Rice is a versatile product used in many cuisines around the world. Depending on the destination and country of origin, it may have an unusual taste, unusual shape and color. It is these parameters that distinguish rice varieties from each other.
Color Differences
The most popular and demanded rice in the world is white. Its color is the result of grinding. In the process of processing, such rice loses some vitamins, minerals and beneficial properties. However, it gains something. For example, a more delicate taste, quicker preparation and ease of digestion.
White rice is made from brown rice. The latter is loaded with fiber, minerals and vitamins. Such rice is most often used by people who want to lose weight and improve their appearance. Cook the product for at least 25 minutes.
Parboiled rice has an unusual amber color. This product is obtained in an unusual way. Untreated grain is sprayed with steam under high pressure. Next, the rice is dried and peeled. The steamed product does not stick together during cooking, has an excellent taste, and the unusual processing allows you to preserve most of the nutrients.
Shape Orientation
In this category, the most popular product is long rice (its second name is indica). It is often used in traditional dishes from a wide variety of cuisines around the world. For example, it is chosen for cooking pilaf, salads, side dishes.
Long-grain rice belongs to the jasmine variety, which is popular in Southeast Asia. It has a delicate aroma and rich white color, which it acquires during cooking. This rice is often used in Thai dishes.
In India, there is a type of long grain rice called "basmati". Hindus consider it their national treasure and use it very often. Basmati is a translucent, very fine grain. When cooked, it becomes more elongated.
Rice is also round grain. It has a pleasant oval shape and the grain appears to be smaller. This rice is used both in main dishes and as a side dish.
Rice with nationality
Some types of rice are of national origin. Such a product is usually the main ingredient in traditional dishes of the country's cuisine. In this category, the most famous varieties are arborio, risotto, japonica.
Arborio and risotto belong to the cuisine of the Mediterranean countries (Spain and Italy). The first variety is used to make paella. The second is for creating risotto (the dish is identical to the name of the type of rice).
Japonica, as the name implies, refers to Japanese cuisine. This variety of white rice becomes soft during cooking, sticks well and holds its shape. It is japonica that is used to make sushi and rolls.
