title: Rice
Instant rice
Hybrid rice
Kamameshi
Weedy rice
Black rice
Bhutanese cuisine
Adonis (plant)
Pals Rice
Adonis annua
sentences: Rice is the seed of the grass species "Oryza sativa" (Asian rice) or "Oryza glaberrima" (African rice).
 As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia.
 It is the agricultural commodity with the third-highest worldwide production (rice, 741.5 million tonnes in 2014), after sugarcane (1.9 billion tonnes) and maize (1.0 billion tonnes).
Instant rice, also known as minute rice, is rice that has been precooked.
 Some types are microwave ready.
 Some types are dehydrated so that it cooks more rapidly.
 Regular rice requires 18-30 minutes to cook while instant rice needs anywhere between 1-7 minutes.
 Because it has already been cooked, all that is necessary to prepare instant rice is to simply re-hydrate it with hot water.
Hybrid rice is any genealogy of rice produced by crossbreeding different kinds of rice.
 As with other types of hybrids, hybrid rice typically displays heterosis (or hybrid vigor) such that when it is grown under the same conditions as comparable high-yielding inbred rice varieties it can produce up to 30% more rice.
 High-yield crops, like hybrid rice, are one of the most important tools for combating world food crises.
Kamameshi () literally translates to "kettle rice" and is a traditional Japanese rice dish cooked in an iron pot called a "kama".
 Kamameshi originally referred to rice that was eaten communally from the kama.
 Kamameshi was originated in a town called Takeshitakama also known as Okunamikama.
 Coworkers or family members either ate directly from the kama pot or by transferring the rice to individual bowls.
 The term emerged in the late Meiji period, and is associated with the communal eating of rice in the aftermath of the 1923 Great Kantō earthquake.
 Later, similar to "takikomi gohan", kamameshi came to refer to a type of Japanese pilaf cooked with various types of meat, seafood, and vegetables, and flavored with soy sauce, sake, or mirin.
 By cooking the rice and various ingredients in an iron pot, the rice gets slightly burned at the bottom which adds a desirable flavor to the rice.
 "Kama" designed specifically to prepare kamameshi appeared on the market as the dish became popular across Japan, and the prepared kamameshi is placed directly on the table in its pot for the meal.
 A small-scale replica of the "kame" is used to create an individual serving of kamameshi, and the dish is now a popular "ekiben".
Weedy rice, also known as red rice, is a variety of rice ("Oryza") that produces far fewer grains per plant than cultivated rice and is therefore considered a pest.
 The name "weedy rice" is used for all types and variations of rice which show some characteristic features of cultivated rice and grow as weeds in commercial rice fields.
 Populations of weedy rice are found in many rice-growing regions.
 Weedy rice varieties generally have fragile stalks that self-seed before harvest.
 Variations of weedy rice adapt to a wide range of natural conditions.
Black rice (also known as purple rice) is a range of rice types of the species "Oryza sativa" L., some of which are glutinous rice.
 Varieties include Indonesian black rice and Thai jasmine black rice.
 Black rice is known as "chak-hao" in Manipur, an Indian state on the eastern border with Myanmar, where desserts made from black rice are served at major feasts.
 Black rice is a source of iron, vitamin E, and antioxidants (more than in blueberries).
 The bran hull (outermost layer) of black rice contains one of the highest levels of anthocyanins found in food.
 The grain has a similar amount of fiber to brown rice and, like brown rice, has a mild, nutty taste.
Bhutanese cuisine (Dzongkha: འབྲུག་ཟས་; Wylie: "brug-zas") employs a lot of red rice (like brown rice in texture, but with a nutty taste, the only variety of rice that grows at high altitudes), buckwheat, and increasingly maize.
 Buckwheat is eaten mainly in Bumthang, maize in the Eastern districts, and rice elsewhere.
 The diet in the hills also includes chicken, yak meat, dried beef, pork, pork fat, and lamb.
 Soups and stews of meat, rice, ferns, lentils, and dried vegetables, spiced with chili peppers and cheese, are a favorite meal during the cold seasons.
 "Zow shungo" is a rice dish mixed with leftover vegetables. "
Ema datshi" is a spicy dish made with large, green chili peppers in a cheesy sauce (similar to chili con queso), which might be called the national dish for its ubiquity and the pride that Bhutanese have for it.
 Other foods include "jasha maru" (a chicken dish), "phaksha paa" (dried pork cooked with chili peppers, spices, and vegetables, including turnips, greens, or radishes), "thukpa", "bathup", and fried rice.
 Cheese made from cow's milk called "datshi" is never eaten raw, but used to make sauces.
 "Zoedoe" is another type of cheese made in the Eastern districts, which is added to soups.
 Zoedoe is normally greenish in color and has a strong smell.
 Other types of cheese include Western types like Cheddar and Gouda.
 Western Cheese is made in the Swiss Cheese Factory in Bumthang or imported from India.
Adonis is a genus of about 20–30 species of flowering plants of the crowfoot family, Ranunculaceae, native to Europe and Asia.
Pals rice is a rice produced in Empordà and is sold under the name "Arroz de Pals".
 It is a top quality rice and is packaged in bottles.
 The well-known rice varieties that are cultivated in Pals include the traditional varieties of Bahia and Bomba, andthe new varieties Carneroli and Nembo.
 It is ideal for all types of dishes, especially for cooking rice on casseroles, typical dish ampurdanes that still the rice is not paste and remains under-cooked.
 Pals rice should adhere to the quality label "Productes de l'Empordà" (Emporda products).
 This mark guarantees that the products are produced, processed and packaged in the Emporda.
 Passing periodical quality control test.
 The sowing period extends from end of April to start of May, and the period of harvest from the end of September to the end of October.
Adonis annua (syn.
 "Adonis autumnalis" L., "Adonis phoenicea" Bercht.
 & J.Presl.)
, also known as Pheasant's-eye, Adonis' Flower, autumn adonis, Autumn Pheasant's-eye, Blooddrops, Red Chamomile, Red Morocco, Rose-a-ruby, Soldiers-in-green, is a medicinal and ornamental plant and is a plant of the Ranunculaceae family.

Question: Question: Are Rice and Adonis both types of plant? 

 Your answer will be verified with exact match score. To ensure correct verification, only provide the answer within the <answer> </answer> tags. Do not put any sentences or reasoning process within the <answer> </answer> tags. 

Supporting Information: Paragraph 0 

 Rice is the seed of the grass species "Oryza sativa" (Asian rice) or "Oryza glaberrima" (African rice).
 As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia.
 It is the agricultural commodity with the third-highest worldwide production (rice, 741.5 million tonnes in 2014), after sugarcane (1.9 billion tonnes) and maize (1.0 billion tonnes). 

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Paragraph 1 

 Instant rice, also known as minute rice, is rice that has been precooked.
 Some types are microwave ready.
 Some types are dehydrated so that it cooks more rapidly.
 Regular rice requires 18-30 minutes to cook while instant rice needs anywhere between 1-7 minutes.
 Because it has already been cooked, all that is necessary to prepare instant rice is to simply re-hydrate it with hot water. 

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Paragraph 2 

 Hybrid rice is any genealogy of rice produced by crossbreeding different kinds of rice.
 As with other types of hybrids, hybrid rice typically displays heterosis (or hybrid vigor) such that when it is grown under the same conditions as comparable high-yielding inbred rice varieties it can produce up to 30% more rice.
 High-yield crops, like hybrid rice, are one of the most important tools for combating world food crises. 

--------------------------------

Paragraph 3 

 Kamameshi () literally translates to "kettle rice" and is a traditional Japanese rice dish cooked in an iron pot called a "kama".
 Kamameshi originally referred to rice that was eaten communally from the kama.
 Kamameshi was originated in a town called Takeshitakama also known as Okunamikama.
 Coworkers or family members either ate directly from the kama pot or by transferring the rice to individual bowls.
 The term emerged in the late Meiji period, and is associated with the communal eating of rice in the aftermath of the 1923 Great Kantō earthquake.
 Later, similar to "takikomi gohan", kamameshi came to refer to a type of Japanese pilaf cooked with various types of meat, seafood, and vegetables, and flavored with soy sauce, sake, or mirin.
 By cooking the rice and various ingredients in an iron pot, the rice gets slightly burned at the bottom which adds a desirable flavor to the rice.
 "Kama" designed specifically to prepare kamameshi appeared on the market as the dish became popular across Japan, and the prepared kamameshi is placed directly on the table in its pot for the meal.
 A small-scale replica of the "kame" is used to create an individual serving of kamameshi, and the dish is now a popular "ekiben". 

--------------------------------

Paragraph 4 

 Weedy rice, also known as red rice, is a variety of rice ("Oryza") that produces far fewer grains per plant than cultivated rice and is therefore considered a pest.
 The name "weedy rice" is used for all types and variations of rice which show some characteristic features of cultivated rice and grow as weeds in commercial rice fields.
 Populations of weedy rice are found in many rice-growing regions.
 Weedy rice varieties generally have fragile stalks that self-seed before harvest.
 Variations of weedy rice adapt to a wide range of natural conditions. 

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Paragraph 5 

 Adonis is a genus of about 20–30 species of flowering plants of the crowfoot family, Ranunculaceae, native to Europe and Asia. 

--------------------------------

Paragraph 6 

 Pals rice is a rice produced in Empordà and is sold under the name "Arroz de Pals".
 It is a top quality rice and is packaged in bottles.
 The well-known rice varieties that are cultivated in Pals include the traditional varieties of Bahia and Bomba, andthe new varieties Carneroli and Nembo.
 It is ideal for all types of dishes, especially for cooking rice on casseroles, typical dish ampurdanes that still the rice is not paste and remains under-cooked.
 Pals rice should adhere to the quality label "Productes de l'Empordà" (Emporda products).
 This mark guarantees that the products are produced, processed and packaged in the Emporda.
 Passing periodical quality control test.
 The sowing period extends from end of April to start of May, and the period of harvest from the end of September to the end of October. 

--------------------------------

Paragraph 7 

 Adonis annua (syn.
 "Adonis autumnalis" L., "Adonis phoenicea" Bercht.
 & J.Presl.)
, also known as Pheasant's-eye, Adonis' Flower, autumn adonis, Autumn Pheasant's-eye, Blooddrops, Red Chamomile, Red Morocco, Rose-a-ruby, Soldiers-in-green, is a medicinal and ornamental plant and is a plant of the Ranunculaceae family. 

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Answer: yes