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 […]
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 […]
