Category: Rice varieties

Black rice was once so rare and prized that it was reserved exclusively for ancient Chinese emperors, earning it the name "Forbidden Rice". This mystique often leaves many curious about its culinary properties, specifically: is cooked black rice sticky?

Basmati rice, the aromatic long-grain variety famous in Indian and Pakistani cuisine, is celebrated for its fluffy texture and unique flavor. However, exploring alternatives can open up a world of new culinary possibilities, with many options offering distinct tastes, textures, or enhanced nutritional profiles for dishes where something different might be better than basmati.

Over 90% of South Indian households rely on a perfectly fermented rice and lentil batter to create their signature soft, fluffy idlis. Choosing the right grain is the most critical first step when deciding which is the best idli rice variety to use. A short-grain, parboiled rice is traditionally preferred for its unique properties that support optimal fermentation and result in the desired texture.

India and Pakistan account for 100% of the world's production of genuine basmati rice. This long-grain aromatic rice is often confused with parboiled rice, but they are not the same thing; parboiling is a distinct processing method that can be applied to different rice varieties.

While it has a slightly sweet flavor, jasmine rice is not the same as 'sweet rice,' which is the common name for glutinous rice. Key differences are in the starch content, which leads to significant differences in texture and culinary use.

White jasmine rice, a staple in many cuisines, is a refined grain, stripped of its nutritious bran and germ layers during milling. The level of processing, however, depends entirely on whether you choose the white or whole-grain variety, which significantly impacts its nutritional content and flavor.

According to one study, Sona Masoori rice can have a Glycemic Index (GI) that falls into the low-to-moderate category, which is a major factor when assessing if Sona Masoori rice is good for health. This medium-grain rice, a staple in South Indian cuisine, has gained a reputation for being a healthier alternative to some other rice varieties, but a full understanding of its properties is crucial for making informed dietary choices.

Originating from East Asia, pearl rice is a short-grain variety known for its ability to stick together when cooked due to high amylopectin starch. This unique characteristic is the core difference when considering how does pearl rice compare to other rice, such as fluffy long-grain or creamy medium-grain varieties.

There are over 40,000 rice varieties worldwide, but a few are recognized for their light and fluffy texture. The starch content, specifically the ratio of amylose to amylopectin, determines a rice's final texture.

According to the Celiac Disease Foundation, natural, unprocessed rice is a safe and staple part of a gluten-free diet. This includes basmati rice, a fragrant and long-grain rice variety that does not contain the protein gluten. While the rice itself is safe, certain preparation methods and processing environments can introduce gluten, making it crucial to be mindful of its journey from farm to plate.