7 varieties of rice: the dishes they should be used in

Rice has a high nutritional value and excellent taste. At the same time, its varieties are used in different ways for different dishes. For example, arborio is best suited for risotto.

OBOZREVATEL offers to learn more about their properties and differences published on cuerpomente.com.

Arborio

Arborio is polished rice of very good quality. Originally, this variety was grown only in the Po Valley (Italy). Its round grains are too porous and have a spongy texture, so they can absorb a lot of liquid during long cooking.

In addition, when stirred, it easily releases starch, which gives it a creamy consistency that is ideal for risotto. This rice provides the body with a lot of energy that is quickly absorbed and is also a good choice for dishes with mushrooms and Mediterranean herbs.

Brown rice

This is coarse-grained, crunchy, and, above all, very nutritious rice. It is not milled, so it retains its hull and germ, which are rich in fiber and B vitamins. Brown rice is very versatile in the kitchen, it cooks relatively quickly (35-40 minutes), and its grains are plump and elegant in any recipe.

It is also very flavorful and well-suited for light meals. However, it is advisable to soak it for a few hours before cooking.

Jasmine

This rice is grown in Thailand in unique climatic conditions. The result is a long, almost translucent, and very aromatic grain, similar to basmati from India. However, it tends to stick together when cooked, making it ideal for eating with chopsticks.

This rice has a soft and silky texture. It can be served with any dish without seasoning or with the addition of olive oil, salt, and pepper to taste.

Red rice

Red rice is rich in nutrients and has an intense sweet flavor. Its bright color is created by natural pigments with antioxidant effects. However, it should not be confused with red yeast rice, which is polished grains fermented with the fungus Monascus purpureus.

Venere black rice

This rice originates from China, where it is known as "forbidden rice" because it was once reserved for the emperor and his family. Short-grained, flavorful, and not too sticky, it requires a long cooking time. The intense color fades a bit, but the rice retains a pleasant shine and crispy texture.

It is usually used to accompany fish or seafood dishes, but it also goes well with vegetables and desserts.

Basmati rice

This is a long-grain rice whose name means "fragrant" because it gives off a strong odor when cooked. It has an excellent texture of grains and a wonderful almond flavor.

Although it cooks very quickly, it is recommended to let it steep for a while so that the 2-acetyl-1-pyrroline compound responsible for the aroma does not disappear during cooking. Basmati is well suited for spicy and generously seasoned dishes.

Carolina

This rice has characteristics that make it ideal for making classic Japanese sushi. The large and very short grains contain a large amount of starch, which gives them a slightly sweet taste and a smooth texture that tends to stick together when cooked.

It is often used for risotto and desserts such as rice pudding. However, it requires special attention during the cooking process.