Rice is quickly becoming a staple in many people’s diets. It’s healthy and easy to make and to top it all off, it’s cheap! However, many people stick to just one kind of rice when really there are many different kinds out there to choose from. Here are some of the best ones to choose from!
White rice – This is normally a long-grain rice and it separates easily when it is cooked. All of its outer layers are removed so it leaves behind a shiny white surface.
Brown rice – This is the same as white rice except they leave behind the bran later which give it its brown color and nutty flavor. This layer also gives it much higher nutritional value as it is high in fiber and B vitamins.
GABA Brown rice – This is the latest type of rice to become popular with the healthy crowd. It is sprouted brown rice that contains natural occurring gamma-aminobutyric acid (GABA), an amino acid in brown rice believed to have health giving properties such as lowering blood pressure, improving kidney function and relieving stress.
Jasmine rice – Particularly popular in Thailand, jasmine rice is another long-grain that is also known as “fragrant rice’ because of its nutty flavor. It tastes excellent in curries and is much stickier than other kinds therefore clumping together more easily.
Basmati rice – A long-grained rice with a very strong aroma and flavor. It used to only be grown in India but it is now grown in some parts of the United States including California and Texas.
Brown Basmati rice – This is another form of basmati that has not been stripped of its bran layer. Many will favor this version as it has a higher nutritional content.
Wehani rice – This is a honey-red colored rice that was developed from a type of basmati seed. As with many other types of basmati rice, it has a nutty flavor.
Himalayan Red rice – Imported from India, this rice has a red kernel with an incredibly strong nutty flavor which can really change the flavor of an entire recipe.
Short grain brown rice – This rice is short and plump to the point of almost being round. It sticks together very well when it is cooked making it ideal for sushi making.
Sushi rice – As the name suggests, it is the ideal rice for sushi. It sticks together when it is cooked and loses its shape so that it completely molds together. It is often known as sticky rice.
Arborio rice – This is an Italian rice that is usually used to make risotto. It is a very short grain with a high starch content so once it is cooked it comes out creamy and smooth.
Carnaroli rice – This is similar to Arborio rice the only difference being that it is brown.
Bhutanese Red rice – It’s a great rice because it cooks relatively quickly for a whole grain rice and keeps its red color even after it is done cooking. In Bhutan it is commonly eaten with mushrooms and chili peppers.
Colusari red rice – This was developed in Maryland originally but it is now grown in California as well. Once it is cooked it turn s a beautiful red color.
Volcano rice – This rice is incredibly unique as it is grown in volcanic soils that are rich in magnesium, manganese and zinc.