Rice is a staple food for much of the world that encompasses more than 10,000 varieties of two main species: Oryza sativa, native to India and southern China, and Oryza glaberrima from West Africa. Quick and easy to prepare, some varieties have a firm and loose texture, while others are softer and stickier when cooked. Therefore, not all types of rice require the same amount of water to be cooked.
Rice comprises three parts: the endosperm, bran, and germ. The endosperm contains carbohydrates and protein. The bran has fiber and B vitamins. The germ contains vitamins, proteins, oils, minerals, and antioxidants.
Rice contains both amylopectin and amylose starches. Rice that is high in amylose and low in amylopectin, like basmati, is waxy, looks translucent when raw, and becomes firm with a dry texture when cooked.
On the contrary, rice that is low in amylose and high in amylopectin, like jasmine, looks opaque when raw. After cooking, it becomes sticky and soft.
In this helpful article, we are covering 11 types of rice that are prepared in kitchens around the world.
“If you give me rice, I’ll eat today; if you teach me how to grow rice, I’ll eat every day.
-Mahatma Gandhi
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Jump To Section
- Basmati Rice
- White Rice
- Japanese or Sushi Rice
- Jasmine Rice
- Wild Rice
- Brown Rice
- Converted or Parboiled Rice
- Arborio Rice
Basmati Rice
Basmati rice is aromatic, long-grain rice appreciated by Indian, Pakistani, and Bangladesh chefs. It is quick to cook and is usually made with cinnamon, cardamom, and bay leaf for a unique flavor of oriental herbs. It is healthier than white rice because it has less starch. For its preparation, you need one measure of rice for one and a half measures of water.
White Rice
White rice is the traditional rice used daily. Its grain goes through a process of removing the husk, which reduces its nutritional value, but makes cooking faster. For its preparation, use two measures of water for 1 of rice.
Japanese or Sushi Rice
Japanese or sushi rice tends to clump or stick together during the cooking process. Also, you will usually add sushi vinegar to it. Therefore, the ideal rice-to-water ratio is 1 to 1.
Jasmine Rice
Jasmine rice is a long-grain rice with a slightly sweet and aromatic flavor. It is mainly grown in Thailand, Cambodia, and Vietnam. Then grains are a little sticky when cooked. The secret to cooking it perfectly is to use one measure of Jasmine rice to 1 measure and a half of water.
Wild Rice
Wild rice is not technically rice, but it is a whole grain of marsh grass native to North America that grows in rivers throughout the eastern United States and parts of Canada. It is not necessarily wild either, as it is commercially produced, predominantly in California. It has beneficial health properties with good B vitamins, protein, and fiber sources. Wild rice has an outer husk that gives it a chewy texture with a slightly herbaceous and smoky flavor due to the way it is processed. The wild rice to water ratio is 1 to 3.
Brown Rice
Brown rice is food often associated with healthy eating. It contains all three parts – endosperm, bran, and germ, which is why brown rice takes longer to cook than white rice. For its preparation, use one measure of brown rice to 2 and a half of water.
Converted or Parboiled Rice
Converted or parboiled rice goes through a process called parboiling, which consists of soaking, heating, and drying. This retains more nutrients compared to regular white rice. Prepare at a ratio of 1 measure of Converted rice to 2 measures of water.
Arborio Rice
Arborio rice is a type of short-grain rice used to make risotto. Named after the commune of Arborio in the northwestern Italian region of Piedmont, Italy, it is a starchy rice variety that gives risotto its creamy texture. Generally, its preparation is made with chicken, vegetable, or fish stock, which enriches the flavor. Use the ratio of 1 arborio rice measure to 3 measures of stock.
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