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Long-grain rice: is best used with rice salad dishes, curries, Mexican and Chinese food; or whenever plain-oiled rice is called for and a neutral taste required.
Thai Fragrant Rice:
The ideal accompaniment to Thai dishes.
The grains are firm in texture and slightly sticky - so easy to pick up with chopsticks.
Uses: Thai food and green curries.
This has an aromatic flavour, and a slender, long grain. The longer and thinner, the better the quality. It"s aged for about 12 months for its flavours to develop.
Uses: Indian curries, some rice-based desserts.
This has a short grain and a chalky appearance. It collapses when cooked, and the grains then tend to hold together.
The most famous of these is Arborio, but Carnaroli and Vialone are others. They are specialities of the Po Valley, and other areas of Northern Italy. They have a short grain, and produce a smooth and creamy mass, when cooked.
Camargue Red Rice:
Originating around the area of the mouth of the Rhone (as the name implies), this variety has a short grain and a slightly brownish colour.
Uses: It"s good in salads, or possibly mixed with long-grain rice to add colour.
Purplish in colour, used for desserts.