Selecting Rice

Length

One of the most common methods of classifying rice is by length. The United States is the only country that uses three sizes - short, medium, and long-grain - for classifying the length of rice grains. Other countries classify rice as either short-grain or long-grain. This means that rice varieties classified as medium-grain in the United States are considered short-grain or long-grain, (depending on the variety) throughout the remainder of the world. The length of rice is never classified by an absolute length, but by the ratio of the length to the width of the grain.

• Short-grain: To be classified as short-grain rice, the grains must be less than two times longer than the width. Some short grain rice varieties are about as long as they are wide (making them almost round). Short grain rice is usually very starchy and the grains have a tendency to stick together after being cooked, but rinsing the rice well and steaming it reduces some of the starchiness. It cooks up tender and soft and is most often used for sushi, risottos, stir-fry recipes, and desserts.
• Medium-grain: To be classified as medium-grain rice, the grains must be two to three times longer than the width. Medium-grain is less sticky when cooked, but it tends to clump together when cooled. It holds plenty of moisture when it is cooked and remains a bit firmer than short-grain.
• Long-grain: To be classified as long grain, rice grains must be at least three times longer than the width and many varieties are often four to five times longer than they are wide. Long grain rice usually cooks up fluffy and does not stick together after it is cooked. Boiling and baking are excellent preparation methods for long-grain rice and it is the most common type cultivated and used in the United States.

Color

Rice can also be classified by color: brown or white. Brown rice consists of the entire kernel minus the hull, while white rice is the result of processing to completely remove the bran layers. All unprocessed rice is a shade of brown, varying from dark yellow to red to deep brown or black, depending on the color of the bran and how much of the bran remains after processing. Occasionally, brown rice contains some green colored kernels, which are kernels that have not completely ripened.

When the bran is completely removed from the inner kernel, all rice is white or off-white. The kernels have a polished appearance and a milder flavor than brown rice, but lack the nutrients that are lost due to the removal of the bran and germ. White rice is often enriched with nutrients (especially in Western nations), such as iron, niacin, thiamin, and riboflavin, to help restore some of the lost nutritional value. Some varieties of white rice may also be infused with coloring agents during processing, such as chlorophyll, which is added to bamboo rice, giving it a distinctive green color.

Region

Rice may be grouped or classified according to the area or country in which the rice is cultivated or used. Although many countries export rice to other areas of the world, the majority of rice is used in the area where it is grown. This is especially true in Asia where rice is such an important part of the diet. In the United States, over half of the rice crop is exported, but most of the rice consumed by Americans is American grown. Listed below are rice varieties that are representative of different countries.

• China: Bamboo, Chinese Black
• India: Basmati, Red
• Indonesia: Red, Black, Fragrant
• Iran: Sadri, Dom Siah
• Italy: Arborio, Roma, Carnaroli, Vialone Nano
• Japan: Mochi, Sushi
• Spain: Bahia, Bomba, Valencia
• Thailand: Jasmine, Black, Red
• United States: Texmati, Carolina®, Kasmati

Quality

Rice is also classified by the quality of the grains, usually according to the quantity of broken grains that are included.

• Top Quality Rice: the quantity of broken grains is no more than 5 percent of the total.
• Standard Rice: a maximum of 15 percent broken grains.
• Household Rice: there are two groups under the household category - a maximum of 25 percent broken grains and a maximum of 40 percent broken grains.
• Broken Rice: a minimum of 40 percent of the rice contains broken grains.

Texture

The texture of rice after cooking may range from very sticky and soft to very firm and fluffy. Sticky rice is often referred to as glutinous rice. In spite of the name, glutinous rice contains no gluten, but some varieties have gluten-like properties because they become sticky when cooked, which is beneficial for the creation of certain dishes, such as sushi and a variety of dessert items.

The degree of stickiness of cooked rice is related to the proportion of amylose and amylopectin, which are the two types of starch found in rice. Sticky rice varieties, which are very popular in Asia, contain a higher level of amylopectin. Firm, non-glutinous rice varieties that are favored in the United States, contain a higher level of amylose, which is a hard, opaque starch that does not readily dissolve during the cooking process.

Arborio Rice

Arborio rice, which is named after a town in northwest Italy, is one of the most popular rice varieties used for risotto, a creamy Italian rice dish. (The rice is sautéed in butter and onions and is then cooked in stock, which is added to the rice in small portions to allow the rice to absorb the liquid gradually. The rice is stirred constantly, releasing the starch in the rice, which acts as a thickener and results in a very creamy dish that is finished with the addition of grated hard cheese and butter.)

Like other Italian rice varieties, Arborio contains more starch than many other types of rice. The starch is an important component for creating creamy dishes, such as risotto, so it is important not to rinse the rice before cooking or else much of the starch can be washed away. Besides risotto, Arborio rice is used in dishes such as stir-fried rice, sushi, pudding, and recipes where rice is molded into shapes. It is available in well-stocked food stores, Italian markets, and specialty shops.

Bahia Rice

Baldo Rice

Bamboo Rice

Bamboo rice is an aromatic short-grain white rice from China, which has been infused with the chlorophyll taken from young bamboo plants. As the rice is milled, the chlorophyll is added, making the rice high in vitamin B. Bamboo rice can be served as a risotto, as a sushi rice, as a side dish with fish or pork, or as an ingredient in rice desserts. It is available in Asian markets, specialty shops, and through mail order suppliers.

Bhutanese Red Rice

A short-grain variety of rice, grown in the Himalayan Mountains, which has a brown and ivory colored kernel. When cooked, the rice has a nutty flavor that may overpower less flavorful ingredients. It is available in Asian markets, specialty shops, and through mail order suppliers.

Bomba Rice

Carnaroli Rice

Mochi Rice

A short-grained Asian rice that has a sticky texture. The high starch content of the rice makes it suitable for preparing foods requiring the rice to be packed together and formed into shapes, such as for rice cakes or sushi. It is often milled into flour known as mochiko flour. Mochi rice is available in Asian markets, specialty shops, and through mail order suppliers.

Nishiki Rice

Pearl Rice

Roma Rice

Sushi Rice

The grains of Japanese sushi rice varieties are sticky when cooked making them easy to form into a shape for popular Japanese sushi dishes. There are several varieties of sushi rice and most are available in Asian markets and well-stocked food stores and some can be ordered through mail order suppliers.

Sweet Rice

A short-grain variety of rice that sticks together when it is cooked. There are numerous varieties used for home cooking and commercially for product formulations, converting the rice starch and flour into food binders for fillings, gravies, and sauces. The starch and flour do not separate in foods when they are frozen or thawed, making them an excellent option for frozen food formulations. When used for home cooking, sweet rice can be served with sushi or as dessert rice. Sweet rice is also referred to as botan, Chinese sweet, glutinous, Japanese, mochi, pearl, sticky, or waxy rice. It is available in Asian markets and well-stocked food stores.

Vialone Nano Rice

Black Japonica®

Chinese Black Rice

A medium-grain variety of rice from China that has a covering of black bran. When cooked, the rice has a distinctive nutty flavor, a slightly chewy texture, and the color becomes dark purple. Chinese black rice is also known as Emperor's rice and Forbidden rice because at one time it was the exclusive rice of the Chinese emperors. It is available in well-stocked food stores, specialty shops, Asian markets, and through mail order.

Italian Black Rice

Red Rice (Indonesian)

Red Rice (Thai)

Valencia Rice

Venus Black Rice

Basmati Rice

A long-grain rice that is approximately four times longer than it is wide. Basmati is one of the most popular long-grain rice varieties due to its fragrance, flavor, and texture. Much of the basmati rice is cultivated in India and Pakistan. The rice is fluffy and dry and the grains do not stick together after it is cooked. Steaming, boiling, and baking are excellent preparation methods for basmati rice, which can be used in pilafs, salads, and a variety of cooked dishes. Basmati rice combines well with sauces and curries. It is readily available in most large food stores.

Carolina Rice®

Himalayan Red Rice

A long-grain variety of rice with red bran that is cultivated in Nepal. Himalayan red rice has a rich, nutty flavor and a deep red color when cooked. It is one of many types of long-grain red rice grown throughout the world. Himalayan red rice has a firm texture that makes it a good choice for salads and various pilaf recipes. It is available in Asian markets, specialty shops, natural food stores, and through mail order suppliers.

Indian Red Rice

Jasmine Rice

A variety of long-grain rice cultivated in Thailand. It is very fragrant and when cooked it is slightly sticky, but flavorful. It is often used for traditional Southeast Asian dishes and is also known as Thai fragrant rice, a name that applies to the jasmine fragrance provided when the rice cooks. It is available in both white and brown varieties.

Although fragrant and delicious, the white variety does not compete with the other ingredients in a dish. The brown variety contains the bran, which provides more nutrition and fiber, but requires additional cooking time. Jasmine rice is readily available in well-stocked food stores, Asian markets, and through mail order suppliers.

White Jasmine Rice

Kasmati Rice

Pecan Rice

A hybrid of basmati rice, pecan rice is ans aromatic variety cultivated primarily in the southern United States. It is available in white or brown varieties and when cooked, has a rich, nutty flavor with an aroma similar to popcorn. Pecan rice is available in well-stocked food stores, specialty shops, and through mail order suppliers.

Surinam Rice

Texmati Rice®

Thai Black Rice

A long-grain rice from Thailand that is actually a form of sticky rice, but because the black bran layers are not removed from the rice during processing, the rice does not stick together when cooked. Thai black rice has a sweet nutty flavor and like some other varieties of black rice, it develops a purple color when cooked. In Thailand, it is usually not eaten as part of the main meal, but is instead sweetened with sugar and coconut milk and used as a dessert or snack. It is very filling, so it is usually eaten in small quantities.

Wehani Rice®

Wild Rice

Although wild rice is not technically a type of rice, it is used as one. True lake rice is manually harvested, making it quite expensive. Wild rice grains harvested from the lakes of Minnesota are of varying lengths and colors and usually vary from one body of water to another. The grains of Canadian wild rice tend to be longer and are often referred to as jumbo Canadian wild rice. Cultivated wild rice (the type most commonly found in food stores) is less expensive, but it is grown in controlled paddies. The fact that much of the wild rice sold in the United States is actually cultivated in controlled paddies, does not mean that the quality is better than true wild rice. Most of the cultivated wild rice in California is parboiled so that it cooks faster, but some of the flavor and nutrients are lost because of this convenience.

The three most common grades of cultivated wild rice are:

• Giant Extra Fancy: A long-grain variety that is the most expensive and is generally used for special dishes or occasions in which the flavor is not only important, but also the appearance of the grains. The grains are nearly one inch in length and are of a uniform size and quality.
• Medium Extra Fancy: The grains are about half the length of the giant variety, but they are of uniform size and are less expensive. This medium-grain variety is the most popular and is used for most dishes using wild rice, such as soups, salads, stuffing, or simply as a side dish.
• Select: This short-grain variety is generally used in combination with other ingredients because the appearance of the rice grains is of secondary importance. The rice grains are usually not the same size and some may be broken, which make this variety very suitable for baked goods, soups, and stuffing.

Cultivated wild rice is available in most large food stores and in specialty shops. Hand harvested lake rice is available in some large food stores, but is more often found in specialty shops, natural and health food stores, and through mail order suppliers.