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Types of rice
The different types of rice are:
Long-Grain Rice: These grains of rice are about 4-5 times longer than they are wide, and don’t tend to clump together when cooked.
Medium-Grain Rice: About 2-3 times longer than their width, these types of rice can be chewy and tender, and often clump together.
Short-Grain Rice: Often mistaken for medium-grain rice, this variety is slightly longer than it is wide, and clumps together easily.
Parboiled Rice: This is a type of rice prepared in a unique way; rather than removing the outer hull to cook brown rice, the outer shell is left on while this rice is steamed and dried. Then the outer shell is taken off for a less clumpy and more nutrient-dense variety of rice.
Polished rice: Polished rice is rice that has been milled, which effectively strips away much of the protein and vitamin content. Traditional white rice is considered a polished rice, and therefore less nutrient-dense than other varieties.
Brown rice: Brown rice is rice in which the inner husk is not removed meaning that it hasn’t been milled and thus provides a much higher content of fiber and nutrients. It is unpolished whole grain which contains 100 percent bran, germ and endosperm constituents. Brown rice is nutritionally superior to hand pounded rice, under milled and polished rice because it has higher amounts of protein, dietary fibre, vitamins and minerals.
Black rice: It has a very high concentration of anthocyanins, which gives it the black color. It is high in nutrients and relatively rare, this rice variety is slowly becoming popular in our Indian cuisine.
Basmati rice: Traditionally grown, found and used in India, for making biriyanis and pulaos, Basmati rice is a long-grain variety with a very delicate texture.
Sticky Rice: This is a rice variety primarily grown in Asia, also known as glutinous rice.
Red rice: Red rice is similar to black rice in that it is colored due to its unique anthocyanin content. This provides the red color to the husk, which can either be partially or fully removed before preparing this type of rice
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