Red rice can be any of multiple varieties of rice that are high in anthocyanin, an antioxidant pigment that dyes the bran of the rice grain a reddish color. The most widely available varieties of red rice include:
Also called forbidden or purple rice, black rice is a type of rice that belongs to the Oryza sativa L. species Black rice gets its signature black-purple color from a pigment called anthocyanin, which has potent antioxidant properties. In ancient China, it’s said that black rice was considered so unique and nutritious that it was […]
Known for its luxurious nutty flavor and chewy texture, wild rice isn’t really rice at all. Instead, it’s a long-grain marsh grass native to the northern Great Lakes area, where it’s harvested by the local Indians. There’s also now commercial wild rice production in California, as well as several Midwest states. Wild rice is actually […]
Bomba rice (Oryza sativa L.), primarily cultivated in the eastern parts of Spain. It is commonly used in paella and other dishes in Valencian cuisine, and is often referred to as Valencia rice. It has short grains due to the presence of amylopectin. Unlike traditional rice varieties, Bomba rice is short-grained rice that has unique […]
Arborio rice grains A macro photo of a broken Arborio rice grain are firm, creamy, and chewy, due to its higher amylopectin starch content thus it has a starchy taste but blends well with other flavours. It is used to make risotto, although Carnaroli and Vialone Nano are sometimes used to prepare the dish. Arborio […]
Genetically modified rice are types of rice that have been genetically modified for agricultural purposes. The rice genome is usually modified using particle bombardment via the use of a gene gun or more commonly, a process known as agrobacterium mediated transformation. Rice plants can be modified in DNA to be herbicide resistant, resist pests, increase […]
Indica rice is a broad group of many different types of rice that is usually grown in hot climates. It has a typically long grain and when cooked indica rice does not stick together and remains light and fluffy. Most of the rice produced in Southern Asia, including India and Thailand, is Indica rice.
Japanese rice, or japonica, is a short-grain variety of rice (Oryza sativa var. japonica) which is characterized by its unique stickiness and texture. It also comes in a variety called mochigome (もち米sticky rice) which is used for making mochi
Organic rice is rice that certified by an independent body, to have been grown and processed according to set “organic” standards. While there is no single definition for “organic”, most definitions share common elements. For example, “organic” as applied to most field crops generally means that: No synthetic or artificial chemical pesticides and fertilizers have […]
Hybrid rice is rice that has been created by crossing two different parental strains. Such crosses generally result in an F1 generation that is more robust than either of the parental strains. The improved qualities of the F1 generation is referred to as “hybrid vigour” or “heterosis”. The hybrid vigour may result in superior agronomic […]
