Different Kinds of Rice

• Rough (Paddy) Rice
The kernels are still within the hull.

• Polished Rice
This is often referred to as “white” rice, and is the most common form of rice. Here, the outer husk is removed, and the layers of bran are milled until the grain is white.

• Brown Rice
It is the least processed form of rice because only the husk is removed and the bran layers remain; thus giving it its color and nutty flavor. The presence of the bran makes brown rice rich in nutrients.

• Parboiled Rice
This refers to rough rice that has gone through a steam-pressure process before milling; parboiling increases the percentage of head rice and the vitamin content of milled rice. This procedure gelatinizes the starch in the grain, and ensures a firmer, more separate grain.

• Precooked Rice
White or brown rice that has been completely cooked and dehydrated after milling. This process reduces time required for cooking.

• Enriched Rice
A blend containing ordinary milled rice and a small percentage of milled rice heavily fortified with thiamin, niacin, and iron phosphate to raise the vitamin and iron content slightly above the level present in brown rice. When the yellow-colored riboflavin is added to the enriching agents, white pigments such as calcium oxide, talc, and titanium dioxide are also included to make the finished product appear white.

<a href=”http://localhost/mydonamaria/wp-content/uploads/2010/07/longgrains1.png”><img class=”alignright size-full wp-image-922″ title=”longgrains” src=”http://localhost/mydonamaria/wp-content/uploads/2010/07/longgrains1.png” alt=”" width=”402″ height=”292″ /></a>

<strong>Long grain</strong>
–long grain rice is a slim grain 4-5 times as long as it is wide. Most of the long grain types grown today were developed from the rice type Oryza Sativa Indica, which produced the famous Indian basmati rice. It is underwent the process of milling wherein the hull is removed, thus making it white. The longer grain, when cooked properly tends to be much fluffier and less sticky. It produces a “drier” rice result which means the rice, when not overcooked, is easily separated.

<strong>Basmati Rice</strong>
–is a variety of long grain rice, grown in India and Pakistan notable for its fragrance and delicate, nuanced flavor. Its name means “the fragrant one” in Sanskrit, but it can also mean “the soft rice.” It is also known as “The Prince of Rice”.

<strong>Jasmine Rice</strong>
–known as “Thai fragrant rice”, it is a long grain variety, which has a subtle pandan-like flavor. Its flavor is slightly less pronounced compared to Basmati. The length and slenderness of the grains suggest that they should remain separate on cooking but it differs from other long grains such that it has a soft and slightly sticky texture when cooked.

<strong>Parboiled Rice</strong>
– this is rough rice that has been subjected to a steam or hot water treatment prior to milling; parboiling increases the percentage of head rice and the vitamin content of milled rice. This procedure gelatinizes the starch in the grain, and results in firmer more separate grains. It also takes a few minutes longer to cook.

Japanese Rice
–also known as Japonica. The grains are short and wide and is known for its sticky yet sweet texture when cooked.

Arborio Rice
–an Italian short grain rice named after the town of Arborio in the Po Valley in Northern Italy. When cooked, the rounded grains are firm, creamy, and chewy, due to the high starch content of this rice variety, thus they have a starchy taste of their own, yet blend well with other flavors. It is suitable to be used in making risotto as well as soups and other baked cakes.

<strong>Black Rice</strong>
–Black rice is an heirloom variety of rice cultivated in Asia. The rice is naturally high in iron, which causes the dense purple color, and it is also high in fiber, since the bran is left on the rice. It is not glutinous or rough. This grain is high in fiber and has a deep, nutty taste. Black forbidden rice is a deep black color and turns deep purple when cooked. Its dark purple color is primarily due to its high anthocyanin content. It has a relatively high mineral content (including iron) and, like most rice, supplies several important amino acids.

Long grain
–long grain rice is a slim grain 4-5 times as long as it is wide. Most of the long grain types grown today were developed from the rice type Oryza Sativa Indica, which produced the famous Indian basmati rice. It is underwent the process of milling wherein the hull is removed, thus making it white. The longer grain, when cooked properly tends to be much fluffier and less sticky. It produces a “drier” rice result which means the rice, when not overcooked, is easily separated.

Basmati Rice
–is a variety of long grain rice, grown in India and Pakistan notable for its fragrance and delicate, nuanced flavor. Its name means “the fragrant one” in Sanskrit, but it can also mean “the soft rice.” It is also known as “The Prince of Rice”.

Jasmine Rice
–known as “Thai fragrant rice”, it is a long grain variety, which has a subtle pandan-like flavor. Its flavor is slightly less pronounced compared to Basmati. The length and slenderness of the grains suggest that they should remain separate on cooking but it differs from other long grains such that it has a soft and slightly sticky texture when cooked.

Parboiled Rice
– this is rough rice that has been subjected to a steam or hot water treatment prior to milling; parboiling increases the percentage of head rice and the vitamin content of milled rice. This procedure gelatinizes the starch in the grain, and results in firmer more separate grains. It also takes a few minutes longer to cook.

Japanese Rice
–also known as Japonica. The grains are short and wide and is known for its sticky yet sweet texture when cooked.

Arborio Rice
–an Italian short grain rice named after the town of Arborio in the Po Valley in Northern Italy. When cooked, the rounded grains are firm, creamy, and chewy, due to the high starch content of this rice variety, thus they have a starchy taste of their own, yet blend well with other flavors. It is suitable to be used in making risotto as well as soups and other baked cakes.

Black Rice
–Black rice is an heirloom variety of rice cultivated in Asia. The rice is naturally high in iron, which causes the dense purple color, and it is also high in fiber, since the bran is left on the rice. It is not glutinous or rough. This grain is high in fiber and has a deep, nutty taste. Black forbidden rice is a deep black color and turns deep purple when cooked. Its dark purple color is primarily due to its high anthocyanin content. It has a relatively high mineral content (including iron) and, like most rice, supplies several important amino acids.