Stuff You Should Know: “Rice is Nice”

Podcast: Stuff You Should Know
Hosts: Josh & Chuck
Date: November 25, 2025
Episode Overview:
In this episode, Josh and Chuck unravel the history, science, cultivation, cultural significance, and global impact of rice—the world's most eaten food. They share fascinating facts about rice varieties, its nutritional value, environmental implications, and the many beloved dishes that feature rice. As always, their tone is lighthearted, occasionally irreverent, and full of personal anecdotes.

Key Discussion Points & Insights

1. Global Importance of Rice

• Stats & Scale

  • Rice is among the top two most consumed foods globally, alongside wheat.
  • Feeds around 3.5 billion people — about half the world’s population ([02:15]).
  • Accounts for 20% of global calories, and up to 50% in some Asian countries ([02:17]).
  • Supports 200 million households in developing countries ([03:03]).

• Quote:

  "To say that rice is an important crop here on planet Earth is kind of an understatement." – Josh ([03:17])

2. What Is Rice, Really?

• Rice is a Seed and a Cereal
  • The edible portion is the seed of the rice plant, classified as a cereal (a seed from a grass plant) ([03:35]).
• Fun experiment:
  • You can plant store-bought rice and it will grow into a rice plant.
• Persona Joke:
  • Chuck briefly jokes about a new "obnoxious persona" who over-explains, to Josh’s amusement ([03:45]).

3. Types of Rice: White vs. Brown (and More)

• White Rice:

  • Has the bran and germ removed; less nutritious ([05:36]).
  • Most white rice is “enriched” by adding nutrients back in ([05:55]).
    • Methods for enrichment include powder coating, layering, and extruding fake rice grains ([06:28]).

• Brown, Red & Black Rice:

  • Retain the bran and germ; much healthier ([05:36]).
  • Brown rice is an ‘acquired taste’ for Chuck, who jokes, "I cannot stomach it." ([05:35])

• Nutritional Note:

  • The nutrients are mostly in the bran and germ - so white rice is stripped almost entirely of nutritional value ([05:55]).
  • "A lot of rice is actually fortified. They mix the vitamins and minerals that they strip out back in in different ways." – Josh ([05:55])

4. Rice Varieties & Their Unique Features

• Domestication

  • Most common rice: Oryza sativa, domesticated in China between 8,250–13,500 years ago ([07:25]).
  • Two major subspecies: Indica (long grain/starched with amylose, non-sticky) and Japonica (shorter, sticky with amylopectin) ([08:06]).

• African Rice:

  • Oryza glaberrima still grown in Africa, hardier but lower yield and harder to mill ([08:38]).

Notable Varieties Mentioned

• Basmati & Jasmine: Aromatic, long-grain, staples of South and Southeast Asian cuisine; Jasmine’s scent is natural ([09:47]).
• Sushi Rice: Japonica, sticky, "my favorite," says Josh ([10:14]). Its characteristic texture is helped by the addition of vinegar mixture after cooking.
• Risotto Rices (Arborio, Carnaroli): Medium grain, creamy texture, "delicious, but a dish you've got to babysit" ([11:55]).
• Paella Rices (Bomba, Calasparra): Spanish, short grain, expand as they cook ([12:39]).
• Carolina Gold: An American heirloom rice, cultivated in the Carolinas thanks to knowledge brought by enslaved Africans ([14:11]).
• Black (Forbidden) Rice: High in antioxidants, historically eaten only by Chinese royalty ([16:27]).
• Wild Rice: Native American, from a different grass, “actually even healthier than brown rice” ([16:43]).

"Apparently it was called forbidden rice in ancient China because only royalty could eat it." – Josh ([16:41])

5. Rice Cultivation: Methods & History

• Origins:

  • Began in China's Yangtze River basin, possibly as long as 14,000 years ago ([20:43]).

• Paddy vs. Upland Cultivation:

  • Most associate rice with flooded paddies, but it can be grown on terraces (upland rice) ([21:47]).

• Planting, Growing, Harvesting:

  • Varied methods: hand transplanting, machine planting, even airdropping seeds ([22:37]).
  • Harvested as “rough rice,” then dried and milled ([23:42]).
  • Brown rice is the dehulled version; white rice is further milled and polished ([24:48]).

• Environmental Impact:

  • High water usage, yet less than meat or nuts ([26:09]).
  • Flooded paddies create methane due to decaying plant matter, a significant greenhouse gas ([26:41]).
  • Draining paddies to reduce methane emits more nitrous oxide—another greenhouse gas ([27:06]).
  • Rice-fish farming: Growing fish in paddies can reduce both methane and pests, and increase rice yields by 10–15% ([28:24]).
  • Efforts to create salt-tolerant "seawater rice" offer hope for future expansion ([29:44]).

6. Rice & Health: Toxins and Nutritional Considerations

• Arsenic & Other Toxins:
  • Rice absorbs more arsenic, lead, and cadmium than most crops, especially in the bran/germ ([30:19]).
  • Brown rice, despite health benefits, contains more arsenic than white rice ([30:28]).
  • Studies equivocate about the risk for most adults, but children and infants are more vulnerable ([30:59]).
  • Rinsing/cooking technique can reduce arsenic somewhat ([32:09]).

"The type of rice that's most beneficial for you, health wise, brown rice, is also the ones that have the most arsenic." – Josh ([30:50])

• Lower-Arsenic Rice
  • White basmati (California, India, Pakistan) and U.S.-grown sushi rice are lower in arsenic ([31:19]).
  • Rice from Arkansas, Louisiana, Texas is higher because of legacy industrial contamination ([31:48]).

7. Production and Consumption Around the World

• Top Producers:

  • Asia dominates, with China and India leading, followed by Bangladesh ([37:14]).

• In the U.S.:

  • Major producers: California, Louisiana, Texas, Mississippi, Missouri, Arkansas ([37:51]).
  • 80% of rice sold/eaten in the U.S. is domestic. 95% of sushi rice eaten in the U.S. is American-grown ([38:20]).

• Top Consumers:

  • All top 10 are Asian, with China, India, Bangladesh atop ([38:34]).
  • Per capita: Bangladesh leads—almost two pounds of rice per person per day ([38:55]).
  • High rice consumption often correlates to developing economies ([39:57]).

• Memorable School Lunch Story:

  • Josh recalls eating a small bowl of plain white rice and butter to teach kids about global food inequality ([40:01]).

8. Cultural & Culinary Diversity of Rice

• Rice as Base & in Specialty Dishes:
  • Jollof Rice (West African) – tomatoes, onion, peppers ("It's good on its own." – Chuck [44:08])
  • Biryani (Indian) – rice, spices, meat, drier than curry
  • Paella (Spanish) – seafood, saffron, tomatoes, cooked in distinctive pan ([45:11])
  • Sushi & Nare-Sushi (Japanese)
  • Saag Paneer & Chicken Saag (Indian)
  • Rice Puddings, Mochi (Japanese sweet with glutinous rice), Mango Sticky Rice (Thai), Horchata (Mexican drink)
• Notable Quotes:
  • “A really nice rice pudding, to me, is one of the more delicious things you can eat.” – Chuck ([47:23])
  • “You could pickle an old shoe. And I'd be like, I'll eat a little of that. Sure.” – Josh ([47:07])

Notable Quotes & Memorable Moments

• On Rice’s Impact:

  "To say that rice is an important crop here on planet Earth is kind of an understatement." – Josh ([03:17])

• On Brown Rice:

  "I can't stand the taste." – Chuck ([05:35])

• On White Rice Nutrition:

  “If you're eating white rice, it's basically stripped of any nutritional value whatsoever.” – Josh ([05:55])

• On Arsenic and Brown Rice:

  “The type of rice that's most beneficial for you, health wise, brown rice, is also the ones that have the most arsenic.” – Josh ([30:50])

• On Personal Favorite Rice Varieties:

  “My favorite is sushi rice.” – Josh ([10:14]) “Carolina Gold … one of my favorite rices.” – Chuck ([14:11])

• On Sustainability Fixes:

  “Growing fish with your rice is like the way to save the planet.” – Josh ([29:16])

• On Dropping Consumption:

  “… rice consumption is dropping off in Asian countries because wealth is expanding... They're saying, hey, we love rice, but we also want that steak.” – Josh ([42:11])

Timestamps of Key Segments

| Segment | Timestamp | |---------------------------------------------|-------------| | Introduction, global stats, what is rice? | 01:52–04:11 | | Types: brown vs. white/enrichment | 05:11–07:25 | | Rice varieties, Basmati, Sushi, Paella, etc.| 09:26–16:43 | | Carolina Gold rice, U.S. history | 14:08–16:11 | | Wild and "forbidden" black rice | 16:27–17:02 | | Cultivation methods, paddy vs upland | 20:43–23:42 | | Environmental impact, rice/fish farming | 25:45–29:44 | | Toxins, arsenic, health effects | 30:12–33:16 | | Global production and consumption | 37:01–39:57 | | Personal/cultural rice dishes | 43:18–49:51 | | Fun with desserts (mochi, horchata, etc.) | 47:23–50:13 | | Closing banter, Pop-Tarts, listener mail | 50:28–54:27 |

Final Thoughts & Recommendations

• Try New Varieties: Expand your rice repertoire beyond white—seek out basmati, jasmine, sushi rice, Carolina Gold, and even wild rice.
• Rinse Your Rice: Rinsing before and after cooking can reduce arsenic content.
• Explore Dishes: Try cooking jollof rice, biryani, paella, or even homemade horchata.
• Be Mindful of Environmental Impact: Support sustainable rice farming methods when possible.

Hosts' Note:
"Go grow some rice. Make your own horchata. Make some sushi. Make some sticky rice. Make some curries. Just do all that stuff. Some jollof rice. Get to it." – Josh ([51:38])

Episode in a Nutshell

Rice is ancient, indispensable, sometimes problematic for health and the environment, but above all, it's delicious and central to cuisines across the world. Respect your rice, choose wisely, and be adventurous in enjoying it.