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Rice - the grains that have conquered the world. We present the properties of 12 types of rice, from white to jasmine and wild rice called water oats. Basmati rice is best served with fish and parboiled is never sticky. Did you know that 100g of white rice contains 20 calories more than the same amount of brown rice? Learn about the types of rice available on the market.
Riceis eaten by half of humanity every day. Although we associate rice with China, it has long conquered the world's cuisines. Some disheswith rice- risotto, paella or sushi - have become a permanent feature of the culinary arts. In Poland, we can buy the most sophisticated species, but rice is still fighting for its position on our table.
- Long-grained - grains 4-5 times longer than their width. After cooking, the grains do not stick together, they are light and fluffy. This type of rice is suitable for most traditional and exotic dishes.
- Short-grain (oval) - characterized by almost round grains. It absorbs water easily, the grains are very soft after cooking, they stick together and lose their shape, but some dishes (sushi, stuffing, casseroles) use these features.
- Brown (natural)is the least processed, the grains are covered with husk. As a result, it retains more vitamins, minerals and fiber than white rice. It has a slightly brown color and a nutty flavor.
- White (polished)- without husk, ground, slightly sweetish and more delicate in taste than brown. L Parboiled - thermally processed rice. Before threshing, the grains are moistened with steam under high pressure, thanks to which all the valuable nutrients from the husk penetrate inside. It has similar nutritional properties to brown rice, grains harder than white rice, but it does not stick when boiled.
- In bags- rice is cooked and dried, so it is cooked for less time than regular rice. According to connoisseurs, rice cooked in plastic is a contradiction of good taste, besides it is easy to overcook it.
- Basmati- due to its snow-white, delicate, slender grains and a distinctive nut aroma (basmati means fragrant), it is called the "prince of rice". It grows in India and Pakistan at the foot of the Himalayas. While the grain is being cookedthey only swell lengthwise, become unusually long, thin and loose. Indispensable for Indian dishes - pilaf, fish, poultry, meat.
- Karolinacomes from India but is grown all over the world, mainly in the USA, Argentina and Brazil. It has long grains, after cooking it is loose, fluffy and delicate in taste. Perfect for salads, meat dishes, fish, seafood.
- Arborio and vialone- medium-grained varieties selected in Italy. After cooking, the rice is moist and takes on a creamy consistency. Suitable for risottos, paella, soups, stuffed cabbage and desserts.
- Jasmineis a special variety of the highest quality long grain rice from the hills of Thailand. It has a snow-white color and a delicate jasmine aroma. Formerly it was grown especially for royal tables, today it is the basis of Thai cuisine. Ideal for meat, vegetable and sweet rice dishes.
- Wild riceknown as water oat is a species of grass that grows in North America. It has long dark grains reminiscent of rice, with a nutty flavor and aroma, but is not related to rice. Good for poultry, fish, game, salads. It goes well with other types of rice, often sold blended.
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