Long Grain Whie Rice

Rice Varieties

A guide to different varieties of rice, from Veetee Foodservice.

Despite there being tens of thousands of rice varieties, they are often divided into two basic categories, Long grain/all-purpose and speciality rices.

Long grain/all purpose

Long grain rice is a slim grain, roughly 4-5 times as long as it is wide. All long grain rice when it is first harvested is called "rough" or "paddy rice". Then, depending on the way it is milled, it gives different types of rice.

Regular long grain white rice

One of the most popular and versatile types of rice. Regular long grain rice is milled to remove both the husk and bran layers. When cooked, the rice separates, giving it a distinctive fluffy appearance. Regular long grain rice is ideal for Tex Mex dishes. Portuguese cuisine also makes frequent use of regular long grain rice.

Easy Cook Long Grain White Rice

The main difference between regular and easy cook rice is that instead of being milled straight from the paddy, easy cook rice is parboiled first. This involves steaming the grain under high pressure. The result is that the grain hardens, having retained most of the vitamins and minerals from the husk layer to the kernel, and is much harder to overcook. Easy cook rice is ideal for Afro-Caribbean cuisine, as well as salads and most other European savoury dishes.

Easy Cook Whole Grain Brown Rice

Brown rice is the same variety as white rice but has only had the outer husk removed, leaving the bran layer present, giving the rice its distinctive brown colour and nutty flavour. As a result, the rice retains more of the natural vitamins, minerals and fibre content than regular or easy cook white rice. When cooked, the grains still separate, but this takes longer, giving it a chewy texture. Brown long grain rice is very versatile, and is suited to a vast array of dishes.

Speciality Rices

Speciality rices include the aromatic rices and risotto rice. They are usually best suited to certain ethnic cuisines as they are highly distinctive in texture and flavour. Speciality rices are usually only grown in select locations, where the conditions are right for production.

Basmati Rice

Basmati is a very long slender grain usually only found in the foothills of the Himalayas, around India and Pakistan. Basmati rice is distinctively aromatic, giving an exquisite flavour and texture. The dry, fluffy grains of Basmati rice make it an ideal bed for curries and sauces, hence its close association with Indian cuisine.

Easy Cook Basmati Rice

Easy cook Basmati rice has the same unique qualities of standard Basmati, but is parboiled before milling.

Thai Fragrant Rice

Thai fragrant rice is another aromatic rice, although it has a somewhat less pronounced flavour than Basmati. Originating from Thailand, the rice is delicately flavoured with the sweet scent of jasmine. Its long slender grains suggest separation upon cooking, but it actually has a soft and slightly sticky texture, making it the ideal rice for use with authentic eastern dishes traditionally eaten with chopsticks.

Arborio Risotto Rice

Arborio rice takes it's name from the town of Arborio, close to where it is sourced in the lush Po Valley in Northern Italy. Its plump grains with a creamy texture make it essential for use with many Italian dishes, in particular risotto.

Source: Veetee Foodservice

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