What rice is right for me?
There are several different types of rice, and we know sometmes it can get confusing. Here is a little informaton to help you decide what fits your needs.
Long Grain Rice— Long grain rice has a long, slender kernel three to four tmes longer than its width. Due to its starch composition, cooked grains are more separate, light and fluffy.
Parboiled Long Grain Rice—Parboiled rice is rough rice that has gone through a steam‐pressure process before milling. This procedure gelatinizes the starch in the grain, and ensures a firmer, more separate grain.
Medium Grain Rice—Medium grain rice, when compared to long grain rice, has a shorter, wider kernel that is two to three times longer than its width. Cooked grains are more moist and tender than long grain, and have a greater tendency to cling together.
Brown Rice—Brown rice has the outer hull removed, but still retains the bran layers that give it a tan color, chewy texture and nut‐like flavor. Retaining the nutrient‐dense bran layer makes brown rice a 100% whole grain food, rich in minerals and vitamins, especially the B‐complex group. Regular brown rice cooks in 40 to 45 minutes, and quicker‐cooking brown rice products are available.
Basmati Rice ‐‐Basmati rice is aromatic long grain rice that has a distinctive aroma and flavor similar to that of popcorn or roasted nuts. When cooked, it expands only lengthwise, resulting in long slender grains that are dry, separate and fluffy
Jasmine Rice ‐‐Jasmine rice is an aromatic long grain rice that has a distinctive aroma and flavor similar to that of popcorn or roasted nuts. Cooked grains are soft, moist and cling together.