RICE

TYPES AND VARITIES

Basmati
Long grain rice from the Punjab region of northern India. Considered the Prince of rice with delicious aroma and flavour. It is ideally used to make flavourful pulaos and biryanis.

Texmati
Long grain rice from the Texas region of America. They claimed to be the origin of Indian Basmati; but India has won the case and now there is clear distinction. It is very well suited to make flavorful pilafs and biryanis.

Parboiled Rice This variety is easy to cook as the rice is treated so as to lock in the nutrients. Parboiling is the process that results in a very defined and separated grain, which is rarely soggy or sticky.

Glutinous Rice
Very sticky rice, used for making dim sums in China but otherwise mostly used in Asia for preparing desserts.

Long Grain/ Patna/ American Long Grain

Most widely available rice. Comes from America (rice grown in China and the Far East is mostly for home consumption). The grain measures three to four times more in length than width and the individual grains are not sticky but separate when cooled.

Pudding Rice
Short grain rice, the grain being almost as broad as it is long. The grain is sticky when cooked.

Red or Camargue Rice

Semi wild rice that has been developed in the Camargue region of France. Bright red with a pleasant nutty flavour, a little similar to brown rice.

Risotto Rice
Short grain rice that has been developed especially for the Italian dish of risotto. Arborio is the most easily available. Vialone Nano and Carnaroli are considered superior with a creamier consistency and more bite once cooled.

Sushi Rice
White short grain rice. Although a sticky rice, it is not as starchy as Italian risotto rices and is the best choice for sushi.

Thai Fragrant or Jasmine Rice

Long grain fragrant rice. Slightly more sticky than Basmati, suitable for sweet and savoury dishes.

Wild Rice
This is not a true rice but an aquatic grass. It has a nutty flavour and firm texture.

Brown Rice
is the least processed form of rice. Kernels of rice from which only the hull has been removed. The light brown color is caused by the presence of bran layers, which are rich in minerals and vitamins. Cooked brown rice has a slightly chewy texture and a nut-like flavor.