The size of rice is round-grain, medium-grain and long-grain. In addition, these cereals differ in color, starchiness, degree of processing of the grains – and all this affects the preparation of rice. Which varieties are suitable for which dishes and how to boil them properly?
Arborio
The most popular type of rice that I most often use to make risotto. These grains contain a lot of starch and pectin, which makes the porridge very creamy and creamy. Arborio is used to make paella, added to soups.
Basmati
Basmati is most often used to prepare pilaf and friable side dishes for meat, since this thin long-grain rice has a sweetish taste and spicy aroma. Taking such rice as a basis, you can be sure that it will not turn into a sticky shapeless mass.
Sticky Rice
Such rice is also useful in cooking, despite the fact that most people do not like the sticky sweet mass. At the same time, this type of rice does not contain gluten, but is rich in amylopectin, which gives rice such properties. Glutinous rice is a great base for desserts. It is steamed, pre-soaked in water for a long time.
Brown rice
Brown rice is added to white rice, it itself contains a bran shell and is not processed. That is why brown rice has the largest amount of vitamins and nutrients.
Jasmin
Jasmine rice is used in cooking to prepare side dishes and sweet dishes. It is endowed with a milky aroma and delicate taste; it retains its shape during cooking, but sticks together a little. jasmine is cooked in a saucepan covered with a lid.
Japanese rice
This rice is suitable for making sushi and other Japanese dishes. There are many types of this rice, and they all perfectly keep their shape stick together, but at the same time, individual grains are clearly felt during tasting.
Red rice
Camargue – this is the name of this type of rice – is used for the preparation of salads, soups and side dishes. It has a deep red color and an incredible nutty flavor. Rice boils well but does not lose its shape.
Wild rice
This rice is also added to salads and is also used for fillings. These are grains of the agricultural culture of the aquatic plant, black in color and with a nutty flavor. The texture of the rice is quite tough, so it should be cooked very carefully, after soaking it.