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June 22, 2018
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Types of rice
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Rice is one of the most consumed and produced cereals in the world, after corn. In many Asian countries rice is a basic food and the perfect companion in many elaborations due to its great versatility in the kitchen.
 
It is estimated that there are about 10,000 varieties of rice belonging to the subspecies of Oryza sativa. We will summarize in this list the most frequent types of rice:
 
Long grain rice: due to its high concentration of amylose (a molecule present in starch), more water and more cooking time are required during cooking. It is a type of rice very consumed in China, India and the United States.
 
Medium grain rice: it is the most commonly used rice in Spanish cuisine, popularly known as "bomb rice", it is ideal for making paellas. Likewise, its application in the kitchen is very present in countries such as Colombia, Peru, Ecuador or Argentina. Within this classification is risotto rice.
 
Short grain rice: it has a rounded shape and is popularly known as "white rice", it is one of the most used in our day to day.


 
 
Sticky rice: also known as glutinous, is used for the preparation of sweet dishes in Asian countries. Little water is needed in its preparation. In addition, it is the preferred rice to prepare sushi.
 
Aromatic rice: they are long / medium grain rice, consumed mainly in countries such as India or Pakistan. Within this group are classified the basmati rice (long-grain and with a little touch of sweet) or jasmine rice (with the smell of jasmine, we can find white or brown).
 
Steamed rice: it is named for the steam treatment to which the grain is subjected. Due to its richness in fiber and minerals, it is usually used in the preparation of rice dishes or paellas.
 
Black rice: the color of its grain is black, hence its name. Widely used in Asian cuisine, it is a type of brown rice, with a high fiber content. When we are cooking it acquires a purple color.





 
Red rice: take part of the "pigmented" rice and has the characteristic that its flavor reminds the nut. It is a very popular rice in Chinese cuisine for its health benefits (antioxidant, fiber, energy source and regulates sugar levels).
 
Brown rice: has a stronger color than the rest of rice. It is characterized by its high content of fiber and nutrients.

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