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Rice is a staple part of the daily diet for many countries, especially across Asia. It features savouries, sweets and even drinks. But rice is not one singular concept, in fact, there are hundreds of different strains and species of rice to explore. The primary types of rice found in most commercial varieties are japonica and indica. Both originate from Asia, with japonica emerging from China and indica from the Indian subcontinent.
Indica comprises the longer, thinner grains which are less starchy. Think about Basmati and Jasmine Rice Grains which are usually quite separate. Whereas Japonica is most often short or medium-grained and develops a more sticky texture, similar to sushi rice or arborio, the type of rice that forms the basis for risotto. The fact that all these amazing rice styles came from just indica and japonica is a testament to how essential of a staple it is all over the world.
Video Credits: Sanjeev Kapoor Khazana/YouTube
Since then there have been many different types of rice grains to try, each with its own textures, aromas and flavours. Here are a few of the most celebrated ones the world over.
Basmati
Basmati, a long-grain rice cultivated in India and Pakistan, is known for its nutty, floral, and slightly spicy flavour and aroma. After cooking, the grains remain separate, facilitating the coating of every grain in dishes like curry. The longer the grain, the better the rice, with the finest basmati grains possessing a subtle golden hue. The name "basmati" translates to fragrant in Hindi, highlighting its aromatic qualities. Haryana in India and the Punjab province in Pakistan are the primary cultivation areas.
Forbidden Rice
Forbidden rice, also known as black rice or emperor's rice, boasts a rich, deep purple hue derived from the antioxidant anthocyanin, which is also present in blueberries and eggplant. This medium-grain rice exhibits a firm yet tender texture when cooked, making it an ideal choice for pilafs and various side dishes.
Bomba Rice
Bomba rice, alternatively referred to as Valencia rice, is a medium grain variety widely employed in the preparation of Spanish paella. Despite its ability to absorb more liquid than long-grain rice, it maintains a non-sticky consistency, distinguishing it from short-grain rice.
Arborio
Arborio, an Italian rice variety, is predominantly used in risottos and rice puddings. Its short, round grains are starch-rich, resulting in creamy textures. Named after the Po Valley town, Arborio is more expensive than regular long-grain rice. It should be cooked al dente, maintaining a slight firmness, and not washed to preserve the starchy coating providing the desired creamy texture.
Arroz Carolino das Lezírias Ribatejanas
This Portuguese rice, boasts a fine and tender texture, absorbing flavours effectively. Its firm structure, grown in Salvaterra de Magos, near Lisbon, prevents breakage during cooking. This glutenous rice lends a smooth and creamy texture to dishes.
Uruchimai
Uruchimai, or Japanese short-grain rice, is a staple in Japanese cuisine. Its short, plump grains, high starch content, and sticky texture make it versatile in various dishes. Often consumed plain, it pairs well with vegetables, seafood, dashi, or soy sauce. Additionally, it is used to produce sake, shochu, and rice vinegar.
Black Rice
Also called forbidden rice or emperor’s rice, Chinese black rice gets its deep purple colour from the antioxidant anthocyanin, which is also found in blueberries and eggplant. This medium grain rice is firm yet tender when cooked, perfect for a pilaf or other side dish.
Bomba Rice
Bomba rice, or Valencia rice is a medium grain variety commonly used in Spanish paella. Although it absorbs more liquid than long-grain rice, it doesn’t get sticky like short-grain rice.
