Super Long Grain Basmati Rice
                     Super Long Grain Basmati Rice
Long Grain Basmati Rice, also referred to as 
converted rice, is a type of rice that has been widely 
consumed in Asian and African nations for a while. 
When you soak, steam, and dry rice while it's covered 
in its inedible outer husk, you're parboiling it. The rice 
inside takes on a faintly yellow color as a result.
Rice is an edible starchy cereal grain that is produced by the grass 
plant (family Poaceae), Oryza sativa. The majority of the world's 
population, including almost all of East rice grown in himalayas 
and Southeast Asia, depends entirely on rice as a staple food, 
with humans consuming 95% of the world's rice production. 
Rice can be cooked by boiling it or by grinding it into flour. In 
Asian, Middle Eastern, and many other cuisines, it is consumed 
alone as well as in a wide range of soups, side dishes, and main 
courses.
  Cultivation Process Of Rice:
Early rice farming is documented in a wide 
range of cultures, including Southeast Asian, 
Pakistani, and Chinese ones. However, the 
earliest archaeological evidence, which 
dates from between 7000 and 5000 BCE, 
comes from central and eastern China. More 
than 90% of the world's rice is produced in 
Asia, primarily in China, Pakistan, Indonesia, 
and Bangladesh. Japan, Pakistan, and 
different Southeast Asian countries all 
produce small amounts of rice.