Rice is recognized for being a versatile and conservative grain, yet it is merely the tip of the iceberg. It’s usually turned into a smooth base, a tacky and delectable serving device, or cushioned into aromatic hills. The higher the amylose content, the lighter and fluffier the product will be. And the higher the amylopectin content, the creamier and stickier the product will be. Although all varieties of rice are unique, there are a few standard practices to follow: The hazier and more perfect the grain is, the more nutritious it is. As a result, black, brown, and red rice varieties include critical cell reinforcements, nutrients, and minerals, whereas most white rice is mainly a carbohydrate storehouse. If you want to save as much nutrition as possible, don’t cook your rice with a lot of water because you’ll strain out many nutrients when you strain it.
Second, rinsing your rice first helps since it removes any excess starch and prevents unwanted accumulation. Drenching your bunch of rice for around 30 minutes before cooking also helps, mainly because it reduces cook time while preserving the rice’s sweet-smelling and nutritional characteristics. When it comes to the water-to-rice ratio, it’s best to go by the variety of rice you have on hand, but if you’re stuck, here’s a tried-and-true (and, dare we say, safe) method for answering that question. This tool helps you distinguish between the most common types of rice so you can cook with confidence.
9 Varieties of Rice Used in Cooking
Arborio rice, short-grain rice with a light coating, is used to form a risotto that slowly absorbs liquid, resulting in a smooth, glossy surface. It’s not exactly a unique way to highlight an excellent stock. Arborio rice is named after the village of Arborio in the Piedmont region of northern Italy. It is high in amylopectin starch, which is what gives risotto its thick surface. The oval grains are usually white and about a fourth of an inch long. Arborio rice is also available in the brown (crude) form, but it is far more commonly offered than white rice, which is starchier.
2. Basmati Rice
Basmati rice is a long-grain Indica rice with a pleasant aroma. Its name means fragrant in Hindi, the most widely spoken language in India, which produces over 70% of the world’s basmati rice. Basmati Rice is a versatile grain dressed up with margarine and new spices as a side dish to curries and braised meats. Because it contains less starch than white rice, it is more grounded, allowing any delicious sauce you use to cover the rice thoroughly. Try it with our sloppy herbed basmati rice recipe.
Black rice, also known as purple rice or taboo rice, refers to more than 20 varieties that are high in anthocyanin, the same cancerfighting pigment that gives eggplants and blackberries their deep colour. Because black rice is sometimes sold in bulk, with the outer layer of wheat undamaged, black rice is essentially brown, or crude, rice. The result of the soft wheat merging in with the white endosperm is that raw, uncooked grains appear dark, while cooked or splashed grains appear purple. Although they look similar, black rice is not the same as wild rice, which belongs to the Zizania family. Overall, it’s everything but: a legacy array with a tone influenced by the same type of change that drives red rice. Porridges and pastries made with black rice are popular in Asia.
4. Bomba Rice
Bomba, often known as Valencia rice, is medium-grain Japanese rice popular in paella. It comes from the Calas Parra area, southwest of Valencia, and contains enormous, incredibly porous grains. It’s the most widely available variety of Spanish rice, and it’s similar to arborio rice in specific ways.
Carnaroli is Italian medium-grain Japonica rice that is the most expensive risotto rice. It has more amylose starch than other varieties. Thus, it stays firm even when cooked with a lot of stock.
6. Carolina Gold Rice
Carolina gold is a long-grain Indica rice from South Carolina, a major rice producer before the Civil War. In the high-quality market, it’s anything but recovery. Carolina gold can be used in various dishes, including pilaffs, rice pudding, and even risotto.
7. Jasmine Rice
It is one of the most widely available white rice varieties in the United States. Jasmine rice is sweet-smelling long-grain rice with a low level of amylose starch and a high convergence of mixes that generate a solid aroma when the rice is cooked. Khao Hom Mali (Thai jasmine rice) is a type of jasmine rice that originates in Thailand. Surprisingly, the name is derived from white coloration, like a jasmine blossom rather than the perfume, popcorn-like and subtly herbal. Jasmine rice is a great side dish for various Thai dishes, such as grilled or ground meats and spicy curries. Jasmine rice’s tenacity and pleasantness make it an excellent addition to pan-seared veggies, and it also holds up well in a stew. Its fragile surface suggests that it isn’t the best choice for seared rice.
8. Red Rice
These are like dark rice, which refers to varieties of rice that are high in anthocyanin, a cell reinforcement pigment that gives the grain its color. Red rice is sold whole grain or partially processed to emphasize the red color, and it becomes pink when cooked. Bhutanese red rice, Himalayan red rice, Thai red rice, and Vietnamese red rice are among the varieties available.
Wild rice isn’t rice, but it’s also not the entire grain. It’s the seed of a swamp grass native to North America that Native Americans developed a long time ago. Wild rice has more protein and fiber than earthy-colored rice but less iron and calcium. Try to convince yourself that it isn’t a wild rice salad with green onions, cranberries, and walnuts.