The Long And Short Of Rice by LAURA LUSHINGTON photography by INGRID KUENZEL
Maybe you remember rice showering down on you at your wedding or the first time you tried to cook it on your own and the big gooey mess that followed. Whether the memory leaves you with a smile or a scowl, the rice you pictured in your mind is probably basic white rice — the carb we all know and love.
But rice is a worldwide grain and showcases worldly flavours depending on the type. Here are 10 varieties of rice and how to use them.
Golden Rose Brown Rice
Thai Red Rice
If you’re transitioning from white rice in your everyday cooking to long grain brown rice, this might be a good in-between stage. As whole-grain, it’s high in nutrients, antioxidants, and fibre, and can help stabilize blood sugar levels. Like other brown rice varieties, it takes up to 50 minutes to cook.
Jasmine White Rice
Originating in Thailand, this long grain rice is known for its delicate floral scent and soft, sticky texture. It is perfect for southeast Asian cooking and rice-based desserts. Cook 1 cup rice in 1½ cups of water, or for softer rice add a little more water and cook longer. 14
Next time you spice up your rice game try Thai Red Rice, a whole-grain known for its reddish-brown exterior and white interior. This unpolished rice has a nutty flavour and chewy consistency. Cook like traditional rice: 1 part rice to 1½ parts water. To ensure it is cooked to a soft texture, see if the red kernel has burst open. It can be used in place of brown rice in any recipe.
Arborio Rice
If you love risotto, then you love arborio rice because it’s the essential component of the classic Italian dish. This short-grain rice is fat and round, and has a pearl exterior. Arborio is used in risotto because it cooks to a smooth, creamy consistency. In contrast to other types, Arborio Rice is cooked al-dente – slightly firm.
Long Grain Brown Rice
Cook 1 cup of rice in 1¾ – 2 cups of water for 40-45 minutes. For even tastier brown rice, try toasting it before cooking in a teaspoon of oil. Brown rice goes rancid faster than white rice, so store it in airtight container and buy fresh every six months.
Sushi Rice
The shorter the rice, the stickier it will be. This Japanese super short-grain variety cooks to a gooey, chewy, sticky texture that holds its shape. Rinse before cooking until the water runs clear then add rice and water in a 1:1 ratio into a pot. What really sets sushi rice apart is that it is seasoned after cooking using a mixture of rice wine vinegar, sugar and salt.