Rice is a tasty and adaptable alternative to potatoes and pasta, and there are several types to pick from. Here’s a breakdown of the many sorts.
Rice is divided by grain size into long, medium, and short variants, and its texture ranges from fluffy to creamy to sticky. The colours range from brown to white to crimson.
The form, size, texture, and other features of the many kinds influence how rice is used in recipes, what types of dishes it is appropriate for, and how it is cooked. Each country prefers specific kinds for its cuisine.
Different Types of Rice
Basmati rice:
Basmati rice is a type of long-grain rice with exceptionally long, slender grains. It has outstanding cooking properties and a rich flavour. It can only be farmed in northern India and Pakistan, and no other rice may be called basmati. It is also available in wholegrain form, which is lighter and faster to cook than other brown rices. The additional nutritional benefit of basmati rice is that it has a low Glycemic Index: its carbohydrate content is absorbed slower into the circulation than other forms of rice, which helps to maintain blood-glucose levels steady. To remove the starchy powder left over following milling, rinse Basmati rice before cooking.
Long-grain rices:
Long-grain rice, as the name implies, has long and slender grains. When cooked, the grains tend to stay separate, and the resultant product is often dry and solid. The majority is polished white rice, but brown long-grain rice is also available. Patna rice originates from Asia, but Carolina rice is from North America and has a little chunkier look.
Glutinous rice:
This rice, also known as Chinese rice or sticky rice, is popular in South-east Asia for both sweet and savoury meals. It has nearly spherical grains that are chalky-white in colour. Ironically, the term is deceptive because, like all rices, it has no gluten. The traditional way of cooking is to soak and then steam the grains, which causes the grains to cling together like glue. This implies that it may be eaten in little balls with your fingers or chopsticks.
Par-boiled rice:
This is wholegrain rice that has been soaked, steamed, and dried before milling and polishing. It is also known as converted rice or processed rice. The technique drives the vitamins and minerals into the grain’s centre, retaining more than regular white rice. This rice has a more golden colour than ordinary white rice and takes a bit longer to boil. The grains will remain separate even if overcooked.
Quick-cook rice:
This is not to be confused with parboiled rice, which is sometimes known as easy-cook rice. Quick-cook rice is partially boiled after milling and then dried, so it cooks in roughly half the time of regular long-grain rice. Because of the double-cook procedure, quick-cook rice has lost most of its nutrients, particularly the water-soluble B vitamins.
Red rice:
This wholegrain rice has a nutty flavour and a somewhat chewy texture due to its red outer peel. The greatest red rice originates from France’s Camargue area; other red rices grown in North America are also available.