Hasawi Rice

Hasawi Rice is an agricultural crop of al-Ahsa Governorate in the Eastern Province of the Kingdom of Saudi Arabia. Known for its resilience to environmental challenges such as salinity and drought, it is the second most produced crop in al-Ahsa Governorate, following dates.

Locally referred to as 'al-'Aysh al-Hasawi,' this rice symbolizes al-Ahsa's cultural identity when served to guests and tourists visiting the historical landmarks of al-Ahsa Oasis, a United Nations Educational, Scientific and Cultural Organization (UNESCO) World Heritage site. Cultivated for centuries in al-Ahsa Oasis, Hasawi rice meets the needs of the local population, with any surplus being exported to surrounding areas.

Al-Ahsa is not the original homeland of the rice it is known for; its seeds were introduced from southeast and south Asia, particularly from India and Iraq, through trade exchanges at the time. The rice began to spread and thrive in al-Ahsa, with abundant production across its many villages and cities. However, its production declined over time due to environmental and economic factors, leading to a reduction in the areas cultivated with this rice.

The soil of al-Ahsa Governorate is ideal for cultivating Hasawi rice, a summer crop that thrives in high temperatures, sometimes reaching up to fifty degrees Celsius. This summer herbaceous plant is characterized by its red grains, which can grow up to ten mm in length.

Hasawi rice is grown in the cities of Hufuf, al-Mubarraz, and northern al-Ahsa, particularly in the villages of a-Qurayn, al-Mutayrifi, and al-Waziya. In addition to heat, the crop requires prolonged exposure to sunlight. It grows best in heavy clay soil with mild acidity, which retains water for extended periods. As rice is known to consume large amounts of water, it is ideally planted in areas surrounded by palm trees, as this reduces its water usage.

Before planting, farmers plow the soil, and the planting process occurs in two stages. The first stage involves selecting a planting site during the signs of Taurus and Gemini (May and June). The seeds are scattered in a well-spaced nursery, covered with a layer of thick clay, and initially watered daily. Watering is then reduced to every three or four days until the seeds grow into seedlings, a process that lasts about two months.

In the second stage, after two months, the seedlings are transplanted to the designated field for permanent planting, typically between July and August, depending on the variety. The seedlings are planted in waterlogged soil, and irrigation is maintained for three to four days, followed by a five-day break before watering resumes. This cycle continues until harvest.

Farmers in al-Ahsa refer to the Hasawi rice harvest season as "al-Wasmi," a time celebrated as one of the happiest in al-Ahsa, also marking the start of the planting season. Hasawi rice harvest is closely linked to the change in its color: when the grains turn fully yellow by late December, harvesting begins. This process is done manually, with the rice bundled and transported to be spread out and left to dry for several days. Once dried, the rice undergoes threshing, also known as winnowing, to separate the outer husk from the rice plant.

The winnowing is done mechanically, resulting in a byproduct called "Shalab," which is inedible and requires further mechanical processing to remove the husk. After purification, the clean rice is separated and sold by the farmer, while the leftover rice is repurposed as animal feed.

In 1962, al-Ahsa Governorate produced approximately twenty thousand t of al-Ahsa rice. However, this figure has declined to between four hundred and five hundred t today, primarily due to the reduction in agricultural land and water scarcity. Currently, al-Ahsa produces about four hundred t of peeled rice, with production quantities varying annually. For example, in 2003, around 1,569 dunums were planted in rice, yielding 392 t, while in 2004, 1,414 dunums were cultivated, resulting in 353 t of rice.

The annual production today reaches about four thousand seasonal units, with each seasonal consisting of two large rice bags, each weighing around sixty kg. The average yield per farm ranges from ten to fifteen seasonal units, depending on the cultivated area, bringing the estimated annual production to around 480 t. Hasawi rice, known for its high marketing value, is sold at approximately SAR43 per kg.

Hasawi rice is a variety within the Indica, Japonica, and Javanica groups, specifically belonging to the Indica group. It is categorized into "Hasawi One," which was imported and acclimatized to the environmental conditions of al-Ahsa more than fifty years ago, and "Hasawi Two," which was developed through hybridization between the "IRI112/Hasswi-1" varieties. Hasawi Two is a short-grain rice that falls within the "Indica-Japonica Type," blending characteristics of both Indian and Japanese rice varieties.

There are various types of Hasawi rice, which differ in planting times, grain size, and color. Local Hasawi rice is typically dark red. Additionally, these types differ in nutritional content.

The three main types of Hasawi rice available in the local market are: local Hasawi, Hasawi No. One, and Hasawi No. Two. The latter two are hybrid varieties. These types vary in planting time, grain size, vegetative growth, and color. Local rice is dark red, whereas the hybrid varieties tend to be lighter red, with some white mixed in.

The three types of Hasawi rice vary in planting dates and growth periods. Local Hasawi rice is planted from late April to early June and requires a growth period of 160 to 180 days, while the two other types are planted from early June to early July, with a shorter growth period of one hundred to 120 days.

The College of Agricultural and Food Sciences at King Faisal University has formed research teams to explore the nutritional significance of Hasawi rice and its market potential, as well as to address issues related to pests and diseases. Their goal is to minimize the damage caused by these threats through genetic studies aimed at identifying resistance genes to certain diseases, as well as genes that offer resistance to salinity and drought. This research is aimed at developing and improving Hasawi rice varieties, preserving them, and expanding their cultivation.

Hasawi rice contains several genes resistant to rice blight, and some of its strains harbor resistance genes that can be utilized in breeding programs to combat stem borer insect infestations. Researchers at King Faisal University have applied biotechnology to enhance the agricultural properties of rice and broaden its uses through modern methods. This requires the establishment of a tissue culture system, which they successfully have developed in the laboratory. As part of their research, they studied callus growth and proline accumulation in response to osmotic stress induced by sorbitol and sucrose in rice tissue cultures. This work has contributed to the production of secondary compounds with medicinal benefits in Hasawi rice, such as antioxidants, through cell culture. Additionally, they investigated the use of catalysts like salicylic acid, yeast extract, and pectin to facilitate the commercial-scale production of these metabolic compounds. The researchers concluded that Hasawi rice, with these characteristics, positions the Kingdom among leading countries in rice cultivation.

Hasawi rice is a traditional Saudi dish whose name directly reflects its key ingredient: short-grain Hasawi rice, which is essential for its success. This rich, somewhat dense dish is typically served for lunch or dinner. Its preparation and final presentation share similarities with Kabsa, the iconic Saudi dense meal.

Hasawi rice has a denser texture than regular rice, resembling the consistency of dishes like Harees and Saliq. It is stored and served in containers that help retain its heat, preventing it from cooling down quickly. Alongside Hasawi rice, the dish often includes meat, typically lamb shoulder, which is cut into medium-sized pieces.

There are several variations of Hasawi rice served on the table, including:

Boiled rice, prepared with: both local Hasawi and white rice.

Rice cooked with tomatoes, prepared with: local Hasawi and white rice.

Rice fried in ghee, prepared with: local Hasawi rice and white rice.

A 2023 scientific study by the College of Agricultural and Food Sciences at King Faisal University highlighted the nutritional value of Hasawi rice. Compared to commonly consumed white rice, Hasawi rice is richer in proteins, starches, minerals, vitamins, antioxidants, and bioactive compounds. Its starch content is 15 percent lower, while protein is 30 percent higher, dietary fiber is 65 percent higher, and its fat content is 1.99 percent, mostly consisting of unsaturated fats. It also contains bioactive compounds that promote overall health and protect against chronic diseases. Notably, Hasawi rice is anti-diabetic, thanks to its dietary fiber and phenolic compounds, which promote satiety, reduce appetite, and lower blood glucose levels, helping control calorie intake and reduce the risk of obesity. It offers twice the amount of thiamine found in regular rice, three times the amount of flavonoids, and a high concentration of phenols and antioxidants.

Hasawi rice is also a symbol of hospitality and generosity, traditionally served as the main meal during Suhoor in Ramadan. It is valued for its healthy and nutritious properties, particularly its high iron content.

With a carbohydrate percentage of 65.978 percent and an estimated calorie count of 1,800 per lb (approximately three-quarters of a kg), Hasawi rice is a preferred food for the elderly with bone fractures and joint pain.

In 2020, the College of Agricultural and Food Sciences at King Faisal University hosted the "First Hasawi Rice Day" event, highlighting the official and scientific interest in Hasawi rice. The accompanying exhibition featured future research projects focused on Hasawi rice, including a display of the impact of temperature and humidity on its storage and quality. It also covered storage methods, molecular identification of genes related to salinity resistance in Hasawi rice, and the laboratory production and evaluation of secondary compounds from Hasawi rice cell cultures. The exhibition also showcased professional photographs capturing the entire process of planting, harvesting, and serving Hasawi rice.

In 2022, Hasawi rice was added to the Slow Food Organization's Ark of Taste, which catalogs endangered foods. This recognition came after the Culinary Arts Commission included it among thirteen renowned Saudi food items on the list, as part of its participation in the Terra Madre Salone del Gusto in Turin, Italy.

These varieties, representing the thirteen provinces of the Kingdom, aim to preserve the Kingdom's historic culinary art heritage by spotlighting these foods, promoting their conservation, and safeguarding them from extinction.

In 2024, the Culinary Arts Commission recognized Hasawi rice as a regional dish for the Eastern Province, as part of its 'National and Regional Dishes Narratives' initiative. Launched in early 2023, the initiative also saw the declaration of 'Jareesh' as the national dish of the Kingdom and 'Maqshoush' as the national dessert.

The 'National and Regional Dishes Narratives' aims to celebrate the Kingdom's culinary heritage, invest in its cultural significance, and document its diverse recipes. The goal is to promote these dishes both locally and internationally among various segments, ensuring their preservation as an integral part of the cultural heritage of various Saudi provinces.