Types and varieties of rice
The number of rice varieties bred for thousands of years of cultivation, the hundreds. Total in nature there are more than 20 botanical species of rice, more than 150 varieties and about his 8000 agrosortov. To make it easier to understand this variety was introduced rice classification: distinguished by its color, length of grain and method of processing.
Each type includes many varieties of rice. At the same time, the same grade, processed in different ways, may have a completely different taste, color, flavor and nutritional properties. Rice is not only white but beige, red, yellow, black, purple.
1. The main types of rice
Types of rice grain type
Along the length of the grain (grain shape, the size of a grain of rice) rice is divided into 3 types:
Long;
srednezerny;
Round (korotkozerny round).
Long-grain rice
In the familiar to us from childhood, such customary and traditional "dlinnenkogo" grains of rice - thin, elongated shape (up to 8 cm in length), transparent, white or brown. When cooking they absorb a moderate amount of moisture, so do not stick together, do not boil soft and crumbly obtained. Long-grain rice is perfectly combined with different sauce, used in salads, appetizers, soups, stews, side dishes to meat and fish. It is popular in Australia, North and South America, is indispensable in the European and Oriental cuisine. The main quality of this variety of rice - hardness. You should choose the longest and most transparent grains - they are the best quality and useful.
Figure Srednezerny
In srednezernogo rice (compared with long grain) granules - more rounded, shorter (6 mm) and less transparent. Due to the high starch content they absorb a lot of liquid during cooking, so the finished product obtained sticky, but do not stick together strongly. There are white and brown. Ideal for preparation of risotto (Italian varieties Arborio and Carnaroli), paella (Bahia variety), soups and porridges. To grains retain their beautiful form, they recommended a little cook a little longer. To absorb sauces srednezerny rice is not such pliant as long grain, but it tends to be filled with the taste of other ingredients dishes. Grow srednezerny rice in Asia, Europe, America and Australia.
Round rice
In this variety of rice grain - rounded, short (up to 5 mm long), almost opaque. Prepared from him puddings, milk porridge, soups, cakes, casseroles, desserts and all sorts of sushi - round grain rice sticks together perfectly thanks to the high content of resistant starch. For this reason, it is useful to give to children. Even in Soviet times, rice porridge recommended to include pre-school institutions in the menu. When cooking rice Round actively absorb water, so much fall apart and becomes like a cream. Grow it in Russia, Ukraine, Italy, Japan and China. Very fond of the British round figure: the people of Albion are prepared from it their famous puddings and desserts. A special kind of round rice boiled rice vodka sake.
Types of rice according to the processing method
According to a method of processing rice is classified as follows:
brown (unpolished);
white (polished);
steamed.
Brown (unpolished, whole grain) rice
Brown rice is obtained after minimum processing, which allows you to save the bran shell: it just gives the grains a light nutty flavor. Brown rice has a light brown color, has a strong taste and aroma. But its main advantage is that all the nutrients are retained in the shell grains: dietary fiber, B vitamins, zinc, iodine, phosphorus, copper, brown rice so much more useful than white. It strengthens the immune system, improves digestion, has beneficial effects on brain activity. Brewed unpolished rice on average about half an hour (25-40 minutes), while it does not fall apart, and it can be prepared from the same dish, and that of the white grains. The only drawback of brown rice - short shelf life.
White (polished) rice
This is the most common and most recognizable around the world a variety of rice. The grains of white rice in flat, smooth, translucent and white, can be any shape. They are cooked quickly - 10-15 minutes. The white rice, brown, unlike much starch (about 70%), but few vitamins and minerals. This is due to the fact that it goes deeper treatment: after grinding grains lose not only the husks, but also completely whole nutritious bran shell. That is why the white rice - it is, in fact, the refined product, although, paradoxically, it was he - the most frequent guest on our table. The main advantages of milled rice - the reasonable price, ease of preparation and long shelf life.
parboiled rice
Staphylococcus translucent tint acquires rice cereal after processing by the special technique: first grain carefully washed and then soaked in hot water, treated only with steam and then dried, bleached and polished. Steaming allows you to move up to 4/5 of useful substances contained in the shell, inside the grain (content of vitamins and fiber parboiled rice is almost not inferior to brown). Amber hue disappears after cooking: barley becomes snow-white, but is preparing parboiled rice long white polished, approximately 20-25 minutes (steaming makes it harder), but is a more delicious. This risinki never stick together, and if the dish is warm again, remain the same delicious, fragrant and crumbly.
2. The most popular varieties of rice
rice varieties there are many, so we talk only about the most popular. To belong to the elite rice basmati, jasmine, Camolino (Egyptian rice), Arborio and wild rice.
Jasmine and Basmati rice are the most popular varieties of long-grain rice.
Basmati rice ( "Thai rice")
Pronounced nutty flavor, delicate texture and unique oriental fragrance "Thai rice" leave no one indifferent. Basmati is deservedly called the "king of the world's rice." Grow it at the foot of the Himalayas. This elite, the most expensive variety of rice, and this is due to the fact that its grain - the longest in the world. When cooking, they can grow in length by 1.5-2 times (up to 20 mm). The most expensive grades of "Thai Rice" - Indian. Slightly cheaper is the Pakistani Basmati. Delicate and extremely fragrant oriental varieties ideal for cooking spicy dishes from fish and meat. But basmati grown in the United States, can not be compared with the eastern varieties no aroma, no taste or texture. Another advantage of the "Thai rice" is that its grains are first treated with steam and then subjected to light grinding, so they retain many vitamins.
Jasmine ( "asian rice", "Thai fragrant rice")
Jasmine, like basmati refers to varieties of long-grain white rice. It has a pleasant taste, distinct, remarkably thin milky aroma, something reminiscent of jasmine and soft, crumbly texture. "Asian rice" is appropriate in salads, side dishes and desserts, perfect for cooking spicy and exotic oriental dishes. Grow it in Thailand, Cambodia, Vietnam and other countries in South-East Asia (hence the name - "asian rice", "Thai fragrant rice"). Jasmine (compared with basmati) - a fragrant, wetter and more sticky, but the grain during cooking does not boil soft, do not lose their beautiful elongated shape are obtained, though soft, but crumbly.
Wild rice
Wild rice is grown exclusively in North America, the Great Lakes region, and therefore it is not cheap. Wild rice has a light nutty flavor and a pleasant sweet taste. It is rich in dietary fiber, B vitamins, especially folic acid, contains valuable minerals - magnesium, phosphorus, manganese, zinc, potassium, copper and the protein therein is several times more than in other types of rice. This low-calorie, balanced and satisfying product. It reduces the level of harmful cholesterol in the blood, has a beneficial effect on digestion and the nervous system. Add wild rice can be both savory and sweet dishes. Grains his long, smooth and shiny, black or dark brown. They are cooked for 30-40 minutes. Served with wild rice is traditionally prepared by mixing with a white long-grain cereals - brushed or steamed.
Other popular varieties of rice
Translucent srednezerny Arborio rice (it is sold also under the names Carnaroli and vialone) comes from Italy: it is ideal for cooking risotto and soups (in the process of cooking, this variety becomes creamy texture). Similar to the Arborio variety Paella (Valencia): from it prepare paella - a classic Spanish dish with seafood. Red rice (camarque) - originally from Thailand, but its advantage is grown in the south of France. It features this sort of rich nutty flavor and a record in fiber. From the red-brown rice devzira growing in the Fergana Valley, the famous cook Uzbek pilaf. There is also brown, glazed, swollen, airy dessert rice, as well as a special variety of rice for sushi.
Rice - it is an essential component of the proper and balanced diet. The benefits of this ancient cereal health is undeniable, no wonder it is called "white gold". Rice is a source of protein, vitamins, minerals, complex carbohydrates, while there are no harmful fat, sodium and cholesterol. The main thing is to choose cereals that passed the minimum treatment, brown or steamed, always remember that each type of rice - has its own degree of good. Buy only good rice, cook it with pleasure and eat to your health!
Each type includes many varieties of rice. At the same time, the same grade, processed in different ways, may have a completely different taste, color, flavor and nutritional properties. Rice is not only white but beige, red, yellow, black, purple.
1. The main types of rice
Types of rice grain type
Along the length of the grain (grain shape, the size of a grain of rice) rice is divided into 3 types:
Long;
srednezerny;
Round (korotkozerny round).
Long-grain rice
In the familiar to us from childhood, such customary and traditional "dlinnenkogo" grains of rice - thin, elongated shape (up to 8 cm in length), transparent, white or brown. When cooking they absorb a moderate amount of moisture, so do not stick together, do not boil soft and crumbly obtained. Long-grain rice is perfectly combined with different sauce, used in salads, appetizers, soups, stews, side dishes to meat and fish. It is popular in Australia, North and South America, is indispensable in the European and Oriental cuisine. The main quality of this variety of rice - hardness. You should choose the longest and most transparent grains - they are the best quality and useful.
Figure Srednezerny
In srednezernogo rice (compared with long grain) granules - more rounded, shorter (6 mm) and less transparent. Due to the high starch content they absorb a lot of liquid during cooking, so the finished product obtained sticky, but do not stick together strongly. There are white and brown. Ideal for preparation of risotto (Italian varieties Arborio and Carnaroli), paella (Bahia variety), soups and porridges. To grains retain their beautiful form, they recommended a little cook a little longer. To absorb sauces srednezerny rice is not such pliant as long grain, but it tends to be filled with the taste of other ingredients dishes. Grow srednezerny rice in Asia, Europe, America and Australia.
Round rice
In this variety of rice grain - rounded, short (up to 5 mm long), almost opaque. Prepared from him puddings, milk porridge, soups, cakes, casseroles, desserts and all sorts of sushi - round grain rice sticks together perfectly thanks to the high content of resistant starch. For this reason, it is useful to give to children. Even in Soviet times, rice porridge recommended to include pre-school institutions in the menu. When cooking rice Round actively absorb water, so much fall apart and becomes like a cream. Grow it in Russia, Ukraine, Italy, Japan and China. Very fond of the British round figure: the people of Albion are prepared from it their famous puddings and desserts. A special kind of round rice boiled rice vodka sake.
Types of rice according to the processing method
According to a method of processing rice is classified as follows:
brown (unpolished);
white (polished);
steamed.
Brown (unpolished, whole grain) rice
Brown rice is obtained after minimum processing, which allows you to save the bran shell: it just gives the grains a light nutty flavor. Brown rice has a light brown color, has a strong taste and aroma. But its main advantage is that all the nutrients are retained in the shell grains: dietary fiber, B vitamins, zinc, iodine, phosphorus, copper, brown rice so much more useful than white. It strengthens the immune system, improves digestion, has beneficial effects on brain activity. Brewed unpolished rice on average about half an hour (25-40 minutes), while it does not fall apart, and it can be prepared from the same dish, and that of the white grains. The only drawback of brown rice - short shelf life.
White (polished) rice
This is the most common and most recognizable around the world a variety of rice. The grains of white rice in flat, smooth, translucent and white, can be any shape. They are cooked quickly - 10-15 minutes. The white rice, brown, unlike much starch (about 70%), but few vitamins and minerals. This is due to the fact that it goes deeper treatment: after grinding grains lose not only the husks, but also completely whole nutritious bran shell. That is why the white rice - it is, in fact, the refined product, although, paradoxically, it was he - the most frequent guest on our table. The main advantages of milled rice - the reasonable price, ease of preparation and long shelf life.
parboiled rice
Staphylococcus translucent tint acquires rice cereal after processing by the special technique: first grain carefully washed and then soaked in hot water, treated only with steam and then dried, bleached and polished. Steaming allows you to move up to 4/5 of useful substances contained in the shell, inside the grain (content of vitamins and fiber parboiled rice is almost not inferior to brown). Amber hue disappears after cooking: barley becomes snow-white, but is preparing parboiled rice long white polished, approximately 20-25 minutes (steaming makes it harder), but is a more delicious. This risinki never stick together, and if the dish is warm again, remain the same delicious, fragrant and crumbly.
2. The most popular varieties of rice
rice varieties there are many, so we talk only about the most popular. To belong to the elite rice basmati, jasmine, Camolino (Egyptian rice), Arborio and wild rice.
Jasmine and Basmati rice are the most popular varieties of long-grain rice.
Basmati rice ( "Thai rice")
Pronounced nutty flavor, delicate texture and unique oriental fragrance "Thai rice" leave no one indifferent. Basmati is deservedly called the "king of the world's rice." Grow it at the foot of the Himalayas. This elite, the most expensive variety of rice, and this is due to the fact that its grain - the longest in the world. When cooking, they can grow in length by 1.5-2 times (up to 20 mm). The most expensive grades of "Thai Rice" - Indian. Slightly cheaper is the Pakistani Basmati. Delicate and extremely fragrant oriental varieties ideal for cooking spicy dishes from fish and meat. But basmati grown in the United States, can not be compared with the eastern varieties no aroma, no taste or texture. Another advantage of the "Thai rice" is that its grains are first treated with steam and then subjected to light grinding, so they retain many vitamins.
Jasmine ( "asian rice", "Thai fragrant rice")
Jasmine, like basmati refers to varieties of long-grain white rice. It has a pleasant taste, distinct, remarkably thin milky aroma, something reminiscent of jasmine and soft, crumbly texture. "Asian rice" is appropriate in salads, side dishes and desserts, perfect for cooking spicy and exotic oriental dishes. Grow it in Thailand, Cambodia, Vietnam and other countries in South-East Asia (hence the name - "asian rice", "Thai fragrant rice"). Jasmine (compared with basmati) - a fragrant, wetter and more sticky, but the grain during cooking does not boil soft, do not lose their beautiful elongated shape are obtained, though soft, but crumbly.
Wild rice
Wild rice is grown exclusively in North America, the Great Lakes region, and therefore it is not cheap. Wild rice has a light nutty flavor and a pleasant sweet taste. It is rich in dietary fiber, B vitamins, especially folic acid, contains valuable minerals - magnesium, phosphorus, manganese, zinc, potassium, copper and the protein therein is several times more than in other types of rice. This low-calorie, balanced and satisfying product. It reduces the level of harmful cholesterol in the blood, has a beneficial effect on digestion and the nervous system. Add wild rice can be both savory and sweet dishes. Grains his long, smooth and shiny, black or dark brown. They are cooked for 30-40 minutes. Served with wild rice is traditionally prepared by mixing with a white long-grain cereals - brushed or steamed.
Other popular varieties of rice
Translucent srednezerny Arborio rice (it is sold also under the names Carnaroli and vialone) comes from Italy: it is ideal for cooking risotto and soups (in the process of cooking, this variety becomes creamy texture). Similar to the Arborio variety Paella (Valencia): from it prepare paella - a classic Spanish dish with seafood. Red rice (camarque) - originally from Thailand, but its advantage is grown in the south of France. It features this sort of rich nutty flavor and a record in fiber. From the red-brown rice devzira growing in the Fergana Valley, the famous cook Uzbek pilaf. There is also brown, glazed, swollen, airy dessert rice, as well as a special variety of rice for sushi.
Rice - it is an essential component of the proper and balanced diet. The benefits of this ancient cereal health is undeniable, no wonder it is called "white gold". Rice is a source of protein, vitamins, minerals, complex carbohydrates, while there are no harmful fat, sodium and cholesterol. The main thing is to choose cereals that passed the minimum treatment, brown or steamed, always remember that each type of rice - has its own degree of good. Buy only good rice, cook it with pleasure and eat to your health!