Types of rice according to its form
If we think of the botanical classification, we find two types of rice: Indian and Japanese. The Indian is characterized by having long, fine and firm grains, while the Japanese is distinguished by thick and short grains. Once differentiated, we can summarize in three the types of rice to cook according to their form: long in this group we classify the following types of rice: Basmati rice, jasmine rice, ferrini rice, among others. To recognize them better, check their characteristics below:- Starch percentage. It contains a 22 percent of amylonase in its total composition. For this reason, after cooking, it maintains the form.
– Texture after cooking. His grains are loose and firm.
– Culinary uses. It is used for salads and Asian cooking dishes.
Short in this other group, the following types of rice are mainly highlighted: Arborio, Vialone Nano, among others. Generally, short rice has spherical shape and also presents the following characteristics:- Starch percentage. They contain more amylopectin (this has a binder effect), and minor amylose (this provides firmness).
– Texture after cooking. The grains are commonly easily adhered to each other, creating a compact texture after being exposed to room temperature.
– Culinary uses. Because of its properties, this rice is among the favorites to prepare sushi. And if these are risottos, the arbor and Tel Vialone Nano work specifically.
Half in the last group we have the following types of rice: carnaroli, bomb, among others. If you want to differentiate them from the previous ones, then check their characteristics:- Starch percentage. This grain type of rice has 15 percent of amylose in its composition.
– Texture after cooking. During cooking, liquids absorb without passing or break. At the end, a soft and somewhat sticky grain is obtained.
– Culinary uses. The pump rice is used in paellas, baked rice, meloss rice, rice with milk and there are those who use it in sushi. While carnaroli is used in risottos. This type of grain is preferred by kitchen professionals, especially rice teachers.
Types of rice according to their organoleptic properties
Rice is also classified according to its characteristics or organoleptic properties (color, aroma or texture), in this way, its attributes are better used depending on the needs of the recipe. In this case, the types of rice according to their organoleptic properties are the following: Aromatic rice The varieties of long grain rice are usually very aromatic once cooked. This group highlights Jasmine rice, purple rice of jasmine, Thai rice and basmati. These rice classes are used a lot in Indian and Turkish food (especially to prepare pilaf rice). Thai rice has a similar flavor to roasted nuts or the aroma of corn palomites, while basmati and jasmine rice, give off an aroma of popcorn or fresh bread. Finally, the purple rice of jasmine smells precisely at Jasmine Flower. Glutinous Arrow The starch is made up of: Amylose and amylopectin. The percentages of one and the other will define the organoleptic properties of the rice grain once cooked. We emphasize that a glutinous rice has a greater amount of amylopectin and little amylose, the first is responsible for providing a glutinous and sticky texture. Glutinous rice is widely used in Asian cuisine, especially in sweet dishes and sushi. Pigmentedaries are characterized by giving a visual and more attractive touch to the dishes once cooked. Likewise, many of them are integral, therefore depending on the color we will obtain information about their phytonutrients. Among the colors you can find and its equivalents in rice varieties can be distinguished:- Yellow or amber rice: Parbolized rice or gold rice reaches its golden color after going through a vaporization process in which it retains its peel. This type of rice is characterized by being a spongy and loose grain. In addition, it does not absorb as much fat as other varieties after cooking.
– Red rice: This integral rice is considered one of the most exotic varieties. Fitonutrients called anthocyanins are located in the bran and in the peel. Once cooked, its flavor reminds the nuts, especially the nut. It is served as garrison, in salads or risottos or depending on the variety. Red rice has many variants that include: middle grain, long grain, with more starch, among others. Some well -known are Camargue, Bhután and the Thai.- Purple rice: the purple rice of jasmine, comes from the cloud peaks of Himalayas. It stands out among other varieties because it is the only typology that concentrates an amount of protein. This integral rice is characterized by its jasmine aroma after cooked, and also by its nuts.
– Black rice: Venere rice is a type of integral rice that can be prepared alone, in salad and sauteed with fish or seafood. Its color passes from black to purple (or purple), once cooked. On the other hand, wild rice (indigenous or wild rice) also deserves mention for its dark color (without becoming black), although it is not properly rice, but a very similar aquatic plant.
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Types of rice according to its processing
Once the rice is harvested, it is subjected to certain forms of processing, in this way other types of rice for cooking arise: integral, vaporized, white rice and precooked. Next, you can observe a list of types of rice according to their processing:- Integral rice (rice office, brown or brunette). Thus, any variety of rice is defined that has only been removed from the outer shell or non -edible gluma. However, it retains the full germ with the savings layer that wraps it and this provides its brown color. In that first layer, the grain keeps much of its nutritional contribution (especially minerals) and also fiber. Integral rice can be used in almost any type of recipe, but needs a longer cooking.
– Vaporized. It is a wet and subsequent cooking process of rice, in this the shell is preserved and a good part of the starch is eliminated. This technique allows most of the vitamins and minerals of rice (unlike white rice). From this procedure, the so -called parabolized (vaporized) or gold rice arises, which stands out for the following characteristics: it has gold color and after cooking, it feels spongy, loose and does not absorb as much fat or water as for example Other varieties. For this reason, hold on well if you emphasize it.
– White rice. These are the rice varieties that have been removed the outer cover (shell), and also the germ (there are the essential and amino acid oils), that is, it has been polished and only the endosperm that is constituted mainly by starch is left. And what is the purpose of this procedure? Well, extend the life of rice, because when you remove your natural oils, it takes longer to deteriorate. This whole refining process is dry, however, in some countries before cleaning and shameless, they cook the rice slightly (a short vaporized) to facilitate work. Consequently, white rice is a food with practically null calories or very low levels, for this reason, many manufacturers enrich it.
– Precooked rice. It consists of a heat treatment that facilitates and reduces the posterior cooking time, that is, the consumer cooking time.
If you wonder how to do white rice, don miss this chicken recipe to curry with white rice. Keep reading!
Types of rice for sushi
Traditional rice to prepare Sushi is originally from Japan, its type is called Japanese and from this, a large number of varieties arise. At present, this type of rice is also cultivated in Italy, the United States, Spain and in other countries. The best substitutes for Japanese rice are Spanish medium -grain rice. Although Japanese rice has many uses, it is usually used a lot in sushi preparation. Within its characteristics, the short and rounded shape of their grains, its brightness after time cooked (if refined type), its firm texture, but does not last (after cooked) and its high starch content stands out. Although we must clarify that it is not about any type of starch, it is mainly amylopectin, the characteristic starch of the binder rice, a substance that after cooked provides that sticky but firm texture. Between the many brands and varieties of Japanese rice, the best types of Rice for sushi are the following:- Minori: It has a round and short grain. It is cultivated in Spain, in the Ebro Delta.
– Haruka: His grain is longer and comes from Italy.
– Fuji Mai: Presents long grain. This Spanish variety is cultivated in the same place as the minori.
Types of rice for paella
The best rice for paella (and oven rice) is that of middle grain, whose length is 5 and 6 mm. Of this type of grain, the best varieties are those with designation of origin, located in places with long tradition in the preparation of paella. In this way, among the best types of rice for paella, they qualify the following varieties:- Pump rice. In Spain there are three rice with denomination: Valencia, Dental del Ebro and Calasparra. And in each of these places the variety called rice pump is cultivated, which is characterized by its round grain. This grain is ideal for paellas, as it absorbs more broth and thus better retains flavors without losing its shape (loose grain).
– Balilla X Sollana. This rice is hybrid between both varieties and therefore its name is characterized by a round grain and occurs under the name of Calasparra origin. It looks a lot like rice pump, although unlike this, its price is much more accessible and its most resistant cultivation. For Paella it works very well, because it endures cooking and maintains its form, but does not retain both flavors and other varieties. For this reason, it is recommended for vegetable paellas, which do not need such accentuated flavors.
– Bay or senia rice. This variety absorbs flavors very well, but its internal and external humidity provides a difficult grain to separate (since it has more amylopectin), with little resistance in cooking. In addition, it can easily pass.
– Crystalline semilargo rice. Share similarities with the pump rice, but absorb less humidity (broth). In compensation, it is more loose and does not lose the form.
– Venere rice. This rice from China is very special and is described as gourmet for its organoleptic characteristics: its black color before cooking, its purple color after cooked, its crispy texture and its aroma of nuts. It serves to prepare black paella or black rice without using squid or sepia ink.
– Alfubera rice. This variety has similar characteristics to that of the pump and senia rice (bay), and use similar cooking times.
And if you also wonder how to cook Yamanà rice, don miss this recipe.
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