I grew up having white medium-grain rice for breakfast with butter, cinnamon and sugar. It was, and still is, one of my favorite breakfasts. It wasn't until I became an adult that I discovered there were other varieties.
There are so many varieties available. Each variety has a specific texture, flavor and purpose. Today, I am sharing some of the types of rice and what makes each one different.
Let's look at Arborio rice. It is a variety of short-grained rice used primarily in the classical preparation of risotto. It's shape is short, fat and slightly oval with a pearly white exterior. Once cooked, the grains stick together, which leads to the sticky starch essential for risotto's creamy texture.
Because it undergoes less milling than ordinary long-grained rice, it retains more of its natural starch content. Cooking releases this starch, giving risotto its creamy consistency. A pound of arborio rice can absorb up to 6 cups of liquid without becoming mushy.
Basmati rice is long, slim, full of flavor, and subtly nutty. It grows in the foothills of the Himalayas in northern India and Pakistan. This is a long grain variety of rice commonly used in Indian, Middle Eastern and Persian cooking.
To make perfect Basmati rice, soak 1 cup of rice with plenty of water for 30 minutes. Drain the water. Cook the soaked rice in 2 cups water. Bring to a boil under medium-high heat, uncovered. When it starts boiling, cover and lower the heat to low. Cook for 15 minutes. After fifteen minutes, take the lid off. If there is any excess water, allow it to boil off. Fluff with a fork, serve.
The difference between Brown Rice and White Rice is in the milling process. Brown rice has only its husk removed during milling, making it naturally high in B vitamins and minerals. Because brown rice retains its germ, the portion of the grain that is richest in nutrients, it also has some vitamin E. Brown rice has a richer flavor and a chewier texture than white rice. It also takes longer to cook. Brown rice is much higher in nutrients than white rice. This includes fiber, antioxidants, vitamins and minerals.
White rice, on the other hand, has the husk, bran, and most of the germ removed during milling. It's fluffier and softer in texture than brown rice. The cooking ratio for both brown rice and white rice is the same, 2 cups water to 1 cup rice. Since Arkansas is the No. 1 producer of rice in the nation, chances are you will be eating Arkansas rice.
Jasmine rice is an aromatic rice, named after the sweet-smelling jasmine flower that has long translucent grains, stickier than other long-grain rice. It is used mostly in Thai cooking. It does not need to be soaked before cooking; you only need to rinse it a few times. Soaking it will make it soggy. When cooking Jasmine rice, follow the package directions. Typically, they call for 1 1/2 cups water for every 1 cup of rice.
Probably one you are familiar with is Par-boiled Rice and Quick-Cooking (or Instant) Rice. These are very different. Par-boiled rice is whole grain rice that is soaked, steamed under pressure and dried before milling and polishing. This forces the nutrients into the remaining portion of the grain, so they are not totally lost during processing. It's not pre-cooked and is slightly harder than regular rice. It is golden in color, takes a little longer to cook, and remains separate and fluffy. If cooking par-boiled rice the package directions usually state the cooking ratio to be 2 1/4 cups water to 1 cup rice.
Quick-cooking rice, or Instant as most know it, is milled, polished and fully cooked first, then dehydrated. Regular rice requires 18-30 minutes to cook, while instant rice needs anywhere between 1-7 minutes. It's best to follow the package directions when preparing this kind of rice. Although faster than regular rice, it is more expensive.
Lastly let's look at Wild Rice. It is not actually a rice at all. It is a seed of a native marsh grass, known for its luxurious nutty flavor and chewy texture and long black or dark brown grains. Wild rice is native to the Great Lakes region of North America. Wild rice is generally more expensive than other rices and takes longer to cook. Because of its texture, the cooking ratio is 3 cups water to 1 cup of rice.
This Basic Fried Rice recipe can be made with leftover vegetables and features a low sodium stir-fry sauce you make yourself.
BASIC FRIED RICE
Non-stick cooking spray
2 cups chopped veggies (may use leftover vegetables)
1 tablespoon Stir-Fry Sauce (see below)
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
2 cups cold, cooked brown rice
1 egg, beaten
STIR-FRY SAUCE
2 tablespoons sodium-free beef bouillon
2 teaspoons apple cider vinegar
1 teaspoon dark molasses
1/8 teaspoon ground ginger
Dash of black pepper
1/8 teaspoon garlic powder
1 cup water
FOR STIR-FRY SAUCE: Combine all ingredients in a saucepan and boil gently, uncovered for 5 or more minutes or until sauce is reduced to 1/2 cup. When cooked, pour into lidded jar and keep in the refrigerator. Stir before using. Nutrition: 1 Tablespoon has 5 calories, 0 g fat, 0 g protein, 1 g carbohydrate, 0 g fiber, 30 mg sodium
TO MAKE RICE: Spray pan with non-stick cooking spray. Stir-fry vegetables in pan. Add stir-fry sauce, onion, and garlic powder. Stir. Stir in cooked rice. Push to sides of pan, making a hole in the center. Drop beaten egg into the center of pan and scramble. Stir into rice and vegetable mixture.
Makes 4 ( cup) servings. Nutritional Information (per serving) using carrots and broccoli: 160 calories; 2 g fat; 55 mg sodium, 29 g carbohydrate, 3 g fiber, 5 g protein. Excellent source of vitamins A and C.
For more information, contact the Miller County Extension Office, 870-779-3609 or visit us in room 215 at the Miller County Courthouse. We're online at [email protected], on Facebook at UAEXMillerCountyFCS/CarlaDue, on Twitter @MillerCountyFCS or on the web at uaex.edu/Miller.
Carla Due is a county extension agent-staff chair, with the Miller County Extension Service, part of the University of Arkansas Division of Agriculture.