Basmati Rice: Grown primarily in the Indian subcontinent, particularly in India and Pakistan, Basmati rice is known for its unique fragrance, long grains, and delicate, nutty flavor. It's a favorite choice for dishes like biryani and pilaf.
Jasmine Rice: Commonly grown in Thailand and other Southeast Asian countries, Jasmine rice has a fragrant aroma, soft texture, and a slightly sticky quality. It pairs well with many Asian dishes.
Arborio Rice: An Italian short-grain rice used primarily in risotto. Arborio rice is known for its high starch content, which gives risotto its creamy texture.
Short-Grain Rice: This category includes varieties like sushi rice and Calrose rice. Short-grain rice is sticky when cooked, making it ideal for sushi and dishes where a sticky texture is desired.
Long-Grain Rice: There are different long-grain rice varieties, such as American long-grain, Thai long-grain, and Carolina long-grain. These types are less sticky and have separate grains when cooked.
Brown Rice: This is whole-grain rice that retains its bran and germ layers, making it more nutritious than white rice. Brown rice has a nuttier flavor and chewier texture.
Wild Rice: Despite its name, wild rice is not actually a type of rice but a grass seed. It is native to North America and has a distinct nutty flavor and chewy texture. Wild rice is often mixed with other rice varieties for added texture and flavor.
Red Rice: This type of rice has a reddish-brown color and a nutty flavor. It's often used in salads and side dishes for its attractive appearance and additional nutrients.
Black Rice: Also known as "forbidden rice," black rice has a dark purplish-black color and a slightly sweet taste. It's rich in antioxidants and nutrients.
Glutinous Rice (Sticky Rice): Commonly used in Asian desserts and sticky rice dishes, this variety becomes sticky and chewy when cooked due to its high amylopectin content.
These are just a few examples of the many rice varieties available worldwide. Each variety brings its unique qualities to different culinary creations and cultural dishes.
What Is the Healthiest Rice to Eat?Serves: 6
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Non-liquid ingredients in volume converted
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Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
1 Appetizers
30 Main dishes
4 Side dishes