One out of every two people on the planet eat rice every day.
In its natural state, rice is particularly nutritious, but industrialisation has changed the situation with fast-cooking grains. In 50 years, preparation time has been divided by 4. What is the real benefit of such high-performance rice?
For example, basmati has seen multiple transformations. An analysis of the market's leading brands shows that manufacturers may have given up its soul, namely its fragrance.