Finding the Right Grain for Your Rice Recipes
Even though rice is loved all over the world, cooking it can be a bit tricky! The golden rule is that not all rice is the same. If you're trying to use basmati to make risotto, for example, you're in trouble before you even get started. Here are some common types of rice and what to use them for:
Basmati rice: This long-grained rice is most commonly found in Indian and other South Asian dishes. It makes a great pilau rice because each grain holds its shape nicely. When cooked, basmati has a great aroma and slightly nutty flavour.
Arborio rice: This is a short-grained rice that Italians love for risotto. It has a lot of starch that releases when you cook it, creating that ultra-creamy texture that good risotto needs.
Jasmine rice: With a long grain and a wonderful aroma, jasmine rice is the traditional partner of Thai curries. It also works well with other strongly flavoured Asian dishes, like our Korean spicy tofu bibimbap with mushrooms and pickled carrot.
Sushi rice: This is a short-grained, slightly sticky rice. Japanese sushi rice is quite similar to Italian arborio rice. The difference is in how you prepare it: you should never rinse rice for a risotto, but you'll need to rinse it thoroughly for sushi. The starch that Italians love is considered a no-no on Japanese tables.
Brown rice: This wholegrain rice will keep you fuller for longer. You'll need to be on the ball before you cook it, though, as brown rice takes about twice as long as white rice to prepare.
Red rice and black rice: Have you ever tried red rice? Don't just grab this variety because you like the colours — it needs special treatment and preparation. Coloured rice has a rich, nutty taste and is a bit chewier than white rice.
