Popular Varieties of Rice

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

* Aroma: Sweet & Floral

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.