ABOUT RICE
Rice is a valuable source of complex carbohydrates and nutrition. It has no fat, and is
rich in thiamin, niacin and iron. An interesting note, more than half of the world’s
population eats rice every day.
There are many different varieties of rice available at your market. You may want to try
several to see which types best suit your taste. Here are some of the more common types
and some of their characteristics:
LONG GRAIN RICE
Typically used for recipes calling for loose, non-sticky, individual grains after cooking.
“California” rice is soft, and “Carolina” is a bit firmer. “Jasmine” is the firmest and is very
flavorful and fragrant.
SHORT GRAIN RICE
This variety, while softer and stickier is the rice most commonly used in oriental recipes.
The “California” variety is soft, “Sweet Rice”, often called “pearl” rice, is rounder in shape.
The sweet rice is extra sticky and is often the variety of choice for making rice pudding.
BROWN RICE
Brown rice is often considered the most healthful variety. It offers itself in it’s natural
unbleached, bran rich form. It contains more B-complex vitamins, iron, calcium and fiber
than other varieties.
WILD RICE
Wild rice comes in many delicious varieties and mixes. Often it is mixed with long grain rice
for its firmer texture and rich brown to black color. Wild rice makes a wonderful stuffing for
poultry when cooked with broth and mixed with your favorite dried fruits.
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