Around the World

Right in Your Kitchen

There are thousands of varieties of rice used in a million different dishes around the world, from short to long grain, brown to white, basmati to jasmin. Find out about the many ways this incredible grain can be used to enhance every meal.

Long Grain (Also known as Patna, Carolina or Parimal rice):

Uncooked: Long, slender grain up to 5 times as long as it is wide.

Cooked: Grains separate from one another, producing rice that is light and fluffy

Medium Grain

Uncooked: Short, wide grain 2 to 3 times longer than its width

Cooked: Moist, tender, and slightly clingy

Short Grain (Also known as Japanese, Sticky or sushi rice):

Uncooked: Plump, almost round grain

Cooked: Soft and clings together (sticky)

Japonica (Aromatic) Forms of Rice:

Basmati

An aromatic, long grain rice that has a distinctive aroma and flavour similar to that of popcorn or roasted nuts. When cooked, it swells only lengthwise, resulting in long slender grains that are dry, separate and fluffy. For maximum elongation, soak rice 20 minutes before cooking.

Jasmin

An aromatic, long grain rice that has a light, floral flavour. Cooked grains are soft, moist, and cling together. Jasmine rice has a similar flavour profile to a Basmati, but with a slightly different (sticky) cooked texture.

Aromatic Red Rice

An aromatic that has a deep, honey-red bran colour. Like brown rice, it is minimally processed to retain its bran layers. Taking 45 to 60 minutes to prepare, the cooked grains have a savoury, nutty flavour and are slightly chewy. Aromatic Reds have a similar texture and cooking methods to Black Japonicas, but with a different flavour profile.

Indica (Non-Aromatic) Forms of Rice:

White (Short, Medium or Long Grain)

The bran layers are milled off until the grain is white. One cup of uncooked rice will yield 3–4 cups of cooked rice in only 15–20 minutes of cooking time. The simplest and quickest cooking type of rice.

Long Grain White Varieties:

• Patna
• Parimal Rice
• Carolina Rice

Short and Medium Grain White Varieties:

• Japanese Rice
• Sushi Rice
• Arborio (Medium Grain)
  A large, bold rice with a characteristic white dot at the centre of the grain. By way of length/width ratio and starch characteristics, it is classified as a medium grain rice. Primarily used in risotto.
• Other risotto varieties include Carnaroli, Vialone Nano, Roma, and Baldo.
• Risotto rice varieties are available in different grades. The highest grade and most popular is superfino. After superfino, the grades decrease from fino, semifino, to commune.

Brown (Short, Medium, Long)

Brown rice has a tan colour, chewy texture and nutty flavour. The retained bran layers are rich in vitamins and minerals, especially the B-complex group. Because the bran layer acts as a barrier to heat and moisture, it takes slightly longer to cook brown rice (45–50 minutes) than white rice—but the added nutrients and fibre in brown rice makes it well worth the wait!