Nutrition and Dietetics - Types of rice | 11th Nutrition and Dietetics : Chapter 2 : Cereals and Pulses
Chapter: 11th Nutrition and Dietetics : Chapter 2 : Cereals and Pulses
Types of rice
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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