There are more than 40,000 varieties of rice out there, which makes it hard to figure out which type is best. Well, don’t stress over these starchy staples – we’re here to help.
August 03, 2012
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Guide to Rice
If you’re not cooking sushi or risotto, long-grain rice is your best bet. We’ve selected these four types of long-grain rice that are tastefully exquisite and easy to incorporate in salads, or as the base for a main course meal.
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The only grain native to North America, this is actually an aquatic grass. It’s often sold mixed with long-grain white rice. This rice is gluten-free (like most rice) and high in fiber and protein. Wild rice is low in fat and great in stuffings, soups, pilafs, or anything that needs some extra substance and taste. Tender crab meat melds nicely with wild rice in the recipe below.
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This is rice that has been hulled with bran intact. The bran lends chewy texture and nutty flavor. It requires a longer cooking time because the bran is a barrier to water. But, it keeps more nutrition content intact, and is higher in certain vitamins and minerals than white rice. Since the storage life of brown rice can be 6 months or more, keep a bag handy for quick meals. Brown rice is great for making veggie burgers, rice salads, and international dishes, such as this healthy Asian dish.
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This aromatic rice with reddish-brown bran has a nutty flavor and a chewy consistency. Look for it in specialty markets. Red rice is great with hearty ingredients like pork or butternut squash.
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Sometimes called “popcorn rice,” this long-grain variety is highly regarded for its fragrance, taste, and slender shape. This rice is perfect for Indian cuisine and is not sticky like other rice varieties. Try in dishes like this delicious shrimp dinner.