about Brown Rice Varieties

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Brown Rice Varieties

 

Recipe By : The Vegetarian 5-Ingredient Gourmet, Nava Atlas, page 93

Serving Size : 1 Preparation Time :0:00

Categories : Info/Tips Rice

 

Amount Measure Ingredient -- Preparation Method

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The supermarket is a handy place to buy long-grain brown rice (as well as

quick-cooking brown rice), but to explore other varieties, visit a well

stocked natural foods store or food co-op. There you'll more likely find

brown basmati, jasmine, wehani, and others (though Texmati, a domestically

grown basmati, is available in many supermarkets). These specialty rices

are exceptionally aromatic, enhancing their delicate flavors. Follow the

same preparation guidelines as for Basic Cooked Brown Rice.

 

The long, Medium, and Short of It.

Once you begin to explore the varieties of rice, you'll notice that it

comes in various grain types - long, medium, and short. How do you know

which to use? This guide will simplify the decision for you:

 

Long-grain rice: This slender variety is probably the most common. It

cooks to a firm, separate texture that's especially suitable for pilafs,

cold rice salads, and as a bed of grain for vegetable and bean dishes.

 

Medium-grain rice: This cooks to a fluffier more tender texture than

long-grain, and so is suitable for use in casseroles, for stuffing

vegetables, and for adding texture to baked goods. If you like its

consistency though, there's nothing wrong with using it as bed of grain as

well.

 

Short-grain rice: This plump grain cooks to a dense texture and has a

slightly sweeter taste than long- or medium-grain varieties. Its slight

stickiness makes it a good choice for rice puddings, croquettes,

casseroles, or savory loaves.

 

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