Red rice

Red rice
Wikimedia

A wholegrain rice with a red outer skin, this has a nutty flavour and slightly chewy texture.

The best quality red rice comes from the Camargue region of France; other red rices, produced in North America, are also available.

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Risotto rice

Risotto rice
Wikimedia

The famous medium-grain rice of Italy, this has plump, white, oval grains.

When cooked with liquid stirred in slowly, the grains retain their individual shape yet become creamy.

Arborio is the best-known of the risotto rices, but of even better quality are Carnaroli and Vialone Nano.

Short- and medium-grain rice

Short- and medium-grain rice
Pixabay

These rices contain a starchy substance called amylopectin, which causes stickiness (long-grain rice has much less of this starch).

After cooking, the individual grains cling together, which is why these rices are used in dishes where a creamy or sticky texture is wanted, such as risottos, puddings and sushi.

Sushi rice

Sushi rice
Pixabay

A short-grain rice, this is usually soaked and then cooked by the absorption method.

Once cooled, it is flavoured with sweetened rice vinegar and rolled up in nori seaweed with other ingredients such as raw fish or vegetables to make sushi. It is the stickiness of the rice which holds the sushi rolls together.

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