The ultimate guide to rice: how to choose the best for your dish The ultimate guide to rice: how to choose the best for your dish

The ultimate guide to rice: how to choose the best for your dish

Did you know that there are many kinds of rice? Depending on the size of the grain, they belong to different categories. Make the most of these grains that are the staple food of the whole world!

Around the world there are more than 20 thousand varieties of rice, it is such a popular and easy food to make that each nation adopts a particular way of doing it in their meals. What makes each rice different is the size of its grain. These are the main kinds of rice you need to know of:

Short grain rice

Short-grained rice / Photo by: depositphotos

It is very common to find it in pieces of sushi, rice pudding, or some paella. Its grains are almost round and its color is pearly white or brown. While it's cooked it absorbs liquids more easily. It tends to clump together and is very starchy. Before boiling it make sure to wash it well to remove excess starch from the grains.

Piece of sushi / Photo by: Kelvin Zyteng

Medium grain rice

It is the famous "risotto" rice. It has a creamier texture and is not so sticky. There is another variety within this genus known as "Carnaroli" (the king of rice), which has a firmer texture and more starch. However, medium grain rice has a lower starch content than other grains. It is very common to find it in recipes from China, Japan, or Korea. The most effective cooking method is by absorbing liquids. It can be used for rice salads, risotto, or even fried rice. 

Medium grain rice used for risotto/ Photo by: Estela Shaddix

Long grain rice

It is the grain that has the least starch, which makes it drier and does not stick together. It is cultivated in Southeast and South Asia. There are different types of rice in this category: white or brown basmati and jasmine.

Curry sauce over rice / Photo by: freepic

The latter is frequently used in Thai dishes. It can be brought to a boil and then drained. These are firmer and more differentiated grains. It is common to find them in Indian, Thai, and Palestinian cuisine. You can use it for cooking curry or pilaf.  

Related Articles

More News

More News