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Rice - the major grain that serves as the staple food not only for the Korean people but also for half the world’s population. It is known that rice started to be cultivated as long as 7,000 years ago, and that in Korea, rice farming began from 2,000 B.C. The main nutrient contained in rice is carbohydrate. In addition, protein, fat, vitamin, etc. are included. Especially, unpolished rough rice, such as unpolished germinated rice, where only the hulls are peeled, are very nutrient and popular as a health food. Recently, a wide variety of functional rice, such as Haiami, Danmi, Keunnun, Goami 2, Jeokjinju, Josaengheukchal, that are more nutrient than general type of rice have been developed to attract people’s attention. In Korea, rice has been loved in many other forms such as porridge, rice cake, liquor, and confectionary, not to mention steamed rice. The type of rice that is loved around the world is the Indica variety which is thin, long and not sticky and grown mainly in tropical regions such as South East Asia. The Japonica variety, which we Koreans eat, is short, thick and sticky and is favored in limited areas ?mainly in the East Asia region such as China and Japan. Korea’s food self-sufficiency is 26.9%. This means over 70% of what we eat depends on import, and a sharp rise in international food prices deals a grave blow to Korea’s food sovereignty. Food resources and food security are emerging as crucial issues in the 21st century around the world, with many countries having recently imposed a limit in their exports of main food groups. Even though Korea’s rice self-sufficiency exceeds 100%, compared to other grains, ways to manage our rice supply more efficiently should be formulated with a long-term perspective. It is hoped that these new stamps featuring Korean rice and rice plant will remind us, once more, of the preciousness of our rice, the taste of which has been acknowledged around the world.