What's the Best Rice?
Types of Rice
There are many kinds of rice, and different types have different tastes
and textures. I grew up on medium and long grain rice. Long
grain rice is long and slender, and the grains are not very
sticky and stay somewhat separate after cooking. Medium
grain rice is shorter and is a bit more sticky after cooking.
Both long and medium grain rices are great for rice and gravy dishes, red
beans, gumbo and jambalaya. Recently, I have developed a taste for
is steamed prior to milling to seal in the nutrients, and stabilize the
starch on the surface of the grain. Because of this, the grains
remain separate after cooking, and are not sticky or mushy. It is
not very absorbent of the liquid after being cooked, so I especially like
it in jambalaya. It allows the jambalaya to stay moist longer.
"Instant rice", "minute
rice" or "precooked rice"
are almost fully cooked then dried. They cook very fast and the grains
stay very separate after cooking, even more so than parboiled rice.
This is the kind of rice you find in many dry and "just add water" prepackage
Cajun dishes, such as prepackaged jambalaya and red beans and rice.
They do not really suite my taste because the are not "ricey" enough.
grain rice is short, and very sticky, mushy and absorbent after
cooking; they do not suite my taste in what rice should be.
All of the above are types of milled,
or polished rice,
where the hull and the bran have been removed. Whole
brown and wild
rices are more nutritious because of the bran. To me they are ok
as a side dish, but don't work with gravy, red beans, gumbo or jambalaya.
For more information about rice go to: http://riceprocessing.com/types.htm
I will not even attempt to tell you how to cook rice. I just
cannot cook it without causing it to stick and burn on the bottom of the
pot or be undercooked. I think the greatest thing ever made was the
rice cooker. It cooks perfect rice every time. If one is in
a hurry, parboiled rice can be cooked up real quick. Add the rice
and extra water to a pot, bring it to a boil and slightly boil for about
15 minutes, then poor off the excess water. You can also purchase microwave
rice cookers that make pretty good rice very quickly. My mother always
used a double boiler rice cooker, which is just a poor man's rice cooker.
I went to graduate school with a student from Iran, and she always cooked
the rice until the rice on the bottom of the pot was crisp and golden brown.
She served the fluffy rice on top with the dish, then peeled the golden
rice off the bottom for a crunchy treat. It's amazing how many ways
there are to cook and eat such a simple food as rice.