7.
Types of Rice
Brown Rice has a chewy texture and a nutty flavor. The cooking time
is longer for brown rice than for white rice. Because some of the hull
is left on brown rice, it has more fiber than white rice. Plain brown
rice and basmati brown rice are available.
White Rice is often called regular rice and is available in several
varieties: arborio, basmati, jasmine, pearl, polished, and risotto.
Interestingly, Wild Rice is not really a rice, but an aquatic grass. It is
usually more costly than rice, and many times it is mixed with rice
when packaged for sale. Cooking 100% wild rice is not
recommended, but when mixed with white or brown rice, it can be
cooked successfully in the Rice Cooker.
Different grain sizes are available for many brown and white rices.
Short-Grain Rice has more starch than other rices and becomes sticky
as it cooks. Use this type of rice for molds, puddings, paella and
risotto. Many Asian and Indian dishes use short-grain rice.
Medium-Grain Rice is more moist and stickier than long-grain. Use it
in soups and for general cooking.
Long-Grain Rice is less starchy than short-grain rice, so it separates
into individual grains for more fluffy rice. It is good for general use.
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