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Rice; Basic Types
The biggest seller is American long-grain rice, this comes in four ways:
1. Regular long-grain milled white rice - see above (the milling removes the husk and bran layer).
2. Regular brown long-grain rice (wholegrain). This undergoes only minimal milling, removing the husk but retaining the bran layer.
3. Easy-cook. This has been par-cooked by being steamed under pressure before milling gelatinises the grain"s starch. This reduces the possibility of the rice being over-cooked. Strangely perhaps, the steaming also helps to retain much of the natural vitamin and mineral content in the milled layers.
4. Easy-cook brown. So called "Wild Rice" is also on the market - either sold on its own, or often blended with other long-grain rices. This, in fact, isn"t true rice, but another form of swamp grass growing in North America.
This doesn"t hard its shape as well as Lon Grain, and comes from various countries - Italy growing types suitable for risotto; Spain, paella. India and various other countries, general short-grain rice (for puddings etc) - see picture to the right.