Harvesting Rice

When the grains of rice have fattened on the stalk and begun drying out, they and the whole plant turn a golden yellow color. It’s time for harvest. Harvesting methods depend on culture and technology, climate, terrain, and the variety of rice being grown. In all cases, however, the ripe grain must be cut from the stalk and brought in from the field. The stalks and leaves of the ripe plants are called “straw”; “the grain” refers to the individual rice grains hanging on the stalks. Part of harvest involves threshing, that is, separating the grains from the straw. Threshing may take place right after harvest, or the grain may be stored still on the straw.