Know Your Specialty Rice

Rice has been getting an extreme makeover as manufacturers, retailers, chefs and consumers are finding it to be versatile, nutritious, exotic and inspiring.

Nutrition is a leading factor in rice's popularity. It is incredibly digestible; a complex carbohydrate that is fat-free, sodium-free, gluten-free, non-allergenic, cholesterol-free and a good source of vitamins and minerals. Rice flour has become a favored item for those interested in gluten-free products, such as breads, muffins and pancakes. Rice is grown on every continent except Antarctica.

As the popularity of rice increases, retailers are offering more ethnic varieties. Chinese black rice, Thai black sweet rice, basmati and Arborio are big sellers. We have even embraced Carnaroli, an estate-grown rice that is aged for more than a year and is available in limited supply only. Bhuatanese Red Rice and combinations such as jasmine saffron rice and China Bamboo rice, are new favorites.

Rice Primer

Rice can be sectioned simply into three broad categories based on size:

LONG-GRAIN RICE: Slender and four-to-five times as long as wide, long-grain rice cooks into fluffy, separate grains and is often used in entrées, soups, pilafs or as a side dish.

MEDIUM-GRAIN RICE: Wider and shorter than long-grain rice and generally two-to-three times longer than wide, it has a moister and stickier consistency than long-grain rice and is appropriate for risotto, desserts and puddings.

SHORT-GRAIN RICE: With an almost round appearance, short-grain rice is starchy and sticky when cooked because it absorbs less water than long-grain rice and is ideal for sushi.

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