Today’s post is a little lesson about rice. It’s all about that rice!
According to The Rice Association UK, there are more than 40,000 varieties of cultivated rice (Oryza sativa) said to exist. But the exact figure is uncertain. Over 90,000 samples of cultivated rice and wild species are stored at the International Rice Gene Bank and these are used by researchers all over the world. However the USA Rice Federation says, “Worldwide there are more than 120,000 different varieties of rice, though only a small number offer the quality acceptable for commercial growth in the United States. These varieties can be divided into long, medium and short grain rice. An increasing number of sweet, aromatic and arborio rice varieties are also produced in the U.S Most of us will not encounter many of these, but there’s more to rice than the white long-grain variety.”
No wonder we stay confused about which rice to use! I hope to clear up some of that confusion by identifying the most commonly used varieties and perhaps introduce a new one or two that you should try. And so with apologies to Meghan Trainor, “It’s all about that rice!” The main differences in these varieties are:
- their cooking characteristics
- their texture
- and some underlying flavor variation.
Nutritionally, they are equal and can be used interchangeably, depending on the recipe. They may, however, differ in texture and result.
There are fairly big differences between the various kinds of rice in terms of cooking times and the texture of the cooked rice. It’s important to pay attention to the kind of rice called for in a recipe. Substituting a different kind of rice may really change how a recipe turns out.
Arkansas ranks first among the six major rice-producing states, accounting for approximately 48 percent of the rice production, almost 9 billion pounds, in the United States. Concentrated primarily in the eastern half of the state, rice production stretches from Louisiana to Missouri. Arkansas, Poinsett, Cross, Lawrence and Lonoke are the top five rice producing counties. Known for its versatility, Arkansas rice can be used in a wide variety of ways and cuisines.
Arkansas’s rice production is valued at nearly $2 billion annually, and rice is the state’s top export. Riceland Foods, an Arkansas company, is a world leader with a local focus, says Bill Reed, vice president of corporate communications for Riceland. “We are the largest rice milling and marketing company in the world, but to be specific, Riceland is a cooperative of family farmers who work together to market their product,” Reed says. “We market a lot of rice, but it’s a lot of rice grown by a lot of Arkansas family farmers.”
So which rice should you choose? The shelves at my local supermarkets are lined with literally dozens of varieties. They range in color from white to black to red. The flavor could be basmati, jasmine, or pecan. The shape may be short, or medium or long. But choosing the correct rice for your purpose does not need to be overwhelming.
Basically, as identified by Riceland Foods, rice can be loosely divided into three main groups based upon the length to width ratio: long grain, medium grain and short grain.
Long Grain
Long- grain rice kernels are generally 4 times longer than they are wide and account for approximately 70% of of the rice group in the United States. It is the narrowest and skinniest of the grains. White long-grain rice is probably the most widely used and most versatile of all rice used in North America. Long-grain rice contains less starch so the grains tend to be more separate and drier. It is sometimes referred to as Carolina rice. Use it for stir fried rice, rice pilaf, dirty rice and as a side dish on its own.
Shown here, brown long- grain rice (hulled) which is milled to remove the hull but will still have the bran and germ in place and, therefore, it is rich in fiber, vitamins and minerals. It is considered healthier since it is a whole grain. It will cook up firmer, fluffier and somewhat more absorbent than short- grain rice. It has more of a nutty flavor and is chewy. It has a lower glycemic index than white rice. The bran contains most of the minerals and vitamins. It is the bran that also gives it the darker color. Any type of rice can be milled as brown rice. It is more expensive because less people like to eat it, and it has a much shorter shelf life since the oil in the germ turns rancid. (Kinds of Rice)
White and brown long-grain rice may be used interchangeably although brown rice will take longer to cook.
Medium Grain
Medium-grain rice is the type of rice that falls somewhere in between long and short- grains. For example, a rice grain that is about three times as long as it is wide would be a medium-grain rice. Medium-grain rice is best in rice-based dishes such as paella and risotto.
Short Grain
Short-grain rice looks round in shape because its width is close in size to its length. It generally has a higher level of starch content than the other grains making it a type of rice that tends to be sticky. For that reason it’s especially popular for rice pudding although it can be eaten alone or in other rice dishes as well. Arborio is a popular short-grain rice that takes its name from the town of Arborio in Northern Italy where it was originally grown. Because of its high starch content, it has a unique taste of its own and is sometimes referred to as sticky rice.
Short-grain rice is best for sushi, paella and risotto.
Another way to classify rice is by type according to its amylose (starch) content:
- Indica: Long, slender grains high in starch. This rice cooks up into separate fluffy grains of rice.
- Javanica: Medium amount of starch content and moderately sticky.
- Japonica: Short and plump medium-grain is low in starch and cooks up into sticky clumps.
Glutinous rice is a type of rice with opaque grains and is grown mainly in Southeast and East Asia. It is very sticky when cooked. Often called “sticky rice,” it differs from non-glutinous strains of japonica rice which also become sticky when cooked. It is also sometimes referred to as sushi rice.There are numerous cultivars of glutinous rice, which include japonica, indica, and tropical japonica strains.
Glutinous rice is not successfully interchangeable with long-grain rice. It is the rice to use if you want to make sushi and other rice dishes requiring a stickiness such as rice balls.
In each of the above groups there are several specialty rices.
Specialty Rices
Arborio
The most widely available Italian rice in the United States is Arborio. Generally, it is considered to be a medium grain which makes it popular for use in risottos and pilafs. Italian rices are graded according to quality. It is best to use the highest quality for risotto. Sautéing Arborio rice briefly in a little oil before cooking will help the grains to remain separate.
Jasmine
Primarily from Southeast Asia, jasmine rice is a long to medium-grain aromatic rice, but it is also grown in the United States. It is named after the jasmine flower because of its sweet fragrance. It is considered by many to be the best variety for Asian and Indian cuisine and the best rice for stir-fried rice.
Basmati
Basmati rice is grown in the foothills of the Himalayas of northern India and Pakistan and in some parts of the United States. The grain is very long and grows even longer when cooked. Because the grains stay separate and firm as they are cooked, basmati is ideal for Indian, Persian and South Asian cuisines. Try using is for biryanis and curries.
Red Rice
A medium-grain rice, Bhutanese red rice, a Japonica rice, is milled so that the outer bran layers remains on the grains in patches. When cooked, it is pale pink and has a soft, somewhat sticky texture. Because it is slightly milled, it cooks in about 20 minutes. It is grown in the Kingdom of Bhutan in the eastern Himalayas and is currently the only agricultural product imported in the US from Bhutan.
Another variety of red rice is Red Camarque, a little-known red rice from southern France. It has a nutty flavor and is slightly sticky when cooked. This rice is cooked like pasta and is best eaten al dente dressed simply with a little olive oil and fresh herbs.
Chinese or Thai Black Rice
Also known as purple rice, black rice is a range of rice types, some of which are glutinous rice. Black rice is high in nutritional value and is a source of iron, vitamin E, and antioxidants (more than in blueberries). The bran hull of black rice contains one of the highest levels of antioxidants found in food. The grain has a similar amount of to brown rice and has a mild, nutty taste.Black rice is said to be good for the kidney, stomach and liver. Black rice has a deep black color and usually turns deep purple when cooked. It is suitable for making porridge, dessert, traditional Chinese black rice cake or bread. Noodles have also been produced from black rice.
Valencia Rice
Another of the short-grain rice grains, Valencia is also known as Spanish rice and is a good choice for paella. Valencia absorbs moisture without breaking down and, when fully cooked, the individual grains remain whole. Arborio or another medium-grain rice may be substituted but there will be a difference in creaminess. This rice makes a good stuffing for Greek dolmas and for stuffing vegetables.
Bomba Rice
Bomba rice, one of the Spanish rices, is considered by many to be the best rice to use for a true Spanish paella. Rice varieties like Bomba, Calasparra, or other high quality, short or medium grain rice are readily available for purchase in Spain. Purchasing these varieties in the United States can be difficult. Typically, they are only available via the internet, and at gourmet and ethnic grocery stores. A good quality medium or short grain rice may be substituted with agreeable results. One alternative that produces wonderful results in Spanish rice dishes is Calrose rice. The Calrose is a variety of short grain rice and is readily available in supermarkets in the USA. It can be substituted for the Spanish varieties as well.
Wild Rice
According to the Whole Grains Council, wild rice is actually a semi-aquatic grass that historically has grown in lakes, tidal rivers and bays, in water between 2 and 4 feet deep. It is the only grain native to North America. Wild rice originated in the upper Great Lakes. Two other varieties of wild rice also exist worldwide: Zizania texana, in the San Marcos River area just north of San Antonio, TX, and Zizania latifolia, a variety found in Asia, prized more for its greens – eaten as a vegetable – than for its grains.
Because it is difficult to grow, with low yields per acre, wild rice is usually more expensive than other grains. It is often mixed with other grains rather than eaten on its own. It has a very rich and nutty flavor.
Obviously, with over 40 thousand varieties of rice, I have only touched on some of the more popular and readily available varieties. Have you a favorite variety that is not mentioned? I would love to know about it. I’m always willing to experiment
Next up: Cooking Rice
Resources:
Riceland Foods
The Rice Association
Quick and Dirty Tips
Farm Flavor
USA Rice
Whole Grains Council
Foods From Spain
