of the most important staple foods in the world, especially in Asia, providing a major source of energy for millions of people. It can be cooked in many ways, including boiling, steaming, or frying, and is used in dishes like pulao, biryani, and desserts.

Rice is rich in carbohydrates and provides energy, while brown rice retains more fiber and nutrients than polished white rice. Paddy cultivation requires water and fertile soil, and it grows best in warm, humid climates. Both paddy and rice are essential in agriculture and daily diets across the world.