Rice is a staple for almost half the world’s population — particularly in parts of China, India, Indonesia, Japan and Southeast Asia. Rice is commercially classified by its size — long-, medium- or short-grain. Rice can be further divided into two other broad categories — brown and white. Rice, which is cholesterol- and gluten-free, is low in sodium, contains only a trace of fat and is an excellent source of complex carbohydrates. Enriched or converted rice contains calcium, iron and many B-complex vitamins, with brown rice being slightly richer in all the nutrients