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Types of Rice
There are three main types of rice:
Short Grain: The grains are short and plump.
When cooked the grains are soft and sticky
with a glossy appearance.
Varieties of short grain rice:
Japanese Koshihikari - a soft sticky rice, sold
as “sushi rice” and used to make sushi
Pearl – a soft sticky rice used to make
puddings and desserts.
Medium Grain: The grains are medium in size.
When cooked the grains are tender, moist
and tend to stick together.
Varieties of medium grain rice:
Arborio – a soft cooking chalky rice used to
make risotto and paella.
Medium white and brown rice
White calrose - a soft cooking rice used to
make paella.
Medium brown – is whole grain that has
been hulled but not polished. It has a nutty
flavour and is slightly chewy in texture. It can
be used as an all-rounder.
Long Grain: the grains are long and narrow.
When cooked the grains remain fluffy, dry
and separate.
Varieties of long grain rice are:
Long – a perfect all-round rice used in a wide
variety of cuisines.
Jasmine – a fragrant rice which is suited to
Asian type cuisine.
Basmati – has a fragrant aroma which is
suited to Indian type cuisine.