Discover the common rice varieties to use
Rice is a food product obtained from rice. Rice is usually white, brown or crimson, contains many nutrients. Common rice varieties is the kernel of the paddy after milling to remove the husk. The milled rice is called brown rice or flipped rice, if it is further milled to separate the bran, it is called milled rice or white rice.
There are many reasons rice is a popular food for nearly half of the world’s population. In any kitchen or restaurant, with so many different types of rice, rice creates countless recipes with a variety of attractive and diverse dishes, meeting the food needs of the population throughout the world. bridge.
Rice is a staple ingredient in any kitchen, and with so many different types, it creates countless recipes, serving the needs of the global population.
However, before you decide to change a particular type of rice to fit your recipes, be prepared, think twice. Replacing a different type of rice to the type of rice you are using may change the outcome of a recipe that has a good taste.
We all know that each type of rice has its own unique flavor, texture and properties, works well with different cooking applications.
So how do you know which is the common rice varieties to use? This guide looks at the factors that differentiate the types of rice, from the famous world famous chestnut basmati to the fragrant jasmine and much more!
1. The texture of rice
Shells – Each grain of rice wrapped in an outer hard shell, or rice husk, needs to be removed before it can be consumed. This grade is removed in all types of rice.
Bran – Under the hull, the bran layer is not removed in all types of rice. This nutritious whole grain is usually brown, but it can be red or black depending on the pigment in the bran layers. The bran layer can be consumed, but it is often removed when rice is processed.
White rice – Once the bran and the germ layer are removed, white rice remains. Known as endosperm, this is part of the most commonly consumed rice.
Sprouts – Found under hulls, sprouts or grains of rice, rich in nutrients. Full of B vitamins, minerals and proteins, it helps rice color and complement its nutritional benefits.
2. Common types of rice
The length and shape of the rice grain
World rice is often characterized as one of three varieties: long grain rice, medium grain rice or short grain rice. Put simply, long grain rice will have a longer cylindrical shape, while short grain rice will be shorter and wider.
Long grain rice
These rice have ground grains at least three to four times as long as they are wide. Due to its starch composition, it is separate, light and smooth when cooked.
Medium grain rice
When compared to long grain rice, medium grain rice has a shorter and wider shape. Because cooked grains are more moist and softer than long grain rice, they tend to stick together more.
Short grain rice
With grains two times longer than the width, this type of rice is short and best for sushi. It has a sticky texture when cooked.
Stickiness of rice grains
When cooking rice dishes, you will want to think about the desired texture of the rice. Starch content varies depending on the type of rice you use. It will affect whether the rice is sticky or light and smooth.
Also known as sweet rice, sticky rice is grown mainly in Southeast and East Asia and is used in many traditional Asian dishes, desserts and sweets. When cooked, sticky rice is particularly sticky and is often ground into rice flour.
This raw rice has undergone a process of steam pressure before milling which gelatinizes the starch in the grain. This process creates a separate grain, lighter and smooth when cooked. Converted rice is a type of cooked rice that has been pre-cooked, which ultimately allows you to type your rice bowl faster.
After harvesting, the rice is naturally brown. But once the nutrient-rich outer bran is removed, the rice is white.
Because of the unique pigment in the bran, it determines whether the grain is red, black or purple. For these colorful rice varieties, the bran layer often adds visual appeal and increases nutritional value.
The term polished simply refers to white rice with a brown outer layer of bran removed. Rice that has shed its bran layer can also be called “milled rice”.
This common rice varieties inrice sheds its outer husk and retains the bran and germ layer giving it a characteristic brown color. Although brown rice takes a little longer to cook than white rice, the nutrient dense layers are rich in vitamins and minerals.
Black rice is forbidden
Highly nutritious, this rice is also known as black rice and has a light chestnut flavor. Slightly sticky when cooked, it is used in many Chinese or Thai dishes, including Chinese black rice cakes and mango sticky rice. Mix it with white rice, it will add color to any mixed rice or rice bowl.
Wild rice grain is harvested from the Zizania genus of grasses. This type of rice is rich in protein, adding a strange, exotic color to any rice dish. Serve it with stir-fries, mushroom soup or casseroles for something new.
Fragrance is another factor to consider when cooking with rice. Some varieties of rice produce a pleasant aroma during cooking. Add a sensory element to your guests’ dining experience with these types of rice.
Basmati rice is a long grain common rice varieties in Indian cuisine and other ethnic dishes. Cooked basmati rice has a delicate popcorn flavor and aroma.
Jasmine Rice (Jasmine)
Jasmine rice, sometimes called Thai fragrant rice, is a long grain rice with a long kernel and a slightly sticky texture when cooked. Use it to infuse delicate jasmine flavor and aroma into your dishes.
As mentioned above, there are many factors involved in choosing which type of common rice varieties best suits your culinary needs. Take a look at these types of rice to determine which flavor, color, length, and texture configuration will work best for your next signature recipe.
Vietnam is one of the richest agricultural regions in the world and the second largest exporter (after Thailand) worldwide and the seventh largest rice consumer in the world. Vietnam is also a country supplying world-class delicious, clean rice varieties. Rice production in Vietnam in the Mekong and Red River deltas is very important for domestic food supply and the national economy.
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