Rice is a global staple, featured in countless cuisines from Asia to the Americas. With so many varieties available, it can be hard to know which to choose for your recipe. Here’s a breakdown of 15 essential types of rice and tips on how to cook them perfectly.
1. Basmati Rice Known for its long grains and aromatic fragrance, basmati is a staple in Indian and Middle Eastern cooking. Rinse before cooking and use a 1:1.5 rice-to-water ratio. Simmer with the lid on until water is absorbed.
2. Jasmine Rice Soft, slightly sticky, and fragrant, jasmine rice is ideal for Thai dishes. Use a 1:1.25 rice-to-water ratio and avoid over-stirring to maintain texture.
3. Arborio Rice Short-grain and starchy, arborio is perfect for creamy risottos. Cook slowly, adding broth a ladle at a time while stirring constantly.
4. Sushi Rice This short-grain rice becomes sticky when cooked, essential for sushi rolls. Rinse thoroughly and cook with a 1:1.2 ratio. Season with vinegar, sugar, and salt.
5. Brown Rice Less processed than white rice, brown rice has a nutty flavor and chewy texture. Use a 1:2.5 ratio and simmer for 40-50 minutes.
6. Wild Rice Technically a grass, wild rice has a firm texture and earthy taste. Cook with a 1:3 ratio and simmer for 45-60 minutes until some grains burst.
7. Black Rice (Forbidden Rice) This deep purple rice is rich in antioxidants. Use a 1:2 ratio and cook for about 30 minutes. Great in salads or as a dramatic side.
8. Red Rice Nutty and chewy with a reddish hue, red rice pairs well with bold flavors. Use a 1:2.5 ratio and simmer for 35-40 minutes.
9. Long Grain White Rice A pantry staple, it’s versatile and fluffy. Rinse well and cook with a 1:2 ratio. Keep the lid on and avoid stirring for best results.
10. Medium Grain White Rice Softer and slightly sticky, it’s common in Mediterranean and Asian cuisines. Use a 1:1.5 ratio and steam gently.
11. Short Grain White Rice Plump and sticky when cooked, it’s often used in puddings and Japanese dishes. Rinse well and use a 1:1.2 ratio.
12. Parboiled Rice Partially cooked in the husk, parboiled rice retains nutrients and has a firm texture. Use a 1:2.25 ratio and simmer for 20-25 minutes.
13. Glutinous Rice (Sticky Rice) Used in many Asian desserts and dishes. Soak for several hours and steam rather than boil for the best texture.
14. Bomba Rice The choice for paella, this Spanish rice absorbs flavor well. Use a 1:3 ratio but do not stir while cooking.
15. Carnaroli Rice Another risotto favorite, carnaroli holds its shape better than arborio. Use the same method as arborio with a little more patience.
Cooking Tips Across the Board
- Always rinse rice (except parboiled and some specialty rices) to remove excess starch.
- Let rice rest, covered, for 5-10 minutes after cooking.
- Use a heavy-bottomed pot or rice cooker for consistent results.
With this guide, you can explore the world of rice with confidence. Whether you’re crafting a delicate sushi roll or a hearty risotto, the right rice makes all the difference.
Aap Ka Bazar®, a monthly grocery app, website, and chain of stores, has gathered this information, including nutritional values, through online research and writing tools. #yahasabmilega
