Rice is Nice!
There are over 40 000 variations of rice. Below are common forms of rice used in North America.
Regular milled white rice
Rice that has been milled to remove the outer bran coating.
(disadvantage) This process removes some of the vitamins and minerals
(Advantage) people prefer the white lighter textured product that the milling process produces.
Enriched rice
Has received a coating of vitamins and minerals to compensate for the vitamin loss during milling.
Parboiled/Converted rice
This is specially prepared long grain white rice. It has been partially steamed, redried, and then milled or polished. This process results in a higher vitamin and mineral content.
(Advantages) the grains stay firm, separate and light and the product that will hold well in a steam table.
(disadvantages) The flavour and texture is not like those of regular white long grain rice and Converted rice requires more liquid and time to cook that regular milled white rice.
Instant
Instant rice has been precooked and dried.
(Advantages) it can be prepared quickly.
(Disadvantages) it does not hold well and the grain quickly lose their shape and become mushy.
Brown rice
Has the bran layer left on, giving it a light brown colour, a slightly coarse crunchy texture and a nutty flavour. Brown rice is available in short, medium or long grain.
(Advantage) It is much higher in nutritional value as the bran layer has been left on. As a result, brown rice is also higher in fiber.
(disadvantage) Brown rice takes about twice as long to cook as white rice.
Arborio rice
This is one of several types of Italian short grain rice. It is used in such dishes such as risotto.
Jasmine rice
Jasmine rice is a long grain produce from Thailand and other areas in Southeast Asia. It is a fragrant rice much like Basmati but more floral in scent.
Basmati rice
Basmati rice is an extra long rice used in India and surrounding countries. It has a distinctly nutty flavour. Brown Basmati rice is also available.
Glutinous rice
Also known as sticky rice, this rice is a sweet tasting short grain rice that is quite sticky and chewy when cooked. It is used for a number of specialty dishes, including desserts, in Chinese and Japanese cuisines. It is often cooked by soaking and steaming rather than boiling.
Wild rice
Wild rice is actually not a rice. It is the seed of a grass native only to Canada and the Northern United States. The grains are long and slender and nearly black in colour. It has a unique nutty flavour.
(disadvantages) The grain is scarce and therefore has a high price. Many consider wild rice a luxury. This is why many wild rice dishes are generally a mixture of white rice (short or long grain) and just a small amount of wild rice.
Regular milled white rice
Rice that has been milled to remove the outer bran coating.
(disadvantage) This process removes some of the vitamins and minerals
(Advantage) people prefer the white lighter textured product that the milling process produces.
Enriched rice
Has received a coating of vitamins and minerals to compensate for the vitamin loss during milling.
Parboiled/Converted rice
This is specially prepared long grain white rice. It has been partially steamed, redried, and then milled or polished. This process results in a higher vitamin and mineral content.
(Advantages) the grains stay firm, separate and light and the product that will hold well in a steam table.
(disadvantages) The flavour and texture is not like those of regular white long grain rice and Converted rice requires more liquid and time to cook that regular milled white rice.
Instant
Instant rice has been precooked and dried.
(Advantages) it can be prepared quickly.
(Disadvantages) it does not hold well and the grain quickly lose their shape and become mushy.
Brown rice
Has the bran layer left on, giving it a light brown colour, a slightly coarse crunchy texture and a nutty flavour. Brown rice is available in short, medium or long grain.
(Advantage) It is much higher in nutritional value as the bran layer has been left on. As a result, brown rice is also higher in fiber.
(disadvantage) Brown rice takes about twice as long to cook as white rice.
Arborio rice
This is one of several types of Italian short grain rice. It is used in such dishes such as risotto.
Jasmine rice
Jasmine rice is a long grain produce from Thailand and other areas in Southeast Asia. It is a fragrant rice much like Basmati but more floral in scent.
Basmati rice
Basmati rice is an extra long rice used in India and surrounding countries. It has a distinctly nutty flavour. Brown Basmati rice is also available.
Glutinous rice
Also known as sticky rice, this rice is a sweet tasting short grain rice that is quite sticky and chewy when cooked. It is used for a number of specialty dishes, including desserts, in Chinese and Japanese cuisines. It is often cooked by soaking and steaming rather than boiling.
Wild rice
Wild rice is actually not a rice. It is the seed of a grass native only to Canada and the Northern United States. The grains are long and slender and nearly black in colour. It has a unique nutty flavour.
(disadvantages) The grain is scarce and therefore has a high price. Many consider wild rice a luxury. This is why many wild rice dishes are generally a mixture of white rice (short or long grain) and just a small amount of wild rice.