Rice is one of the most widely consumed staples food for large part of the world. There are more than 40,000 varieties of rice, and here, we take a look at some of the most common ones.
JASMINE RICE is originally from Thailand. Also known as Thai fragrant rice, it is a long-grain rice that has slightly sticky texture and a subtle floral aroma when cooked. It is perfect for Southeast Asian and Chinese food.
SUSHI RICE is a short-grain Japanese rice which is a staple of Japanese cuisine. When cooked, it becomes sticky and can be easily rolled into sushi. You can eat the rice alone or roll it into sushi with your ingredients of choice.
BOMBA RICE is a medium-grain rice grown in many parts of Spain, particularly in Valencia and Delta del Ebro. It has the unique ability to absorb a lot of liquid which makes it highly suitable for rice dishes such as paella.
CAROLINO RICE is grown in Portugal. When cooked, it remains firm and tender. In addition, Carolino rice can absorb flavours and colours well, making it perfect for the preparation of stews, tomato- based and seafood dishes that are typical of Portuguese dishes.
BLACK RICE is a medium-grain rice. It is also known as ‘Forbidden Rice’ as during the days of the Ching and Ming dynasties it was reserved exclusively for the emperors to ensure their longevity and good health. Its deep black colour comes from a high level of anthocyanin, the same antioxidant found in blueberries and eggplants. High in fibre with a mild nutty taste, black rice is often used in Asian food.
BASMATI RICE is a slender, long grain grown mainly in the foothills of the Himalayas in India and Pakistan. Used in a variety of Indian dishes, it has a fragrant flavour and aroma. The grains are separate and fluffy when cooked. In Indian recipes it is often cooked with spices to enhance the grain’s aromatic properties.
GLUTINOUS RICE is a medium-to-long-grain rice from Southeast and East Asia. Also called ‘sticky rice’, it has high starch content which results in a glue-like sticky quality when cooked. Glutinous rice is used in both sweet and savory preparations. Steamed glutinous rice is ideally eaten with som tum (Thai green papaya salad) or soaked in sweet coconut milk and enjoyed with fresh mango.
ARBORIO RICE is named after a town in Piedmont, Italy. It is large, bold, and marked with a unique white dot in the centre. Arborio rice is normally used for risotto as it can absorb liquid and flavours over slow cooking.