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Types Of Rice You Must Know About!

Rice is a cereal grain and the most widely consumed staple food by most of the world’s population. Rice is a whole meal in itself. Numerous relishing dishes can be prepared by using rice. As different dishes need different types of rice, here is a quick guide to the different types of rice to cook to give your palate a rich delight of different textures.

Arborio Rice

Arborio rice is one of the medium-grain rice that is a bit wider in size and has a prominent white dot at the center of the grain. Its name is derived from the place where it is grown, the town of Arborio in the Po Valley of Italy. With high starch content, it has a slightly chewy and sticky texture and develops a creamy and velvety texture when cooked.

Black Rice

Also known as forbidden rice, black rice is named for its raw blackish appearance. It turns to dark purple when cooked, due to its high anthocyanin content, which is a good source of antioxidants, and vitamin E. Black rice has a nutty flavor and a soft texture, making it ideal for dishes such as pudding, and other bakery items.

Basmati Rice

Basmati rice grains are long, dry, and separate. They impart a pleasant aroma and flavor to any dish. It is commonly used in Indian and Asian cuisine, and can also be used in a variety of flavorful recipes. You may serve it plain or with fresh herbs, green onions, coconut, or vegetables for a great meal.

White Rice

The starch composition of white long-grain rice is quite high and it has a slightly sticky consistency that’s useful in stuffing, casseroles, and stir-fry dishes. It is one of the most familiar and easily recognizable rice in traditional American Kitchen recipes, and it’s also popular in other cuisines like Asian and Mexican. In comparison to other varieties of rice, it has a mild flavor and gets light and fluffy when cooked.

Brown Rice

Brown rice attains a chewy texture when cooked. They impart slightly nutty flavor to any dish. The nutritious bran layers are purposely left on brown rice so it can retain its natural goodness. Brown rice is rich in vitamins and minerals and is a 100% whole grain food. It is one such rice that becomes light and fluffy when cooked, which won’t stick together.

Bomba rice

This rice grain is nearly spherical short-grain rice, also known as Valencia rice which is cultivated in Spain. Bomba rice is highly absorbent and hence requires more water to cook. It tends not to stick together due to its high amylose content.

Jasmine Rice

Jasmine rice is cultivated in Thailand. It will surely bring an exotic flair and flavorful accent to your dish. It has a pleasant jasmine aroma. This kind of rice is generally used when making a variety of traditional Asian dishes like curries and stir-frys. It has a moist, soft texture which is ideal for soaking up a perfect blend of spices and flavors.

Glutinous Rice

Glutinous rice is also known as sticky rice. It is widely used in various Southeastern and Eastern Asian cuisines. After being cooked, it becomes sticky as it is low in amylose content. Glutinous rice is particularly used in breakfast, snacks and is also ground into sweet rice flour such as mochiko.

Red Rice

Red rice is commonly called Himalayan or Bhutanese rice. Red rice has got its name from its red-colored husk and is mostly grown in Central Asia. Similar to brown rice, red rice is an excellent source of nutrients like fiber, magnesium, iron, and B vitamins. Due to its coloration, red rice is high in antioxidants as well. Red rice goes well with a variety of dishes.

Sushi Rice

As the name suggests, this Rice is primarily used for making Sushi. Sushi rice is one of the short-grain white Japanese rice that is cooked in combination with rice vinegar and sugar. Then finally it is incorporated into sushi. Known for its stickiness, it becomes perfect for making dishes that need binding, but it doesn’t possess the same qualities as glutinous rice.

Wild Rice

Wild rice is a type of grass which originates in the Upper Great Lakes region of the United States. They are commonly grown around lakes and rivers and are usually sold after drying the whole-grain rice. The skin of wild rice usually splits off when you cook it, revealing its white interior.

Rosetta Rice

This medium-grain rice is widely grown and cooked in India, and it has a prominent reddish color because the bran layers aren’t removed from it. It is another variety of rice that is full of nutrients and has an earthy flavor. Rosetta rice tastes best when you slow cook it for stews and curries, but it isn’t very tasty itself.

Parboiled Rice

Parboiled rice is another type of rice that is processed by soaking, steaming, and drying. During the process, it absorbs all its nutrients before the husks are removed. This process makes the parboiled rice less sticky in comparison to other types of rice. This rice also absorbs liquid well, which makes it perfect for thick curries.

Valencia Rice

Valencia rice is one of the Spanish short-grain rice that is usually used for making paella. It is another rice variety that has high starch content and is sticky. It also absorbs a lot of liquid without making the dish dry, so it is yet another perfect choice for soups and stews.

Carnaroli Rice

This is medium-grain Italian rice that is widely used for making risotto and rice puddings. It has a high starch content and firm texture which helps in keeping its shape better when cooked.

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