You can fry it up, eat it for breakfast, or quaff it down on a hot summer day. It's the world's most versatile grain: RICE. At last count, there were over 140,000 types–white, brown, long-grain, wild, short-grain, jasmine, Arborio, Basmati, black Thai, sweet, sticky–enough to satisfy any discerning palette. From the mountaintops of Nepal to the fertile fields of California and Arkansas, we'll find out everything there is to know about growing, harvesting and milling this tiny, life saving fare. We'll travel to restaurants and distilleries to experience the delicious creations talented masters whip up. It comes in all the colors of the rainbow, served up everyday in countless dishes. It even brews into alcoholic drinks–sake and beer. We'll also go inside the factories that make Rice Cakes and Rice Krispie Treats to discover how they use RICE to make their "snackable" delights.

• Bruce Nash

• George C. Kenney
• Adam Richman
• Abdul Qadeer Khan