Rice

Long Grain Rice
Chal, Chawal, Long Grain Rice, Parboiled Rice, Polished Rice, Basmati Rice, Ja, Chaor

Long Grain Rice – This rice has milled grains that are at least three to four times as long as they are wide. Due to its starch composition, it is separate, light and fluffy when cooked.

Medium Grain Rice – When compared to long grain rice, medium grain rice has a shorter, wider kernel. Since the cooked grains are more moist and tender than long grain rice, the rice has a greater tendency to stick together.

Short Grain Rice
Gobindobhog rice, gobindobhog chal, Short Grain Rice, Sticky Rice, Jasmine Rice, Ja,

Short Grain Rice – Featuring grains that are less than twice as long as they are wide, this rice is short and best for sushi. It has a sticky texture when cooked.

Sticky Rice – Also known as sweet rice, sticky rice is grown mainly in Southeast and East Asia and is used in many traditional Asian dishes, desserts, and sweets. When cooked, sticky rice is especially sticky and is often ground into rice flour.

Parboiled Rice – This “rough” rice has gone through a steam-pressure process before milling that gelatinizes the starch in the grain. This process produces a more separate grain that is light and fluffy when cooked. Converted rice is a type of parboiled rice that has been further pre-cooked, which ultimately allows you to whip up dishes of rice even faster.

Polished Rice – The term “polished” simply refers to white rice that has had its outer brown layer of bran and germ removed. Rice that has shed its bran layers can also be referred to as “milled rice.”

Brown Rice – This healthful rice sheds its outer husk and retains its bran and germ layers that give it a characteristic tan color. Though brown rice takes a little longer to cook than white rice, the nutrient-dense layers are rich in vitamins and minerals.

Forbidden Rice – High in nutritional value, this rice is also known as black rice and has a mild nutty flavor. Slightly sticky when cooked, it is used in a variety of Chinese or Thai dishes, including Chinese black rice cake and mango sticky rice. Mix it with white rice, and it also adds color to any rice pilaf or rice bowl.

Wild Rice – Wild rice grains are harvested from the genus Zizania of grasses. High in protein, wild rice adds a colorful, exotic flair to any rice dish. Serve it with stir frys, mushroom soups, or casseroles for something new.

Basmati Rice – Basmati rice is a type of long-grain rice that is popular among Indian cuisine and other ethnic dishes. Cooked basmati rice imparts a subtle nutty or popcorn-like flavor and aroma.

Jasmine Rice – Jasmine rice, sometimes known as Thai fragrant rice, is a type of long grain rice with a long kernel and slightly sticky texture when cooked. Use it to infuse a subtle jasmine flavor and aroma into your dishes.