Everyone has a packet of rice in their pantry. Of any kind. But it doesn’t just go with every dish. Each type of rice grain has its own taste, texture and unique nutritional values that together ensure a tasty, healthy and varied meal on your plate. But what different types of rice do you have? And what is the best use for it?
First things first
But first something general. Rice is originally an Eastern grain that is now grown and eaten all over the world. A grain of rice always consists of the chaff (an inedible husk that is always removed), a husk (also called the bran) and the germ. Regardless of whether you have a small, round or long grain.
The different types of rice mainly differ in texture and taste. Some varieties contain more starch than others, so some grains will remain light and fluffy after cooking and others will remain soft and sticky. The aroma of the different types also varies from fresh and floral to a more nutty shade. Interesting, but what types are there?
Of all the different types of rice, the white kind is one of the two best known. With this type, the granules are stripped of their membrane, which helps to increase the shelf life. By then polishing the same grains, a clear, white and slightly shiny seed is left. Common varieties are basmati and pandan rice.
White rice naturally contains many B vitamins and important minerals such as potassium and phosphorus that ensure lower blood pressure and strong bones and teeth. In addition, it is a source of carbohydrates that gives you energy and contains virtually no sugars, fats or salt. So very healthy!
In Indonesia, people commonly cooking rice under the name Magic Rice. This pressure cooking rice is ready very quickly, so you can make one of these in an instan with magic rice have on the table!
Basmati rice is a fragrant, long-grained dry-cooking variety that originated in countries such as India and Pakistan. The rice is mainly grown in a unique location: at the foot of the Himalayas in Nepal. And you can taste that. The grains have a subtle nutty taste with a light aroma that is somewhat reminiscent of popcorn. Perfect for Indian curries!
In comparison with other types of rice basmati rice has a longer grain and an intense, nutty flavor with a floral aroma. Basmati is therefore literally translated into ‘fragrant’.
It looks a bit like jasmine rice or pandan rice It is also generally less moist and sticky than, for example, jasmine rice. Its fluffiness and light consistency make it the ideal rice for Indian curries and Middle Eastern pilavs. After all, with a different variety they become a lot wetter – and therefore less tasty. Of course you don’t want that.
With one serving you already get a lot of good nutrients. Rice contains many vitamins (B1, B6, E and K), but it also contains important minerals such as zinc, calcium and magnesium.
Pandan rice, often mentioned in the same breath as Jasmine rice, originates from Thailand and has a long grain with a floral taste. Thanks to the pandan leaf, the grains have a characteristic soft aroma that can be perfectly combined with spicy dishes from Asian cuisine. And because pawn rice is a bit sticky, it’s easy to eat with chopsticks.
Is jasmine rice healthy?
Certainly! Jasmine rice is very healthy. It is packed with important nutrients such as vitamins B1, B3 and iron. You need them to convert the carbohydrates into energy and to transport enough oxygen through the blood.
It is a long grain whole rice, with a slight oatmeal odor when raw, with a brown-red husk. It need a long time for cooking than white rice. The skin of the red rice, rich in nutrients and fiber, which surrounds the grain.
It is harvested at full maturity in order to preserve its subtle taste as well as its particular texture. It is naturally dried by the sun and the wind.
Red rice is a variety of brown rice that has a lot of nutritional properties. This rice has many benefits: it is rich in fiber, vitamin B6 and minerals. It is recommended by nutritionists to lower cholesterol levels and regulate blood sugar levels.
Red rice can be served equally well with meat , fish , vegetables or in salads . However, its texture is not as chewy as that of white rice and rather resembles that of brown rice.
Risotto rice is a collective name for many different types of rice that have one thing in common: they absorb a lot of moisture (and taste!) and come from Italy. Due to the relatively large starch content, the smaller, round grains stick together more easily and a wonderfully soft, creamy mass is created. The ultimate comfort food for many.
With their small, thick grains and enormous absorbency, paella rice bears a lot of resemblance to its Italian cousin. The difference is mainly in the structure. Where a risotto is more moist, a paella is often drier. Even crunchy. Exactly what makes this Spanish classic so delicious!
Well-known among all those different types of rice. In contrast to the white variant, with this variety the membrane is left around the grain. As a result, it also becomes Brown rice and it is seen as a whole-grain variant in which the natural nutrients are preserved. Despite the fact that you have to cook it a little longer, it has a nice firm bite that makes it suitable for stir-fries and in (oven) dishes.
Brown rice also contains more fiber than the peeled and polished grain. This stimulates a healthy bowel function and makes you feel more satisfied. The brown variant also has slightly more proteins than its white counterpart. In short, brown rice has more nutrients and is therefore often considered the healthiest of all the different types of rice.