If you’ve wandered down the rice aisle of the grocery store lately, you’ve no doubt been astounded by the number of options available for the consumer who wishes to purchase this common staple. Rice is no longer confined to just a few select varieties.
For decades, most stores offered two options, perhaps three: the most common being converted rice or instant rice. It was rare to find anything more exotic, though brown rice may have been available.
However, thanks to the increasing popularity of ethnic foods and the recognition of rice as a healthy, hearty fare, the choices now seem overwhelming. Which one do you choose? Why is one better than the other? Do they taste alike, or do they all taste a little different? Which is best for the recipe I’m making?
Deciphering the kinds of rice available isn’t very difficult, as long as you’re armed with a handful of facts that can help you determine which variety is best for you. Along the way, you may even learn a little about the background of this delicious food, how it became a regular item on our table, and facts about its nutritional value and country of origin.
The History of Rice
Rice is believed to be one of the oldest foods on the dinner table. Archaeologists trace it back to around 5000 BC, and historians note that it was mentioned in relation to China, where annual rice ceremonies were held as early as 2300 BC. It is also thought to be native to India and Thailand.
Rice came to the West via explorers, soldiers, and traders. It thrived in many climates but not so well in others. Because the plant requires a lot of rainfall shortly after being planted, followed by hot, sunny weather, some countries – like England – are not suitable for rice cultivation. The American South has seen success in growing rice, with cultivation beginning in the Carolinas and Arkansas currently being the largest producer. European countries with ideal climates, like parts of Italy and Spain, have also been successful.
Rice holds great cultural significance in many societies. In Japan and Indonesia, it has its own god. The Chinese devote an entire day of their New Year celebration to the crop. In some Asian cultures, rice is considered a link between Heaven and Earth. India believes rice is important for fertility, which is why throwing rice at weddings has become a long-standing tradition.
Grain Sizes
With such a wide variety of rice products available, the consumer needs a little education to choose the right one.
Rice is usually distinguished by the length of its grain: long, medium, or short. Long-grain rice produces a light and fluffy consistency because the grains do not stick together. It’s versatile and often used in side dishes like pilaf. The taste of white long-grain rice is subtle, while the brown variety has a nutty flavor. Long-grain rice is grown in Arkansas, Mississippi, Missouri, Louisiana, and Texas in the United States, as well as Thailand, Italy, Spain, Suriname, and many other countries.
Medium-grain rice is shorter than long-grain but plumper. It has more tendency to stick together than the longer variety (but not as much as short-grain rice), making it ideal for dishes that require creaminess, like risotto, paella, or certain desserts. It is grown in many of the same places as long-grain rice, as well as countries like Australia.
Short-grain rice is almost round and is featured in many Oriental and Caribbean dishes. It is especially popular for Japanese sushi because it sticks together easily. Arborio rice, a short-grain variety, is commonly used in Italian risottos. Short-grain rice is also excellent for desserts and is very popular in most Asian countries.
Converted Rice
If you’re like most cooks, you’ve probably picked up a box of converted rice from the supermarket. Converted rice, which is the most popular variety in many Western countries, is sold under recognizable names, such as Carolina Rice. The process of “converting” or “parboiling” involves steaming the rice under pressure before milling. This makes the grain harder and helps prevent overcooking. It also helps the rice retain important vitamins and minerals and gives it a slightly different flavor.
Instant Rice
If you’ve ever needed to prepare rice in a hurry, you may have opted for instant rice. This rice is pre-cooked, dehydrated, and packaged, requiring just 5-10 minutes of boiling to prepare. Unfortunately, the dehydration process removes much of the flavor, making instant rice the least desirable option. However, a quick recipe using this form of rice can be found here: microwave egg fried rice.
Aromatic Rice
Aromatic rice is a newer option for many consumers. As the name suggests, these varieties contain natural ingredients that provide a fragrant aroma and taste. These types of rice are becoming increasingly popular in the West, though most are still imported from the Far East.
Types of aromatic rice include the following:
Basmati Rice – Grown in the foothills of the Himalayan Mountains in India and Pakistan, Basmati rice is often the preferred variety for Indian dishes. It is available in both white and brown varieties and is known for being light and fluffy with grains that separate when cooked.
Jasmine Rice – A more subtle alternative to Basmati, Jasmine rice is grown in Thailand. It is a long-grain variety but tends to be a bit stickier than most other long grains.
Texmati Rice – A hybrid of Basmati and regular long-grain white rice, Texmati is light and fluffy when cooked, but not as pungent as Basmati.
Wehani Rice – A brown rice similar to Basmati, Wehani rice resembles wild rice when cooked and has a unique, popcorn-like aroma.
Rice and Your Nutritional Needs
Rice is a good source of insoluble fiber, which is important for digestive health. It helps prevent constipation and promotes good bowel function. Rice is also rich in carbohydrates, generally low in fat, and provides Vitamin B, potassium, and phosphorus.
White vs. Brown
Many health-conscious individuals opt for brown rice over white rice. However, both varieties offer nutritional benefits. A cup of white rice contains about the same number of calories as brown rice, but less fat (0.8 grams per serving vs. 2.4 grams). Brown rice is much higher in fiber, with 2.8 grams per serving compared to just 0.6 grams in white rice. Most other nutritional values are similar.
