Hebrew: אוֹרֶז, orez
Family: Poaceae
Scientific name: Oryza sativa
Rice is an annual plant from the Poaceae family and is currently one of the most important crops grown for humans. It is a summer crop that requires warm temperatures and moisture and is the only type of grain that can sprout and develop underwater. Rice is a covered grain, with the lower husk tightly attached to the seed and it must be removed before consumption. It can also be ground into flour to make a dough, but it will not rise like dough made from other grains does. Evidence suggests that rice and millet dough was commonly consumed in the past.
Despite its affiliation with the Poaceae family and the similarity of the plant and seeds to the five species of grain, there are several significant differences between rice and these other grains: (1) it does not contain gluten proteins; (2) enzymes essential for rising and dough formation are inactive when making dough from rice flour.
Rice is frequently mentioned by the Sages in various contexts. While the commonly accepted identification of orez mentioned by the Sages is the rice we know today, some believe it refers to a variety of cultivated millet. Rice only became common in our region following Alexander the Great’s conquests and was introduced to the Land of Israel toward the end of the Second Temple period.
During the Mishnaic period, two types of rice were grown in the Land of Israel: white and red. The red rice had a “lead-like appearance” and was likely considered a lower-quality variety, while the main variety was the white rice. The Jerusalem Talmud mentions several places where rice was grown: Chulata, Pimeis, and Antioch. Today, there is no significant commercial rice cultivation in Israel.
Kilei zera’im and kilei hakerem (interplanting – annuals and grapevines): The laws of kilei zera’im distinguish between the spacing required for planting legumes and the spacing for vegetables. Rice is considered a legume and thus must be spaced farther apart from other annuals and grapevines —six handbreadths (tefachim) (48 cm).
Terumot and ma’aserot (offerings and tithes): The obligation to leave portions of the harvest for the poor applies to crops that ripen uniformly and can be stored for a long time. Since rice meets these criteria, it must be left in the field for lekket, shichechah, and pe’ah.
Challah (separating dough when baking) and Passover: As mentioned, rice is from the Poaceae family. According to Rabbi Yohanan ben Nuri, rice is considered one of the five grains, meaning it is possible to make matzah from it for Passover, and if it ferments, it must be burned. However, according to the Sages, it does not ferment but “spoils,” and therefore it is not considered one of the grains and is not subject to the chametz prohibition during Passover. Additionally, there is no obligation to separate challah from rice dough.
Blessing: The Sages established a special blessing for each type of food, but were initially unsure as to the proper blessing for rice; while it is not one of the five grains, it can be used to make bread that satisfies hunger. Therefore, since “its bread or dish satisfies and nourishes the heart like the five grains,” or in light of its culinary importance in the world, the Sages conclude that rice is considered significant enough to warrant the mezonot blessing, but since it is not a grain, borei nefashot is the after-blessing.
