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Get to know the types of rice!
Table of Contents
1. It's a type of rice
Rice can be divided into:2. It's white rice
is the most commonly encountered and consumed species. It is poor in nutrients due to the way it is produced. The seeds are peeled from all the outer layers and embryos, and then polished.3. It's brown rice
It is a source of many nutrients such as ballasts, mineral salts and vitamins. It has a slightly sharper flavor and aroma than white rice and requires a longer preparation time of about 30 to 35 minutes. Brown rice can be used to produce rice flour, rice syrup or rice milk.4. It's red rice
A popular variety in the Philippines and Thailand. Its color is due to the presence of a red pigment in the shell. It is a source of B vitamins and mineral salts, especially iron. 100 g of the red variety provides the body with about 5.5 mg of iron.5. It's gold rice
(golden rice) is genetically modified to produce carotenoids that give it its distinctive golden color. Asian populations that eat mainly rice (witamin A deficiency) have started to suffer from poison blindness and eye diseases.6. It's black rice
has similar mineral and ballast content to brown rice, but has more health benefits due to its high content of anthocyanins and vitamin E. Special attention should be paid to the strong antioxidant properties of the black variety.7. Breakdown of rice by shape
The rice can also be divided by its shape:.8. Long grain rice, basmati, and patna
The most popular rice in India. It is brown and white rice. It has a hard grain length of 6 7 mm. These are the thinnest and longest grains of all varieties. When cooked, the rice is lumpy and spicy, and its grains do not glue, which is due to its high amylose content. Long grain rice is also delicate in taste. It can be used for salads, pastries, soups, meat and fish dishes.9. It's a medium grain, jasmine rice
has long, white grains. During cooking, it produces a sweet scent resembling the aroma of jasmine flowers, hence its name.10. It's a short grain of rice, originario
has round grains that tend to soften and bulge during cooking. The short-grain variety has a lot of amylopectin, which makes it sticky when cooked. It has culinary uses such as medium grain rice.11. Other types of rice
Other types of rice and rice products can also be found on store shelves:.12. Parboiled rice
is heat-treated in water vapor and high-pressure long-grain rice. This process causes some of the nutrients from the husk to pass to the grain, so they are not completely lost. Its grains are yellow in color. It has a yellow color, and after cooking it is spicy and lumpy, it does not glue.13. It's wild rice
a species of grass with a nutty flavor. cultivated in Australia and South America. It is a source of many minerals, vitamins (especially vitamin E) and dietary fiber. Wild rice is also thought to exhibit strong antioxidant properties alongside black rice, which is related to the presence of anthocyanins, which give them their distinctive color.14. Arborio rice and carnaroli
popular in Italy. It has transparent and oval grains, which when cooked become sticky and soft.15. It's a rice noodle
may be in the shape of broader or slightly narrower strips or threads. It may be a gluten-free additive to soups and sauces.16. It's a brown rice noodle
It differs from the previous one in that it is made from coarse processed rice flour and therefore contains more minerals, vitamins and fiber;.17. It's rice paper
Made from rice flour, water and salt. The finished rice paper is rigid, but after soaking in warm water it becomes flexible. It is neutral in taste and absorbs the flavor well.
