RICE - GRAIN OF THE WEEK

Hey Lovelies,
Let's talk about rice today. It is such a common ingredient that we tend to use almost on a daily basis yet it is so versatile. For instance did you know that, there are over 40,000 varieties of rice! Whoa! What? Ok. The varieties of rice are typically classified as long, medium, and short-grained. The grains of long-grain rice (high in amylose) tend to remain intact after cooking; medium-grain rice (high in amylopectin) becomes more sticky. Medium-grain rice is used for sweet dishes, for risotto in Italy, and many rice dishes, such as arròs negre, in Spain.Some varieties of long-grain rice that are high in amylopectin, known as Thai Sticky rice, are usually steamed. A stickier medium-grain rice is used for sushi; the stickiness allows rice to hold its shape when molded. Short-grain rice is often used for rice pudding. Instant rice differs from parboiled rice in that it is fully cooked and then dried, though there is a significant degradation in taste and texture. Rice flour and starch often are used in batters and breadings to increase crispiness.

Here are 13 Types of Rice You Should Know

1. An Italian short grain, Arborio rice is large, bold, and marked with a unique white dot in the center. It is often used for risotto since it can absorb liquid and flavor over slow cooking. The result? Unmatched creamy texture with a chewy core. Since it holds its shape so well, it is also suited to making arancini, or fried rice balls. Likewise, we like the way it plumps up and naturally thickens minestrone.

2. Basmati rice is a long grain grown in India and Pakistan. This extremely fragrant variety gets its robust flavor from an aging process. Yep, it’s aged for about one year after harvesting. We love serving it with a simple curry to play up the grain’s natural aroma. You can also incorporate favorite vegetables and warm spices into the rice for your own take on Indian biryani.

3. Black rice, also known as “forbidden rice” or “emperor’s rice,” was an exclusive food fed only to emperors in China. It owes its color to its high level of anthocyanin, the same antioxidant found in eggplant, blueberries, and purple corn. Rich in nutrients, this gorgeous and flavorful medium-grain rice is frequently used in Asian cuisine. Try stirring it into a mushroom sauté accented with fragrant cilantro. You can also blend it with brown rice to make a sweet coconut rice pudding.

4. Originally from Thailand, Jasmine rice has a floral aroma. It is a long grain that cooks up soft and slightly sticky. Jasmine rice is the perfect choice for a dinner of Persian jeweled rice speckled with dried fruit. It also pairs well with Jamaican jerk chicken or a spicy curry.

5. Brown rice comes in short or long grain varieties. It has been milled to remove the outer husk but retains its bran layer, which is chock-full of nutrients. Cooked brown rice boasts a subtly chewy texture and nutty flavor. You can swap in this grain for any dish that you would use white rice for. We like the way it adds a dose of heartiness to our favorite Chinese stir-fry or a dish of Mexican rice and beans.

6. Grown in India, Matta or Rosematta rice is a medium grain with a reddish color. Its bran layer is full of natural nutrients. Known for its robust earthy flavor, this variety calls for meaty accompaniments like lamb, beef, or game. It is well suited to slow-cooking stews and rich curries.

7. Red cargo rice is a Thai long grain milled to remove the outer husk while retaining its layer of bran. As a result, it has a reddish-brown hue and contains more nutrients than regular white rice. It requires a longer cooking time and results in a chewier texture than jasmine rice. Its nutty flavor makes it a hearty accompaniment to curries, fish, and meat. We also like combining it with stir-fried vegetables for a filling salad.

8. Parboiled rice has been processed in its husk by soaking, steaming, and drying. As a result, all the nutrients from the husk are absorbed into the grain before its removed. The starch content alters in the process, making cooked parboiled rice less stickybthan regular white rice. This type of treated rice is particularly suited to thick curries, absorbing them gloriously.

9. Sticky/glutinous rice
10. Sushi rice
11. Valencia rice
12. Long grain, white rice
13. Wild rice
Source: https://www.plated.com