Rice varieties and uses

There are dozens of rice varieties to choose from. Watch this instructional video to learn about rice varieties and uses.

Rice is a staple grain eaten daily by billions of people.The most common form of rice consumed is white rice that's had its husk removed and milled.

There are dozens of rice varieties to choose from to suit both savoury and sweet dishes. Cooking times and methods with vary for each variety, so refer to packet instructions before cooking.
Jasmine or Thai fragrant rice

The long, fragrant grain is a staple in Thailand. When cooked the versatile rice is moist and tender and is great with Thai-style or Indian curries, stir-fries or in pilaffs.

Basmati

Basmati is a long, slim grain with a light, dry texture that becomes fluffy when cooked. Basmati works well with both Indian and Thai dishes, particularly well in pilaffs or as an accompaniment to curries.

Brown rice

Considered the healthiest variety of rice, brown rice is a whole grain with just the hull removed. As a result, brown rice takes longer to cook. Brown rice is higher in natural fibre and retains most of its vitamins, which are lost in the refined varieties. Serve as a healthier substitute to white rice.

Japanese Sushi Rice

A slightly sweet and plump short-grained rice used for making sushi or as an accompaniment to Japanese dishes. The glutinous rice needs less water for cooking than other varieties.
Italian Arborio or risotto rice

Perfect for risottos, Arborio rice is a short, chubby, ivory-coloured grain that can absorb large quantities of liquid without breaking up.

Short grain

The short, round grains have a high starch content making them perfect for rice puddings, stuffings and risottos.

Long grain

This absorbent long-grained rice is also sold as ‘Texmati', ‘Calrose' and ‘Patna' rice. Long grain is a good all-purpose rice for savoury dishes.

Glutinous

Glutinous rice, sometimes called sweet rice, is a short-grain rice which becomes sticky when cooked. Sticky rice is used as an accompaniment to northern Thai dishes like BBQ chicken or papaya salads. Sweetened with palm sugar and coconut milk and paired with ripe mango, sticky rice makes a wonderful Thai dessert.

Black

This unique variety of rice is commonly eaten in Thailand as a dessert. The unhulled, unpolished grain is coloured a deep-purplish-black and becomes glutinous when cooked. Perfect for puddings and sweet rice dishes.

Taste.com.au - November 2010

Syrie Wongkaew

View the original article here