Did you know that thousands of different varieties of rice are grown all over the world? And that each Canadian consumes almost seven kg of rice annually? Here are the top varieties, all of which were grown in and imported directly from the more abundant parts of the world, to make things simple for you. The main varieties of rice and what sets them apart from one another are briefly described below:
The bran is simply removed from brown rice in water mist tumblers to show the white grain inside after the outer hull has been removed. However, the bran layers that give it its tan colour, chewy texture, and nut-like flavour are still present. Brown rice is 100% whole grain and rich in minerals and vitamins, particularly the B-complex family, thanks to the preservation of the nutrient-dense bran layer. However, the additional nutrients and fibre in brown rice make the extra 40 to 45 minutes of cooking time well worth it!
Long Grain Rice
Its starch content makes it light and fluffy, and it slides off your fork. It has a long, slender kernel that is three to four times longer than it is width. Rice with a long grain lacks any floral or aromatic qualities. It is great for side dishes, pilafs, and salads and is frequently used in Mexican cuisine.
Medium Grain Rice
Compared to long grain rice, medium-grain rice has a kernel that is shorter and wider because it is two to three times longer. The term “sticky rice” refers to cooked medium-grain rice because it is more moist and tender than long grain and the grains tend to stick together more. Sushi, sweets, and paella go well with it.
Arborio Rice – This medium-grain rice is large and has a recognizable white dot in the middle of each grain. Because it absorbs flavours exceptionally well and creates a creamy texture around a chewy centre, arborio rice is usually used in risotto. There are several types of risotto rice in various grades.
Short Grain Rice
A short, swollen, nearly spherical kernel characterizes short-grain rice. The texture of cooked grains is somewhat chewy, soft, and clings to one another while still being distinct. They also have a slight springiness to the taste. It is excellent for sushi or rice pudding.
Sweet Rice – This little grain of thick, sticky rice has an opaque, chalky white kernel. It is a fantastic addition to sushi and is used in a number of Asian desserts and dim sum dishes, including Lo Mai Gai. Sweet rice loses its structure after cooking and turns extremely sticky and gummy.
Basmati Rice – A 20-minute soak is required for basmati, fragrant long-grain rice, before cooking. It works well in Indian recipes, although it may be used in almost any meal. Its distinctive flavour and aroma are reminiscent of roasted nuts or popcorn, and your kitchen will fill with a lovely aroma as a result. It only expands during cooking, producing long, slender grains that are dry, separate, and fluffy. Aging basmati rice causes each grain to lose the proper amount of moisture. This contributes to the rice’s traditional ability to fall off a fork and become light and fluffy. Basmati rice is better for diabetes patients.