Types of rice: identify them and learn them

The rice is a cereal from the seed of the plant Oryza sativa. To this day, still has not been able to determine exactly when the data of rice, nor how much time it took to tame it. Some historians claim that the rice spread from Asia to India (and from there to the other corner of the world, and that began to be considered a staple food of the chinese people from the 3000 to. C. Even so, the first crops of the record appear in Thailand and China, between the years 5,000 and 4,500 to. C. Spain was introduced to rice in the year 700 d. C., while France and Italy did not come until the FIFTEENTH century.

In this post we will see different types of rice with their own characteristics. As we already know, there are a variety of types of rice and each one of them has a number of peculiarities.

According to the grain shape to distinguish:

• long grain Rice: some of its characteristics are that it does not stick easily and you need more time and water for cooking due to its high amylose content. It is a rice that can be used in salads and garnishes.
• medium-grain Rice: it is two times longer than it is wide, and also the most used by Spanish cuisine; has less aminalosa that the long grain rice.
• short-grain Rice: with an almost spherical, the grains of this rice stick easily to each other.

According to the industrial process:

• Rice cooking: the rice that has previously received a treatment of heat and its subsequent firing is less.
• Rice vaporized: he has removed the bran from the rice with water through a slight cooking, it acquires a golden color and goes perfect in salads.

According to color, aroma or touch:

• glutinous Rice (, or also known as sticky rice or sweet): it is a rice that does not need a large amount of water and is essentially used to prepare sweet dishes of the cuisine of asian.
• aromatic Rice: types of rice medium-grain or long-with a particular aroma; some examples are the rice dishes of India and Pakistan, rice basmati, and the rices jasmine.
• Rice pigmented: a type of rice with pigments that give a reddish or purple; this color disappears when you remove the bran.

Types of rice are very common:

• round Rice traditional: it is a rice pearl short grain.
• bomba Rice: so called because it “bulges” in the process of firing and is considered perfect for mediterranean recipes.
• basmati Rice: grain of medium-to-long, is a rice with an aroma that is very characteristic and looks great in exotic recipes and also in side dishes.
• brown Rice: with a darker appearance and rich in fiber.
• thai Rice: with a mild flavor and aromatic.
• wild Rice: a rice grain-very narrow and dark, which can be perfectly mixed with other rices.
• Rice organic: grown without fertilizer or pesticides, it closely resembles the round and the pump.
• red Rice: is brown rice that has this color because, due to the anthocyanins, it is glued to the layer of bran on the grain.
• Rice or black rice venere: each bran black color that turns purple during cooking, a brown rice rich in fiber.

Typically, when preparing for the first time the rice, it is advised that the proportion of rice and water is 1:2, that is to say, we should pour two cups of water for each cup that we take of rice. However, some professionals suggest that the cooking of rice is not always given in the same way and it depends on other factors such as evaporation of the water, the container you are using and the material they are made of, etc, The type of rice that we prepare is another of the vital factors. For example, the brown rice needs more water for cooking, and the rice short grain (such as the bomb or the round), they need to for their part a little less than the recommended average.