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 […]
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.
