Nowadays, there are quite a few varieties of rice on store shelves. They vary in grain shape, color, smell and, of course, price. The buyer is faced with a choice - what to buy for a particular dish.
More than a hundred varieties of rice are produced in the world economy. This cereal grows in various parts of the planet. Here are some of the most common types of this product:
"Basmati" - white rice, distinguished by the longest and most refined grains, which have an unusually pleasant smell. It grows in the foothills of the Himalayan mountains and is considered one of the best varieties. It is used in almost all oriental dishes.
"Jasmine" - grown in Thailand, is considered a gourmet variety because of its delicate floral scent and delicate fragile structure. When cooking, it often sticks together. Requires careful storage conditions that do not allow frequent spilling and sealed, better than glass, dishes.
Arborio is the most commonly used in Italian cuisine. It has a wide grain, in which the core is visible. Very soft, boiled down to a creamy state, perfectly absorbs the aromas and tastes of the products added to the dish.
"Wild rice" - was once the main food of the Indians. It looks like shiny, dark brown or even black grains, rather tough. It is not recommended to cook without soaking. Wild rice holds the record for nutrients, vitamins and fiber.
Indica - Asia, America and Australia supply this variety to the market. The friable consistency during cooking and the elongated shape of the grain attracts the attention of culinary specialists in all parts of the world.
Medium grain - most popular in countries such as Spain and Italy. The high starch content makes it sticky when cooked.
Round grain is the most common type of opaque rice growing in China, Japan and in the southern regions of our country. It has a remarkable boil-down property, which makes it indispensable in the preparation of cereals, cabbage rolls, hedgehogs, sushi and pies.
The same varieties of rice, processed in different ways, give the product different color, taste and nutritional characteristics. Processing also affects the cooking time.
Brown rice - grains are cleaned only of hard outer protective scales, leaving the bran shell intact, which carries mineral, vitamin and other usefulness. The fiber content is also several times higher than the other varieties. This type of rice is the most ideal for consumption. But the presence of essential oils will significantly shorten its shelf life. Manufacturers advise that brown rice should be stored in a refrigerator.
Polished white rice - the type of processing it speaks for itself. Giving the grains a beautiful and even look, manufacturers remove all practically useful substances, except for fiber, and there is more of that in brown. The only plus is the increased shelf life of the product.
Parboiled Rice - Processing begins at the stage of the covered grain. In the process of thermal exposure, the bran gives into the grains a significant part of its useful content, which additionally gives the rice a beautiful golden color, which turns into a usual - snow-white color during the cooking process. The great thing about parboiled rice is that it doesn't stick together even when reheated. Pilaf turns out to be perfect from it. Although there is an opinion that it loses a little in taste to ordinary round rice.
Now you know almost everything about rice, and your choice will depend only on your personal preference.
