Rice is the most widely consumed cereal grain in the world.
Rice plant is a member of the grass family. As a cereal, its grain is composed of proteins, vitamins, fibers and minerals, but mainly of starch, a very nourishing and easy to digest component. However, rice is the only cereal that does not contain gluten, so it is suitable for people who suffer from gluten sensitivity (such as celiac disease). Rice is a nutritious and safe food and, furthermore, is a real important dietetic product that nature offers us.
Digestibility is higher in rice than in all the other farinaceous food, pasta included:
Starch breaks in two different molecules: amylose and amylopectin. Amylolitic enzymes sinthesize the branched amylopectin easily, it means that amylopectin is easier to digest.