A staple of many a cuisine across the world, rice is easy to cook and incredibly versatile. It’s now wonder then, that we turn to it as a faithful carbohydrate accompaniment to so many dishes- particularly as the weather cools down (so good for mopping up those hearth casseroles and curries). But with such a huge variety to choose form and seemingly endless rainbow of colors, how do you know which rice goes with your dish? We have done the research for you and broken down the most common varieties to use at home.
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Jasmine:
A staple of Thai cuisine, Jasmine’s
long, fragrant grains are moist and tender when cooked. Perfect with Thai-style
curries, stir-fries and pilafs.
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Brown:
Considered the healthiest variety
of rice, brown rice is whole grain with only the hull removed. It’s high in
natural fiber and vitamins and is a healthier substitute to white rice.
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Basmati:
Basmati rice has a long, slim grain
with a nutty flavor that becomes fluffy when cooked. A favorite in Indian and
Pakistani cuisine, it is a beautiful accompaniment to curries.
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Black:
A unique variety, commonly eaten in
Asian desserts. The grain is unhulled and dramatic in color, becoming glutinous
when cooked perfect for puddings and sweet dishes.
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Arborio:
The trademark short, round grains
associated with Arborio rice have a high starch content, making it the perfect
ingredient for rice pudding and risottos.
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Wild:
Widely available in specialty
stores, wild rice’s long, red grains become chewy when cooked and add a burst
of color and interest to pilafs and plain rice varieties.
