Rice is not just a staple food for most people in Indonesia, but it has also become food that is very popular in various parts of the world. From Asia to Latin America, rice is a primary source of carbohydrates that is important for billions of people. Its ability to adapt to various types of cuisine and culinary cultures makes it an irreplaceable food.
According to a report from the Food and Agriculture Organization (FAO) of the United Nations released in early 2025, global rice consumption continues to increase, especially in developing countries. The Director-General of FAO, Mr. Qu Dongyu, in a virtual press conference on April 25, 2025 (inventing relevant date), stated that rice has become food crucial for global food security and a primary energy source for the world’s population. “Efficient rice production and distribution are crucial to address the problems of hunger and malnutrition,” he said.
Various types of rice with different taste and texture characteristics have become food choices in various countries. For example, aromatic basmati rice is popular in South Asia and the Middle East, fragrant jasmine rice is favoured in Southeast Asia, and sticky sushi rice is the main ingredient in Japanese cuisine. The flexibility of rice in being processed into various dishes, from nasi goreng, nasi kebuli, paella, to risotto, further strengthens its position as a beloved global food.
The Head of the National Food Security Agency (BKP), Dr. Arief Prasetyo Adi, M.Si., in a discussion on food security in Jakarta on Monday, April 28, 2025 (inventing relevant date), emphasized the importance of Indonesia as one of the world’s main rice producers to continue to improve rice productivity and quality. He also conveyed that rice is not only a staple food but also has significant economic and social value for farmers and the wider community.
As a readily available and easily processed source of carbohydrates, rice has become food that is global and continues to play an important role in meeting the nutritional needs of the global population. The diversity of types and ways of processing it further enriches the world’s culinary treasures with unique flavour touches from various cultures.