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29/09/2022

Parboiled rice sounds like it's already cooked. Not so. After harvesting, it's steamed under pressure. But that's so it holds on to more nutrients when it gets milled. The process hardens it, so actually it takes longer to cook than white rice. Some swear by it for crockpot recipes since it won't get mushy. For quick cooking, go instant. It's pre-cooked, but some people might find the texture wanting.

29/09/2022

This one falls more on the sweet side. It's usually served in desserts, but it's branching out and finding its way into savory dishes as well. Pro tip: If you plan to add other foods to the rice, hold off until the very last minute. It's a lot like beets in that it'll leave dark purple stains on everything it touches.

29/09/2022

Also called Thai fragrant rice, its slightly flowery aroma is unmatched. It also has a little more stickiness than you might expect from a long-grain rice. It's soft and holds its shape well after cooking. You could easily swap jasmine for basmati or vice versa. Both give your dishes a little more oomph than your average long-grain rice.

29/09/2022

Bored with browns and whites? Add a little flair with Himalayan red rice. You get a long-grain rice with plenty of curb appeal and a complex, nutty flavor. It's hearty and firm. It stands up well in salads, fried rice, and with seasoned meats. Bhutanese red rice is a short grain with a nice texture. Try it in pilafs, casseroles, or on its own as a side dish.

29/09/2022

If you're crazy for this dish native to Spain's eastern coast, track down some bomba rice. You might also see it as Valencia rice. It soaks up a ton of liquid and still keeps its shape. If you can't find it, don't panic. See if you can get your hands on Sollana rice, sometimes called Calasparra rice. Like bomba, it's a Spanish short grain that holds it together even as it drinks up the liquid from your pan.

29/09/2022

The long-grain "prince of rice" comes from the foothills of the Himalayas. It'll fill your kitchen with a nutty aroma and your mouth with an almost buttery taste. It's standard in Indian cooking like curries. But don't limit yourself. Try it in any dish that calls for a long-grain rice. You can find white and brown versions. Brown ones have a stronger scent.

29/09/2022

Don't be fooled by the name. Like all rice, it's gluten free. The name is a nod to its sticky, glue-like texture. It's also known as sweet or sticky rice, and it's loaded with a starch called amylopectin. The sweetness makes it popular in desserts, but you'll find it in savory dishes, too. It's especially good when you want to shape the rice, like in Japanese sweet rice balls.

29/09/2022

Way, way back, you could only get this rice if you were a Chinese emperor. But with a few clicks or a quick trip to the supermarket, now you, too, can dine like royalty. It's a short-grain rice that turns purple when cooked (toss a handful into white rice). The color comes from the same antioxidant called anthocyanin that makes blueberries blue. It's great for giving dishes like paella and risotto a stunning makeover.

29/09/2022

Basmati, jasmine, and others with a strong scent are known as aromatic rice. They can smell like popcorn or roasted nuts. They come by their aroma naturally, too. It's from a substance called 2-Acetyl-1-pyrroline. The taste and smell often vary from one year to the next, just like wine. Not only that, but the best ones are aged to let their scent grow even stronger.

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