It is believed that since 10,000 BC, rice was grown in China and southern eastern Asia and that is also where rice originated. In the year 2001-2002, the production of paddy rice hit 589 million tons, India and China were amongst the largest producers. Most of the population all over the world depends on rice as it is their staple food. Rice has many uses and it is used to make various dishes, from the main course to the desserts. Almost 40,000 varieties of rice are found all over the world. Its types are mostly categorized on the size of the grains. The short variety, which has a sticky texture when cooked, while the medium grain and long grain when cooked looks fluffy and separated. They are also categorized on the basis of their flavors, colors and the processes they undergo.
Let us have a look at the most-eaten rice varieties around the world.
Various Types of Rice
Brown Rice
This rice is least processed. The outer hull of this rice is removed, and the nutritional value is not damaged. This rice when cooked becomes chewy with a nut-like flavor. You might notice that this rice has a light brownish color; it is because of the bran layer. These bran layers are rich in vitamins like B complex and minerals. Brown rice is very healthy.
White Rice
White rice is the most common type of rice that is consumed all over the world. The husk of this rice is removed. The kernel of this rice are milled and polished. This process is continued till the rice wears white color. White rice loses its nutritional value due to this process and hence contains less amount of niacin, thiamine, magnesium, zinc, fiber and iron. But it is then enriched with iron, niacin, thiamine to retain its nutritional value. This rice is inexpensive and is popularly known as 'white rice' or 'polished rice'. White rice can be further sub-divided into long grain rice, medium length grain rice and short grain rice.
Basmati Rice
This is a world famous rice and is the most popular rice type in India. Its name itself states that 'the fragrant one' (in sanskrit). India, as well as Pakistan are the main cultivators of the Basmati rice. This rice has long grains. When cooked, the grains do not stick to each other, instead are fluffy and separated. It has a lovely fragrance and is available in brown and white varieties.
Parboiled Rice
Parboiled rice is rough rice which goes through a process of steam pressure before it is milled. This is a special process where the rice grain is soaked in water, further steamed and then dried completely. This process does not cook the grain but makes the grain harder so that breakage of the grain is less when milling.
Wild Rice
It is not exactly rice, but they are grains of an aquatic grass that thrives in deep water. This rice is found in North America. This rice was traditionally grown in the northern United States and near lakes of southern Canada. This rice is parched which gives it a strong flavor.
Arborio Rice
This rice has a special characteristic, that is, each grain has a dot in the center. Arborio rice is classified as the rice grain having medium size. It has a great quality of absorbing flavors, which makes the Arborio rice recipes tastier. When chewed, the rice develops a creamy texture.
Jasmine Rice
Jasmine rice has a distinctive aroma and a very unique taste, but as time passes, its texture hardens and the aroma is lost. When cooked, the rice becomes soft, moistened and sticky with the grains clinging to each other. Many describe its flavor like that of roasted nuts.
Ambemohar Rice
This rice is grown on a large scale in the state of Maharashtra in India. It is a very popular rice that has a fragrance of blossoms of mango when cooked. This rice is similar to the variety of Surti kolam, from the state of Gujarat. This rice is preferred the most as it is soft and easy to chew.
Dubraj Rice
Dubraj rice is another rice type in India. It is an aromatic rice which enhances the experience while eating. Besides, its rice grains are available in sizes that range from short to medium.
Other Good Types
- Koshihikari (Australia/Japan): Tasty, good appearance
- Black Rice (China): High nutritional value
- Camargue Red Rice (France): Naturally chewy, very filling
- Domsiah (Iran): Good aroma, fluffy, light, very tasty
- Arborio (Italy): Creamy, chewy
- Sasanishiki (Japan): Consistent taste at all temperatures
- Sticky Rice (Thailand): Good for gluten-free diets
- Samba (Sri Lanka): Corny flavor, very filling
- Calrose (USA): Holds different flavors well
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