I thought it would be quite useful to share some
interesting facts about the different varieties of rice that we use most
frequently.
Jasmine
Rice:
Jasmine Rice is normally used in Southeast Asian
kitchens.
* Land of Origin: Thailand
* Type of Grain: Long Grain but shorter &
thicker than Basmati rice.
* Cooked Texture: Soft & sticky
Basmati
Rice:
Basmati Rice is commonly used in India, Persia
& the Middle East.
* Land of Origin: India & Pakistan
* Type of Grain: Long & Narrow
* Cooked Texture: Light, Soft & Fluffy
* Aroma: Earthy
Fun
Fact: In Hindi “Bas” means aroma & “Mati” means
full of, therefore the word “Basmati” means full of aroma.
Sushi
Rice:
Rice is called “uruchimai” in Japanese.
* Land of Origin: Japan
* Type of Grain: Short, Translucent & Starchy
* Cooked Texture: Sticky, Firm & Chewy
* Aroma: Milky
Fun
Fact:
Sushi Rice? There is no such thing because “sushi” technically only refers to
the rice & not the final product.
Carolino
Rice:
Carolino rice has the incredible ability to absorb
flavours. It is ideally used in creamy, saucy rice dishes both sweet &
savoury.
* Land of Origin: Portugal
* Type of Grain: Short & Wide
* Cooked Texture: Soft & Creamy
Fun
Fact: Carolino rice is very similar to Arborio, an
Italian rice.
Parboiled
Long Grain White Rice:
Parboiled Rice is also known as “easy cook rice”.
* Type of Grain: Long
* Cooked Texture: Firm, Fluffy, Dry but separate
when cooked
* Aroma: Nutty
Fun Fact: This type of rice is so popular that 50% of all the rice paddies in the world produce it. Parboiled rice has been partially boiled in the husk.