Choosing which type of rice to buy for various dishes can be difficult because of the different types of rice options available. This article on the different rice types will help you choose.
Each kind of rice has a distinct flavor, texture, and set of special qualities that make it ideal for particular uses.
Additionally, as rice is gluten-free naturally, it is simple to create gluten-free entrees to meet other diets on your menu.
One of the most popular foods in the world, and for a good cause, is rice: It is a fantastic staple in any kitchen since it is adaptable, substantial, simple to cook, and delicious.
Rice can do it all while offering comfort and satisfaction, whether used as a main ingredient, a side dish, a snack, or a dessert.
Rice grains come in three different varieties. They differ, among other things, in length and starchiness.
- Long-grain: When cooked, it can treble in length. It works well with rice pilaf because it has little starch and is dry when fully prepared.
- Medium-grain: While not as starchy as short grain, medium grain offers more moisture than long grain. It is frequently used in Italian risotto or rice pudding.
- Short-grain: When prepared, it clumps and gets sticky. For rice pudding, it’s perfect.
Here are the different types of rice.
1. Arborio Rice
Italian medium-grain rice with the name Arborio, after the village of Arborio in the Po Valley. In addition to its native Italy and grown in Texas and California. One of the different types of rice we have.
The rice has a particularly sticky, chewy consistency due to its high starch content, transforming into a creamy texture when cooked.
This makes it perfect for rice pudding, soup, and risotto. The texture and shape of arborio rice are pearly white and slightly oblong-fat.
The rice retains its structure exceptionally well throughout all cooking methods, and when cooked slowly, it absorbs liquids and spices.
2. Basmati Rice
A long-grained, nutty-flavored kind of indica rice. Pakistan, India, and the Himalayas are the main producers of basmati, with India accounting for about two-thirds of global production.
This flavorful long-grain rice is a staple of Middle Eastern, Indian, and Central Asian cuisine.
The origin of basmati rice is India, which produces more than 70% of the basmati rice used worldwide.
Due to the increasing demand for fragrant Rice worldwide, many nations—including the United States—grow their basmati kinds and hybrids.
The best uses for basmati rice are in pilaf, biryani, and as a side dish for curries and stews.
3. Brown Rice
Next on our list of the different types of Rice is Brown Rice. Brown describes the color rather than a specific type of rice.
Brown rice is a healthier option than white rice because it is full grain and has undergone less processing.
When cooked, brown rice has a chewy texture and a mild nutty flavor. It is perfect for stir-fries, rice pilaf, casseroles, and stuffed peppers.
Brown rice can be used in various meals, such as stir-fries, stuffed peppers, and casseroles, since it cooks light, fluffy, and has a nutty flavor.
4. Black rice
Black Rice, referred to as purple rice or forbidden rice, gets its name from how uncooked it looks. Due to the high anthocyanin content, it turns dark purple when cooked.
It is a good source of antioxidants, iron, and vitamin E. Black rice is perfect for dishes like porridge, pudding, and baked goods since it has a nuttier flavor than other varieties and a soft texture.
5. Jasmine Rice
Jasmine rice is one of the different types of rice. It is a long-grain variety of fragrant rice cultivated in Thailand for centuries and has a sweet, nutty flavor and a soft texture when cooked. Jasmine rice is used in desserts and salads.
The greatest producers of long-grain jasmine rice are Thailand, Cambodia, Laos, and Vietnam on the Southeast Asian continent.
The lowland rice variety known as jasmine has undergone extensive research and has evolved over the past century to become more resilient to drought, salinity, and other unfavorable environmental factors.
Jasmine rice is renowned for its distinctive smell and cooking quality. It has a soft and moist texture that readily absorbs tastes and spices.
6. White rice
After the outer husk, bran layers, and germ have been eliminated through milling and polishing, the starchy endosperm of the grain is white rice. Both jasmine and basmati long-grain white rice are commonly accessible in the US.
With the invention of machinery to simplify the milling process, white rice gained popularity worldwide in the 19th century.
7. Bomba Rice
Spain’s Valencia region is where bomba rice, a medium grain rice, is grown. Its hard texture makes it a good choice for Spanish paella because it requires more liquid to absorb during cooking than other types of rice.
This short-grain rice, also known as Valencia rice, is grown in Spain and is the favored variety for paella. Its shape is almost spherical.
Bomba rice has a high amount of amylose (a type of starch), which helps it cook more quickly and with less sticking. It is one of the different types of rice.
Recipes to Try: Arroz with Coco and Chicken Paella (Cuban Coconut Rice Pudding).
8. Wild rice
There are three natural wild rice species in North America, while another kind, Manchurian wild rice, is found in Asia.
Only the flowering tip of the wild rice plant is visible above the water line when it grows in wetland areas close to lakes and rivers.
Several wild rice types belong to the Zizania genus. Wild Rice differs from other rice varieties in that it frequently curls during cooking to show a white interior. Wild Rice has a chewy surface and a smokey, nutty interior.
9. Sushi Rice
Next on our list of different types of Rice is Sushi rice. Preparing and serving sushi today always includes short-grain Japanese rice (also known as regular Japanese rice or uruchimai).
Akitakomachi, Hitomebore, and Koshihikari are three types of sushi rice that, when cooked, generate a sticky texture perfect for sushi rolls.
10. Parboiled Rice
The rice is not pre-cooked, despite what its name might imply. Compared to other forms of white rice, parboiled rice is prepared differently, resulting in higher levels of calcium, fiber, vitamin B-6, and potassium.
Due to the hardening of the rice grains during milling, parboiled rice also has a richer flavor. Various salads, curries, vegetable dips, and casseroles frequently contain this type.
11. Glutinous rice
Glutinous rice, often sticky rice or sweet rice, is a common ingredient in Southeast and Eastern Asia recipes. Due to its low amylose content, glutinous rice gets sticky when cooked.
Breakfast, snacks, or sweets are the main uses for glutinous rice. It is also crushed into sweet rice flour like mochiko.
12. Sticky Rice
One of the different types of Rice is Sticky rice. Round-grain Rice, also known as sticky Rice, Sweet Rice, or, less appetizingly, glutinous rice from Asia.
That rice has a fitting name. Due to a deficiency in the starch amylose, it has a sticky, gluey texture when cooked.
Both long- and short-grain forms of sticky rice are popular in Asian cuisine. Sticky rice with long grains is a little less sticky.
Desserts and other sweet meals are made using short-grain varieties. At the same time, it is primarily used for savory dishes.
Both varieties resemble arborio rice in terms of chewy texture and sweet flavor. Use easily accessible alternatives if sticky rice is not readily available.
13. Red rice
Last on our list of different types of Rice is Red Rice. Red Rice, which also goes by the names Himalayan or Bhutanese, takes its name from the color of its husk. It is primarily farmed and eaten in Central Asia.
Red Rice is a good source of minerals like fiber, magnesium, iron, and B vitamins, much like brown rice. Like brown rice, red rice works well in many meals, especially those emphasizing texture.
Rice is an incredibly versatile and nutritious food, with wide different varieties available. Wild Rice has a chewy surface and a smokey, nutty interior, while sushi rice is perfect for sushi rolls.
Parboiled rice has higher levels of calcium, fiber, vitamin B-6, and potassium than other forms of white rice.
Glutinous Rice is sticky and used for breakfast, snacks, or sweets. Lastly, red rice has a reddish husk and is rich in antioxidants.