Short grain rice tends to be almost round and is typically moist when cooked, giving sticky rice which is perfect for desserts and puddings. As well as desserts, short grain rice is also typically used in the preparation of sushi.
In Europe, medium grain rice is typically associated with risotto as it is creamy when cooked. Medium grain rice is also particularly suitable for puddings, desserts and other dishes that utilise liquid in the cooking method.
Long grain rice has longer slender kernels which remain firm, separate and retain their shape after cooking. Regular long grain rice expands both in length and width when cooked will typically be used as a side dish or in those issues where it is preferable for rice to remain firm. This all-purpose rice is grown in Europe and also imported from various origins in Asia and Latin and North America.
Bomba rice is grown in different regions of Spain, mainly in Valencia and Delta del Ebro. Bomba can absorb three times its volume in liquid, but expands only in width and not in length. These characteristics make it particularly suitable for rice dishes such as paella, but it is also commonly used in soups.
With short and round grains, this Italian rice has a high absorption capacity which makes it ideal for soups, dishes to be cooked in the oven, rice pudding, rice cakes and other desserts.FAQs
Named after the town in Piedmont, Italy, Arborio grains are oval in shape and milky white. The grains have a high amylose content, meaning they release considerable starch during cooking, creating the characteristic creaminess ideal for risotto.Recipes
Grown in northern Italy, Carnaroli is characterised by a higher starch content and firmer grain; Carnaroli is the first choice for many Italians when preparing risotto. Its particularly high amylose content helps maintain its shape, whilst giving the rich creaminess associated with risotto.Recipes FAQs
Grown in the province of Verona, Italy, Vialone Nano is another popular risotto rice, which maintains its shape during cooking, while still absorbing liquid, providing the familiar creamy risotto texture. Having been granted a Protected Geographical Indication by the EU, it can only be grown within the 24 municipalities of Verona.FAQs
One of the newer varieties of Italian risotto rice, S. Andrea has smaller grains than some traditional varieties and is an easy cook variety. Its high amylose content makes it ideal for risotto, but it is a versatile variety that is difficult to overcook and can also be used in other rice dishes such as puddings.FAQs
Carolino rice varieties are grown in the 3 most important production regions of Portugal. Carolino rice remains firm and tender when cooked, absorbs flavours and colours, and makes a creamy sauce, making it ideal for the preparation of stews, tomato-based and fish/seafood dishes that are typically of Portuguese cuisine.Recipes
Of all the medium grain Italian risotto rice, Roma has the largest and longest grains. Releasing considerable starch during cooking, it is suitable for creamy risottos and has a slightly shorter cooking time than traditional risotto grains. A highly absorbent rice, it can also be used in sauces and puddings.FAQs
Widely grown in the valley of the river Po in Italy, Ribe is a versatile variety suitable for boiling, steaming or pilaf. While it can be used in risottos, it is more suitable for a range of dishes which use liquid such as vegetable soups or minestrones. Ribe is also typically used in rice salads.FAQs
Ponni & Sona Masoori is a medium grain, non-aromatic rice, grown primarily in the Indian states of Andhra Pradesh and Karnataka. It has a fluffy and slightly starchy quality; this allows the rice to be light on the stomach. In contrast to basmati rice which separates well, Ponni and Sona Masoori has a somewhat sticky quality.
Basmati rice is an aromatic long grain rice originating from those regions surrounding the foothills of the Himalayas in India and Pakistan. When cooked, the grains grow considerably in length but not in width giving long, slender grains which are not sticky and are characterised by a light aroma.Recipes
Jasmine rice or fragrant rice is well-known for its subtle nutty aroma. Cultivated originally in Thailand, Jasmine rice is now also grown over the border in Cambodia. Jasmine rice is a long grain rice with a softer and stickier texture, however the grains remain firm when cooked.
Unlike white rice, brown (wholegrain) rice has not had the bran layers and germ removed, therefore retains a nutty flavour and chewy texture as well as retaining additional fibre, vitamins, minerals that are retained in the bran layer. Although all grains â€“ short, medium and long â€“ may be prepared as wholegrain rice, brown long grain rice is most commonly found in Europe.FAQs
Wild rice is nuttier and chewier than wholegrain rice, yet strictly speaking it is not a rice, but rather a water grassa plant predominantly grown in North America. Wild rice grains have a chewy outer layer with a tender inner grain, are high in both protein and dietary fiber, and are low in fat.
Long grain rice, named because of its long, slender kernels, is typically grown in Europe but also imported from various regions across Asia, Latin and North America. Long grain rice has kernels which are excellent at holding their shape after cooking; the longer, slender kernels allow the rice to stay firm. Long grain rice is typically used in side dishes or those dishes that require the rice to remain firm for maximum flavour.FAQs