Originario rice,  short, round, pearled (Oryza sativa)

Originario rice belongs to the group of short, round-grain rices, characterised by an almost spherical kernel with a very low length-to-width ratio. The grains are small, compact and fully pearled, meaning they have undergone a milling process that removes almost all outer layers, resulting in a white, smooth, glossy surface. It is a cultivar of Oryza sativa and has long been cultivated in Northern Italian rice-growing areas, where it is traditionally used in domestic cooking.

From a technological standpoint, the high starch content and short, rounded structure of the grain lead to a marked water absorption capacity, relatively short cooking times and a natural tendency to release amylose and amylopectin at the surface. This behaviour produces, after cooking, a softer texture and a stronger binding effect, with grains that are less separate than those of long-grain rice. The resulting structure is more creamy or slightly sticky, which is advantageous in formulations where body, homogeneity and density are required.

The sensory profile of Originario rice is neutral and clean, with mild aroma and uniform colour. It is used in preparations where a well-amalgamated matrix is desired, such as soups, bakes, rice timbales, croquettes, rice-based desserts and other dishes in which rice has a primarily structural or binding function. Its cooking behaviour and ability to integrate with different ingredients make it a typical “everyday” rice for basic preparations in which the starchy component is the main element of the dish.

Botanical classification
Common name: Originario rice (round, short, pearled)
Clade: Angiosperms
Order: Poales
Family: Poaceae
Genus: Oryza
Species: Oryza sativa L.

Cultivation and growth conditions

Climate
Originario rice is an Italian cultivar with round, short grains, traditionally used for soups, desserts and preparations where good stickiness is required. It is suited to warm–temperate climates, with hot summers and constant water availability during the crop cycle. It requires a growing season free from frost, with high temperatures during tillering, stem elongation and flowering. The variety is sensitive to low temperatures, especially at germination and anthesis, which can reduce grain set and yield.

Exposure
Like other paddy rice types, it needs full sun to ensure high photosynthetic activity and good panicle development. Prolonged shading or tall vegetation along field borders reduces vegetative growth, heading and final yield.

Soil
Originario rice is grown on flat soils suitable for flooding, preferably clay or clay–loam soils with good organic matter content and high water-holding capacity. Very sandy, highly permeable soils are not suitable, as they do not allow a stable water layer to be maintained. Optimal pH ranges from slightly acidic to neutral or mildly alkaline.

Irrigation
The crop is usually cultivated under controlled flooding, maintaining an almost continuous water layer over the soil for much of the vegetative cycle. Proper management of water levels in the different stages (pre-emergence, tillering, stem elongation, ripening) is essential to control weeds, limit water stress and promote uniform development. Sudden changes in water depth or unplanned dry periods can negatively affect both yield and quality.

Temperature
Optimal temperatures for germination are above 12–13 °C, while for vegetative growth and flowering ideal values lie between 20 and 30 °C. Cold episodes during anthesis reduce fertilization and grain set; conversely, periods of intense heat combined with strong radiation and dry winds can cause grain scorching and quality defects (breakage, chalkiness).

Fertilization
Originario rice requires balanced fertilization with nitrogen (N), phosphorus (P) and potassium (K):

• Nitrogen, supplied in split doses (pre-flooding and topdressings), promotes regular tillering without excessively increasing lodging risk;

• Phosphorus supports the early stages and root system development;

• Potassium improves lodging resistance and several aspects of grain quality.

Excess nitrogen increases susceptibility to fungal diseases (e.g. blast), favours lodging and makes yield stability less reliable.

Crop care
Main agronomic practices include:

• weed control through crop rotation, possible false sowing, mechanical methods and/or selective chemical treatments;

• accurate land levelling to ensure uniform flooding;

• careful management of water levels to limit unwanted aquatic weeds and reduce crop stress;

• monitoring of diseases (such as blast) and pests, adopting integrated pest management strategies;

• selection of an appropriate sowing density to limit internal competition and lodging risk.

Good air circulation within the canopy helps maintain crop health and supports proper panicle formation.

Harvesting
Harvest takes place when grain ripening is uniform and grain moisture is suitable for mechanized combining. Excessive delay increases the risk of lodging, shattering and quality loss. After harvest, grain is dried to a moisture content appropriate for safe storage and subsequent processing.

Propagation
The Originario cultivar is propagated using certified seed, produced in varietal seed multiplication lots to ensure genetic purity, uniform round–short grain type and stable technological characteristics. On farm, paddy sowing (broadcast or in rows, on dry soil or under water) is carried out by adjusting the seed rate according to target plant density, soil fertility and the chosen agronomic technique.

Indicative nutritional values per 100 g (raw product)

• Energy: 335–355 kcal

• Protein: 6.0–7.5 g

• Total fat: 0.6–1.0 g

  • SFA (Saturated Fatty Acids): very low amount

  • MUFA and PUFA: minor fractions

• Available carbohydrates: 78–80 g

  • Starch: predominant fraction

• Total fibre: 0.5–1.0 g

• Minerals: potassium, phosphorus, magnesium (trace to low amounts)

• B-group vitamins (B1, B3, B6): residual levels

• Residual moisture: 11–14 %

Key constituents

• Starch (amylose and amylopectin, with prevalence of amylopectin)

• Proteins (mainly prolamins and glutelins)

• Minerals (K, P, Mg) in variable concentrations

• B-group vitamins in trace amounts

• Residual lipid fractions (triglycerides and minor phospholipids)

Production process

1. Harvesting

   • Mechanical harvesting of mature paddy rice.

2. Drying

   • Reduction of kernel moisture to levels suitable for safe storage.

3. Dehusking

   • Removal of the hull (husk) from the grain.

4. Polishing

   • Progressive abrasion to remove outer bran layers and obtain a fully polished kernel.

5. Sorting

   • Optical and mechanical sorting of kernels; removal of broken grains and foreign matter.

6. Packaging

   • Packing in a dry environment, with sealed closures to protect against moisture and contamination.

Physical properties

• Shape: round and short

• Colour: opaque, pearly white

• High water absorption capacity

• Rapid starch gelatinisation during cooking

• Typical density for short, polished rice

Sensory and technological properties

• Strong cohesion of grains during cooking

• Soft texture and pronounced tendency to compact

• Marked release of surface starch into the cooking water

• Typical cooking time: about 12–15 minutes (depending on process and equipment)

• Neutral flavour with slightly floury notes

These characteristics make Originario rice particularly suited to preparations where a creamy, cohesive structure is desirable.

Food uses

• Soups and broths (minestrone, rice in broth)

• Soft, creamy risotti

• Traditional rice desserts and puddings

• Baked dishes and compact timbales

• Stuffings and home preparations requiring cohesive structure

Nutrition and health
Originario polished rice is an energy source mainly based on complex carbohydrates, with a very low fat content. Polishing reduces fibre and micronutrients, so its mineral and vitamin profile is more limited than that of wholegrain rice. The protein fraction contributes moderately to overall protein intake but has a lower biological value than animal sources.

The starch fraction, with a prevalence of amylopectin, is associated with a faster glycaemic response, potentially higher than that of varieties richer in amylose when consumed in comparable portions. The amount of SFA is very small, which is consistent with dietary patterns where limitation of saturated fat intake is recommended. As with all starchy foods, portion control and overall meal composition are important for glycaemic management.

Portion note
For adults, a typical standard portion is 70–80 g of raw rice, depending on total meal composition and individual energy requirements.

Allergens and intolerances

• Naturally gluten-free.

• Possible cross-contamination with gluten-containing cereals in facilities that process multiple grains.

• No major rice-specific allergens are commonly reported, aside from rare cases of individual rice allergy or sensitisation.

Storage and shelf-life

• Store in a cool, dry place, away from direct sunlight and sources of humidity.

• Typical shelf-life: 18–24 months from packaging date under appropriate storage conditions.

• Recommended packaging: barrier bags, dry atmosphere, intact seals.

Safety and regulatory aspects

• Must comply with legal limits for contaminants (e.g. heavy metals, mycotoxins), pesticide residues and other chemical hazards.

• Subject to EU and national regulations on:

  • rice quality requirements

  • food hygiene and processing conditions

  • full supply-chain traceability

  • mandatory food information and labelling (name of the food, origin, nutrition declaration, etc.)

Labelling
Typical mandatory and standard information:

• Sales name: e.g. “Originario rice, round grain, short, polished” (or equivalent formulation as per local practice)

• Country of origin or place of provenance

• Lot identification and minimum durability date (“best before …”)

• Nutrition declaration per 100 g (and, where applicable, per portion)

• Storage conditions and basic directions for use/cooking

• Any “gluten-free” claim only if supported by validated procedures and analytical checks ensuring compliance with relevant thresholds

Troubleshooting

Possible defects

• Excessive stickiness during cooking:

  • intrinsic high amylopectin content typical of this variety

  • excessive cooking time and/or water ratio

• Poor grain separation:

  • inherent characteristics of short, polished, round-grain rice

  • use in applications not suited to its technological profile

Preventive measures

• Strict control of water-to-rice ratio

• Compliance with recommended cooking times

• Use of homogeneous lots, especially in industrial applications

• Selection of this variety specifically for recipes requiring a creamy or compact result rather than separate grains

Sustainability and supply chain

• Supply chain predominantly located in Italy, with cultivation mainly in the Po Valley.

• Degree of traceability depends on the individual operator and certification schemes adopted (e.g. quality marks, integrated or organic production).

• Environmental impact influenced by:

  • irrigation management in paddy fields

  • agronomic practices and crop rotation

  • fertiliser and plant protection product usage

• More sustainable approaches include:

  • optimised water management and water-saving techniques

  • reduction and optimisation of agrochemical inputs

  • adoption of integrated or organic production systems where feasible

Main INCI functions (cosmetics)
In cosmetic products, Originario rice is typically used in derivative forms (e.g. rice starch, rice powder, rice extracts) and can perform several INCI functions, such as:

• Absorbent (for sebum and moisture in powders and emulsions)

• Opacifying agent in make-up and skin powders

• Skin conditioning agent, contributing to a smoother and softer skin feel

• Viscosity controlling agent in some aqueous and emulsion systems

Conclusion
Originario rice, round grain, short, polished shows structural and technological features typical of short, round-grain rice with high surface starch release. It is particularly suitable for preparations requiring cohesion and creamy texture, such as soups, soft risotti and traditional desserts. From a nutritional standpoint, it is a predominantly starch-based energy source with relatively low fibre and micronutrient content due to polishing. Its versatility in domestic and industrial applications, combined with its naturally gluten-free nature (subject to control of cross-contamination), supports its widespread use in everyday cooking and standardised food formulations.

Mini-glossary

• SFA: Saturated Fatty Acids. Class of fats associated, when consumed in excess, with an increased risk of cardiovascular disease. In rice, this fraction is naturally very low.

• GMP/HACCP: Good Manufacturing Practices / Hazard Analysis and Critical Control Points. Systems and standards used to manage food safety, hygiene and quality throughout production and processing.

• BOD/COD: Biochemical Oxygen Demand / Chemical Oxygen Demand. Parameters used to assess the presence of organic and oxidisable substances in wastewater and to evaluate the environmental impact of effluents from industrial processes, including food processing.

Studies

In general, rice contains more than 100 bioactive substances mainly in its bran layer including phytic acid, isovitexin, gamma-oryzanol, phytosterols, octacosanol, squalene, gamma-aminobutyric acid, tocopherol and derived from tocotrienol (1), antioxidants.

It does not contain beta carotene (provitamin A) and has a very low iron and zinc content (2).

In rice bran there are bioactive phytochemicals that exert protective actions against cancer that involve the metabolism of the host and the intestinal microbiome. A diet based on rice bran has shown positive effects in reducing the risk of colon cancer (3).

Rice studies

Allergies: Be careful, rice contains a certain amount of lactose.

The most common types of rice used are :

• Arborio : large grains,  the most common in Italy
• Ribe : elongated grains.
• Thaibonnet : medium, elongated and fine grains
• Rome : large grains
• Basmati : thin and elongated grains. Grown in Pakistan and India
• Carnaroli : large grains
• Vialone nano : large, round grains
• Original or Balilla : small round grains
• Jasmine : fine grains of Asian origin
• Red : red, small and narrow grains
• Wild : Zizania palustris
• Baldo : large, shiny grains
• Ganges : from India
• Footboard : releases a lot of starch
• Venus : from China and the Po Valley
• Patna : from Thailand. Long and narrow grains
• Sant'Andrea : Thick and long grains. Releases a lot of starch

Rice viruses and pests: Pseudomonas aeruginosa, Rice yellow mottle virus, Magnaporthe oryzae , Rice Tungro Bacilliform Virus , Lissorhoptrus oryzophilus Kuschel, Oebalus pugnax, Xanthomonas oryzae

References____________________________________________________________________

(1)  Bidlack W. Phytochemicals as bioacive agents. Lancaster, Basel, Switzerland: Technomic Publishing Co., Inc; 1999. pp. 25–36.

(2) Singh SP, Gruissem W, Bhullar NK.   Single genetic locus improvement of iron, zinc and β-carotene content in rice grains.    Sci Rep. 2017 Jul 31;7(1):6883. doi: 10.1038/s41598-017-07198-5.

Abstract. Nearly half of the world's population obtains its daily calories from rice grains, which lack or have insufficient levels of essential micronutrients. The deficiency of micronutrients vital for normal growth is a global health problem, and iron, zinc and vitamin A deficiencies are the most prevalent ones. We developed rice lines expressing Arabidopsis NICOTIANAMINE SYNTHASE 1 (AtNAS1), bean FERRITIN (PvFERRITIN), bacterial CAROTENE DESATURASE (CRTI) and maize PHYTOENE SYNTHASE (ZmPSY) in a single genetic locus in order to increase iron, zinc and β-carotene content in the rice endosperm. NAS catalyzes the synthesis of nicotianamine (NA), which is a precursor of deoxymugeneic acid (DMA) iron and zinc chelators, and also chelate iron and zinc for long distance transport. FERRITIN provides efficient storage of up to 4500 iron ions. PSY catalyzes the conversion of GGDP to phytoene, and CRTI performs the function of desaturases required for the synthesis of β-carotene from phytoene. All transgenic rice lines have significantly increased β-carotene, iron, and zinc content in the polished rice grains. Our results establish a proof-of-concept for multi-nutrient enrichment of rice grains from a single genetic locus, thus offering a sustainable and effective approach to address different micronutrient deficiencies at once.

(3) Zarei I, Oppel RC, Borresen EC, Brown RJ, Ryan EP. Modulation of plasma and urine metabolome in colorectal cancer survivors consuming rice bran.  Integr Food Nutr Metab. 2019 May;6(3). doi: 10.15761/IFNM.1000252.

Abstract. Rice bran has bioactive phytochemicals with cancer protective actions that involve metabolism by the host and the gut microbiome. Globally, colorectal cancer (CRC) is the third leading cause of cancer-related death and the increased incidence is largely attributed to poor dietary patterns, including low daily fiber intake. A dietary intervention trial was performed to investigate the impact of rice bran consumption on the plasma and urine metabolome of CRC survivors. Nineteen CRC survivors participated in a randomized-controlled trial that included consumption of heat-stabilized rice bran (30 g/day) or a control diet without rice bran for 4 weeks. A fasting plasma and first void of the morning urine sample were analyzed by non-targeted metabolomics using ultrahigh-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS). After 4 weeks of either rice bran or control diets, 12 plasma and 16 urine metabolites were significantly different between the groups (p≤0.05). Rice bran intake increased relative abundance of plasma mannose (1.373-fold) and beta-citrylglutamate (BCG) (1.593-fold), as well as increased urine N-formylphenylalanine (2.191-fold) and dehydroisoandrosterone sulfate (DHEA-S) (4.488-fold). Diet affected metabolites, such as benzoate, mannose, eicosapentaenoate (20:5n3) (EPA), and N-formylphenylalanine have been previously reported for cancer protection and were identified from the rice bran food metabolome. Nutritional metabolome changes following increased consumption of whole grains such as rice bran warrants continued investigation for colon cancer control and prevention attributes as dietary biomarkers for positive effects are needed to reduce high risk for colorectal cancer recurrence.

Brown DG, Borresen EC, Brown RJ, Ryan EP. Heat-stabilised rice bran consumption by colorectal cancer survivors modulates stool metabolite profiles and metabolic networks: a randomised controlled trial. Br J Nutr. 2017 May;117(9):1244-1256. doi: 10.1017/S0007114517001106. 

Abstract. Rice bran (RB) consumption has been shown to reduce colorectal cancer (CRC) growth in mice and modify the human stool microbiome. Changes in host and microbial metabolism induced by RB consumption was hypothesised to modulate the stool metabolite profile in favour of promoting gut health and inhibiting CRC growth. The objective was to integrate gut microbial metabolite profiles and identify metabolic pathway networks for CRC chemoprevention using non-targeted metabolomics. In all, nineteen CRC survivors participated in a parallel randomised controlled dietary intervention trial that included daily consumption of study-provided foods with heat-stabilised RB (30 g/d) or no additional ingredient (control). Stool samples were collected at baseline and 4 weeks and analysed using GC-MS and ultra-performance liquid chromatography-MS. Stool metabolomics revealed 93 significantly different metabolites in individuals consuming RB. A 264-fold increase in β-hydroxyisovaleroylcarnitine and 18-fold increase in β-hydroxyisovalerate exemplified changes in leucine, isoleucine and valine metabolism in the RB group. A total of thirty-nine stool metabolites were significantly different between RB and control groups, including increased hesperidin (28-fold) and narirutin (14-fold). Metabolic pathways impacted in the RB group over time included advanced glycation end products, steroids and bile acids. Fatty acid, leucine/valine and vitamin B6 metabolic pathways were increased in RB compared with control. There were 453 metabolites identified in the RB food metabolome, thirty-nine of which were identified in stool from RB consumers. RB consumption favourably modulated the stool metabolome of CRC survivors and these findings suggest the need for continued dietary CRC chemoprevention efforts.

Beyer P, Al-Babili S, Ye X, Lucca P, Schaub P, Welsch R, Potrykus I. Golden Rice: introducing the beta-carotene biosynthesis pathway into rice endosperm by genetic engineering to defeat vitamin A deficiency. J Nutr. 2002 Mar;132(3):506S-510S. doi: 10.1093/jn/132.3.506S. 

 Abstract. To obtain a functioning provitamin A (beta-carotene) biosynthetic pathway in rice endosperm, we introduced in a single, combined transformation effort the cDNA coding for phytoene synthase (psy) and lycopene beta-cyclase (beta-lcy) both from Narcissus pseudonarcissus and both under the control of the endosperm-specific glutelin promoter together with a bacterial phytoene desaturase (crtI, from Erwinia uredovora under constitutive 35S promoter control). This combination covers the requirements for beta-carotene synthesis and, as hoped, yellow beta-carotene-bearing rice endosperm was obtained in the T(0)-generation. Additional experiments revealed that the presence of beta-lcy was not necessary, because psy and crtI alone were able to drive beta-carotene synthesis as well as the formation of further downstream xanthophylls. Plausible explanations for this finding are that these downstream enzymes are constitutively expressed in rice endosperm or are induced by the transformation, e.g., by enzymatically formed products. Results using N. pseudonarcissus as a model system led to the development of a hypothesis, our present working model, that trans-lycopene or a trans-lycopene derivative acts as an inductor in a kind of feedback mechanism stimulating endogenous carotenogenic genes. Various institutional arrangements for disseminating Golden Rice to research institutes in developing countries also are discussed.