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Rice domestication[edit]

History of rice domestication to be rewritten as fossil of rice 17,000 old found at Sorori, Chungju province South Korea 14.54.196.97 (talk) 02:04, 13 February 2024 (UTC)[reply]

Well, maybe. Other cereals were collected from the wild and cooked for many years before being domesticated and cultivated, so a single find does not necessarily change the whole story. Of course we can't add anything without a reliable source, either. Chiswick Chap (talk) 06:00, 13 February 2024 (UTC)[reply]

Article contradicts its self[edit]

in the 3rd paragraph of the article introduction it says 'medium-grain rice is stickier, and is used for sweet dishes, and in Italy for risotto; and sticky short-grain rice is used in Japanese sushi as it keeps its shape when cooked.'

It says that risotto is medium grain, and sushi is short grain.

Under Food > Eating it says 'Short-grain rices include Italian Arborio rice for risotto. Medium-grain rices include Japanese sushi rice, which is slightly sticky.'

It says that risotto is short grain, and that sushi is medium grain. 5.133.46.201 (talk) 10:48, 24 March 2024 (UTC)[reply]

Fixed: rewrote the 'Eating qualities' section from a better source. Chiswick Chap (talk) 11:59, 24 March 2024 (UTC)[reply]