Classification of rice: varieties and types
Rice is the main food source for most of the world's population. It is a source of protein, complex carbohydrates, vitamins and minerals. Hundreds of dishes are prepared on its basis: soups, side dishes, desserts, pilaf and porridges. In nature, there are hundreds of species and thousands of varieties of this cereal. Each of them has its own advantages. The taste and nutritional value of the prepared dishes depend on the correct choice of the rice variety.
There are a huge number of different varieties of rice in the world. To make it easier to understand this variety, there is a classification based on the following criteria:
grain length;
processing method;
color.
In turn, each species includes many varieties. The same variety of rice processed in different ways will differ in color, taste, and cooking method.
Initially, the rice grain has the same structure for all varieties: under a layer of brownish shell is a snow-white grain. The shell itself is covered with a tough husk. This is an unbroken rice grain that changes its appearance and taste during processing.
According to the type of grain, rice is divided into 3 types:
long-grain,
mid-season,
kruglozerny.
Long-grain rice has a thin grain of an oblong shape up to 8 mm long. It can be white or brown. When cooking, this type of rice absorbs a small amount of liquid, so the grains do not stick together, do not boil and get crumbly. It is used for cooking various dishes of Eastern and European cuisine. It is grown in Australia, Asia, and America.
Medium-grained rice has wider and shorter grains, the length of which does not exceed 6 mm. They are less transparent and contain more starch than long-grain. During cooking, this type of rice absorbs a lot of liquid. In the finished form, it turns out soft and sticks together a little.
It can be either white or brown. Suitable for making paella, risotto, porridge and soups. Medium-grained rice is grown in Europe, Asia, America, and Australia.
Round-grain rice has round short grains up to 5 mm long. They are almost opaque and contain a large amount of starch. During cooking, round-grain rice absorbs a lot of water and is strongly boiled, acquiring a creamy consistency.
It is used for puddings, casseroles, porridges and sushi. Sake is made from a certain type of round-grain rice. It grows in Ukraine, Russia, China, Italy and Japan.
Depending on the processing method, there are:
brown unpolished rice,
white polished,
steamed.
Brown rice is obtained as a result of minimal processing of unbroken grain. It retains the bran shell, which gives the rice a brown hue and nutty flavor. It is mostly long-grained and medium-grained. Unpolished rice is prepared from 25 to 40 minutes and does not boil. Among the disadvantages, it is worth noting the short shelf life.
White ground rice is the most common type of cereal. The grains of this rice are smooth, even and snow-white. It can have different shapes and lengths. It is prepared for 10-15 minutes.
It contains a lot of starch, but is not rich enough in minerals and vitamins. This is due to the fact that the entire nutritional bran shell is removed during processing. It has an affordable price and a long shelf life.
Steamed rice is obtained as a result of special processing. Preserves all the useful properties of brown rice. It has a Golden hue that disappears after cooking. The cooking time for steamed rice is 20 minutes. It never sticks together and retains its taste when reheating the dish.
By the color of the rice comes in white, beige, yellow, red, purple and black. There are varieties of rice that are most popular. These include basmati and Jasmine, which have a unique aroma. These are white long-grain species that do not lose their shape during cooking and are rich in useful substances.
Arborio is an Italian variety of medium – grained white color. When cooked, it becomes creamy and is well suited for making risotto and soups.
Red rice is cultivated in France. It has a strong nutty aroma and taste.
Black Tibetan rice has a refined taste and high protein content.
Rice devzira is the Central Asian variety, without which it is impossible to make a real Uzbek pilaf. It has a pinkish tinge, darkens slightly during cooking and never sticks together.
Thai sweet rice has the property of sticking together. Suitable for making desserts and some Asian dishes.
There are a huge number of different varieties of rice in the world. To make it easier to understand this variety, there is a classification based on the following criteria:
grain length;
processing method;
color.
In turn, each species includes many varieties. The same variety of rice processed in different ways will differ in color, taste, and cooking method.
Initially, the rice grain has the same structure for all varieties: under a layer of brownish shell is a snow-white grain. The shell itself is covered with a tough husk. This is an unbroken rice grain that changes its appearance and taste during processing.
According to the type of grain, rice is divided into 3 types:
long-grain,
mid-season,
kruglozerny.
Long-grain rice has a thin grain of an oblong shape up to 8 mm long. It can be white or brown. When cooking, this type of rice absorbs a small amount of liquid, so the grains do not stick together, do not boil and get crumbly. It is used for cooking various dishes of Eastern and European cuisine. It is grown in Australia, Asia, and America.
Medium-grained rice has wider and shorter grains, the length of which does not exceed 6 mm. They are less transparent and contain more starch than long-grain. During cooking, this type of rice absorbs a lot of liquid. In the finished form, it turns out soft and sticks together a little.
It can be either white or brown. Suitable for making paella, risotto, porridge and soups. Medium-grained rice is grown in Europe, Asia, America, and Australia.
Round-grain rice has round short grains up to 5 mm long. They are almost opaque and contain a large amount of starch. During cooking, round-grain rice absorbs a lot of water and is strongly boiled, acquiring a creamy consistency.
It is used for puddings, casseroles, porridges and sushi. Sake is made from a certain type of round-grain rice. It grows in Ukraine, Russia, China, Italy and Japan.
Depending on the processing method, there are:
brown unpolished rice,
white polished,
steamed.
Brown rice is obtained as a result of minimal processing of unbroken grain. It retains the bran shell, which gives the rice a brown hue and nutty flavor. It is mostly long-grained and medium-grained. Unpolished rice is prepared from 25 to 40 minutes and does not boil. Among the disadvantages, it is worth noting the short shelf life.
White ground rice is the most common type of cereal. The grains of this rice are smooth, even and snow-white. It can have different shapes and lengths. It is prepared for 10-15 minutes.
It contains a lot of starch, but is not rich enough in minerals and vitamins. This is due to the fact that the entire nutritional bran shell is removed during processing. It has an affordable price and a long shelf life.
Steamed rice is obtained as a result of special processing. Preserves all the useful properties of brown rice. It has a Golden hue that disappears after cooking. The cooking time for steamed rice is 20 minutes. It never sticks together and retains its taste when reheating the dish.
By the color of the rice comes in white, beige, yellow, red, purple and black. There are varieties of rice that are most popular. These include basmati and Jasmine, which have a unique aroma. These are white long-grain species that do not lose their shape during cooking and are rich in useful substances.
Arborio is an Italian variety of medium – grained white color. When cooked, it becomes creamy and is well suited for making risotto and soups.
Red rice is cultivated in France. It has a strong nutty aroma and taste.
Black Tibetan rice has a refined taste and high protein content.
Rice devzira is the Central Asian variety, without which it is impossible to make a real Uzbek pilaf. It has a pinkish tinge, darkens slightly during cooking and never sticks together.
Thai sweet rice has the property of sticking together. Suitable for making desserts and some Asian dishes.