Rice comes in three lengths according to the grain
Short grain - roundish grains with a high starch content and a sticky texture when cooked, making it perfect for rice puddings, stuffings and risottos.
Long grain - includes varieties such as jasmine and basmati and the grains are 3-4 times as long as they are wide. It has a fluffy texture when cooked and is usually what people are referring to when they say ‘rice’!
Medium grain - sits between short and long grain varieties! It becomes moist and tender when cooked and is often used in dishes such as paella – and can also be used for risottos and sushi in a rice emergency!
Chicken with lemon and herb rice
Varieties of rice include:
Arborio
A short grain Italian white rice which is very starchy so when it’s cooked slowly over a low heat, the starch helps to thicken any liquids to make a sauce, without the grains going mushy. This makes it perfect for risottos and arancini balls.
Basmati rice
This aromatic long grain rice is perfect for Indian and Thai dishes. It doubles in size when cooked and has a rich and nutty taste. It’s also very low in starch which means the grains stay separate when cooked giving a light and fluffy texture.
Sushi rice
Sushi rice is a short-grain white Japanese rice for making sushi (yes, okay, the name’s a bit of a giveaway!). It’s a bit sticky when cooked, so it holds together well when wrapped around sushi fillings.
Glutinous rice
A short grain rice which is sticky when cooked. It’s often used as an accompaniment to northern Thai dishes like BBQ chicken or papaya salads or in Thai desserts.
Jasmine rice
Another long-grain rice with a mild, sweet flavour that is commonly used in Thai and Cambodian cooking. It has a slightly sticky texture when cooked.
Brown rice
Brown rice has a nutty flavour and chewier texture and can be used as a substitute for white rice in recipes as a healthier alternative. It takes longer to cook than white rice and is usually available in long grain and medium grain varieties.
Red rice
Red rice gets its name from its red husk and is a good source of nutrients. Like brown rice, red rice can be used in lots of dishes, especially those that rely on texture.
Black rice
Black rice turns dark purple when cooked and has a nutty flavour and soft texture. It’s most used for puddings and sweet dishes.
Tip when cooking rice:
Always start with cold water – this allows the rice to gradually absorb the liquid and cook evenly. Adding rice to boiling water cooks the outside faster than the inside.
Got rice past its use by date? Don’t let it go to waste!
Creative uses for uncooked rice
Make a stress ball from a balloon!
