Unique Variety of Rice for an Unforgettable and Exciting Meal
Unique Variety of Rice for an Unforgettable and Exciting Meal
Rice is the most important staple food in the world and is the grain with the second highest worldwide production,
after corn.
Black Rice
Black Rice is a grain that is high in fiber and has a deep, nutty taste. It is high in nutritional value and is rich in
iron. It is not glutinous unlike other Black Rice from Asia. Black forbidden rice is a deep black color and turns deep
purple when cooked.
This unique variety has a relatively high mineral content (including iron) and, like most rice, supplies several
important amino acids.
Golden Rice
Golden Rice is a brightly colored variety of rice produced through genetic engineering to biosynthesize
beta-carotene, a precursor of pro-vitamin A in the edible parts of rice.
Wild Rice
Wild Rice is a variety that grows in shallow water in small lakes and slow-flowing streams. Oftentimes, only the
flowering head of Wild Rice rises above the water.
Brown Rice
Brown Rice is a variety that has a mild nutty flavor. This kind of rice is now more expensive than common White
Rice and is a staple for health conscious eaters who believe food should be consumed in its most natural state.
Bhutanese Red Rice
Bhutanese Red Rice is from the little Kingdom of Bhutan and is the staple rice of the Bhutanese people. It is a red
japonica and is semi-milled – some of the reddish bran is left on the rice. It is pale pink, soft and slightly sticky
when cooked.
Wehani Rice
Wehani Rice is an aromatic variety of brown rice developed in the late 20th century. It was developed from
Basmati Rice seeds from India. Its grains are reddish-brown in color and slightly resemble Wild Rice. The rice
produces an aroma similar to that of hot buttered peanuts and is slightly chewy when cooked.
Camargue Red Rice
Camargue Red Rice is a variety from France. It is a short-grained and unmilled variety of rice and is therefore
quite sticky. It is a brownish-red color.
Sona Masuri
Sona Masuri is lightweight and aromatic rice from India. It is considered to be of premium quality and is considered
to be a healthy dish as it contains little starch and is easily digestible. It is ideal for preparing dishes like sweet
pongal, biryani, and fried rice.
Arborio Rice
Arborio Rice from Italy that when cooked has rounded grains that are firm, creamy, and chewy, due to the high
starch content of this rice variety, thus they have a starchy taste of their own, yet blend well with other flavors. It is
used to make risotto, a popular Italian dish.
Japanese Rice
Japanese Rice or Japonica is characterized by its unique stickiness and texture. Japonica should not be confused
with Jasponica rice – a cross between the long-grained and fragrant Thai Jasmine rice and the sticky, soft
Japanese Rice.
Jasmine Rice
Jasmine Rice of Thailand seems just an ordinary variety of rice. It is also sometimes known as Thai Fragrant Rice.
It is a long-grain variety of rice that has a nutty aroma and a subtle pandan-like leaves flavor. The grains will cling
when cooked, though it is less sticky than other rice.
Glutinous Rice
Glutinous Rice is Asian rice that is especially sticky when cooked. It is called glutinous in the sense of being
glue-like or sticky. It is also called with a variety of names like Sticky Rice, Sweet Rice, Waxy Rice, Botan Rice,
Biroin Chal, Mochi Rice and Pearl Rice.
Basmati Rice
Basmati Rice of India and Pakistan is remarkable for its fragrance and delicate, nuanced flavor. Basmati is
Sanskrit which means “the fragrant one” and may also mean “the soft rice”. The grains of this variety are longer
than most other types of rice. Cooked grains of Basmati rice are characteristically free flowing rather than sticky,
as with most long-grain rice. Cooked basmati rice can be uniquely identified by its fragrance. Basmati rice is
available in two varieties – white and brown.
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