2014. 2. 1. 00:53
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Rice Varieties


Country/Region 

 Rice Type

 Length

 Shape 

 Clarity 

 Texture

 Colors Available

 Additional Details 

 Japan

 Koshihikari

 Short-grained

val

Translucent 

 Sticky

White or brown 

Popular variety for sushi rice 

 Mochigome

 Short-grained

  ORound

 Cloudy

Sticky 

White 

 Used to make mochi, or Japanese rice cakes 

 Yamata Nishiki

 Short-grained

Pebble-shaped 

 Opaque

 Fluffy

White 

Aromatic, with a soft, balanced flavor; used primarily for making high-quality sake

 India, Sri Lanka and Himalayas

 Basmati

Long-grained 

Cylindrical 

Cloudy 

 Fluffy and dry

White or brown 

Popcorn-like aroma; a highly prized rice varietal in India and Pakistan, so much so that when the US issued a patent for basmati rice lines and grains to a biotech company in 1997, it caused an international crisis

 Patna

 Long-grained

 Narrow

 Opaque

 Fluffy; retains grain shape

White 

Less aromatic than basmati rice; a popular rice for eating with curries, and one of the first rice varieties cultivated in America 

 Sona Masoori

Medium-grained 

 Oval 

 Translucent 

 Firm; retains grain shape

 White

 Aromatic; great for fried rice or rice porridge, since it remains firm after cooking and will not lose its texture or shape as much as most varieties 

 Ambemohar

Short-grained

 Oval 

 Cloudy

Very sticky; grains break down quickly  

 White or brown

 Aromatic, with a fragrance of mango blossom; the ambemohar rice grain is prized in Maharashtra, India for its unique sticky texture and its floral scent when cooked

 Bhutanese Red Rice

 Medium-grained

Pellet-shaped 

 Opaque

Sticky and soft  

Pinkish red 

Earthy taste; usually semi-milled; the traditional rice of Bhutan, with many of the nutrients of brown rice yet the fast cooking time of white rice  

 Samba

 Short-grained

 Small and oval

Cloudy 

 Dense and firm

White or brown 

 Starchy or corny flavor and an unpleasant fragrance that can be reduced by cooking with the pandan leaf, which is known for its appetizing aroma; great for biryani and seafood curries 

 Thailand, China, Vietnam and Laos

 Jasmine

Long-grained 

 Cylindrical

 Cloudy

Somewhat sticky, but grains retain their shape  

White 

 Most popular Thai rice variety and can be found in almost any grocery store in the US

 Sticky Rice

 Short-grained 

Oval 

 Cloudy

Very sticky  

 White or brown 

Sticky rice is popular in China, Korea, Northern Thailand, Laos, the Phillipines, Vietnam and Japan, where it is known as “mochi rice” (mochigome), and should be distinguished from other varieties of rice that may have a “sticky” texture 

 Black Rice

Short-grained  

Seed-shaped  

 Opaque

Somewhat sticky, but retains its grain shape  

Black; deep purple when cooked 

Known in the US under the trademarked term “Forbidden Rice”; used in Chinese cooking and in Thai mango sticky rice, viewed as a luxurious food that was only available to emperors in the past; high in fiber and iron 

 Nang Thom Cho Dao

 Long-grained

Cylindrical 

 Cloudy

Fluffy and dry 

White 

Aromatic when cooked; a traditional Vietnamese rice resembling basmati or jasmine 

 Americas and Europe

 Texmati

Long-grained  

 Cylindrical

 Translucent 

Light and fluffy; retains shape when cooked

 White or brown

 Popcorn-like aroma; the first strain of basmati rice to be grown in the US, a popular replacement for basmati or jasmine rice

 Arborio

Short-grained  

Oblong 

Opaque 

 Sticky, creamy and soft 

 White

Grown in the Po Valley in Italy; mostly used for rice pudding and risotto, often prepared al dente 

 Carnaroli

 Short-grained 

 Cylindrical and small 

Opaque 

Firm and fluffy, retaining grain shape 

White or brown 

Considered the best rice for making risotto, retaining its firm texture throughout cooking and less likely than Arborio rice to grow mushy 

 Calrose

 Short-grained 

 Cylindrical and small 

Cloudy 

 Sticky and soft

White or brown  

A Californian rice that is one of the most popular varieties in the United States, used for all kinds of cooking, in particular excellent for sushi rice 

 Africa and the Middle East

 Domsiah

Long-grained  

 Cylindrical and small 

 Opaque

 Firm and fluffy 

White or brown, with one end of the grain black  

 Traditional Persian or Iranian rice with a unique look, one end being black; prized as the highest grade of rice in Persia

 African Rice

Long-grained  

 Cylindrical and small 

 Cloudy 

 Firm

Brown 

Drought-resistant rice that has been cultivated for several millennia and grows wild in Africa; member of the species oryza glaberrima – a completely different species from the typical rice, oryza sativa; cannot be interbred with Asian rice but currently undergoing hybridization 


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