| White
rice |
Hull & bran are
both removed. Very lacking in nutrients. Cooks faster. |
| Brown
rice |
Hulls are removed &
much of the nutrients are retained. The bran layer colors the rice beige when cooked. It
is a good source of thiamine, niacin, riboflavin, iron, & calcium. It also contains
protein & small amounts of fats. |
| Basmati
|
This long grain rice
has a fine surface with a nutty flavor. It has a natural subtle perfume. A favourite with
curries, bryani & pulao. Strands of saffron are added to the cooking water to give
rice that golden color & distinctive flavor. |
| Risotto rice |
Commonly used in
Italian cooking. Grains are short & have a sticky texture when cooked. |
| Jasmine
rice |
Also known as Thai
fragrant rice. Cooked grains give off a delicate jasmine scent |
| Parboiled
rice |
Rice gets steamed under
pressure prior to the removal of the hull & bran layers. Thus most of the nutrients
are retained. |
| Instant
rice |
Rice that is either
fully or partially cooked before being dehydrated & then packed. Fast to cook but not
good to eat. |
| Glutinous
rice |
Also known as sweet
rice. It is sticky and commonly used to make rice dumplings, sweets & others |
| Black
rice |
A medium-grain unmilled
rice with a black bran. It has a nutty flavor with a whole grain texture.The rice becomes
deep-dark purple color after cooking. |
| Red
rice |
A long-grain unmilled
rice with a red bran. |
