A Cook's Guide to Rice: From Basmati to Arborio
2024-05-15
Rice is more than just a simple side dish; it's a global staple with thousands of varieties. The key to unlocking its potential lies in understanding the different grain types.
Long-Grain Rice
Long-grain rice, like Basmati and Jasmine, has a length that is three to five times its width. When cooked, the grains remain separate, light, and fluffy. This makes them ideal for dishes like pilafs, biryanis, and as a simple accompaniment to stews and curries. Our ShabberTraders Basmati is aged to perfection to enhance its natural aroma and flavor.
Medium-Grain Rice
Medium-grain rice is shorter and plumper than long-grain. It has a higher starch content, which makes the grains moist and tender, with a tendency to stick together. Varieties like Arborio and Valencia fall into this category. This is your go-to rice for creamy risottos and flavorful paellas.
Short-Grain Rice
Short-grain rice is almost round. It cooks up soft and sticky, making it perfect for dishes where the grains need to clump together. Sushi rice is the most famous example. The stickiness allows it to be shaped easily for sushi rolls and nigiri.