In a grain of rice

To be used as food rice is milled to remove the seed from the hard husk. This is the stage we know as brown rice. Further milling to remove the rest of the husk and the germ produces white rice we commonly see in packets.  At this stage the glucose and talc powder can be added to the rice to produce polished rice.

As many of the nutrients are lost during milling some rice has added nutrients usually in the form of a powdered blend of nutrients though more sophisticated methods of apply nutrients directly to the grain. Rice is a good source of protein Rice is a good source of protein and a staple food in many parts of the world, but it is not a complete protein: it does not contain all of the essential amino acids in sufficient amounts for good health, and should be combined with other sources of protein, such as nuts, seeds, beans, fish, or meat.

Despite its simplicity as food source there are many different varieties of rice each with different properties that make one variety superior over others for certain dishes. With over 40,000 different varieties in the world choosing the right rice may not be as easy as it looks.

Japonica, or Japanese rice is a very short grain variety of rice charachterised by its sticky texture. This kind of rice is eaten in Japan in several ways, as plain rice, as a topping for nori or with sushi. Leftover rice can also be served fried or with green tea. This rice is also used to make alcoholic drinks such as sake or to make rice vinegar and in rice crackers.

Aromatic rice is medium to long grained and has a nut-like flavour and aroma. It includes basmati rice and jasmine rice. Basmati rice is grown in India, Bangladesh and Pakistan and is notable for its fragrance and delicate nuanced flavour. It is characteristically free flowing rather than sticky and makes an ideal accompaniment to curries. Jasmine rice, from Thailand is also known for its nutty aroma and Pandan-like flavour. When it is cooked the grains cling together though it is not as sticky as some other varieties. Like basmati rice it is usually served with curries and stir fries.

Arborio rice is a Italian short grain variety of rice named after the town in which it is grown. When cooked, the rounded grains are firm, creamy, and chewy, due to its higher amylopectin starch content thus it has a starchy taste but blends well with other flavours. Arborio rice is the key to a perfect risotto and is also used in sticky rice puddings.

Paella rice is a highly regarded Spanish rice, grown in Valencia that is specifically used to make paella. It has a soft outside but a firmer central part of the grain of rice making it different from risotto rice. Making a paella without the proper rice will render the recipe useless!

Wild rice isn’t exactly a rice but a grass seed. In comparison to rice it is richer in protein and has a more distinctive nutty flavour. The downside is that it is more expensive and takes longer to cook. It is an ideal accompaniment for chicken and poultry.