Oryza glaberrima, commonly known as African rice, is an annual grass in the family Poaceae that was independently domesticated in West Africa, primarily in the inland delta of the Niger River, the upper Guinea region, and surrounding savanna–floodplain systems. The genus Oryza derives from the Greek óryza for rice, borrowed from earlier Sanskrit vrihí. The species epithet glaberrima is Latin for “very smooth” or “bald,” referring to the plant’s relatively hairless husks and leaves compared to other rice species. African rice has been cultivated for at least 3,000 years and is adapted to challenging environments such as seasonal flooding, drought-prone uplands, acidic soils, and areas with high pest pressure.

Historically, it was the dominant rice species across much of West Africa before the introduction of Asian rice (Oryza sativa) during the late medieval and early modern periods. O. glaberrima is still cultivated on a smaller scale, often maintained in traditional farming systems and home plots, and is also used extensively in breeding programs (such as NERICA rice) to transfer its stress resistance traits into higher-yielding rice varieties. Oryza glaberrima is primarily processed into whole-grain rice for boiling, steaming, or pounding, and is traditionally used in dishes such as thick rice porridges, plain boiled rice eaten with vegetable or fish sauces, and ceremonial foods in West African cultures. Compared to Asian rice, it tends to have a firmer texture and a more pronounced nutty or earthy flavor. Ingredients produced from African rice include rice flour made by pounding or grinding the dried grains, and fermented rice products used locally in porridges or beverages.

Oryza glaberrima contains starch, dietary fiber, and protein comparable to other rice species, along with phenolic compounds such as ferulic acid and p-coumaric acid, which have antioxidant activity. It also contains flavonoids and other polyphenols concentrated in the bran layer, contributing to potential anti-inflammatory and cardioprotective effects when consumed as whole grain. Like other rice species, it may accumulate inorganic arsenic depending on growing conditions, which is considered a toxic bioactive concern, though traditional cultivation methods and varietal differences can influence accumulation levels.