Rice Varieties

Rice is a nutritious staple that is grown in every country worldwide with the exception of Antarctica. Americans only consume about 25 pounds of rice per year as opposed to the 200-400 pounds consumed per person annually in some parts of Asia. Over the past 10 years, however, consumption has doubled in America. While there are over 40,000 varieties of rice across the globe, only about 25 are actively grown and harvested in America. They are categorized by type and size, and although many are similar in nature, most are not interchangeable.

Perhaps the most common of all varieties found in America is long-grain white rice. Its popularity can be contributed to the grains' ability to remain separated when cooked, making it a great choice for use in stir-fries or side dishes with sauces. Basmati originated in the Himalayas and is an aromatic long-grain rice that expands only lengthwise when cooked, making it an even longer, thinner rice. Thailand's Jasmine is another aromatic long-grain that is slightly shorter than Basmati.

Rice

Medium-grain rice is shorter, wider and stickier than long-grain. It can absorb a large quantity of liquid and flavor without getting soggy, which makes it the perfect selection for use in risotto and paella. Arborio is Italian medium-grain risotto rice that comes in several grades, the highest of which is superfino. Arborio can also be used in paella, as can Spanish rice, also known as paella rice. Valencia is the most revered Spanish rice, but it can be difficult to find.

Short-grain is nearly as wide as it is long and is the stickiest of the three varieties. This makes it ideal for use with chopsticks, as a main ingredient in sushi, molded in a salad, or cooked into a creamy rice pudding. Arborio can be found in short-grain varieties for use in risotto when a creamier, more liquid dish is preferred. Another short-grain option is pearl, which is also called sticky rice.

Most rice options come in either brown or white varieties. The difference is in the processing. Rice has four layers: the husk or hull, the bran or seedcoat, the germ or embryo, and the endosperm. During the milling process for brown rice only the husk is removed, leaving the nutty bran layer intact. White rice is stripped of its bran and germ, which results in a softer, more delicate grain. Since the nutritional value of the bran and germ are removed from the white rice, it is often enriched with nutrients. Another popular choice in America is instant rice, which has been precooked, cooled and dehydrated. Although it takes less time to prepare, instant rice is more expensive than traditional rice. For the best taste results, take a few extra minutes to prepare a high-quality, delicious long-cooking rice.

Rice Varieties

Fried rice is a perfect example of the classic method of flash cooking has influenced cuisines throughout the world. Check out our collection of delicious international dishes and find the right fried rice recipe.

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