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- VARIETIES -
There are numerous, about 40,000, types of rice, although they all stem from the same species, oryza sativa. But the most common classification and the one most favoured in Canadian supermarkets, is by the length of the grain, which can be long, medium or short. Within these categories there is an innumerable number of varieties, details of which are probably not important to the average consumer. As a general rule, long and medium grain rice is used for savoury dishes, while short grain is used for desserts. There are exceptions: risotto is made only with special medium-short grain rice, and sushi rice is short grain. The primary differences in these rices is their cooking characteristics and in some cases subtle flavour differences.
The terms "Indica" and "Japonica" are virtually synonymous with "long grain and non-sticky" and "short grain and sticky" respectively.
There are several possible ways of classifying rice: by shape, region, colour, or by cooking properties.
Here are described the more common varieties that are customarily found in Canada. Depending on where one lives, a trip to the nearest ethnic market, or recourse to mail order may be required.
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Long Grain Rice - Types
Long grain rice has a long, slender kernel, four to five times longer than its width. Cooked long grain rice is typically separate, light and fluffy. White long grain rice is the most commonly available type on the market and comes from a number of countries. Long grain rice is available in varying degrees of processing.
Brown Rice
Starting with the least processed, brown rice (sometimes called whole-grain rice) is the complete grain, with only the hull removed. Brown rice can be eaten as is or further processed or milled into white rice. Cooked brown rice grains are slightly chewy with a nut-like flavour. The brown colour is caused by the presence of bran layers which are rich in minerals, fibre, and vitamins, especially the B-Complex group. Brown rice is nutritionally superior to the white variety, but takes much longer to cook, is rather more glutinous, and has markedly different taste characteristics. It takes about twice as long to cook as white rice. Most rice varieties come in a brown version. Brown rice has a short shelf life due to oil in the germ.
Regular-Milled White Rice
Regular-Milled White Rice has the hull and bran layers removed. It is sometimes called milled rice, white rice, or polished white rice. Most white rice is enriched.
Parboiled or Converted Rice
Parboiled or Converted Rice has gone through a steam-pressure process before milling. The procedure ensures a firmer, more separate grain. Parboiled rice contains the majority of the vitamins and minerals present in brown rice because the rice is steamed and cooled before the outer bran layer is removed, locking in the nutrients. Uncooked grains are translucent with a faint yellowish colouring. Parboiled rice was developed to provide consumers with an easy-to-cook product that gave separate, fluffy grains.
Precooked or Instant Rice
Pre-cooked rice is white or brown rice that has been completely cooked and dehydrated after milling. Precooked rice is available in frozen, canned, or cook-in-a-bag form. While undoubtedly more convenient, precooked rice is more expensive than less processed types of rice, and the taste can be rather bland.
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Long Grain Varieties
Jasmine Rice
Jasmine Rice or "kao horm mali:" (fragrant jasmine rice) is a Thai specialty. Silky, smooth and shiny, when cooked it produces a fugitive aroma reminiscent of the pandanus (screw pine) leaf. As few of us have ever had the privilege of sampling pandanus, perhaps "slightly nutty and floral" is as close as one can approach an accurate description of the aroma. Jasmine rice does not have a jasmine aroma; it was given this name to indicate the grain's pearly, pure whiteness. Cooking with salt tends to mask its delicate flavour.
Basmati Rice
Basmati Rice is grown in the foothills of the Himalayas in India. When cooked the grain rice doubles in length when cooking, partially splits lengthwise, and is curved. Basmati rice is the least glutinous of all rices; once cooked, the grains remain separate. Its taste and aroma are more pronounced than standard long grain varieties, and is ideal for preparing biryani, pilaf and other Indian and Middle Eastern dishes. For best results rinse then soak for 30 minutes to allow the firm rice grains to begin to soften and wash off surface starch. Brown basmati rice is also available. Texmati Rice is an American version of Basmati rice.
Patna rice is a close relative to basmati, but is less aromatic.
Red Rice
Red Rice is shorter and has a wider kernel than regular long grain rice. It has a hard grain and retains its shape. It has a distinctive chewy texture and a nutty flavour.
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Short Grain Varieties
Glutinous Rice
Generally, all short grain rice is glutinous to some extent. The name is misleading; the grains contain no gluten.
Italian Rice
Italy is the largest producer of rice in Europe. Italian rice is classified by size; shortest grain-ordinario or comune (the shortest), semifino and fino to superfine (the longest). Risotto type rice is usually fino or superfino. Most Italian rice is short grain.
Arborio Rice
A large, medium-short grain rice, with a white dot in the centre of the grain. The starch granules are loosely packed, allowing the grains to absorb unusually large amounts of liquid and flavour during cooking. When cooked it develops a creamy texture around a chewy centre. Ideally used for risottos, soups and desserts. Do not rinse before cooking. Other Italian varieties, with similar properties, include Carnaroli, Baldo, Roma, and Nano.
Spanish Rice
The most common is a medium-short grain variety, which is slightly sticky consistency when cooked. It is particularly popular for making Paella. Bahia, Granza, Valencia and Bomba are all Spanish varieties.
Chinese Glutinous Rice
There are white and black varieties, and also a pinkish red rice that grows along the Yangtze river in China. It is used for puddings and dim sum.
Thai Glutinous Rice
This is available in white and black grains. It is popular in puddings and desserts. The cooked black rice grain is really a deep blue-purple colour.
Short Japanese Rice
Also known as sticky rice, sweet rice (although it's not), or sushi rice. Rice is Japan's most important crop, and is inextricably intertwined with Japanese culture; rice was once used for currency, and the Japanese word for rice (gohan) has the general meaning of "meal". In Japan rice is a serious subject, and its preparation is treated to detailed attention.
Japanese rice becomes sticky when cooked, making it ideal for forming the rice component of sushi.
Black Rice
Black Rice is usually short grain. Once it is cooked it becomes deep dark purple to indigo, with a nutty flavour. Great for stir fry, stuffing, casseroles, side dishes
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Medium Grain Varieties
Between long and short grain rice varieties, there are subtle graduations. A working knowledge of these graduations is not necessary, except to note that Javanica rice is a medium grain variety from Indonesia, the Philippines, and Madagascar.
Medium grain rice is suitable for making paella and risotto.
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Wild Rice
Zizania palustris and zizania aquatica are the botanical terms for wild rice. Wild rice is not true rice at all, but a grass that grows in the marshy area around the Great Lakes in Canada and the USA. It is harvested by the local natives.
Good Grain
This black grain, the Indians call "Mahnomen", meaning good grain, contains vital nutrients, while providing great taste. Wild rice is lower in fat content and has a higher proportion of protein than unpolished rice. It contains several important B-group vitamins.
To prepare wild rice for cooking, it needs to be soaked for several hours. Then it must be cooked for at least 40 minutes until the inner grain breaks through the husk. Wild rice is used at Thanksgiving for stuffing the turkey, a symbol of the fact that wild rice was an important staple food for the early settlers when the wheat and barley was scarce. Serve wild rice and wild rice mixtures with fish, like salmon.
Wild Rice Mixtures
Wild rice and Basmati is a mixture of the two. Because wild rice normally takes longer to cook than Basmati, the makers of this product will balance the equation by using parboiled basmati, which has a longer cooking time, and matching it with a strain of wild rice that requires less cooking time than usual. Always read the cooking instructions on the package.
Other combinations available at the grocery store are:
- Wild Rice and White Long Grain Rice
Wild Rice and Par-Boiled Rice
Wild Rice and Brown Rice
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Other Rice Products
- Rice Milk
Puffed Rice
Flaked Rice
Ground Rice
Rice Flour
Rice Vinegar
Sake
Mirin
Rice-stick Noodles
Rice Vermicelli Noodles
Japanese Harusame Noodles
Rice Paper
Singapore Noodles