Rice is very common all over the world, and it is no exception in our kitchen, many dishes include this cereal. A great variety of it appeared on store shelves, different names, shape, color … you can get confused. Let’s figure out a little what it happens to be.
Round rice. You will see this type of rice in sushi, it makes excellent milk porridge with a creamy consistency. It is used in pies and casseroles. It is cooked in a lot of water and tends to stick together.
Medium grain rice. It is less sticky than round, it perfectly absorbs aromas and tastes, therefore it is great for risotto, meatballs, cabbage rolls, paella and soups.
Long grain rice. This type of rice is well suited as a side dish and for cooking pilaf. It does not boil over and keeps its shape well.
Polished rice. It is this rice that you will first meet on store shelves, it is very common. But due to the peculiarities of processing, it has lost all useful properties, although it is stored longer than any other.
Parboiled rice. Such rice is processed by steaming. It is golden in color and retains almost all the beneficial properties.
Brown rice The processing of this type of rice allows the shell to remain on the grains, which contains all the most useful and necessary for our diet. If you are a fan of healthy eating, this rice is for you.
Wild rice. This wonderful black cereal has nothing to do with rice and is called aquatica. However, this is a very healthy grain that contains a huge amount of vitamins and nutrients.