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All about rice > 3 grain types
Regardless of whether you choose white, brown, red or black rice, the type of grain will influence your cooking method and the choice of recipes.
The principal differences in these varieties are their cooking characteristics, texture and some subtle flavor variation. From a nutritional standpoint they are mostly equal and can be used interchangeably, depending on the recipe.
Long grain rice has a long, slender kernel three to four times longer than its width. Due to its starch composition, cooked grains are more separate, light and fluffy.
Examples: regular long grain, converted rice, basmati rice, jasmine rice...
THINK: pilaf, stir-fry, salad, soup and Southern dishes.
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.
Examples: Aroborio, Calrose...
THINK: risotto or rice pudding, paella, as well as sushi and other Asian dishes.
Short grain rice has a short, plump, almost round kernel. Cooked grains are soft and cling together, yet remain separate and are somewhat chewy, with a slight springiness to the bite.
Examples: Japonica, short grain Valrose, Valencia...
THINK: rice pudding and Asian dishes. Ideal for sushis. Valencia for paella.
Photo and collaboration: U.S. Rice / riceinfo.com
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