Rice is a staple in any kitchen, and with so many different types, it lends itself to an endless number of recipes. Each type of rice has its own taste, texture, and unique properties that work best in different applications. Plus, rice is naturally gluten-free, making it an easy way to offer gluten-free entrees to accommodate alternative diets
Rice is one of the 8 true cereal grains, along with wheat, oats, corn (maize), barley, rye, millet, and sorghum. There a 4 parts to the rice grain: the hull, bran, white rice, and germ. Below we will break down the different parts of a rice grain. Use the diagram to reference where each part is located on the grain.
1. Hull
Each grain of rice is enclosed in a tough outer hull, or husk, that needs to be removed before it can be consumed. This layer is removed in all rice types.
2. Bran
Under the hull, the bran layer is not removed in all rice types. This nutritious whole grain section is usually tan-colored, but it may be reddish or black depending on the pigmentation in the bran layers. The bran layer may be consumed, but it is often removed when further processing rice.
3. White Rice
Once the bran and germ layers are removed, white rice remains. Known as the endosperm, this is the part of the rice that is most commonly consumed.
4. Germ
Found under the hull, the germ, or rice kernel, is nutrient-dense. Full of B vitamins, minerals, and proteins, it helps give rice its color and added nutritional benefits.
There are many different types of rice. They are grouped by several different factors, including:
size and shape of the grains
degree of stickiness
fragrance
colour
extent of processing.
Rice ranges from long-grain to medium to short grain. Long grain rice will have a longer cylindrical shape, whereas short grain rice will have a shorter and wider shape. Rice is often characterized as one of three varieties - long grain, medium grain, or short grain rice, which refers to the length and shape of the grain. The grain size affects the texture of the rice, therefore long grain, medium grain, and short grain rice are all used for different cooking applications.
Short grain rice is less than twice as long as it is wide and is rounded (about 4-5mm). It has a soft, tender texture when cooked. Short grain rice usually contains more starch than long grain rice and it absorbs more liquid as it cooks. This makes the grains become plump and stick together.
What is short grain rice used for?: Short grain rice is commonly used to make sushi, poke bowls, and rice balls.
Medium grain rice is shorter and wider than long grain rice. It has a chewy, tender, and slightly sticky texture when cooked.
What is medium grain rice used for?: Medium grain rice is commonly used to make risotto, paella, and side dishes.
Long grain rice is narrow, pointed and at least three to four times as long as it is wide (about 6—8 mm). Good quality long grain rice keeps its shape when cooked. Due to its starch composition, it has a light, fluffy texture and separates when cooked.
Popular examples include basmati and jasmine.
What is long grain rice used for?: Long grain rice is commonly used to make bowls, pilafs, casseroles, and stir fries.
It is mainly used as an accompaniment for main-course dishes. It is usually cooked by boiling or steaming.
'Sticky rice' has high amounts of a very sticky type of starch. When cooked, it has a soft, sticky consistency.
It is also called 'glutinous rice', even though it has no gluten in it, and 'sweet rice'. Black sticky rice is often used in Asian desserts.
Some types of rice have a characteristic aroma when cooked. Basmati rice has a subtle nutty aroma. Jasmine rice has a floral aroma.
White rice and brown rice are the same grain at different stages of processing. However, some wholegrain types of rice are black, others are purple and red.
Brown rice is the wholegrain form and has the outer layer of bran. It takes longer to cook than white rice and has a chewy texture and a nutty flavour.
White rice has had the outer layer of bran removed. It is often called 'polished' rice.
It is important to use the right type of rice for the dish. For example, dishes in which the rice is characteristically sticky, such as risotto, paella and sushi, must be made with rice with high amounts of starch.
Dishes in which the rice grains remain separate and keep their shape, such as boiled rice for curries, must be made with long grain rice.
Rice grains are processed into other ingredients:
ground into rice flour, which is used for baking
finely ground into a powder
rolled into flakes
rice flour is formed into rice noodles
dough from rice flour is made into rice paper.