Perhaps the most overlooked food staple in the world, rice is the main part of many meals. Several countries export a million tons or more of this every year with (surprise) India being the largest. Over the years I have just used whatever/whenever when I cooked, but in the past 10 years or so I have switched over to brown, Jasmine, and even wild rice at times.
Types of rice can be categorized by grain length (long, medium, short), by processing (white, brown, parboiled), by color (black, red, wild), or by specific variety (like Basmati, Jasmine, or Arborio). The grain length determines starch content and final texture, while processing affects nutrient levels, and unique varieties are prized for flavor and culinary use.
Here's a breakdown of common types:
By Grain Length
Long-grain rice:
(e.g., Basmati, Jasmine) Slender, firm, and fluffy when cooked, as it has more amylose (dry starch).
Medium-grain rice:
(e.g., Arborio, Calrose) Shorter and wider, with a moist, tender texture that clings together when cooked.
Short-grain rice:
(e.g., Sushi rice, Mochi rice) Plump, rounded grains that are soft, chewy, and sticky due to high amylopectin (sticky starch).
I use brown/wild rice for many dishes, especially casseroles where you are looking for an organic, nutty flavor. For many of my Oriental, Creole, and Cajun dishes I defer to Basmati or Jasmine. Jasmine is especially good when you want the end result to be 'fluffy'.
Cashew Chicken w/Jasmine Rice
Chicken Sausage Gumbo w/Jasmine Rice
Brown Rice Salad w/Basmati Rice
Wild Rice Mushroom Casserole
Adaptable to nearly any cuisine, rice adds not only adds flavor, but starch and fiber. Wild rice might be the most particular pairing, but all the others are per taste and preference. I thoroughly enjoy this staple although my wife doesn't. I often substitute orzo for recipes that call for rice.
"In Japanese, sushi does not mean raw fish. It means seasoned rice."
Guy Fieri
