The Different Types Of Rice

• BROWN RICE
  Also known as cargo rice. Hulls are removed and much of the nutrients are retained. The bran layer colors the rice beige when cooked. It is a good source of thiamine, niacin, riboflavin, iron, and calcium. It also contains protein and small amounts of fats.

  Soak brown rice 1 day earlier before getting it cooked increases the rice’s nutritional value.
  Soaking stimulates the early stages of germination, when a tiny sprout, less than a millimeter tall grows from the rice grain.

  According to Dr. Hiroshi Kayahara, a professor of bioscience and biotechnology at Shinshu University in Nagano, Japan, a new sprout activates dormant enzymes in the brown rice all at once to supply the best nutrition to the growing sprout, in addition sprouted rice contains more fiber, vitamins and minerals than non-germinated rice. He and other Japanese researchers soaked the brown rice in warm water for 22 hours to make it sprout. He noted that soaked brown rice is easier to cook because the hard outer husk has been softened and tastes sweeter.
  Source : “Soaking brown rice enriches nutritional value” Reuters Health December 18, 2000

• WHITE RICE
  Hull and bran are both removed. Very lacking in nutrients. Cooks faster.

• PARBOILED RICE
  Rice gets steamed under pressure prior to the removal of the hull and bran layers. Thus most of the nutrients are retained.

• ARBORIO RICE
  Also commonly known as risotto rice in Italian cooking. Grains are short and have a sticky texture when cooked.

• BASMATI
  Originally from the foothills of Himalayas, this long grain rice has a fine surface with a nutty flavor. Because of the natural subtle perfume, basmati rice has also been called the “Prince of rice”. A favourite with curries, bryani and pulao. Strands of saffron are added to the cooking water to give rice that golden color and distinctive flavor.

  Note: Saffron, also called “King of spices” is pretty expensive so turmeric or yellow coloring is used instead, but they will not be able to give the saffron flavor.

• BLACK RICE
  A medium-grain unmilled rice with a black bran. The rice becomes deep-dark purple color after cooking. It has a nutty flavor with a whole grain texture.

• GLUTINOUS RICE
  Also known as sweet rice. It is sticky and commonly used to make rice dumplings, sweets and others.

• JASMINE RICE
  Also widely known as Thai fragant rice. Cooked grains give off a delicate jasmine scent.

• Paella
  A Spanish dish of saffron-flavored rice combined with a variety of meats and shellfish, along with tomatoes, artichoke hearts, garlic, onions and peas.

  It is named after a pan called paella which has 2 handles. This pan is wide and shallow. Comes is various sizes from 10 to 52 inches in diameter.

  The pan is used to cook and serve the dish.

• RED RICE
  A long-grain unmilled rice with a red bran grown in India. Red rice is also referred to as rice cooked with tomato paste, onion and herbs.

  Carmargue red rice is an unmilled short-grain rice from Carmargue in France with a brownish-red colour and a nutty flavour.

• WILD RICE
  Also known as Indian rice. Wild rice comes from the seed of an aquatic grass. It has a higher protein and B vitamins content than refined rice. It has a nutty flavor and turns fluffy when cooked. Clean thoroughly before cooking.

• WILD PECAN RICE / PECAN RICE
  A hybrid that has a chewy and nutty flavor. Contains neither wild rice nor pecans. Carries a cooked fragrance similar to popcorn. Some bran is present because wild pecan rice is only partially milled.

• INSTANT RICE
  Rice that is either fully or partially cooked before being dehydrated and then packed. Fast to cook but not good to eat.

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