Rice eaten by half the world!
Singapore - Recently came across an article about rice and it was so fascinating to find so many varieties of it.
1. Jasmine Rice - Singapore's favourite rice, also know as 'Thai fragrance rice or Thai Basmati rice', this long grain white rice has a subtle floral fragrance. There is also a brown variety. Jasmine rice is originally from Thailand. This is used in our all-time favourite Singapore Hainanese Chicken rice.
2. Basmati Rice - A long-grain with a distinct fragrance that goes well with Indian food. Basmati means 'The fragrance one' in Sanskrit. Also 2 varities - white and brown Basmati rice. This is used in our all-time favourite too 'Brani chicken/mutton rice'.
3. Black Glutinous Rice - Also known as 'Pulut Hitam'. It's steamed and pressed into sweet cakes, or cooked like a porridge and sweeted with palm sugar. Served with coconut milk drizzled over it.
4. Long Glutinous Rice - Thinner and more opaque than short glutinous rice, it's used to make Chinese rice dumplings 'bak chang'. It's also used to make sweet kuih.
5. Risotto Rice - This absorbs plenty of water without getting mushy. Varieties include arborio (the best), carnaroli and vialone nano.
6. Parboiled Rice - Also known as 'converted rice', it combines the nutrients of brown rice and soft, fast-cooking white rice. Rice is steamed before husking, so grains absorb nutrients from the husk.
7. Wild Rice - This is actually grass seed, not rice. But it's more nutritious, with a higher protein content and a pronounced nutty flavour. This expensive grain goes well with poultry but takes longer to cook.
1. Jasmine Rice - Singapore's favourite rice, also know as 'Thai fragrance rice or Thai Basmati rice', this long grain white rice has a subtle floral fragrance. There is also a brown variety. Jasmine rice is originally from Thailand. This is used in our all-time favourite Singapore Hainanese Chicken rice.
2. Basmati Rice - A long-grain with a distinct fragrance that goes well with Indian food. Basmati means 'The fragrance one' in Sanskrit. Also 2 varities - white and brown Basmati rice. This is used in our all-time favourite too 'Brani chicken/mutton rice'.
3. Black Glutinous Rice - Also known as 'Pulut Hitam'. It's steamed and pressed into sweet cakes, or cooked like a porridge and sweeted with palm sugar. Served with coconut milk drizzled over it.
4. Long Glutinous Rice - Thinner and more opaque than short glutinous rice, it's used to make Chinese rice dumplings 'bak chang'. It's also used to make sweet kuih.
5. Risotto Rice - This absorbs plenty of water without getting mushy. Varieties include arborio (the best), carnaroli and vialone nano.
6. Parboiled Rice - Also known as 'converted rice', it combines the nutrients of brown rice and soft, fast-cooking white rice. Rice is steamed before husking, so grains absorb nutrients from the husk.
7. Wild Rice - This is actually grass seed, not rice. But it's more nutritious, with a higher protein content and a pronounced nutty flavour. This expensive grain goes well with poultry but takes longer to cook.
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