Rice is a delicious a grain, similar to wheat that is one of the most popular foods in the world. Rice is classified by the size of its grain into long, medium and short varieties and ranges from fluffy to creamy to sticky in texture. Colour varies from brown to white to red. The shape, size, texture and other characteristics of the different varieties affect the way the rice is used in recipes, what types of dish it is suitable for, and the way it is cooked. Each country favors particular varieties for its cuisine. Sometimes, we can use the wrong types of rice in our delicious foods. Firstly we think that every rice is same in taste and same usages in cooking. But in real, each kind of rice has different unique taste. There are varieties of rice sold in today and we’ll find out together what’s up with some of the popular rice varieties these days as well as a few dishes that we can make with them.
Long grain rice
Long grain rice are long and slim grain rice which are mostly in a polished white form and brown form. When cooked, the grains tends to remain separate and finished result is usually dry and firm. Roughly four times as long as it is wide, long-grain varieties of rice are most commonly used since they achieve everyday fluffy grains that stay separated. Mexican rice, Basmati rice, Lemon rice pudding and Iranian jeweled rice, the national dish of Hainanese chicken rice are popular long grain rice dishes. Basmati rice which used in Biryani rice is one of the long grain rice. Basmati is a variety of long, slender-grained aromatic rice which is traditionally from the Indian subcontinent.
Medium grain rice
Famous Northern Italian food of Risotto is rice dish cooked in a broth to a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, wine, and onion. The main ingredient in Risotto is rice and it is cooked with medium grain rice. Medium grain rice are short and wider than its long-grain counterpart, medium-grain rice is about two to three times longer than it is wide. This type of rice produces moist, tender, slightly chewy grains that stick to each other when cooked. Common medium-grain rice include Arborio and Valencia, which are typically used to make Bomba rice dish and paella from Spain.
Short gain rice
The appearance of tiny bit longer than it is wide is Short-grain rice. It’s not this squat, plump rice cooks up soft and tender, and is known for sticking together and clumping. It is commonly prepared for sushi, rice cake and rice pudding.
Glutinous rice or sticky rice is widely used for desserts in South East Asia. It grains are almost round and milky white. Thai black sticky rice or Thai purple rice turns a deep purple when cooked. The normal cooking method to soak and stream it. After steamed, the grains become very sticky. Popular glutinous rice in southeast Asia are Glutinous bamboo tube which is the product of cooking glutinous rice, coconut milk and salt and cooked in bamboo tube, mango sticky rice with coconut milk, steamed glutinous and glutinous rice packs that are packed with mung bean or meat. In Myanmar, a lot of desserts are made from glutinous rice.
Brown rice is whole grain rice, with the inedible outer hull removed; white rice is the same grain with the hull, bran layer and cereal germ removed. The healthful rice sheds its outer husk and retains its germ layers that give it a characteristic of brown color. Though brown rice takes a little longer to cook than white rice, the nutrient-dense layers are rich in vitamins and minerals.
Also known as Thai fragrant rice, this is grown in eastern Asia. The name “jasmine” refers to the color of the rice, which is as white as the jasmine flower It has a slight perfume and when cooked is slightly more sticky than other long-grain rice. It marries well with other Asian foods and is the rice to use in Thai cookery such as garlic fried Jasmine rice, Jasmine rice coconut and etc.
Rice is a staple in any kitchen and with so many different types of recipe. Tell us what is your favorite rice and do you have any experience used the wrong kind of rice in your favorite food?