Know Your Rice

Rice is the staff of life for over half of the people in the world. Many rely on rice for the bulk of their diet. Rice is so versatile that it can be served at almost any meal and as snacks. It is without a doubt the world's greatest grain.

Many people grow up eating some kind of basic rice dish. Some like rice pudding, fried rice, beans and rice, gravy and rice, rice pilaf and many other rice dishes. Each culture has its own special rice and way of cooking it. Rice is a grain that can be served with almost any dish.

Rice

There are over ten thousand varieties of rice. Many Asian markets offer a great selection to choose from. Below is a list of many of the more common types found in American markets.

Whole-grain is also called brown or polished rice. It is one of the least processed forms. It is hulled but bran is left in tact. The bran retains the fiber, vitamins and minerals. Cooking time is longer because the bran is left on.

The wild variety rice is really a grass. It is native to North America. It is often sold mixed with the long-grain white variety. It is usually mixed with the white rice in order to make it affordable. True wild rice is quite expensive.

Basmati is a long-grain variety with a slender shape and fragrant taste. It is highly regarded for its fragrance. True basmati is grown in Pakistan and India. America and other countries now grow their own hybrids.

Glutinous, sweet or sushi rice is a short grain variety which clumps together when cooked. This an excellent rice to eat with chopsticks. It does not contain gluten. It is sometimes called glutinous because it is sticky.

Arborio is an Italian round-grain form. It has a chewy center and the rest of the grain is soft and creamy. Arborio was originally grown in Italy, but is now grown in America and other countries.

The Black type comes in medium and short grains. It is grown in Southeast Asia and California. When it is cooked the grains turn lavender or purple.

Red rice has reddish-brown bran and is chewy and has a nutty flavor. It goes well with hardy foods.

Jasmine is a long-grain variety that is aromatic. It is a little sticky but is moist and tender. It is grown in
Asia and the United States.

There is instant and parboiled rice. These are good for quick meals. Instant cooks very quickly. Parboiled is pressure-steamed before milling to retain some of the otherwise lost nutrients. It is firm when cooked but takes longer cooking time than instant.

Long-grain white rice is the most familiar rice in America. This rice is stripped of its germ and hull. It cooks up into a nice fluffy dish. Many companies add some of the lost nutrients at completion of processing..

There are many ways of cooking rice. We can boil, steam, bake saute, or microwave it. After learning how to cook and use the various varieties of rice, we can cook our way around the world. We can visit cultures that we have only dreamed of.

Know Your Rice

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