RoseMatta rice (also known as Palakkadan/Kerala Matta rice, or Kaje Rice) is an indigenous variety of rice grown in the Palakkad district of Kerala, India. It is known for its coarseness and health benefits. It is popular in Kerala and coastal Karnataka in India and Sri Lanka where it is used on a regular basis […]
Mochi Rice is a hulled, short-grain glutinous white rice with mild, sweet flavor. Due to high starch content, this rice becomes very sticky and soft when cooked and is ideal for both sweet and savory dishes. Mochi Rice is commonly ground into rice cakes, sweets and other traditional Asian dishes. In Japan and Korea, the […]
Kerala Kuthari or Rose Matta Rice is a kind of brown/red rice that is grown in the Palakkad region of the Southern Indian state of Kerala. The husk is kept in tact and the rice is parboiled. Like any form of brown rice, this takes a really long time to cook and that is where […]
Carolino – Traditional rice – Rice – Caçarola. Carolino! This is the most commonly cooked rice in Portugal. During the cooking, it totally absorbs the water and seasoning and is absolutely tasty and delicious. The carolino variety has a tendency to absorb water completely while cooking and in turn absorbs the seasonings well. Its high […]
Kalijira rice famously known as Govinda Bhog is a premium medium-size grain that has a distinct aroma. It is milled in Dinajpur, Bangladesh. This rice certainly has a subtle perfume and consistency. This is a small non-glutinous rice cooked by boiling. Tiny Aromatic Rice, Imported from Bengal! Although in Bengal it is traditionally used for […]
Red Cargo rice is a Product of Thailand. It is a type of non-glutinous long grain rice that is similar to brown rice, in that it is unpolished. The color of the bran is red, purple, or maroon. The husks of the rice grains are removed during the milling process, retaining all the nutrients, vitamins, […]
Sticky rice, also called sweet rice and glutinous rice, is used throughout Asia. This round-grained rice is immediately recognizable by its sticky, gluelike texture when cooked. It is the total or near absence of the starch amylose that makes sticky rice so sticky. Offered in long-grain and short-grain varieties, sticky rice is used in both […]
Sushi rice is typically a short-grain or medium-grain Japanese or California variety that has a higher starch content than longer grain varieties. Because of this, it is super important that you rinse the rice thoroughly before cooking. The main difference between sushi rice and white rice is the texture. Sushi rice is much stickier than […]
Glutinous rice (Oryza sativa var. glutinosa; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, Northeastern India and Bhutan which has opaque grains, very low amylose content, and is especially sticky when cooked. Sticky rice is also high in dextrin and maltose. There […]
Carnaroli is an Italian medium-grained rice grown in the Pavia, Novara and Vercelli provinces of northern Italy. Carnaroli is used for making risotto, differing from the more common arborio rice due to its higher starch content and firmer texture, as well as having a longer grain. Carnaroli rice keeps its shape better than other forms […]
