The origins of rice dates back to the Stone Age and was originally only grown and harvested in Asia. Nowadays most of our rice comes from the large rice mills of the US and there are many more local varieties to choose from.

Rice is available in 3 sizes, short grain, medium grain and long grain. Each size has its own specific properties giving it a special status in each dish. Rice aficionados would consider it sacrilegious if we do not use the right grain for its proper function, short grain for puddings, medium for risottos and long grain rice, the most universal, for anything else.

Valencia as the name denotes this short grain comes from the Spanish region of Valencia. It is used in the preparation of the national dish, paella and is very similar to the medium grain, Arborio.

Pudding - used mostly in the preparation of traditional milk puddings, this type of rice has the capacity to absorb large quantities of liquid, usually milk to produce a moist creamy mass.

Japanese sushi rice - Very popular in south east Asia and only used in the preparation of Japanese sushi. It is extremely sticky and has a somewhat sweet flavour

Medium Grain Rice

The most common medium grain rice is risotto which is grown in the north of Italy in the Po Valley. This type of rice needs to be stirred constantly during cooking to develop a creamy consistency. Arborio, carnaroli, vialone nano, roma, baldo, and padano are just a few amongst the many varieties. They are graded from superfino to fino to semifino to originario or commune. Risotto replaces pasta as a dish and is a very common item on any Italian table.

Long grain Rice

American long grain rice or Carolina rice as its name suggests finds its roots in the US state of Carolina. It is white with a firm texture but bland flavour. It is an excellent source of iron, thiamin, niacin and folates.

Basmati - This aromatic long grain rice from India and Pakistan has slender, fragrant grains and a nutty flavour. Available in white or brown; brown basmati has more fibre, a stronger flavour, and takes twice as long to cook as white. The grains remain separate, tender and firm even when cooked through. Mostly associated with Indian and Pakistani cuisine and is the best rice to serve with curry dishes. Both brown and white basmati rice is a rich source of folates, niacin, thiamine and iron.

Jasmine rice is a long grain rice from the US whereas Thai fragrant jasmine rice is from Thailand. They get their name from their distinguishing aroma of jasmine flowers. They cook to a slightly sticky texture. They are rich in folates, iron, thiamin and niacin and are widely used in most Asian cuisine especially Thai and Vietnamese.

Others

Parboiled rice is an all purpose rice. It very much looks like a long grain rice but the difference is that it is steamed and cooked before being milled. When cooked it takes on a fluffy texture but the grains remain firm. It is a good source of folates, iron, thiamin and niacin.

Easy cook rice is steamed before milling. It needs less cooking time than most other varieties.

Instant rice or precooked rice is polished rice cooked or half-cooked after milling, then dried and rehydrated by soaking in water before eating. When cooked it becomes fluffy and has a rather bland taste. It is rich in folates.

Brown rice is the most natural and wholesome of all varieties of rice and comes in all sizes. Its subtle golden colour is due to its bran content. It is slightly chewy but has a firm bite and nutty flavour. It has an extremely high content of magnesium, copper, fibre, phosphorous, iron, niacin, thiamin and vitamin B6.

Red rice is a designer rice from the southern region of France, Carmague and is not widely available.

Wild rice or black rice is relatively more expensive than the other varieties but is worth every penny. It distinctive nutty almost smoky flavour and black long kernels makes it an excellent alternative to the more common ones. It is slightly chewy similar to brown rice. It is not a rice grain but the seeds of a watergrass which grows by lakesides in the US. It can be served on its own or mixed with other rice that has been cooked separately. It is an excellent source of fibre and is high in folates, thiamin, niacin, copper, fibre, magnesium, phosphorous, B6 and zinc.

Ground rice or rice flour is used in baking and is a good low-fat thickening agent. It is a good alternative to wheat flour for those who suffer from wheat allergies.

Rice flakes are the broken grains from the milling process of rice kernels and are mostly used in breakfast cereals.

Always buy good quality rice and never wash before cooking. Leave rice cook alone in peace and quiet. Don't overhandle as in overstirring as this will break up the kernels and change the consistency in texture. Timing is of essence, as too little or too much cooking will result in a slushy heap and a disappointment.