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Rice Types and their different cooking results

Rice Types and their different cooking results

Rice Types and their different cooking results

To cook rice is not simply put a pot of rice on to simmer, and come back to it 20 minutes later to find a sticky, gluey mass of rice. There are several different types of rice and they react differently when cooked. Learn how different types of rice react during different cooking methods.

Rice Types and their different cooking results:

Long Grain White Rice

It cooks up fluffy and separate. Less fiber, but usually enriched with nutrients, vitamins, and minerals.

Medium Grain Rice

As medium grain rice contains more amyl pectin in the grains and a softer outer layer, so it releases starch during cooking and cooks up creamy.

Short Grain Rice

More amyl pectin in the grains which means that it releases lots of starch during cooking, becoming sticky and creamy when cooked.

Brown Rice

Only the hull is removed during processing; the bran is retained, resulting in more fiber and nutrients. This type of rice takes longer to cook than white rice because the outer layer is harder, but some brands offer the precooked option which can reduce this time in half.

Wehani Rice

Long grain, unpolished brown rice, with a very sweet flavor. Cooks up fluffy and separate.

Basmati Rice

Long grain rice, aromatic (smells like popcorn when cooking), cooks up fluffy and separate. Very common for Indian dishes cooking.

Jasmine Rice

Long grain and aromatic, but with more amyl pectin than regular long grain rice, so it cooks up creamier than long grain.

Arborio Rice

Short grain rice usually used for risotto. It releases lots of amyl pectin during cooking, so the finished dish is creamy and has a great soft mouth-feel.

Wild Rice

The seed of a native grass, this ‘rice’ takes longer to cook than brown rice and has a nutty flavor and chewy texture. It cooks up fluffy and separate unless you cook it until it ‘pops’, or the outer covering disintegrates. Then the rice is softer and less separate.

Parboiled Rice

Also known as converted rice, this is rice that has been partially precooked, then dried, so it cooks more quickly. It’s a good choice if you aren’t picky about your rice quality; you are also guaranteed consistent results. There’s also another variety called Instant Rice which is even more processed. This allows you to just re-hydrate it by adding it to hot water and letting it stand, covered, until tender.

Augustin Caceres

VP of Operations for LEGroup Industries Speaks fluent English, Spanish, Portuguese, and Italian.

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