Types of Rice in Asia
Long grain rice
Cultivates throughout Southeast Asia, this long slender grain is the favoured rice of Chinese. When cooked the grains seperate easily, are non-starchy and are perfect for dishes such as fried rice. Long grain rice is the most readily available and widely used rice in Western world.
Jasmine Rice
Originating in Thailand, this variety of this long grain rice is now popular throughout Southeast Asia. A lightly fragrant rice which goes well with all kinds of Asian deishes.
Basmati rice
The aromatic, narrow, long grain rice is grown in the foothills of Himalayas from Bangladesh to India. It is traditionally used for biryani and pillau dishes which incorporate the delicate flavour and colour of saffron and utilise the firm texture of the cooked basmati rice.
Short grain rice
These small oval grains, which are high in starch, are preffered by the Japanese and Koreans. Best cooked by the absorption method, this rice is sticky and the grain adhere togethere, making it easier to eat with chopsticks and to prepare sushi.
Glutinous Rice
White glutinous rice: this is the staple rice of the Laotians and northern Thaiswho use it as in accompaniment to savoury dishes. However its main use for leaf-wrapped snack or Sian desserts. The grains are short and turn translucent when cooked. Ill-named because it contains no gluten, it has a high starch content and is commonly called 'sticky rice' or 'sweet rice'.
Black glutinous rice: when the layer of bran left on the rice, it is an unsusual dark color and has a nutty flavour. It combines well with palm sugar, coconut milk and sesame seed and is popular dessert rice in Burma, Thailand, Indonesia and The Phillipines. For the best results, the rice should be soaked overnight.
Brown Rice
Long grain rice
Cultivates throughout Southeast Asia, this long slender grain is the favoured rice of Chinese. When cooked the grains seperate easily, are non-starchy and are perfect for dishes such as fried rice. Long grain rice is the most readily available and widely used rice in Western world.
Jasmine Rice
Originating in Thailand, this variety of this long grain rice is now popular throughout Southeast Asia. A lightly fragrant rice which goes well with all kinds of Asian deishes.
Basmati rice
The aromatic, narrow, long grain rice is grown in the foothills of Himalayas from Bangladesh to India. It is traditionally used for biryani and pillau dishes which incorporate the delicate flavour and colour of saffron and utilise the firm texture of the cooked basmati rice.
Short grain rice
These small oval grains, which are high in starch, are preffered by the Japanese and Koreans. Best cooked by the absorption method, this rice is sticky and the grain adhere togethere, making it easier to eat with chopsticks and to prepare sushi.
Glutinous Rice
White glutinous rice: this is the staple rice of the Laotians and northern Thaiswho use it as in accompaniment to savoury dishes. However its main use for leaf-wrapped snack or Sian desserts. The grains are short and turn translucent when cooked. Ill-named because it contains no gluten, it has a high starch content and is commonly called 'sticky rice' or 'sweet rice'.Black glutinous rice: when the layer of bran left on the rice, it is an unsusual dark color and has a nutty flavour. It combines well with palm sugar, coconut milk and sesame seed and is popular dessert rice in Burma, Thailand, Indonesia and The Phillipines. For the best results, the rice should be soaked overnight.Brown Rice
Traditionally in most Asia , because of its nutritional benefits it was given to the sick and elderly and was also commonly used as a cure for constipation. It wasn't eaten much by the general population as it was considered a food for times of poverty and war time shortages. Today it is a replacement for white rice in the diets of many health concious people around the world.
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