Rice on a platter

Each type of rice has its own taste, texture, and unique characteristics that work well with different cooking applications. Substituting one type of rice for another can really alter the result of a recipe and may not lend the exact taste you are looking for.
Here is a guide that will improve your knowledge on rice and also get you acquainted with its varieties!
Rice is often characterised as — long grain or short grain rice. These varieties refer to the length and shape of the grain.
Long grain rice will have a longer cylindrical shape, whereas short grain rice will be shorter and wider. Long grain rice when cooked results in light, fluffy rice which is perfect for biryanis and pulaos.
Short grain rice are much wider but small in length and best for sushi. It has a sticky texture when cooked.
When cooking rice dishes, you’ll want to think about the desired texture of the rice. The starch content varies depending on the type of rice.
Based on texture, rice has two categories. One is white glutinous or sticky rice. The other is Parboiled rice which is also referred to as Sela rice in India.
Sticky rice is a short grain rice that sticks together when cooked because of its high starch content. New rice can be used instead because the longer the rice is kept, the less sticky it gets. Glutinous rice is used for desserts in South East Asia and East Asian countries and is usually soaked in water for about an hour before cooking.
Parboiled rice is a hard grained, yellowish rice which does not stick at all after cooking. This rice is largely used in Chinese cooking.
Aroma is another factor to consider when cooking with rice. Certain rice varieties exude aromatic fragrances while being cooked.
Basmati and Jasmine rice, are two very popular fragrant rice types.
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 flavour. It is “the” rice for biryani and also used for pulaos, saffron rice, etc.
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.
The moist, soft texture of Jasmine rice is ideal for soaking up spices and flavours and served with curry or stir fry dishes.
Arborio rice is a medium grain rice that is wider in size and has a characteristic white dot at the centre of the grain. It is named after the town of Arborio in the Po Valley of Italy, where it is grown. Due to the high starch content of Arborio rice, it has a slightly chewy and sticky consistency and develops a creamy texture when cooked. This rice is ideal for cooking risotto and also great for soup.
Brown rice grains have a chewy texture when cooked. The nutritious bran layers are left on brown rice so it can retain its natural goodness and colour. Rich in vitamins and minerals, brown rice is a 100 per cent whole grain food and retains fluffy, non sticky texture when cooked. It is excellent for stir fry dishes or pulao.
Forbidden rice: High in nutritional value, this rice is also known as black rice. 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 colour to any rice pilaf or rice bowl.