See also wild rice.
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In India, it's said that grains of rice should be like two brothers: close, but not stuck together.
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This venerable grain is a chief staple food for almost half the
world's population, particularly in China, India, Indonesia
and Japan. While grown on hillside terrains in many tropical and
subtropical areas (including the U.S.), rice throughout much of Asia is
still paddy-grown in flooded fields using traditional techniques.
Carried out by hand, these prolific harvests produce wonderfully
aromatic, high quality rice varieties essential to everyday meals or recipes with exotic flair.
A Little Bite of History
This ancient grain has been cultivated since at least 5000 BC.
Archaeological digs in China have uncovered sealed pots of rice that
are almost 8,000 years old.
Varieties and Buying Tips
There are more than 7,000 varieties of rice grown around the world,
but commercially speaking, rice can be broadly classified by its color
(white or brown) and size (long-, short- or medium-grained).
COLOR
White rice has the husk, germ and bran removed. It is available in
regular (sometimes called polished) as well as instant and converted or
parboiled varieties.
Instant (quick-cook) rice has been fully or
partially cooked and dehydrated, so it only takes a few minutes to
prepare. While convenient, its flavor and texture is not as good as
regular rice.
Converted or parboiled rice has been soaked, steamed and dried
before milling. This process creates a fluffy, separated rice that
retains more nutrients and vitamins. It is pale beige in color and
takes slightly longer to cook than regular white rice.
Brown rice is the entire grain with only the outer inedible husk
removed.
With a high-fiber bran coating, it's more nutritious as well as nutlike
and
chewy in texture. It takes longer to cook than regular white rice, but
there are some tasty quick or instant brown rice brands on the market.
SIZE
Long-grained rice has a length that is four to five times its
width. When cooked, the light, dry grains separate easily. Long-grain
rice comes in both white and brown varieties and some of the more
popular include:
Basmati—This exotic variety from East India is aged
to reduce moisture content and enhance its perfumy aroma. Basmati means
"queen of fragrance."
Jasmine—This Thai rice releases a wonderful aroma during
cooking. It is comparable to basmati rice in flavor and fragrance, and
much less expensive.
Carolina—Grown primarily in California, Texas, Louisiana and
Arkansas, this highly versatile rice remains firm, fluffy and separate
when cooked.
Short-grained rice has fat, round grains that contain more
starch than both long- and medium-grained varieties. When cooked, it's
quite moist and the grains tend to stick together. Also called pearl
rice or glutinous rice, short-grained rice is preferred in the Orient
because it's easily handled with chopsticks. Some popular varieties
include:
Arborio—This Italian-grown variety is traditionally
used in making risotto. The high starch content gives the dish its
distinctive creaminess.
Mochi—Also known as "sticky rice," this very glutinous Japanese
variety is commonly formed into rice balls and cakes, or pounded to
make confections.
Medium-grained rice, as its name implies, has a size and texture
that falls somewhere between the other two. It is shorter and moister
than long-grained rice, but less starchy than short-grained. Fairly
fluffy after being cooked, it tends to clump when cooled.
Storage Tips
White: Store in an airtight container in a cool, dark place for up to one year.
Brown: Store the same way, but only for up to six months. The oil in the bran makes it more susceptible to rancidity.
In warmer climates, rice may be refrigerated in airtight packaging for longer storage.
Cooking Tips
• Don't rinse rice (unless a recipe directs you to). You'll only lose nutrients.
• Improve flavor by sautéing rice in a little
butter or
oil (2 to 3 minutes) before adding cooking liquid.
• Cook rice in beef, vegetable or
chicken broth for extra flavor and
nutrition. Or substitute
wine,
beer or
sherry for part of the cooking
water.
• Proportions of water (or other cooking liquid) per cup of rice:
Short-, medium- or long-grain white rice = 1½ cups liquid.
Converted rice or long-grain brown rice = 2 cups liquid.
Short-grain brown rice = 3 cups liquid.
Try one of our favorite rice recipes:
Basic Fried Rice
Greek Dolmas
Old-Fashioned Rice Pudding
