Question: Which country or region imported rice to the Classical World?
About the article "Rice", section "Europe".

Candidate passages:
Rice was known to the Classical world, being imported from Egypt, and perhaps west Asia.
It was known to Greece by returning soldiers from Alexander the Great's military expedition to Asia.
Large deposits of rice from the first century A.D. have been found in Roman camps in Germany.
The Moors brought Asiatic rice to the Iberian Peninsula in the 10th century.
Records indicate it was grown in Valencia and Majorca.
In Majorca, rice cultivation seems to have stopped after the Christian conquest, although historians are not certain.
Muslims also brought rice to Sicily, where it was an important crop long before it is noted in the plain of Pisa (1468) or in the Lombard plain (1475), where its cultivation was promoted by Ludovico Sforza, Duke of Milan, and demonstrated in his model farms.
After the 15th century, rice spread throughout Italy and then France, later propagating to all the continents during the age of European exploration.
In European Russia, a short-grain, starchy rice similar to the Italian varieties, has been grown in the Krasnodar Krai, and known in Russia as "Kuban Rice" or "Krasnodar Rice".
In the Russian Far East several "japonica" cultivars are grown in Primorye around the Khanka lake.
Increasing scale of rice production in the region has recently brought criticism towards growers' alleged bad practices in regards to the environment.
Rice is the main export of Thailand, especially the white jasmine rice 105 (Dok Mali 105).
Thailand has a large number of rice varieties, 3,500 kinds with different characters, and 5 kinds of wild rice cultivates.
In each region of the country there are different rice seed types.
Their use depends on weather, atmosphere, and topography.
The northern region has both low lands and high lands.
The farmers’ usual crop is non-glutinous rice such as Niew Sun Pah Tong rice seeds.
This rice is naturally protected from leaf disease, and the paddy has a brown color.
The northeastern region has a large area, where farmers can cultivate about 36 million square meters of rice.
Although most of them are plains and dry areas, they can grow the white jasmine rice 105 which is the most famous Thai rice.
The white jasmine rice was developed in Chonburi province first and after that it was grown in many areas in the country but the rice from this region has a high quality, because it's softer, whiter and more fragrant.
This rice can resist drought, acidic soil, and alkaline soil.
The central region is mostly composed of plains.
Most farmers grow Jao rice.
For example the Pathum Thani 1 rice which has qualities similar to the white jasmine 105 rice.
Their paddy has the color of thatch and their cooked rice has fragrant grains also.
In the southern region, most farmers transplant around boundaries to the flood of plain or plain between mountains.
Farming is the region is slower than other regions because the rainy season comes late.
The popular rice varieties in this area are the Leb Nok Pattani seeds, a type of Jao rice.
Their paddy has the color of thatch and it can be processed to make noodles. 
The earliest types grown in Carolina were the African oryza glaberrima, Asian oryza sativa, "Carolina White" and the prized, high-yield "Carolina Gold".
After the total decline of rice cultivation in Carolina, "Carolina Gold" is now cultivated in Texas, Arkansas and Louisiana.
In California, production is dominated by short and medium grain "japonica" varieties, including cultivars developed for the local climate such as Calrose, which makes up as much as 85% of the state's crop.
The broad classification of rice grown includes Long Grain Rice, Medium Grain Rice and Short Grain Rice.
While now more than 100 varieties of rice are grown in the world, in the US 20 varieties of rice are commercially produced, primarily in the states of Arkansas, Texas, Louisiana, Mississippi, Missouri, and California.
Primary classification of rice grown are the long, medium or short grain type.
The Long Grain Rice is slender and long, the Medium Grain Rice is plump but not round, and the Short Grain Rice is round.
The forms of rice are Brown Rice, Parboiled Rice and Regular-Milled White Rice.
The domestic utilization of rice in the US is food use (58%), while 16% is used in food and beer processing and 10% is used in pet food.
Special varieties of rice such as jasmine rice and basmati rice which are of the aromatic variety are imported from Thailand, India, and Pakistan, as such varieties have not been evolved in the US; this demand for import is quite substantial and largely to meet the increasing population of the rice-eating ethnic community. 
Central Luzon Region is located north of Manila, the nation's capital.
Bordering it are the regions of Ilocos, Cordillera Administrative Region and Cagayan Valley regions to the north; National Capital Region, CALABARZON and the waters of Manila Bay to the south; South China Sea to the west; and the Philippine Sea to the east.
There are fourteen cities which include: Balanga in Bataan; Malolos, Meycauayan and San Jose del Monte in Bulacan; Cabanatuan, Gapan, Muñoz, Palayan and San Jose in Nueva Ecija; Angeles, Mabalacat and San Fernando in Pampanga; Tarlac in Tarlac; and Olongapo in Zambales.
Central Luzon produces the most rice in the whole country.
Excess rice is delivered and imported to other provinces of the Philippines.
The City of San Fernando, in Pampanga, is the regional center.
Aurora was transferred from Region IV by Executive Order No.
103. 
Staple foods.
Rice ("nasi" in Malay) was and still is the most important staple food in Malaysia.
According to Indonesian-born food and cookery writer Sri Owen, there is some evidence for rice cultivation found in the state of Sarawak in Malaysian Borneo dated 2300 BC, and about 900 years of history for the state of Kelantan in West Malaysia.
Today Malaysia produces about seventy percent of the amount of rice it needs to support itself, and the rest is imported Nevertheless, the government is fully committed and involved in planning, allocating resources and managing subsidies for the rice farming industry.
The state of Kedah is considered the "rice bowl" () of the country, accounting for about half of Malaysia's total production of rice.
Plain steamed white rice, to be served with side dishes of meat and/or vegetables, is typically prepared with am electric rice cooker at home.
Some households and food establishments prefer to cook rice on a stove top with the absorption method or the rapid-boil method.
Compressed rice, called "nasi himpit", is one method of preparing and cooking rice: the rice is compressed into the form of a cylinder wrapped in banana leaf and boiled.
During the cooking process, the rice would then compress and merge together.
Compressed rice is usually eaten cold with some sort of gravy, although it may be served warm in a broth or soup.
"Burasak" is a variant of compressed rice prepared by the Bugis community, where rice is precooked with coconut milk before it is wrapped in banana leaves and boiled.
Besides the ubiquitous white rice, there are different types of locally grown and imported rice available in the market, and each type has a specific cooking method to bring out optimal results .
Glutinous rice (known as "pulut" in Malay) is one example: because of its low amylose and high amylopectin content which results in a sticky texture after cooking, glutinous rice is prepared with different measurements and techniques and is not a suitable substitute for normal rice or vice versa.
It is typically used for making snacks and desserts, but glutinous rice is also prepared as a savoury staple by indigenous peoples like the Orang Asli as well as the Dayak people of Borneo.
Lemang is glutinous rice roasted in a hollowed bamboo tube, and is prepared for festive occasions like Ari Gawai, Hari Raya Aidilfitri, and Hari Raya Aidiladha.